Viking VCSO210SS Convection Cookbook - Page 27

Herb Roasted Chicken Excellent Source of Protein True gourmets say that a perfectly roasted chicken is a gift from heaven. Here's your present, thanks to the Viking Combi Steam/Convect™ Oven and the savory herb-butter mixture you massage under the chicken skin. Makes 6 servings 3 tablespoons butter or margarine, softened 1 clove garlic, minced 3 tablespoons grated Parmesan cheese ½ teaspoon ground sage ¾ teaspoon dried thyme leaves, crushed ¾ teaspoon dried basil leaves, crushed 1 (5-pound) roasting chicken (weight after cleaning) Touch Steam Convection and then program the oven for AUTO, POULTRY, WHOLE CHICKEN and 5 pounds. Press START to begin preheating. Cream together butter, garlic, Parmesan cheese, sage, thyme and basil. Turn chicken breast side up and work your fingers under the skin at the opening on each side of the breast. Continue into thigh and leg. Using fingers, spread herb mixture evenly under skin and make the skin as smooth as possible. Place chicken breast side up on the low rack in the baking tray. Place all on the lower level in the preheated oven. Touch START. Remove from oven, cover and allow to stand 10 minutes before serving. Note: Cooking time is 1 hour 10 minutes. Nutritional analysis per serving: Calories: 500 Cholesterol: 165 mg Fat: 33 g Sodium: 220 mg Carbohydrate: 0 g Protein: 48 g 15