By: Allyssa Adamson
1 whole chicken
Kosher salt (about 1 tsp per pound)
1 Lemon zest
Pat the chicken dry and remove giblets. In a small bowl combine the salt and lemon zest then season the chicken fairly aggressively, inside and out. Place chicken uncovered on rack set inside roasting pan and allow to rest overnight in the refrigerator.
Remove chicken from refrigerator and allow to sit at room temperature for about 2 hours before ready to cook. Insert temperature probe into thickest part of the breast and place in steam oven on rack position 1 or 2. Set convection steam oven to mode Convection Steam at 400 degrees and set internal probe temp to 165 degrees. When the chicken has reached the appropriate temperature, remove and let rest for 10 minutes before carving.
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