Modes

Ingredients

Chicken

• 3 ½-5 lb whole chicken
• 4 teaspoons flaky kosher or sea salt
• 1 tablespoons Herbs de Provence (recipe follows)
• 2 teaspoons freshly ground pepper

Herbs de Provence

• 3 tablespoons dried thyme
• 2 tablespoons dried savory
• 1 tablespoon dried oregano
• 3 teaspoons dried rosemary, chopped
• 2 teaspoons dried marjoram
• 1 tablespoon dried lavender flowers (optional)
• Makes 1 cup - You may use fresh herbs when is season

Instructions

Remove all the racks, but one rack. The rack should be set to the 2nd-3rd position from the bottom of your oven.

Preheat the oven to 450 degrees on the Roast Mode of your Wolf Oven.

Lay the whole chicken on a cutting board, breast-side down, with the legs closest to you. Use kitchen shears, or a boning knife to cut out the backbone. Spread the chicken apart to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center and then use your hands and body weight to crack. Press firmly on the sternum, flatten the breasts, and rib cage.

Season the chicken with 2 teaspoons of flaky salt, the Herbs de Provence on each side, and a generous amount of pepper.

Lay the fresh herbs in the center of a rimmed baking sheet fitted with a roasting or baker’s rack to elevate the chicken. Place the chicken on top, skin-side up.

Place the roasting tray with the chicken in the oven. Insert the temperature probe into the chicken, with the tip of the probe centered in the thickest part of the poultry. Make sure the probe is buried, and nothing metal is exposed.

Plug probe into port in oven, and set Probe feature to 165 for your internal finished temperature.

Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F.

Roasting time will vary depending on the size of the chicken.

Let the chicken rest for 15 minutes before serving.