Easy Lemon and Herb Roasted Chicken

by: Chef Mike Shannon

Compatible Wolf Appliances:


A perfectly roasted chicken in the Wolf Legacy Convection Steam Oven is only a few buttons away. Utilizing the Gourmet Mode, take all the guesswork out of cooking a juicy, whole chicken with crispy skin. This recipe offers a lemon and herb version, but feel free to experiment with a variety of flavor combinations.

Prep Time
Cook Time



Rack Position

Enamel Pan
Position - 1


  • 4 pound whole chicken
  • 2 tablespoons unsalted butter, softened
  • 1 lemon, zested and quartered
  • 1 clove garlic, finely minced
  • 1 small onion, quartered
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh sage


Turn on the Wolf Legacy Convection Steam Oven and select Gourmet Mode, Poultry, Whole Chicken, and Convection Humid. Select Continue and Start Operation.

Pull the chicken from the refrigerator and allow it to rest at room temperature for 30-40 minutes. Pat completely dry and place on a roasting rack over a solid pan. Line the pan with foil or parchment paper for easy clean up.

Liberally season the inside cavity and all of the outside of the chicken with salt and pepper. Place the lemon quarters, onion and whole herb stem inside the cavity and tie the legs together with butcher's twine to truss the chicken. Place the probe into the thickest part of the breast, ensuring the entire metal stem is covered.

Combine the butter, zest, garlic, and herbs in a small bowl and mix until blended. Loosen the skin and rub about 1/2 of the mixture under the skin. Rub the rest of the mixture all over the outside of the chicken. Substitute oil for butter if desired.

Set the probe temperature to 165°F and start the Wolf Legacy Convection Steam Oven. Once preheated, place the pan in position 1 or 2 (depending on the height of the chicken) and carefully plug the probe into the side of the Wolf Legacy Convection Steam Oven. Roast until the internal temperature is reached and the skin is crispy and golden brown. The duration defaults to 45 minutes, but lengthen that time as necessary if the chicken is slightly larger than 4 pounds.

Remove the chicken and let it rest for 10 minutes before carving and serving.