The juiciest, most tender, plump roast chicken ever! Rub flavoured salt and stuff chicken with a lemon and onion (keep whole but cut in quarters). Surround with potatoes, carrot & celery. Pl”us an optional quarter cup of white wine.
Bake on #combisteam hot air steam at 190c for 1 hour. Remove chicken from casserole dish (or not), containing sauce and place on lined baking pan. Increase temperature to 230c for another 5 mins (or more – check for preferred browning ). Use sauce as is or reduce on the stove.
Yummm..,
