As autumn settles in and Thanksgiving approaches, I like to prepare family-style dishes like roasted chicken. Whether I’m preparing for a Thanksgiving with friends or just a weeknight dinner, this Compact Oven is the perfect companion for my cooking and baking needs.
The KitchenAid® Compact Oven offers flexibility and convenience and fits nicely in my studio apartment’s kitchenette. It doesn’t take up much space on my countertop either, and the Compact Oven’s interior is surprisingly spacious. It can bake rows of cookies, fit multiple cake pans, and even roast a four-pound bird. The convection baking function helps this Compact Oven distribute heat evenly. Whether I’m baking on the bottom or top rack, this Compact Oven provides consistent results.
The Compact Oven is versatile: it has settings for toasting, baking, broiling and keeping food warm. Since space is at a premium in my apartment, I value appliances that perform multiple functions.
A four-pound chicken will yield a bird with perfectly browned and crisp skin, all while creating juicy, tender meat. To make this dish, preheat the Compact Oven to 425° F, thoroughly rinse the chicken, and pat it completely dry.
Smear softened butter in the cavity and all over the skin. Then sprinkle salt inside the cavity and on the chicken’s skin. Stuff the cavity with a quartered lemon, a quartered onion, and fresh thyme. Place chopped onions, carrots, and the remaining lemon around the chicken in the roasting pan.
Place the chicken in the Compact Oven and melt the remaining butter. Every five minutes for the first 15 minutes, brush the melted butter on the chicken. It’s best to work quickly so that the Compact Oven temperature will remain high.
After 15 minutes, reduce the oven temperature to 350° F and continue to bake the chicken for an additional 1 hour and 15 minutes, brushing the chicken with melted butter every 15 minutes. Sprinkle the remaining salt and pepper on the bird.
Once the butter is exhausted, spoon the drippings that accumulated in the roasting pan over the bird at 15-minute intervals.
To determine if the bird is done, pierce the thickest part of the chicken thigh with a fork. If the juices run clear, it’s probably ready. If there’s any pink, it should continue to cook. Once you remove the chicken from the Compact Oven, allow it to sit for 10 minutes at room temperature before carving.
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Lemon Thyme Roasted Chicken
Makes 4 servings
Roasting chicken (3 1/2 to 4 pounds)
4 tablespoons softened butter
2 lemons, quartered
8 sprigs of thyme
1 teaspoon salt, divided
1 pound carrots, roughly chopped
2 small onions, quartered
1 tablespoon olive oil
1 teaspoon black pepper
Kitchen twine, optional
Preheat your KitchenAid® Compact Oven to 425° F. Rinse the chicken thoroughly and remove any giblets from the cavity. Pat the chicken dry.
Smear one tablespoon of softened butter inside the cavity. Sprinkle 1/4 teaspoon of salt inside the cavity. Smear one tablespoon of softened butter on the skin. Sprinkle 1/4 teaspoon of salt on the skin. Place a quartered lemon, a quartered onion and 4 thyme sprigs inside the cavity. Use kitchen twine to truss the chicken, if desired.
Place the chicken in the roasting pan. Arrange the roughly chopped carrots, onions and remaining lemon around the chicken. Drizzle the olive oil over the vegetables.
Place the chicken in the preheated Compact Oven. While the chicken is roasting, melt the remaining two tablespoons of butter.
For the first 15 minutes of the chicken roasting, baste it with melted butter every five minutes. Work quickly so that the temperature inside the Compact Oven remains high.
After 15 minutes, reduce the heat to 350° F. Sprinkle the remaining salt and pepper on the chicken. Continue to baste the chicken every 15 minutes until the melted butter is exhausted. Once the butter is exhausted, use the drippings to baste the chicken.
Cook for an additional 75 minutes, depending on the bird’s size. The chicken is done when the thickest part of thigh is pierced and the juices run clear.
Once the chicken is done, remove it from the oven and allow it to rest at room temperature for 10 minutes before carving. Remove the lemon quarters from the cavity and squeeze lemon juice over the chicken. Garnish with the remaining thyme sprigs.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*