Category
Poultry
Servings
4
Level
1
Ingredients
-
1 (4lb.) whole chicken, giblets and neck removed
-
3T extra-virgin olive oil
- 1 lemon, juice only
- Sea salt, as needed
-
Freshly ground black pepper, as needed
-
5 cloves garlic
- 4 sprigs rosemary
Directions
- Pat the chicken dry with paper towels before placing it in a bowl and tossing it in oil.
- Season the chicken with salt, pepper, and lemon juice.
- Place the garlic and rosemary into the cavity of the chicken.
- Press ON/OFF to turn on the Bravo. Press preset then turn START/PAUSE dial to select Preset 9. Press START/PAUSE to begin the preheating to 350 ̊F.
Once the Bravo is preheated the Bravo will beep twice, ready, 10 second countdown, one more beep. Open the Bravo door. Place the chicken onto the Grill/Griddle, Grill side-up on to the Mesh Rack and place into position 1. Insert the Probe into the thickest part of the chicken breast. Close the Bravo door begin cooking 350 ̊F to Probe Internal Temperature 165°F.
- Once Probe Internal Temperature 155 ̊F is reached, the Bravo will double beep three times.
Open the Bravo door and remove the chicken, leaving the Probe in to monitor carryover cooking to 165°F. When the carryover target temperature is reached, the Bravo will beep three times and display “End”.
- Carve the chicken and serve.
