Calphalon 1779209 User Manual page 38

Asian Style Roast Chicken
Serves 2 to 4
ngredients:
I
1 (3 to 3¼ pounds) whole chicken
Salt, to taste
½ medium onion, cut into ½-inch cubes
1 medium lemon, cut into ½-inch cubes
2 (3-inch) cinnamon sticks, broken
3 large cloves garlic, crushed
2 teaspoons five spice powder
1 teaspoon salt
1 tablespoon vegetable oil
2 tablespoons fresh lemon juice
Zest of 1 large lemon
2 cloves garlic, minced
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 teaspoon toasted sesame seed oil
Method:
Preheat your Calphalon XL Convection Oven to 350 degrees. Choose
convection if you want the convection fan to operate, creating more even
baking results.
Rinse the chicken inside and out and pat dry. Sprinkle some salt into the
cavity of the chicken. Fill the cavity of the chicken with the onion, lemon,
cinnamon and garlic.
In a medium bowl, combine remaining ingredients. Drizzle about of the
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mixture into the cavity of the chicken. Pour the remaining mixture over the
exterior of the chicken, brushing or rubbing to make sure the entire surface
is covered. Place on the broiler pan and cook for 1 hour and 10 minutes to
1 hour and 20 minutes on the Bake setting or 55 to 60 minutes on the Bake
setting with convection fan activated. Pierce one of the thighs with a meat
thermometer to test for doneness. The thermometer should register 160 to
165° F or cook until the juices run clear when you pierce the thigh with a
knife. Remove from the oven and cool for 15 minutes prior to carving. Serve
with stir-fried or steamed vegetables and long grain brown rice.
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