1 bulb garlic
1 lemon
1 red onion
½ pound baby carrots
½ pound baby potatoes
½ pound diced butternut squash
1 bay leaf
extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
1 chicken
3 tablespoons salt
1 sprig thyme
1 sprig rosemary
measuring spoons
chopping board
knife
tongs
June Pan
June Oven
June Food Thermometer
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Cut the top end off the garlic bulb. Break the bulb into unpeeled cloves. Discard the excess garlic skin.
1 bulb garlic
chopping board
knife
Prick the lemon all over with the tip of a knife.
1 lemon
Cut the onion in half lengthwise. Then cut each piece in half to quarter the whole onion. Set aside two onion quarters for the tray of vegetables and the other two for the chicken cavity.
1 red onion
Spread the carrots, potatoes, two onion quarters, garlic and butternut squash on the June Pan.
½ pound baby carrots
½ pound baby potatoes
½ pound diced butternut squash
June Pan
onion quarters
unpeeled garlic cloves
Add the bay leaf to the vegetables. Generously pour olive oil over the vegetables. Sprinkle the salt and pepper evenly over the vegetables. Toss to coat.
1 bay leaf
extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
measuring spoons
Using tongs, push aside some vegetables in the center of the pan to create a well large enough for the chicken.
tongs
Generously drizzle the chicken with olive oil and sprinkle it with the salt and pepper. Rub the seasonings all over the chicken and inside the cavity with your hands.
1 chicken
3 tablespoons salt
¼ teaspoon black pepper
extra-virgin olive oil
Place the lemon and remaining onion quarters inside the chicken cavity.
1 lemon
onion quarters
Transfer the chicken to the middle of the June Pan, breast-side up, with the vegetables surrounding the chicken.
Place 1 sprig thyme and 1 sprig rosemary inside the chicken cavity.
1 sprig thyme
1 sprig rosemary
Insert the June Food Thermometer into the thickest part of the breast (top right or top left corner of the chicken breast). Insert it at a 45° angle in the geometric center of the breast, away from the bone.
June Food Thermometer
Place the chicken and vegetables on the bottom shelf of the June Oven. Plug the June Food Thermometer into the jack. Roast the chicken until is cooked through and the skin is crispy and golden, about 1 hour 12 minutes. June will notify you when the chicken is ready.
June Oven
Carefully remove the pan from the June Oven and allow the chicken to rest uncovered for 5 minutes before carving. Use the juices from the pan as a thin sauce to accompany the chicken and vegetables.
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