1 chicken
extra-virgin olive oil
3 tablespoons salt
¼ teaspoon black pepper
1 sprig thyme
1 sprig rosemary
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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
measuring spoons
Transfer the chicken to the middle of the June Pan, breast-side up. If using vegetables, arrange them so that they surround the chicken. You will not need to use the June Roasting Rack. If not adding vegetables, transfer the chicken to the June Roasting Rack set inside the June Pan.
June Pan
June Roasting Rack
If using, 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 June Pan on the bottom shelf of the June Oven. Plug the June Food Thermometer into the jack. 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.
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