Perfect Roasted Chicken with Root Vegetables in the Pressure Oven
By Wolfgang Puck
Images
Serves
Makes 4 servings
Ingredients
Chicken
Root Vegetables:
- 1 4 to 5-pound whole organic chicken
- ½ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 sprigs rosemary
- 3 sprigs sage
- Butcher’s twine
Root Vegetables:
- 8 small organic red potatoes, cut in half
- 2 organic carrots, peeled and cut into 2-inch pieces
- 1 large turnip, peeled and cut into large dice
- 2 whole kohlrabi, peeled and cut into large dice
- 1 celery root, peeled and cut into large dice
- 8 cloves garlic
- 1 small red onion, peeled and cut into large dice
- 1 yam or sweet potato, peeled and cut into large dice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
- 3 sprigs thyme
- 2 tablespoons chopped parsley
Procedure
Ultra-fast, foolproof and a one-of-a-kind innovation more than two years in the making, the Wolfgang Puck Presure Oven combines the functionality of a conventional oven with the speed and succulent results of a pressure cooker. Flavor Infusion Technology™ cooks poultry, meats and more up to 70% faster and to prefection every time.
Consult your pressure oven’s manual for proper use and safety procedures.
Preheat the pressure oven to 450°F and set the function to ROAST.
Place the roasting vegetables inside the roasting pan (see below for prep instructions). Rub the whole chicken with extra virgin olive oil, inside and out. Season with salt and pepper inside and out, add all of the rosemary and sage to the cavity of the chicken. Truss the chicken with the butcher’s twine and place on top of the raw vegetables in the roasting pan.
Place the chicken in the oven. Set the Pressure Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set the timer for 45 minutes until the skin is crispy and golden brown. Check the internal temperature of the chicken with a meat thermometer; it should read 165°F.
When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release button to open the door.
Remove the chicken from the oven, loosely cover it with aluminum foil and let it rest for 10 minutes. Remove the butcher’s twine and serve.
Preparing root vegetables: Place all ingredients except the chopped parsley in a large bowl and toss with vegetables. Spread vegetables evenly in roasting pan and place under chicken. Cook as per above instructions.
When done roasting, remove vegetables from the pan. They should be tender and golden in color. Sprinkle with chopped parsley and serve warm with chicken.
Consult your pressure oven’s manual for proper use and safety procedures.
Preheat the pressure oven to 450°F and set the function to ROAST.
Place the roasting vegetables inside the roasting pan (see below for prep instructions). Rub the whole chicken with extra virgin olive oil, inside and out. Season with salt and pepper inside and out, add all of the rosemary and sage to the cavity of the chicken. Truss the chicken with the butcher’s twine and place on top of the raw vegetables in the roasting pan.
Place the chicken in the oven. Set the Pressure Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set the timer for 45 minutes until the skin is crispy and golden brown. Check the internal temperature of the chicken with a meat thermometer; it should read 165°F.
When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release button to open the door.
Remove the chicken from the oven, loosely cover it with aluminum foil and let it rest for 10 minutes. Remove the butcher’s twine and serve.
Preparing root vegetables: Place all ingredients except the chopped parsley in a large bowl and toss with vegetables. Spread vegetables evenly in roasting pan and place under chicken. Cook as per above instructions.
When done roasting, remove vegetables from the pan. They should be tender and golden in color. Sprinkle with chopped parsley and serve warm with chicken.
Perfect Roasted Chicken with Root Vegetables in the Pressure Oven
By Wolfgang Puck
Serves
Makes 4 servings
Ingredients
Chicken
Root Vegetables:
- 1 4 to 5-pound whole organic chicken
- ½ cup extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 3 sprigs rosemary
- 3 sprigs sage
- Butcher’s twine
Root Vegetables:
- 8 small organic red potatoes, cut in half
- 2 organic carrots, peeled and cut into 2-inch pieces
- 1 large turnip, peeled and cut into large dice
- 2 whole kohlrabi, peeled and cut into large dice
- 1 celery root, peeled and cut into large dice
- 8 cloves garlic
- 1 small red onion, peeled and cut into large dice
- 1 yam or sweet potato, peeled and cut into large dice
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- ¼ cup extra virgin olive oil
- 3 sprigs thyme
- 2 tablespoons chopped parsley
Procedure
Ultra-fast, foolproof and a one-of-a-kind innovation more than two years in the making, the Wolfgang Puck Presure Oven combines the functionality of a conventional oven with the speed and succulent results of a pressure cooker. Flavor Infusion Technology™ cooks poultry, meats and more up to 70% faster and to prefection every time.
Consult your pressure oven’s manual for proper use and safety procedures.
Preheat the pressure oven to 450°F and set the function to ROAST.
Place the roasting vegetables inside the roasting pan (see below for prep instructions). Rub the whole chicken with extra virgin olive oil, inside and out. Season with salt and pepper inside and out, add all of the rosemary and sage to the cavity of the chicken. Truss the chicken with the butcher’s twine and place on top of the raw vegetables in the roasting pan.
Place the chicken in the oven. Set the Pressure Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set the timer for 45 minutes until the skin is crispy and golden brown. Check the internal temperature of the chicken with a meat thermometer; it should read 165°F.
When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release button to open the door.
Remove the chicken from the oven, loosely cover it with aluminum foil and let it rest for 10 minutes. Remove the butcher’s twine and serve.
Preparing root vegetables: Place all ingredients except the chopped parsley in a large bowl and toss with vegetables. Spread vegetables evenly in roasting pan and place under chicken. Cook as per above instructions.
When done roasting, remove vegetables from the pan. They should be tender and golden in color. Sprinkle with chopped parsley and serve warm with chicken.
Consult your pressure oven’s manual for proper use and safety procedures.
Preheat the pressure oven to 450°F and set the function to ROAST.
Place the roasting vegetables inside the roasting pan (see below for prep instructions). Rub the whole chicken with extra virgin olive oil, inside and out. Season with salt and pepper inside and out, add all of the rosemary and sage to the cavity of the chicken. Truss the chicken with the butcher’s twine and place on top of the raw vegetables in the roasting pan.
Place the chicken in the oven. Set the Pressure Release Valve to SEAL and lower Sealing Lever to the SEAL position.
Set the timer for 45 minutes until the skin is crispy and golden brown. Check the internal temperature of the chicken with a meat thermometer; it should read 165°F.
When time is up turn the Pressure Release Valve to VENT and wait for all air to escape. After vented slowly raise pressure bar and press the Door Release button to open the door.
Remove the chicken from the oven, loosely cover it with aluminum foil and let it rest for 10 minutes. Remove the butcher’s twine and serve.
Preparing root vegetables: Place all ingredients except the chopped parsley in a large bowl and toss with vegetables. Spread vegetables evenly in roasting pan and place under chicken. Cook as per above instructions.
When done roasting, remove vegetables from the pan. They should be tender and golden in color. Sprinkle with chopped parsley and serve warm with chicken.