Directions

1. Pre-heat the Rational combi oven to “Roast Chicken” Setting - Second level “light for skin color and internal probe temp of 173F

2. Season the cavity well with salt and black pepper from a mill. Place three or four sprigs of fresh rosemary in the cavity of each bird.

3. Season the entire bird on all sides with kosher salt and ground black pepper from a pepper mill.

4. Place the chickens on a vegelene sprayed rack that is on aparchment lined sheet tray.

5. Place the chickens in oven, probe the chicken precisely between the thigh and the drumstick. The probe should be in the joint. Start the cook cycle and roast until done as indicated by the oven.

6. Remove from the oven and temper to ambiente temperature. Remove the back bone and split through the breast bone, producing two half chickens.

7. Serve with two grilled lemon halves per half chicken.