Steam Combi Recipe: Rotisserie-like Roast Chicken

With a Steam Oven it is easy to get a similar result to those supermarket Rotiserrie Chickens. The steam followed by circulating hot air means you get a lovely golden skin with delicious moist meat every time.
There are 2 stages of cooking in this recipe - if your oven supports staged cooking you can set it up in advance , but if your oven doesnt support staged cooking then just set each function manually.

METHOD

1. Mix all the coating ingredients together in a bowl and coat the chicken thoroughly all over.  You can do this in a large ziplock bag and leave the chicken in the fridge until you need to cook it. 
2. Tie the chicken’s legs together, and tuck winglets underneath the chicken body and place chicken on wire rack in centre of oven breast side up. Place a solid tray on the bottom rack of the oven.  
3. If your oven supports staged cooking set it as follows:
   Stage 1 = Steam 100C 30 minutes (or if using a probe- when 45C internal temperature has been reached )
   Stage 2 = Hot Air/Fan Forced 250C 35 minutes   or until 78C internal temperature has been reached) 
   Otherwise, Set your oven toFull Steam 100c for 30 minutes. Then without opening the oven. Set it to Hot Air/Fan Forced  250C for 35 minutes or until a probe reads 78C in the thickest part of the meat.