I modified a recipe from the book and it came out mostly good. Mostly good because it was only mostly done. The thighs and a few bits of breast were still blood tinged, so I'm modifying the recipe here by adding time to the thigh side down.
NuWave Sunday Chicken
1 whole, defrosted chicken - giblets removed
3 tsp/cloves minced garlic
1 Tbsp Italian seasoning
1 tsp oregano
4 Tbsp Olive Oil
1 Tbsp House Seasoning (from Paula Deens recipe).
Rinse and pay dry the chicken.
In a bowl, mix oil, Italian seasoning, oregano, garlic and half house seasoning.
Sprinkle chicken with remaining house seasoning - inside and out.
With a chopstick or skewer, loosen skin.
Scoop in and massage oil mixture under skin in all 4 quadrants of the bird.
Cook breast side down HI for 25 minutes.
Flip and baste then cook thigh side down HI for 25 minutes.
Let sit then carve and serve.
There was about 1/2 cup of drippings I added to gravy, it was very flavorful.
The pics show bird starting to cook, what it looked at the 20 minute mark (that's where it should go a little longer), and how it looked done. Check with a thermometer for doneness... In the thigh. I checked in the breast and it tricked me!
Enjoy.
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