Virtual Cooking the Perfect Chicken

Wednesday, August 12th, 2026 3:00 pm to 4:00 pm, MST

Learn the essential techniques behind preparing flavorful, juicy, and perfectly cooked chicken with confidence and consistency in this online class focused on mastering texture, temperature, and seasoning. You will learn how to manage temperature, achieve crisp texture, retain moisture, and build balanced seasoning while mastering methods used for both everyday meals and elevated entertaining. Featuring the precision and control of Wolf appliances alongside the advanced preservation technology of Sub-Zero refrigeration, this class highlights how premium kitchen performance supports exceptional results and refined home cooking.

A Culinary Scene membership is complimentary with the purchase of any major Sub-Zero, Wolf, and Cove appliance from an authorized dealer in the Roth Living region. (see region map).

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Recipes from this event

Easy Lemon and Herb Roasted Chicken

by: Chef Mike Shannon

Compatible Wolf Appliances:

Introduction

A perfectly roasted chicken in the Wolf Legacy Convection Steam Oven is only a few buttons away. Utilizing the Gourmet Mode, take all the guesswork out of cooking a juicy, whole chicken with crispy skin. This recipe offers a lemon and herb version, but feel free to experiment with a variety of flavor combinations.

YIELDS
6-8
Servings
Prep Time
1
hour
Cook Time
45-55
minutes

Modes

Gourmet

Rack Position

Enamel Pan
Position - 1

Ingredients

  • 4 pound whole chicken

  • 2 Tablespoons unsalted butter, softened

  • 1 lemon, zested and quartered

  • 1 clove garlic, finely minced

  • 1 small onion, quartered

  • 1 Tablespoon salt

  • 1 teaspoon pepper

  • 1 teaspoon chopped fresh rosemary

  • 1 teaspoon chopped fresh thyme

  • 1 teaspoon chopped fresh sage

Instructions

Turn on the Wolf Legacy Convection Steam Oven and select Gourmet Mode, Poultry, Whole Chicken, and Convection Humid. Select Continue and Start Operation.

Pull the chicken from the refrigerator and allow it to rest at room temperature for 30-40 minutes.

Pat completely dry and place on a roasting rack over a solid pan. Line the pan with foil or parchment paper for easy clean up.

Place the lemon quarters, onion and whole herb stem inside the cavity and tie the legs together with butcher’s twine to truss the chicken.

Combine the butter, zest, garlic, and herbs in a small bowl and mix until blended. Loosen the skin and rub about 1/2 of the mixture under the skin.

Rub the rest of the mixture all over the outside of the chicken. Substitute oil for butter if desired.

Place the probe into the thickest part of the breast, ensuring the entire metal stem is covered.

Once preheated, place the pan in position 1 or 2 (depending on the height of the chicken) and carefully plug the probe into the side of the Wolf Legacy Convection Steam Oven.

Liberally season the inside cavity and all of the outside of the chicken with salt and pepper.

Set the probe temperature to 165°F and start the Wolf Legacy Convection Steam Oven. Roast until the internal temperature is reached and the skin is crispy and golden brown.

The duration defaults to 45 minutes, but lengthen that time as necessary if the chicken is slightly larger than 4 pounds.

Remove the chicken and let it rest for 10 minutes before carving and serving.

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Chef Mike Shannon

Chef Mike Shannon

Minneapolis, Minnesota

Mike is a classically trained chef with a degree in culinary arts from Le Cordon Bleu-Minneapolis. He has over 35 years of leadership experience and more than 18 years of culinary experience focused on consumer-level culinary instruction, recipe development and public speaking. As a recovering Mechanical Engineer who turned a lifelong passion for food into a new career path, Mike now brings his southern food heritage to life with a focus on simple ingredients and local farms.

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