Roasted Chicken with Lemon

This simple chicken preparation makes a moist and delicious chicken every time.

Serves 4 to 6

23 to 3½ pound chickens, rinsed and patted dry 1½ teaspoons kosher salt

1teaspoon crushed black pepper

2lemons, cut in half

2sprigs rosemary

4garlic cloves, smashed

2tablespoons olive oil

Preheat Waring Pro® Roaster Oven to 450°F.

Place both chickens, rinsed and dried, on a work surface. Salt and pepper the chickens well, including the cavities. Squeeze a lemon all over outside and inside each chicken. Stuff each chicken with the lemon halves, rosemary sprigs and garlic cloves. Finally, rub olive oil all over the skin.

Insert wire rack in the roasting pan and carefully place chickens on rack. Immediately reduce temperature to 400°F.

For browner skin, baste chickens every 15 minutes while roasting. Roast for approximately 1 hour and 10 minutes,* until the juices run clear when a thigh is pierced.

Nutritional information per serving (6 oz.):

Calories 306 (64% from fat) • carb. 5g • pro. 52g • fat 46g • sat. fat 13g • chol.

207mg • sod. 529mg • calc. 68mg

*If roasting one chicken, reduce roasting time by 20 minutes.

Rosemary and Mustard Pork Roast

Serves 8 to 12

¼cup kosher salt

¼cup granulated sugar

1 gallon water

3 garlic cloves, chopped

¼cup fresh rosemary, chopped

2 tablespoons Dijon mustard

1 tablespoon balsamic vinegar

1 teaspoon Italian seasoning

¼cup plus 1 teaspoon olive oil, divided

RO18B specifications

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