Bakers Pride Oven Classic Oven manual Chicken, Potatoes & Garlic

Whole Chicken & Roasted Fingerling Potatoes & Garlic

Chicken

Ingredients: 3-4 lb Chicken Fryer

Kosher Salt/Black Pepper

Directions: Season with kosher salt & black pepper. Place in an open roasting pan for 25-30 minutes at 500-550°F rotating through hot spots in the IL Forno until all juices run clear.

Potatoes & Garlic

Ingredients: 1 cup Fingerling Potatoes

½cup Garlic Cloves Kosher Salt/Black Pepper 1 tsp Extra Virgin Olive Oil

Directions: Preheat a medium skillet in oven. Add 1 cup fingerling potatoes and ½ cup garlic cloves with 1 tsp extra virgin olive oil. Season with kosher salt & black pepper. Bake in IL Forno for 25 minutes at 500°F.

Artichoke & Blue Crab Dip, Tandoori Naan (flat bread)

Artichoke & Blue Crab Dip, Tandoori Naan

Ingredients: 6 oz Fresh Lump Crabmeat ½ tsp Sour Cream

1/4 tsp Fresh Oregano

1 tsp Seasoned Dry Bread Crumbs 1/4 tsp Dijon Mustard

½tsp Olive Oil

½tsp Ground Black Pepper

2 pcs Tandoori Naan (flat bread)

6 oz can Artichoke Hearts (chopped)

6 oz pkg Frozen Chopped Spinach

½Tbsp Fresh Parsley Leaves (chopped) 2 Tbsp Grated Parmesan Cheese

Directions: In a medium-sized mixing bowl mix the following ingredients: 6 oz fresh lump crabmeat, ½ tsp sour cream, 1 tsp seasoned dry bread crumbs, ¼ tsp Dijon mustard, ¼ tsp fresh oregano, ½ tsp ground black pepper, ½ tsp olive oil, 6oz can artichoke hearts chopped, 6oz package frozen chopped spinach, thawed and well drained, ½ Tbsp chopped fresh parsley leaves, 2 Tbsp grated Parmesan.

Preheat IL Forno to 500°F place crab & artichoke mixture in a clay pot and place in the oven for 15 minutes. With 3 minutes left place 2 pieces of Tandoori naan (flat bread) in the oven directly on the stone. Once crisp pull from oven and cut each into 4 pieces.

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