George Foreman GR82 owner manual Chicken with Rosemary, Herbed Roasted Chicken, Herb Rub, Marinade

Chicken with Rosemary

1 3-4 pound chicken

Marinade

3/4 cup vegetable oil 3/4 cup lemon juice

2 cloves minced garlic

1 finely chopped medium onion 1/3 teaspoon salt

1/2 teaspoon pepper

1/3 teaspoon dried rosemary or thyme

Mix the above ingredients well and pour over the chicken. Let mar- inate for 3 hours in the refrigerator. Cook on the Rotisserie Bar Assembly for 1-1 1/2 hours or until the temperature is 170ºF on the meat thermometer. The chicken is done when the juices run clear and there is no pink color visible. Serves 4.

Herbed Roasted Chicken

1 3-4 pound chicken

Herb Rub

2-3 Tablespoons dried rosemary

1 Tablespoon peppercorns

2-4 Tablespoons salt

2 Tablespoons dried thyme

2-3 Tablespoons dried parsley

Clean out the inside cavity of the chicken. Remove skin if desired. Pat the surface dry with a paper towel. Combine all of the rub ingredients. Rub the ingredients onto the surface of the chicken. Place the chicken on Rotisserie Bar Assembly. Tie cooking string around chicken to hold in legs so they do not touch the Heating Element in the Rotisserie. Insert into Rotisserie. Set Timer for 1-1 1/2 hours or until done. Serves 4.

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