RECIPES Chicken [For Oven Roast or Rotisserie]

These recipes can all be used by cooking the roasting rack OR by using the Rotisserie Spit & Fork.

Jamaican Chicken

 

½ Cup Water

5-6 thin slices fresh ginger

2 dried chili peppers, crumbled

½ onion chopped.

¼ cup white -wine vinegar

1 Tbsp. Pepper sauce

1 Tsp. Dried thyme

½ Tsp. Ground allspice

½ Tsp. Ground Black pepper

1 Whole chicken (4 lbs.)

In blender, combine water, ginger, chili peppers, onions, vinegar, pepper sauce, thyme, allspice and black pepper. Puree until fairly smooth.

Truss chicken or tie drumsticks together. Spread mixture onto chicken thoroughly. Reserve leftover mixture for later use. Cover and refrigerate overnight.

Place chicken into oven and set heat selection according to Roasting or Rotisserie. Roast for 1- 1½ hour.

Take reserved mixture and place in a saucepan. Bring to a boil and keep warm over low heat.

Serve mixture as the sauce with the chicken.

Balsamic Chicken

 

1/3 Cup Olive Oil

1/3 Cup Balsamic Vinegar

1

Tbsp. Dried rosemary

½ Tsp. Red pepper flakes

1 clove garlic, minced

1 Whole chicken (4 lbs.)

1

Green bell pepper, sliced

1 Red bell pepper, sliced.

1

Small red onion, quartered

3 Carrots cut into 1” pieces.

1

Small eggplant cut into 1” pieces.

 

In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes and garlic.

Truss chicken or tie drumsticks together. Marinate chicken in mixture for a half hour. Reserve the mixture.

Place chicken into oven.

Set heat selection according to Roasting or Rotisserie.

Roast for 1-1½ hour.

Add the vegetables into reserved mixture and toss to coat evenly. Place vegetables in roasting bas ket and roast in Oven when chicken is done and removed. Cook for 15-20 minutes or until edges brown.

Serve together hot with chicken.

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Spicy Cuban Rotisserie Chicken

 

1 large whole chicken (4 lbs.)

2 Tsp. Dried oregano

1

Tsp. Salt & pepper

¼ Cup fresh lime juice

1

Tsp. Ground cumin

3 Tbsp. Olive Oil

1

Shallot, minced

¼ Tsp. Pepper lime slices

2

Large garlic cloves

Minced Cilantro sprigs

1

Tsp. Grated Lime peel

 

Truss chicken or tie drumsticks together. In large bowl, mix lime juice, olive oil, shallot, garlic, lime peel, oregano, salt, cumin and pepper together.

Cover chicken with this mixture, make sure to coat evenly. Cover chicken and refrigerate overnight.

At cooking time, take chicken and insert into the oven. Set heat selection according to Roasting or Rotisserie. Cook about 1- 1½ hours.

Once Timer is done, let chicken sit for 5 -10 minutes. Remove chicken when it has cooled down.

Serve with lime slices and cilantro sprigs.

 

Sticky Roasted Chicken

 

4 Tsp. Salt

2 Tsp. Paprika

1 Tsp. Cayenne pepper

1 Tsp. Onion Powder

1 Tsp. Thyme

1 Tsp. White Pepper

½ Tsp. Garlic Powder

½ Tsp. Black Pepper

1 Large Whole chicken (4 lbs.)

1 Cup Chopped Onion

Combine all the spices in a bowl. Remove giblets from chicken. Truss chicken or tie drumsticks in place. Rub spice mixture into chicken both inside and out. Place in refrigerator overnight.

When ready to roast, stuff cavity of chicken with onions. Place chicken into the oven Set heat selection according to Roasting or Rotisserie.

Cook for 1-1½ hours.

Once Timer is done, let chicken sit for 5 -10 minutes. Remove chicken when it has cooled down.

Carve and serve.

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Maximatic RO-2002 Recipes Chicken For Oven Roast or Rotisserie, Jamaican Chicken, Balsamic Chicken, Sticky Roasted Chicken
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