Recipes continued
Roast Chicken without Rotisserie | Serves |
2kg whole fresh chicken |
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5 cloves garlic |
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4 sprigs rosemary |
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olive oil |
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sea salt |
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freshly ground back pepper |
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1.Preheat compact oven to 210°C for 10 minutes. Place wire rack on the bottom shelf in the raised position.
2.Wash and clean chicken thoroughly. Pat dry with paper towelling.
3.Place the garlic and rosemary inside the cavity of the chicken. Tuck the wings back and tie the base of the chicken with cooking string so that the legs are crossed and securely positioned.
4.Brush the chicken with oil and season with salt and pepper.
5.Place the chicken onto the baking pan with the drip tray insert. Reduce heat to 180°C and cook for approximately 1 hour and 45 minutes or until cooked.
Note: To check the chicken to see if it has cooked thoroughly, insert a skewer into the thigh. The chicken is cooked when the juices run clear.
Roast Vegetables | Serves 2 |
200g butternut pumpkin |
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2 small onions |
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1 large carrot |
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4 small new potatoes |
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sea salt |
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freshly ground black pepper |
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40g butter, melted |
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3.Preheat oven to 210°C, using the bake setting. Place wire rack in the middle shelf in the raised position.
4.Cut pumpkin into wedges leaving the skin on. Cut onions into quarters. Cut carrot into 4 pieces lengthways.
5.Place vegetables into the baking pan, season with salt and pepper and drizzle with butter.
6.Reduce temperature to 180°C and bake for approximately 40 minutes or until baked and crisp.
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