Sunbeam CO3000 Serves 1 tablespoon chopped thyme, tablespoon chopped rosemary, Makes 8 skewers

Mains continued

Lemon and Herb Chicken

Serves 6

1 tablespoon chopped thyme

1 tablespoon chopped rosemary

1 tablespoon finely grated lemon rind

1 tablespoon lemon juice ¼ cup olive oil

Salt and pepper, to taste 1.5kg chicken pieces

1.Preheat oven to 250°C.

2.Combine herbs, lemon rind, juice, oil and salt and pepper in a large bowl. Add chicken pieces and toss to coat.

3.Outside the oven, arrange chicken on the low and High Rack. Using the Oven Tongs, lower the racks into the oven.

4.Cook for 45 minutes or until chicken is golden and cooked through.

Salt and Chilli Prawn Skewer

Makes 8 skewers

1 tablespoon finely grated lemon rind

1 teaspoon dried chilli flakes

1 teaspoon sea salt flakes

1 tablespoon olive oil

500g green peeled prawns, tails in tact

1.Preheat oven to 250°C.

2.Combine lemon rind, chilli, salt and oil in a medium bowl. Add prawns and toss to coat.

3.Thread prawns onto 8 wooden skewers. Outside the oven, arrange prawn skewers on the low and High Rack. Using the Oven Tongs, lower the racks into the oven.

4.Cook for 5 minutes or until prawns are cooked. Serve with lemon aioli for dipping.

Tip: Prawns change from green to vibrant orange when cooked. Don’t over cook the prawns or they will go rubbery.

Lemon Aioli: In a small bowl combine 1/3 cup whole egg mayonnaise, 1 clove crushed garlic and 1 tablespoon lemon juice. Season with salt and pepper.

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