rosemary chicken

with garlic

Serves 2–3

13–312pound chicken, rinsed and patted dry

1lemon, cut in half

(for roasting chicken, not rotisserie)

2sprigs rosemary

2garlic cloves, smashed 34 teaspoon kosher salt

12 teaspoon crushed black pepper

1tablespoon olive oil

butcher’s twine if using rotisserie function

If roasting chicken, preheat oven to 375˚F on convection bake with rack in position 1 or 2.

Squeeze lemon all over outside and inside chicken.

Stuff the chicken with the lemon halves, rosemary sprigs, garlic cloves, and pinch of the salt and pepper. Sprinkle the rest of the salt and pepper all over the skin of the chicken and then rub the olive oil all over the skin.

To roast: Place chicken on baking sheet lined with foil. Roast for 45 minutes to an hour until the juices run clear when the thigh is pierced.

If using the rotisserie: Prepare chicken as above, omitting the lemon. Truss the chicken well. Insert the rotisserie spit through the chicken, securing the rotisserie skewers with the fixing screws so that the chicken is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn oven to 400˚F and turn to rotisserie on the function dial. Roast for about 45 minutes to an hour, so that when the thigh is pierced the juices run clear. To ensure even, crispy skin, carefully baste the

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Waring CO900B manual Rosemary chicken With garlic