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Recipes continued
Roast Chicken without Rotisserie Serves 4-6
2kg whole fresh chicken
5 cloves garlic
4 sprigs rosemary
olive oil
sea salt
freshly ground back pepper
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
2 small onions
1 large carrot
4 small new potatoes
sea salt
freshly ground black pepper
40g butter, melted
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.