11
Roasted Chicken with Lemon
This simple chicken preparation makes a moist and delicious chicken
every time.
Serves 4 to 6
2
3 to 3½ pound chickens, rinsed and patted dry
1½
teaspoons kosher salt
1
teaspoon crushed black pepper
2
lemons, cut in half
2
sprigs rosemary
4
garlic cloves, smashed
2
tablespoons olive oil
Preheat Waring Pro
®
Roaster Oven to 450°F.
Place both chickens, rinsed and dried, on a work surface. Salt and
pepper the chickens well, including the cavities. Squeeze a lemon
all over outside and inside each chicken. Stuff each chicken with the
lemon halves, rosemary sprigs and garlic cloves. Finally, rub olive oil all
over the skin.
Insert wire rack in the roasting pan and carefully place chickens on
rack. Immediately reduce temperature to 400°F.
For browner skin, baste chickens every 15 minutes while roasting.
Roast for approximately 1 hour and 10 minutes,* until the juices run
clear when a thigh is pierced.
Nutritional information per serving (6 oz.):
Calories 306 (64% from fat) • carb. 5g • pro. 52g • fat 46g • sat. fat 13g • chol.
207mg • sod. 529mg • calc. 68mg
*If roasting one chicken, reduce roasting time by 20 minutes.
Rosemary and Mustard Pork Roast
Serves 8 to 12
¼
cup kosher salt
¼
cup granulated sugar
1
gallon water
3
garlic cloves, chopped
¼
cup fresh rosemary, chopped
2
tablespoons Dijon mustard
1
tablespoon balsamic vinegar
1
teaspoon Italian seasoning
¼
cup plus 1 teaspoon olive oil, divided
