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Chicken with Rosemary
1 3-4 pound chicken
Marinade
3/4 cup vegetable oil
3/4 cup lemon juice
2 cloves minced garlic
1 finely chopped medium onion
1/3 teaspoon salt
1/2 teaspoon pepper
1/3 teaspoon dried rosemary or thyme
Mix the above ingredients well and pour over the chicken. Let mar-
inate for 3 hours in the refrigerator. Cook on the Rotisserie Bar
Assembly for 1-1 1/2 hours or until the temperature is 170ºF on the
meat thermometer. The chicken is done when the juices run clear
and there is no pink color visible. Serves 4.
Herbed Roasted Chicken
1 3-4 pound chicken
Herb Rub
2-3 Tablespoons dried rosemary
1 Tablespoon peppercorns
2-4 Tablespoons salt
2 Tablespoons dried thyme
2-3 Tablespoons dried parsley
Clean out the inside cavity of the chicken. Remove skin if desired.
Pat the surface dry with a paper towel. Combine all of the rub
ingredients. Rub the ingredients onto the surface of the chicken.
Place the chicken on Rotisserie Bar Assembly. Tie cooking string
around chicken to hold in legs so they do not touch the Heating
Element in the Rotisserie. Insert into Rotisserie. Set Timer for 1-1 1/2
hours or until done. Serves 4.
