Expansion ring may be required as well as an Electronic Cooking Thermometer
1 whole chicken
1 Tbs unsalted butter, melted (15 ml)
4 medium red potatoes, quartered
2 cups carrots, cut in 2 ” pieces (500 ml)
2 stalks celery, cut into 2″ pieces
1/2 tsp dried rosemary leaves (5 ml)
1 cup chicken stock (250 ml)
1. Brush the chicken with the butter. Place the chicken and vegetables into a round casserole dish and place on the bottom rack of the Flavorwave Oven, attach the expansion ring if required. Season with the rosemary. Pour the stock into a small bowl and pour half the stock over the chicken and vegetables.
2. Roast at 375°F (190°C) for 45 minutes. Start with breast side down and then turn after 25 minutes.
3. Stir the vegetables. Add the remaining stock mixture to the pan. Roast for an additional 30 minutes or until the chicken is cooked through. Using an Electronic Cooking Thermometer, internal temperature of the chicken when inserted in the thigh should be at 180°F . (82°C)
Oven Temperature: 375°F
Preparation Time: 15 minutes
Cooking Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes
Serving size: 1/4 of a recipe (26.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (19%) 73.58
% Daily Value
Total Fat 8.26g 13%
Saturated Fat 3.18g 16%
Cholesterol 111.06mg 37%
Sodium 683.43mg 28%
Potassium 2097.31mg 60%
Total Carbohydrates 39.79g 13%
Fiber 9.05g 36%
Protein 37.45g 75%
Recipe Type: Chicken Whole, Low Calorie Dish, Main Dish, Poultry
Author: Chef Claude
Copyright: Thane Housewares