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)

Servings: 4

Oven Temperature: 375°F

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour and 15 minutes
Total Time: 1 hour and 30 minutes

Nutrition Facts
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 380.49
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%
Sugar 10.81g
Protein 37.45g 75%

Recipe Type: Chicken Whole, Low Calorie Dish, Main Dish, Poultry

Author: Chef Claude
Copyright: Thane Housewares

Flavorwave optional Electronic Cooking Thermometer required and the optional extender ring.

1 whole chicken (3 Ibs)
1/3 cup Dijon style mustard
3 tbsp honey
tbsp mustard seeds (optional)
1/2 tsp pepper

1) Preheat Flavorwave oven to 400°F
2) Mix all the ingredients together except chicken; brush over chicken. Place chicken skin sides down on lower rack. Place
optional extender ring on oven.
3) Bake in the Flavonvave oven at 40Q°F for 20 minutes. Tum chicken; brush with mustard mixture. Bake uncovered about
20 minutes longer or until electronic cooking thermometer reads 180°F and the juice of chicken is no longer pink when
center of thickest pieces are cut. (If chicken begins to brown too quickly, cover with aluminum foil Discard any
remaining mustard mixture.
4) Serve immediately.

Servings: 6
Degree of Difficulty: Easy
Oven Temperature: 400°F
Cooking Times
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes
Nutrition Facts
Serving size: 116 of a recipe (8.8 ounces).
Percent daily values based on the Reference Daily Intake
(RDI) for a 2000 calorie diet.
Nutrition information provided by the recipe author.

Author: Chef Claude