ROASTED CHICKEN with LEMON

ROASTED CHICKEN with LEMON
ROSEMARY & SPICY PEPPERS
Yield: 6 servings

4 lb. fresh whole chicken
1 Tbsp. dried rosemary (finely chopped)
1 Tbsp. dried basil
2-3 cloves garlic (finely minced)
¼ cup olive oil
juice of 2 medium lemons (save squeezed lemon halves)
1 Tbsp. crushed red pepper flakes
salt and pepper to taste
Assorted vegetables (red potatoes, peppers, and squash, sliced thick

Combine all seasoning ingredients into a large bowl and stir until thoroughly mixed.

Place squeezed lemon halves inside the chicken cavity.

Generously brush chicken with seasoning mixture.

Place chicken on 1-inch rack breast side down and roast on power level HI for 30 minutes.

Turn chicken breast side up; place vegetables around chicken and cook on power level HI for an additional 30 minutes.

OPTIONS AND COOKING TIPS:
To cook from frozen, simply increase your cooking time to 50 minutes for the first half and 50 minutes for the second half. Be sure to remove the neck and the giblets from the cavity at the half way point, then insert lemon halves.

Foil can be placed over chicken to prevent oven browning.

Consult your quick and easy cooking guide for more detailed instructions on cooking other varieties of vegetables. Place piece of foil on the bottom of the liner pan for an easy clean up.