Use and Care Manual

ROASTING RECIPES (cont.)

BALSAMIC CHICKEN

1/3 Cup Olive Oil 1/3 Cup Balsamic Vinegar

1 Tbsp. Dried rosemary ½ Tsp. Red pepper flakes

1 clove garlic, minced 1 Whole chicken (4 lbs.)

1 Green bell pepper, sliced 1 Red bell pepper, sliced.

1 Small red onion, quartered 3 Carrots cut into 1” pieces.

1 Small eggplant cut into 1” pieces.

In small bowl, combine olive oil, balsamic vinegar, rosemary, red pepper flakes and garlic.

Marinate chicken in mixture for 30 minutes. Reserve the mixture. Place roasting rack

into the Inner Pot. Place chicken onto roasting rack. Set cooking function to ROAST at

375° and set the timer to for 1-1½ hour. When done, carefully remove chicken from the

Inner Pot. Add the vegetables into reserved mixture and toss to coat evenly. Place

vegetables in an oven safe pan and place onto the roasting rack. Set to ROAST at 350° for

15-20 minutes or until edges brown. Serve together with chicken.

SPICY CUBAN ROTISSERIE CHICKEN

1 large whole chicken (4 lbs.) 2 Tsp. Dried oregano

1 Tsp. Salt & pepper ¼ Cup fresh lime juice

1 Tsp. Ground cumin 3 Tbsp. Olive Oil

1 Shallot, minced ¼ Tsp. Pepper lime slices

2 Large garlic cloves Minced Cilantro sprigs

1 Tsp. Grated Lime peel

In large bowl, mix lime juice, olive oil, shallot, garlic, lime peel, oregano, salt, cumin and

pepper together. Cover chicken with this mixture, make sure to coat evenly. Cover

chicken and refrigerate for 4 hours up to overnight. Place roasting rack into Inner Pot.

Place chicken onto roasting rack. Set cooker to ROAST at 375° and set the timer to 1- 1½

hours. When done, let chicken stand for 5-10 minutes. Serve with lime slices and

cilantro sprigs.

EASY ROASTED CHICKEN

4 Tsp. Salt 2 Tsp. Paprika

1 Tsp. Cayenne pepper 1 Tsp. Onion Powder

1 Tsp. Thyme 1 Tsp. White Pepper

½ Tsp. Garlic Powder ½ Tsp. Black Pepper

1 Large Whole chicken (4 lbs.) 1 Cup Chopped Onion

Combine all spices in a bowl. Remove giblets from chicken. Rub spice mixture into

chicken inside and out. Cover and refrigerate 4 hours up to overnight. When ready to

roast, stuff cavity of chicken with onions. Place roasting rack into Inner Pot. Place

chicken onto the roasting rack. Set to ROAST at 375° and set the timer to 1-1½ hours.

Once done, let chicken stand for 5-10 minutes. Carve and serve.

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