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Wolfgang Puck
Wolfgang Puck is a legendary celebrity chef and restaurateur who believes that “Life is about
balance and eating well.” Following more than two years of research and development, he has
released the Wolfgang Puck Pressure Oven — the first countertop pressure oven that toasts,
roasts, bakes, broils and rotisseries up to 70 percent faster than a traditional oven while infusing
flavor and moisture. Visit www.puckoven.com for more.
Rotisserie Garlic Chicken
with Roasted Vegetables
Serves: 4
Ingredients
1 tablespoon good-quality olive oil
Kosher salt and freshly ground pepper to taste
8 cloves garlic
4 sprigs fresh rosemary
1 lemon, halved
2 sweet potatoes, quartered
1 bell pepper, halved, stemmed, seeded, deveined, and cut into large chunks
1 large yellow onion, cut into wedges
1 whole chicken (4-pound size)
DIRECTIONS
Preheat the oven to 450 degrees and set the function to ROTISSERIE. In a
large bowl, toss together all ingredients, except the chicken. Truss chicken
using kitchen or butcher’s twin. Attach rotisserie spit to chicken, tightening
screws until snug. Pour vegetables in the drip pan. Place the rack in the bottom
position then place drip pan on rack. Rub a bit more salt, pepper and
olive oil onto the skin of the chicken then load rotisserie. Set the
Vent Release Valve to SEAL and lower Sealing Lever to the SEAL
position. Set timer to 40 minutes. When time is up turn the Vent
Release Valve to VENT and wait for all air to escape. After vented
slowly raise Sealing Lever and press the Door Release Button to
open the door. Cooking is
complete when internal
temperature reaches
165 degrees.
Remove garnish as
desired and serve.
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