RE CIPES: R OASTIN G A ND B AK ING
ORANGE ROASTER CHICKEN
Servings: 3 TO 4
2 Tbsp. softened butter
1 Tbsp. chopped fresh chives
1 Tbsp. diced fresh green onion
1 Tbsp. chopped fresh oregano
1 tsp. salt
Switch the Black+Decker Multicooker On. With the cooking pot in place, turn
control knob to Roast/Bake and set the temperature to 350°F. Allow the
appliance to preheat for 15 to 20 minutes.
Meanwhile in a small bowl, combine everything except for the orange, green
onion and the chicken. Using your fingers, lift skin away from meat of chicken.
Rub seasoning mixture between the meat and skin. Place orange and onion
into cavity of chicken and tie the legs together.
Carefully place the chicken in the Multicooker and set a kitchen timer for 60
minutes. At the end of the cooking cycle, check chicken for doneness. Internal
temperature of the breast should be 165°F. If necessary, add additional cooking
time. Remove chicken from cooking pot. Let rest 10 minutes before serving.
ROAST BEEF WITH POTATOES
2 tsp. Montreal steak seasoning
1 tsp. seasoned salt
½ tsp. lemon pepper
½ tsp. dried basil
½ tsp. dried thyme
Switch the Multicooker On. With the cooking pot in place turn function knob
to Roast/Bake and adjust the temperature knob to 350°F. Allow the appliance
to preheat for 15 to 20 minutes.
Carefully place the beef in the Multicooker and cook for 40 minutes. Add
potatoes and onions, cook an additional 20 minutes. At the end of the
cooking cycle, check beef and vegetables for doneness. Internal temperature
of the beef should be a minimum of 160°F. If necessary, add additional
¼ tsp course ground pepper
1 small orange, quartered
1 green onion, cut in 1-inch pieces
3 ½ lb. chicken
¼ tsp. garlic powder
1 Tbsp. olive oil
2 ½ lb. eye of round roast
½ lb. small red potatoes
½ lb. pearl onions