RECIPES
13
Ginnys.com 800-544-1590
Roasted Whole Chicken
1 tsp. garlic powder
1 tsp. salt
1 tsp. onion powder
¼ tsp. pepper
1 Tbsp. paprika
4 lb. whole chicken
1. DO NOT rinse raw poultry. To avoid cross contamination, wash hands,
utensils, cutting boards, etc. after touching raw poultry.
2. In a small bowl, mix together the garlic powder, onion powder, paprika,
salt and pepper (this is your rub).
3. Remove the giblets from the chicken and pat the outside of the chicken
dry with paper towels.
4. Spread the rub all over the chicken, inside and outside.
5. Place the chicken in the basket and cook at 400
°
F for 30 minutes.
6. Reduce the heat to 355
°
F and cook another 30 minutes or until the
internal temperature of the chicken is 165
°
F.
7. Let chicken rest 10 minutes before carving.
Serves 4
Roasted Brussels Sprouts
1 lb. Brussels sprouts, trimmed and halved
salt & pepper, to taste
2 Tbsp. olive oil
1 Tbsp. lemon juice
½ tsp. garlic powder
pinch red pepper flakes
1. Toss the Brussels sprouts with the olive oil in a large bowl.
2. Sprinkle on the garlic powder and salt & pepper. Toss to mix.
3. Place the sprouts in the basket and cook at 355
°
F for 15 minutes.
4. Pour the Brussels sprouts into a serving bowl and toss with the lemon
juice and red pepper flakes before serving.
Serves 4
