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2 teaspoons herbes de Provence or fines herbes
1 small bundle mixed fresh herbs (i.e. thyme, rosemary, parsley,
etc.)
3 garlic cloves, smashed
1 medium onion, quartered
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 375°F on convection
bake with rack in position A. Line baking tray with aluminum foil.
Rinse chicken and pat dry inside and out with paper towels and place on a
cutting board. Sprinkle the salt and pepper all over chicken, including the
cavity. Squeeze the lemon juice all over the chicken and place the juiced
lemon in the cavity. Rub the olive oil on the chicken and sprinkle all over
with the dried herbs. Place the fresh herbs in the cavity and tie the legs
together with butcher’s twine.
Place chicken on prepared baking pan and bake in preheated oven for 30
minutes. Turn heat down to 350°F and continue to bake for an additional 30
to 40 minutes, or until the internal temperature registers at 160°F for the
light meat and 170°F for the dark meat.
Let chicken rest for 15 minutes; carve and serve.
Nutritional information per serving (based on 6 servings):
Calories 590 (62% from fat) • carb. 5g • pro. 49g • fat 40g • sat. fat 11g • chol. 240mg
• sod. 540mg • calc. 57mg • fiber 1g
Moroccan Spiced Baked Chicken
Makes 4 to 5 servings
1½ pounds mixed chicken parts
1 tablespoon extra virgin olive oil
1½ tablespoon fresh lemon juice (about ½ lemon)
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
pinch cayenne
¼ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon sea or kosher salt
2 shallots, quartered
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 375°F on the bake
setting with rack in position A. Line baking tray with aluminum foil.
Rinse chicken and pat dry with paper towels. Place in a large mixing bowl
and toss with the oil, lemon juice, spices and salt. Lay the shallots on the
prepared baking pan and place the chicken on top of the shallots.
Bake for 30 to 40 minutes, depending on the size of the chicken pieces
(internal temperature should read 160°F for light meat and 170°F for dark
meat).
Nutritional information per serving (based on 5 servings):
Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g • sat. fat 5g • chol. 115mg
• sod. 540mg • calc. 30mg • fiber 0g
Broiled Pork Chops with
Hot Cherry Peppers
Makes 4 servings
4 pork chops (1½-inch thick each)
1 teaspoon sea or kosher salt
1 teaspoon freshly ground black pepper
6 ounces hot cherry peppers (about 4 to 6)
2 - 3 garlic cloves, smashed
½ medium onion, cut into ½-inch pieces