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Roasted Chicken with Garlic and Lemon
The convection bake setting easily roasts chicken to perfection.
The bake setting will also produce a succulent chicken.
Makes 4 servings
1 roasting chicken (4 lb.)
3 garlic cloves, peeled and thinly sliced
1 lemon, thinly sliced
1
⁄
2
teaspoon kosher salt
1
⁄
2
teaspoon coarsely ground black pepper
Place rack in the Cuisinart
®
Toaster Oven Broiler in position “A” and preheat
oven to 350ºF on the Convection Bake setting. Press the “Start/Stop” button.
Place the drip tray in the broiling pan in the lower position.
Remove giblets from chicken. Rinse chicken with cool water and pat dry;
place on prepared pan. Gently lift skin from chicken (do not remove) and
insert garlic and lemon slices under skin. Place any remaining garlic and
lemon slices inside cavity of chicken. Place on rack in oven and bake until
juices run clear and meat is no longer pink, about 55 min. to 1 hour. (Internal
temperature of chicken should be 170°F.) Baste occasionally with the pan
juices during the last 30 minutes of roasting. Remove from oven and transfer
to a cutting board. Press “Start/Stop” button. Let stand 15 minutes before
carving.
Directions for non-convection models: Place rack in position “A” and pre-
heat oven to 350ºF on the “Bake” setting. Press “Start/Stop” button. Prepare
chicken as directed above. Bake until juices run clear and meat is no longer
pink, about 1 hour and 20 minutes. (Internal temperature of chicken should
be 170ºF.) Press “Start/Stop” button.
Nutritional information per serving:
Calories 725 (65% from fat) • carbo. 4g • prot. 58g • fat 53g • sat. fat 15g
chol. 244mg • sod. 464mg
Broiled Lemon-Sage Chicken Breasts
This recipe is great for busy nights. Marinate the chicken in advance.
Add rice and a green salad to complete the meal.
Makes 2 servings
2 boneless, skinless chicken breast halves (about 6 – 8 ounces each)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
2 tablespoons fresh sage leaves
1 small garlic clove, minced
1
⁄
2
teaspoon grated lemon zest
1
⁄
4
teaspoon coarsely ground black pepper
1
⁄
8
teaspoon salt
Rinse chicken and pat dry. Place chicken between two sheets of plastic wrap
and flatten to an even thickness with a mallet. Place in a large plastic zip-
lock bag and reserve.
In a small bowl combine oil, lemon juice, sage leaves, garlic, lemon zest, pep-
per and salt. Pour over chicken and turn to coat pieces evenly. Seal bag and
refrigerate for several hours or overnight.
Place the Cuisinart
®
Toaster Oven Broiler rack in position “C” and preheat on
“Broil” setting, keeping door ajar. Press “Start/Stop” button. Place drip tray in
the broiling pan so the chicken pieces will be about 1 inch from the upper ele-
ment. Add 1/4 cup water to the broiling pan and arrange chicken pieces on
the drip tray. Broil with door ajar, until chicken is beginning to cook through,
about 8 – 10 minutes. Turn chicken and continue cooking until juices run
clear and interior is no longer pink, about 8 – 10 more minutes. (Internal tem-
perature of chicken should be 170ºF.) Press “Start/Stop” button. Serve gar-
nished with lemon slices and fresh sage leaves, if desired.
Nutritional information per serving:
Calories 294 (67% from fat) • carbo. 3g • prot. 21g • fat 22g • sat. fat 3g
chol. 51mg • sod. 194mg
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