Classic Roast Chicken; Moroccan-Spiced Baked Chicken - Cuisinart TOB-60N2BKS2 Instruction And Recipe Booklet

Classic Roast Chicken

Makes 4 to 6 servings
1 3½- to 4-pound chicken
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 lemon, halved
1 teaspoon olive oil
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
®
1. Preheat the Cuisinart Convection Toaster Oven Broiler to 375°F
on Convection Bake. Line baking pan with aluminum foil.
2. Sprinkle the salt and pepper all over the chicken, including in 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, garlic cloves and
onion in the cavity and tie the legs together with butcher's twine.
3. Place chicken on prepared baking pan and carefully slide the pan
into the lower position. Bake in the preheated oven for 30 minutes.
Reduce temperature to 350°F and continue to bake for an additional
30 to 40 minutes, or until the internal temperature registers 160°F
for the light meat and 170°F for the dark meat.
4. Allow chicken to 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 about 4 servings
1½ pounds mixed chicken parts
1 tablespoon olive oil
1½ tablespoons fresh lemon juice (about ½ lemon)
1 teaspoon kosher salt
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
pinch cayenne
2 shallots, quartered
1. Preheat the Cuisinart ® Convection Toaster Oven Broiler to 375°F
on Convection Bake. Line the baking pan with aluminum foil.
2. Toss chicken in a large mixing bowl with the oil, lemon juice, salt and
spices. Lay the shallots on the prepared baking pan and place the
chicken on top of the shallots.
3. Carefully slide the pan into the lower position and 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 4 servings):
Calories 371 (53% from fat) • carb. 5g • pro. 32g • fat 24g
• sat. fat 6g • chol. 141mg • sod. 671mg
• calc. 38mg • fiber 0g
20