Cooking Tools My Recipe Box My Pantry My Shopping List KitchenSync Find Recipes
Recipe Categories Appetizers Beverages Breads Breakfast Cookies Desserts Entrees For Baby Holiday Recipes Espresso Recipes Newlyweds Pasta Pastry Salad Sauces and Dressings Sides Soups Spice Mixes
RECIPES/Entrees
Herb Roasted Chicken

A combination of dried and fresh herbs dresses up this classic bird. 

0 REVIEWS
Recommended Servings
COOKING
REVIEWS
INGREDIENTS

1 4 to 4-1/2 pound chicken, rinsed and patted dry

1 tablespoon olive oil

1 teaspoon dried basil

1 teaspoon dried thyme

1 tablespoon fresh chopped rosemary

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 lemon, cut in half

2 cloves garlic, smashed butchers twine if using rotisserie function
Instructions

Make a paste with the olive oil, dried and fresh herbs, salt, and pepper by mixing ingredients together in a small bowl. Squeeze lemon all over outside and inside chicken. Stuff the chicken with the lemon halves and garlic cloves. Rub the herb paste all over the skin of the chicken. For rotisserie: Truss the chicken well. Insert the rotisserie skewer through the chicken, securing the forks with the rotisserie screws so that the chicken is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn oven to 400˚ and turn to rotisserie setting. Roast for about 1 hour and 15 to 1 hour and 25 minutes, so that when the thigh is pierced the juices run clear. Remove from oven using the rotisserie to ensure even, crispy skin, turn the function to regular bake when the chicken breasts are facing up for the last 5- 10 minutes of cook time. Baste the chicken periodically throughout cook time with olive oil or melted butter. Remove chicken with rotisserie removal grip. For roasting: Preheat Cuisinart® Brick Oven to 375C on convection bake or bake setting with a rack in position “A”. Place prepared chicken on baking sheet lined with parchment paper. Roast for 1 hour 15 minutes to 1 hour 25 minutes in preheated oven, until the juices run clear when the thigh is pierced.


For roasting: Place trussed chicken in baking panck on rack in lowest position. Roast at 400 for about 1 hour 30 minutes or until juices run clear when thigh is pierced. If using the TOB-260 model, press the Speed Convection button and then Start to begin roasting. 

RECIPE FACTS

Servings: No serving information available

Nutritional information per serving

Nutritional Information per serving (based on 6 servings): Calories 232 • (61% from fat) • Carb. 3g • pro. 31g • fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg • calc. 42mg • fiber 0g

REVIEWS FROM THE COMMUNITY
Get Cooking! Recipe Contest

Think your recipe has what it takes to win? Let the Cuisinart culinary community be the judge. Enter our Get Cooking! contest and win a "Wake-up Those Taste Buds" Kitchen Collection!

ENTER CONTEST
COOKING TOOLS
Recipe Box, Pantry & Shopping List

Create a list based on all the ingredients you will need for your favorite recipes. Add ingredients, search recipes and manage your Shopping list. Its convenient, fun and so easy to use!

LEARN MORE
Cuisinart KitchenSync
Search for recipes, share them with friends or save them to your own Recipe Box. Watch videos or Keep track of your Pantry and manage you Shopping List. Available for iOS, Android, and Kindle Fire!
DOWNLOAD NOW
IMAGE DETAIL