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Herb Roasted Chicken

Serves 4 to 6"

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 375˚ 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.

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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