Simple spices go a long way in this roast chicken recipe.
1 4-pound chicken 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 lemon, halved 1 teaspoon extra virgin olive oil 2 teaspoons herbes de Provence or other dried herbs like rosemary and thyme 3 garlic cloves, smashed
Nutritional Information per serving (based on 6 servings): Calories 707 (56% from fat) • carb. 4g • pro. 73g • fat 43g • sat. fat 12g • chol. 230mg sod. 578mg • calc. 61mg • fiber 1g
1. Put the chicken onto the Baking Pan of the Cuisinart AirFryer. Pat dry. Sprinkle with salt, pepper and lemon juice. Put the lemon half into the chicken’s cavity. Drizzle chicken with olive oil. Rub with herbs and garlic cloves. Put the garlic cloves into the chicken’s cavity with the lemon. Truss if desired. 2. Put the Baking Pan with the chicken into rack Position 1. Set the oven to Convection Bake at 400°F for 30 minutes. When timer expires, reduce temperature to 350°F and bake for an additional 30 minutes, or until golden and crispy and chicken thighs register 165°F on an instant read thermometer. 3. Let chicken rest for 10 minutes; carve and serve.
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