Classic Roast Chicken

1 3½- to 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 fines herbes 1 small bundle mixed fresh herbs (i.e. thyme, rosemary, parsley, etc.) 3 garlic cloves, smashed 1 medium onion, quartered

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

Preheat Cuisinart® Convection Toaster Oven Broiler to 375°F on convection bake with rack in position A. Line baking tray with aluminum foil. Rinse chicken and pat dry inside and out with paper towels and place on a cutting board. Sprinkle the salt and pepper all over chicken, including 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 in the cavity and tie the legs together with butcher’s twine. Place chicken on prepared baking pan and bake in preheated oven for 30 minutes. Turn heat down to 350°F and continue to bake for an additional 30 to 40 minutes, or until the internal temperature registers at 160°F for the light meat and 170°F for the dark meat. Let chicken rest for 15 minutes; carve and serve.