Lemon Herb Roast Chicken

1 whole chicken, about 3-½ to 4 pounds ¾ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 4-inch sprig fresh herb (rosemary, thyme, oregano, marjoram, etc.) 1 clove garlic, peeled and cut in half 1 small onion (about 2 ounces), peeled and quartered 4 strips lemon zest (½-x-3-inches each) 1 tablespoon extra virgin olive oil 1 tablespoon freshly squeezed lemon juice

Calories 761 (31% from fat) · carb 3g · protein 123g · fat 26g · sat fat 1g · chol 405mg · sod 744mg · fiber 1g

Place the rack in the Cuisinart Convection Toaster Oven Broiler in Position A; preheat the oven to 400°F on the convection setting. Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry. Place the drip tray in the broiling pan in the lower position; add ¼ cup water to the pan and lightly spray the drip tray with cooking spray. Tuck the wings under and place the chicken on the prepared pan. Clean work surface and hands with soap and hot water before continuing. Combine the salt and pepper. Rub half the mixture in the cavity of the chicken; then place the herb sprig, garlic halves, onion quarters and lemon zest in the cavity of the chicken. Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice. Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound longer. (Internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat. Juices should run clear.) Turn off oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).