Entrees
Roast Chicken with Lemon and Herbs
Makes 4 to 6 servings
Roast Chicken with Lemon and Herbs
Makes 4 to 6 servings
The Cuisinart® Extra-Large Air Fryer Oven does the heavy lifting in this classic roast chicken preparation, ensuring crispy skin and juicy meat every time.
Ingredients
- 1 whole chicken, about 4 pounds
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- 1 lemon, halved, seeds removed
- 6 garlic cloves, crushed
- 1 large handful fresh herbs (any mix of rosemary, thyme, parsley, or oregano)
- 1 tablespoon olive oil
Preparation
- Pat the chicken dry with paper towels and then generously season with the salt and pepper, including the cavity. Squeeze the lemon into the cavity and place the squeezed halves in the cavity with the garlic and herbs. Place on the baking pan, and allow to sit for 30 minutes before roasting.
- Before roasting, rub the olive oil all over the surface of the chicken. Insert the IntelliTemp probe horizontally into the thickest part of the chicken breast.
- Place the pan in the lower position of the oven with the probe towards the back of the oven. Connect probe to port on door frame and close door. Select Roast and set temperature to 375°F. Press Food Select and then select Poultry. Press Start/Stop.
- When oven alerts that the chicken is ready, confirm temperature by probing another thick part of the chicken and noting that juices are clear. When ready, allow the chicken to rest for about 5 minutes before serving.
