RO ASTED CHICKEN WI T H G ARL IC AN D LEMO N
T he convection bake setting easily roasts chicken to perfection.
T he bake setting will also produce a succulent chicken.
Makes 4 servings
1 roasting chicken (4 lb.) (1.8 kg)
3 garlic cloves, peeled and thinly sliced
1 lemon, thinly sliced
1
⁄2 teaspoon kosher salt (2 ml)
1
⁄2 teaspoon coarsely ground black pepper (2 ml)
Place rack in the Cuisinar t
®
Toaster Oven Broiler in position A and preheat oven
to 350ºF (180ºC) on the C onvection Bake setting. Press the Start/Stop button.
Place the drip tray in the broiling pan in the lower position.
Remove giblets from chicken. Rinse chicken with cool water and pat dry; place
on prepared pan. Gently lift skin from chicken (do not remove) and insert garlic
and lemon slices under skin. Place any remaining garlic and lemon slices inside
cavity of chicken. Place on rack in oven and bake until juices run clear and meat
is no longer pink, about 55 min. to 1 hour. (Internal temperature of chicken
should be 170ºF (77ºC). Baste occasionally with the pan juices during the last 30
minutes of roasting. Remove from oven and transfer to a cutting board. Press
Start/Stop button. Let stand 15 minutes before carving.
D irections for non- convection models: Place rack in position A and preheat
oven to 350ºF (180ºC) on the Bake setting. Press Start/Stop button. Prepare
chicken as directed above. Bake until juices run clear and meat is no longer pink,
about 1 hour and 20 minutes. (Internal temperature of chicken should be 170ºF.
(77ºC)) Press Start/Stop button.
N utritional inform ation per serving:
Calories 725 (65% from fat) • carbo. 4g • prot. 58g • fat 53g • sat. fat 15g • chol. 244mg • sod. 464m g
BROI LED LEMO N -SA G E CH ICK EN B REA ST S
T his recipe is great for busy nights. Marinate the chicken in advance.
Add rice and a green salad to complete the meal.
Makes 2 servings
2 boneless, skinless chicken breasts halves (about 6 – 8 ounces each)
(170-225 g)
3 tablespoons olive oil (45 ml)
2 tablespoons fresh lemon juice (25 ml)
2 tablespoons fresh sage leaves (25 ml)
1 small garlic clove, minced
1
⁄2 teaspoon grated lemon zest (2 ml)
1
⁄4 teaspoon coarsely ground black pepper (1 ml)
1
⁄8 teaspoon salt (.5 ml)
Rinse chicken and pat dr y. Place chicken between two sheets of plastic wrap and
flatten to an even thickness with a mallet. Place in a large plastic zip-lock bag
and reserve.
In a small bowl combine oil, lemon juice, sage leaves, garlic, lemon zest, pepper
and salt. Pour over chicken and turn to coat pieces evenly. Seal bag and refriger-
ate for several hours or overnight.
Place the Cuisinart
®
Toaster Oven Broiler rack in position C and preheat on
Broil setting, keeping door ajar. Press Start/Stop button. Place drip tray in the
broiling pan so the chicken pieces will be about 1 inch (2.5 cm) from the upper
element. Add 1/4 cup (50 ml) water to the broiling pan and arrange chicken
pieces on the drip tray. Broil with door ajar, until chicken is beginning to cook
through, about 8 – 10 minutes. T urn chicken and continue cooking until
juices run clear and interior is no longer pink, about 8 – 10 more minutes.
(Internal temperature of chicken should be 170ºF.) (77 ºC). Press Start/Stop
button. Serve garnished with lemon slices and fresh sage leaves, if desired.
N utritional inform ation per serving:
Calo-
ries 294 (67% from fat) • carbo. 3g • prot. 21g • fat 22g • sat. fat 3g • chol. 51m g • sod. 194m g
14.
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