11
Classic Herb-Roasted Chicken
A combination of dried and fresh herbs dress up this classic bird.
Makes 4 to 6 servings
1
tablespoon olive oil
1
teaspoon dried basil
1
teaspoon dried thyme
1
tablespoon chopped fresh rosemary
1
teaspoon kosher salt
1
teaspoon freshly ground black pepper
1 lemon,
halved
1
whole chicken (3½ to 4 pounds), rinsed and patted dry
2
garlic cloves, smashed
1. Preheat oven on Convection Bake at 375°F with the rack in the lower
position. Line the baking pan with parchment paper; reserve.
2. In a small bowl, combine the oil, herbs, salt and pepper to make a paste. Set
aside.
3. Squeeze the lemon halves all over the outside and inside of the chicken.
Stuff the chicken with the lemon halves and garlic cloves. Rub the herb
paste all over the skin of the chicken. Tie the chicken with butcher’s twine
and place on the prepared pan and into the oven.
4. Cook the chicken for 1 hour 15 minutes to 1 hour 20 minutes, or until juices
run clear when the thigh is pierced. Let the chicken rest for at least 5 to 10
minutes before carving.
Nutritional information per serving (based on 6 servings):
Calories 598 (65% from fat) • carb. 2g • pro. 50g • fat 42g • sat. fat 12g
• chol. 198mg • sod. 566mg • calc. 42mg • fiber 2g
Rosemary Garlic Lamb Chops
The simple marinade makes these chops tender and flavorful!
Makes 3 to 6 servings
1
pound lamb loin chops (about 6), each ½- to ¾-inch thick
½
teaspoon kosher salt, divided
¼
teaspoon freshly ground black pepper
¼
teaspoon chili powder
2
fresh rosemary sprigs, each broken to release flavor
4
garlic cloves, crushed
1. Toss the lamb chops with ¼ teaspoon of the salt, the pepper, chili powder,
rosemary and garlic. Refrigerate for at least one hour and up to overnight.
2. When ready to cook remove chops from refrigerator and place on baking
tray fitted with the broiling rack. Preheat oven on Convection Bake at 450°F
with the rack in the upper position. Season chops with remaining salt.
3. Once oven is preheated place lamb in oven and set timer to 5 to 7 minutes
depending on thickness of chops. Once time expires, set oven to Broil for 3
minutes. Lamb is medium rare when internal temperature is 130°F.
4. Allow lamb to rest about 5 minutes before serving.
Nutritional information per serving (based on 6 servings):
Calories 181 (53% from fat) • carb. 1g • pro. 20g • fat 10g ∙•sat. fat 5g
• chol. 6mg • sod. 247mg • calc. 16mg • fiber 0g
