13
Classic Roast Chicken
Makes 4 to 6 servings
1
3½ to 4 pounds (1.6 to 1.8 kg) chicken
1
teaspoon (5 ml) kosher salt
½
teaspoon (2 ml) freshly ground black pepper
1 lemon,
halved
1
teaspoon (5 ml) extra virgin olive oil
2
teaspoons (10 ml) 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
Preheat Cuisinart
®
Convection Toaster Oven Broiler to 375°F (190°C) 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 (180°C) and continue to bake for an
additional 30 to 40 minutes, or until the internal temperature registers at
160°F (75°C) for the light meat and 170°F (80°C) for the dark meat.
Let chicken rest for 15 minutes; carve and serve.
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
Broiled Pork Chops with
Hot Cherry Peppers
Makes 4 servings
4
pork chops (1½-inch [3.75 cm] thick each)
1
teaspoon (5 ml) sea or kosher salt
1
teaspoon (5 ml) freshly ground black pepper
6
ounces (170 g) hot cherry peppers (about 4 to 6)
2 - 3
garlic cloves, smashed
½
medium onion, cut into ½-inch (1.25 cm) pieces
Rinse pork chops and pat dry with paper towels. Rub chops evenly with
salt and pepper. Lay the prepared chops on an aluminum foil-lined baking
tray; surround with the cherry peppers, garlic and onion.
Set the rack on position B. Broil pork for about 12 minutes on each side, or
until the internal temperature of the meat registers at 145° to 150°F
(60° to 70°C).
Nutritional information per serving:
Calories 40 (17% from fat) • carb. 6g • pro. 2g • fat 1g • sat. fat 0g • chol. 5mg
• sod. 1400mg • calc. 10mg • fiber 0g
Roasted Sole with Artichokes and Capers
Makes 4 servings
3½
tablespoons (50 ml) fresh lemon juice, divided
2
medium artichokes, trimmed to the heart and cut into wedges
3
tablespoons (45 ml) extra virgin olive oil
¾
teaspoon (3.75 ml) sea or kosher salt, divided
½
teaspoon (2 ml) freshly ground black pepper, divided
1
pound (500 g) fillet of sole, or other similar white fish
