Cuisinart TOB-60 Series - Manual (Page 17)

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2 teaspoons 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 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 and continue to bake for an additional 30
to 40 minutes, or until the internal temperature registers at 160°F for the
light meat and 170°F 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
Moroccan Spiced Baked Chicken
Makes 4 to 5 servings
1½ pounds mixed chicken parts
1 tablespoon extra virgin olive oil
1½ tablespoon fresh lemon juice (about ½ lemon)
¾ teaspoon ground cumin
½ teaspoon ground cinnamon
pinch cayenne
¼ teaspoon ground coriander
½ teaspoon freshly ground black pepper
1 teaspoon sea or kosher salt
2 shallots, quartered
Preheat Cuisinart ® Convection Toaster Oven Broiler to 375°F on the bake
setting with rack in position A . Line baking tray with aluminum foil .
Rinse chicken and pat dry with paper towels . Place in a large mixing bowl
and toss with the oil, lemon juice, spices and salt . Lay the shallots on the
prepared baking pan and place the chicken on top of the shallots .
Bake for 30 to 40 minutes, depending on the size of the chicken pieces
(internal temperature should read 160°F for light meat and 170°F for dark
meat) .
Nutritional information per serving (based on 5 servings):
Calories 300 (53% from fat) • carb. 4g • pro. 25g • fat 19g • sat. fat 5g • chol. 115mg
• sod. 540mg • calc. 30mg • fiber 0g
Broiled Pork Chops with
Hot Cherry Peppers
Makes 4 servings
4 pork chops (1½-inch thick each)
1 teaspoon sea or kosher salt
1 teaspoon freshly ground black pepper
6 ounces hot cherry peppers (about 4 to 6)
2 - 3 garlic cloves, smashed
½
medium onion, cut into ½-inch pieces