Herb Roasted Chicken

Return to brick oven and broil for 10 minutes, or until feta has browned slightly.

Serve immediately.

Nutritional information per serving:

Calories 432 (52% from fat) • carb. 36g • pro. 17g

•fat 25g • sat. fat 14g • chol. 76mg • sod. 1548mg

•calc. 459mg • fiber 5g

Serves 4 to 6

14 to 4½ pound chicken, rinsed and patted dry

1tablespoon olive oil

1teaspoon dried basil

1teaspoon dried thyme

1tablespoon fresh chopped rosemary

1teaspoon kosher salt

1teaspoon freshly ground black pepper

1lemon, cut in half

2cloves garlic, smashed

butchers twine if using rotisserie function

Make a paste with the olive oil, dried and fresh herbs, salt, and pepper by mixing ingredients together in a small bowl.

Squeeze lemon all over outside and inside chicken. Stuff the chicken with the lemon halves and garlic cloves. Rub the herb paste all over the skin of the chicken.

For rotisserie: (3 – 4½ lb. chicken)

Truss the chicken well. Insert the rotisserie skewer through the chicken, securing the forks with the rotisserie screws so that the chicken is stabilized. Secure the rotisserie spit in the oven into the spit support and socket. Turn oven to 400˚F and turn to rotisserie setting. Roast for about 1 hour and 15 to 1 hour and 25 minutes, so that when the thigh is pierced the juices run clear. Remove from oven using the rotisserie. To ensure even, crispy skin, turn the function to regular bake when the chicken breasts are facing up for the last 5 to 10 minutes of cook time. Baste the chicken periodically throughout cook time with olive oil or melted butter.

Remove chicken with rotisserie removal grip.

For roasting: (3 – 4½ lb. chicken) Preheat Cuisinart® Brick Oven to 375˚F on

convection bake or bake setting with a rack in position A.

Place prepared chicken on baking sheet lined with parchment paper. Roast for 1 hour 15 minutes to 1 hour 25 minutes in preheated oven, until the juices run clear when the thigh is pierced.

Nutritional information per serving

(based on 6 servings):

Calories 232 • (61% from fat) • carb. 3g • pro. 31g

•fat 10g • sat. fat 3g • chol. 96mg • sod. 316mg

•calc. 42mg • fiber 0g

Hoisin Glazed

Cornish Hens

This marinade is very versatile. Try it brushed

on salmon or chicken pieces and simply

roast in the oven.

Makes 2-4 servings

Glaze:

½cup hoisin sauce

2 tablespoon honey

2 tablespoon soy sauce

1 tablespoon fresh ginger, finely chopped

2 cloves fresh garlic, finely chopped

2 cornish game hens, 1- 1¼ pounds each, rinsed and patted dry

In a mixing bowl stir together the hoisin, honey, soy, ginger, and garlic.

Place the hens in a sealable plastic bag. Pour the marinade into the bag and refrigerate for at least an hour up to overnight.

For rotisserie:

Once ready to cook remove hens from bag and place on a clean work surface. Truss both hens well as you would a chicken. Insert the rotisserie skewer through the chicken, securing the forks with the rotisserie screws so that the hens are stabilized. Secure

the rotisserie spit in the oven into the spit support and socket. Turn Cuisinart® Brick Oven to 400˚F and turn to the rotisserie setting. Roast for 35 to 40 minutes.

Remove hens with rotisserie removal grip.

For roasting:

Preheat Brick Oven to 400°F on the