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Herb Roasted Chicken
A combination of dried a nd fresh herbs dress es up this classic bird.
Makes 6 servings
1 tablespoon oli ve oil
1 teaspoon dried basil
1 teaspoon dried t hyme
1 tablespoon chopped fresh rosemary
1 teaspoon kosher sa lt
1 teaspoon freshly ground black pepper
1 lemon, halved
1 4-5-pound chicken, rinsed and patted dry, giblets removed
2 garlic cloves, smashed
butcher’s twine
1. Combine the olive oil, dried and fresh herbs, salt, and pepper in a small
bowl to make a paste. Set aside.
2. Squeeze the lemon 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 chicken’s skin. Tie the chicken using butcher’s twine
so its shape is tight and compact.
3. Place the chicken on the broiling pan set over the baking pan.
Adjust the rack to position 1 and put the chicken in the oven. Select
Roast at 400˚F for 1½ hours. Press Speed Convection, then Start,
to begin roasting.
4. Cook the chicken until the internal temperature of the breast is 165˚F
and the juices run clear when the thigh is pierced. Depending on the
weight of your bird, begin checking the internal temperature 15 to 20
minutes before time expires.
Nutritional information per serving:
Calories 312 • (55% from fat) • carb . 2g • pro. 33g • fat 18g • sat. fat 5g
• chol. 114mg • sod. 493mg • calc. 30mg • fi ber 1g
Shepherd’s Pie
We’ve made a few twists to this comfo rt food classic
while still retaining its rich, satisfying flavor.
Makes 12 servings
Toppi ng:
1 pound russet pot atoes (about 2 medium), p eeled and cut into
large chunks
1 small head caulif lower (about 2 pounds), c ut into florets
½ cup half-and-half
3 tablespoons unsalted butter
1 teaspoon kosher sa lt
½ teaspoon freshly ground black pepper
Filling:
1 tablespoon vege table oil
1 tablespoon unsalted butter
3 medium carrots, peeled, sliced into ¼-inch half-moons
2 garlic cloves, finely chopped
1 medium onion, finely chopped
1 teaspoon kosher sa lt, divided
½ teaspoon freshly ground black pepper
2 sprigs fresh thy me, stems discarde d and leaves finely
chopped
2 pounds ground la mb
¼ cup tomato paste
½ cup red wine
1 cup beef broth, low s odium
1 tablespoon soy sa uce, reduced sodiu m
1 cup frozen green pe as
2 tablespoons chopped parsley, for garnish