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Herb Roasted Chicken
A combination of dried and fresh herbs dresses up this classic bird.
Makes 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 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 • fiber 1g
Shepherd’s Pie
We’ve made a few twists to this comfort food classic
while still retaining its rich, satisfying flavor.
Makes 12 servings
Topping:
1 pound russet potatoes (about 2 medium), peeled and cut into
large chunks
1 small head cauliflower (about 2 pounds), cut into florets
½ cup half-and-half
3 tablespoons unsalted butter
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
Filling:
1 tablespoon vegetable 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 salt, divided
½ teaspoon freshly ground black pepper
2 sprigs fresh thyme, stems discarded and leaves finely
chopped
2 pounds ground lamb
¼ cup tomato paste
½ cup red wine
1 cup beef broth, low sodium
1 tablespoon soy sauce, reduced sodium
1 cup frozen green peas
2 tablespoons chopped parsley, for garnish