ROAST IT RIGHT


GO ORGANIC


When it comes to a simple dish like roast chicken, using quality ingredients is important. Organic chickens tend to be a little more flavorful than traditionally raised birds, although both types work well in this recipe.


1 ROASTED GREEN BEAN AND


PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 25 MIN. – SERVINGS 4


1½ lb green beans 1 (10.5 oz) pkg cherry tomatoes 6 tbsp extra virgin olive oil


1 shallot 1½ tsp honey 1½ tsp Dijon mustard 1 tsp dried tarragon 2 tbsp white vinegar


STEP 1 Preheat oven to 350°F. Trim the stem ends of the green beans leaving the tips. In a bowl, toss the green beans and cherry tomatoes with olive oil. Season with salt (in moderation) and pepper to taste. Arrange on a parchment-lined baking sheet and roast 15 min., or until beans are cooked and tomatoes are soft. STEP 2 Meanwhile, chop the shallot finely. Add the honey, mustard, tarragon, vinegar and remaining oil to a jar with a tight-fitting lid and shake vigorously until dressing emulsifies. STEP 3 Arrange the green beans and tomatoes on a platter and drizzle the dressing on top.


Per serving: 259 calories, 21g fat, 3g saturated fat, 0mg cholesterol, 58mg sodium, 17g carbohydrate, 5g fiber, 10g sugar, 4g protein


CHERRY TOMATO SALAD This is an easy, crowd-pleasing and colorful way to prepare vegetables.


LET IT SIT


By prepping the chicken in the morning, you’re not only saving time, you’re also making sure you get the tastiest possible roast.


BASTE SMART


Remove the pan when you baste to avoid cooling down the oven. A paint brush does the job quickly. Or skip basting altogether— the chicken will still taste great.


2 3


ROAST CHICKEN WITH POTATOES AND CARROTS


The perfect recipe for when you’re craving a simple, homecooked meal.


PREP TIME 30 MIN. – COOK TIME 1 HOUR 30 MIN. READY IN 2 HOURS – SERVINGS 6


1 whole chicken (4-5 lbs) 1½ lbs medium red potatoes 6 shallots, peeled 16 oz baby carrots 3 bay leaves


4 tbsp butter ½ cup extra virgin olive oil 1 cup white wine or orange juice 2 cloves garlic 1 tsp paprika


STEP 1 Place the chicken breast side down in the baking dish. Cut the potatoes into quarters. Put the potatoes, shallots and carrots around the chicken in the baking dish. Put the bay leaves between the vegetables. STEP 2 Mix the butter, oil, wine or juice, garlic, papri- ka, salt (in moderation) and pepper in a bowl. Purée with a hand blender until smooth and coat the chic- ken and vegetables with it. Cover the chicken with plastic wrap and set in the fridge to rest for 1 hour. STEP 3 Preheat the oven to 350°F. Remove wrap from chicken and roast until internal temperature reaches 165°F, about 1½ hours, basting with pan jui- ces after 45 min. Remove the chicken from the oven, cover loosely with foil and let rest for 15 min. Carve and serve with roast vegetables.


Per serving: 761 calories, 55g fat, 16g saturated fat, 178mg cholesterol, 197mg sodium, 33g carbohydrate, 6g fiber, 11g sugar, 35g protein


Oven ready


Baby cut carrots are ready to roast, no peeling or prep necessary.


46 SEPTEMBER 2016


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