We planned a weekend with Richie and Elise to go boating. The booms have been moved away from the marina so we're hoping the weather will cooperate. Everyone is sleeping right now as we played Jinga and Wii until 3:00AM!!
Denis was flying in and they drove over from Panama City after work so I wanted a dinner that would hold well. Denis' flight was delayed so it really wouldn't have mattered as far as he was concerned but this was a perfect dinner. This roast chicken is really excellent. I wanted to use the sugar snaps I had but didn't want Asian flavors with this meal. Loved this recipe with the chicken. Enjoy!
Roasted Chicken with Onions, Potatoes, and Gravy
Thanks to his childhood influence, Williams champions the excellence of simple cooking. This dish received our highest rating. All you need to make this a complete meal is a green vegetable and dinner rolls.
Yield: 6 servings (serving size: about 4 ounces chicken, 1 1/3 cups onion mixture, and 1/3 cup gravy)
1 (4-pound) roasting chicken
1 teaspoon salt, divided
3/4 teaspoon freshly ground black pepper, divided
4 oregano sprigs
1 lemon, quartered
1 celery stalk, cut into 2-inch pieces
Cooking spray
2 tablespoons butter, melted
2 pounds medium yellow onions, peeled and each cut into 8 wedges
2 pounds small red potatoes, quartered
1/4 cup all-purpose flour
1 (14-ounce) can fat-free, less-sodium chicken broth, divided
Lemon wedges (optional)
Fresh oregano sprigs (optional)
Preheat oven to 425°.
Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1/2 teaspoon salt and 1/2 teaspoon pepper; rub under loosened skin and over breast and drumsticks. Place oregano, quartered lemon, and celery into body cavity. Lift wing tips up and over back; tuck under chicken. Tie legs together with string. Place chicken, breast side up, on the rack of a broiler pan coated with cooking spray.
Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, butter, onions, and potatoes in a large bowl; toss well to coat. Arrange onion mixture around chicken on rack. Place rack in pan. Bake at 425° for 20 minutes. Reduce oven temperature to 325° (do not remove pan from oven); bake an additional 1 hour and 15 minutes or until onions and potatoes are tender and a thermometer inserted into meaty part of chicken thigh registers 180°. Set chicken, onions, and potatoes aside; cover and keep warm.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small saucepan, stopping before fat layer reaches opening; discard fat. Combine flour and 1/2 cup broth in a small bowl, stirring with a whisk. Add flour mixture and remaining broth to saucepan. Bring to a boil over medium-high heat. Reduce heat to medium; cook 5 minutes or until gravy thickens, stirring frequently with a whisk. Serve gravy with chicken and onion mixture. Garnish with lemon wedges and oregano sprigs, if desired.
CALORIES 430 (24% from fat); FAT 11.6g (sat 4g,mono 4.3g,poly 2g); IRON 3.4mg; CHOLESTEROL 113mg; CALCIUM 71mg; CARBOHYDRATE 43.7g; SODIUM 654mg; PROTEIN 36.9g; FIBER 5.2g
Cooking Light, MAY 2005
Roasted Snap Peas with Shallots
Recipe courtesy EatingWell.com
Roasting brings out a caramelized complexity in the already sweet peas. A scattering of crumbled blue cheese would make a savory addition or substitution for the bacon.
Prep Time:5 minInactive Prep Time:--Cook Time:15 min
Level:
Easy
Serves:
4 servings, 1/2 cup each
Ingredients
1 pound sugar snap peas, trimmed (about 4 cups)
1 large shallot, halved and thinly sliced (about 1/4 cup)
2 teaspoons extra-virgin olive oil
1/4 teaspoon salt
Freshly ground pepper to taste
2 pieces cooked bacon, crumbled (optional)
Directions
Preheat oven to 475F.
Toss peas, shallot, oil, salt and pepper in a medium bowl. Transfer to a baking sheet and spread in a single layer. Roast in the oven, stirring once halfway through, until the peas are tender and beginning to brown slightly, 12 to 14 minutes. Serve warm, sprinkled with bacon if desired.
Cucumber and Tomato Salad
Recipe courtesy Rachael Ray
Prep Time:10 minInactive Prep Time:--Cook Time:--
Level:
Easy
Serves:
4 servings
Ingredients
1/2 English or seedless cucumber, diced
2 vine ripe tomatoes, diced
Handful flat-leaf parsley, chopped
1/2 medium red onion, chopped
2 tablespoons red wine vinegar, a couple of splashes
3 tablespoons extra-virgin olive oil, eyeball it
Salt and pepper
Directions
Combine all ingredients in a bowl. Dress with vinegar and oil, salt and pepper, to your taste.
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