Cuisine at Home : 2020-02-11

Cuisine Tonight : 19 : 19

Cuisine Tonight

Maple-lemon Glazed Chicken Maple syrup is made by reducing the sap from maple trees. It’s boiled down until most of the water evaporates and the sugars concentrat­e. Makes 4 servings Total time: 35 minutes HEAT: 1/2 1/4 cup pure maple syrup cup fresh lemon juice Tbsp. unsalted butter 1 ROAST: 4 bone-in, skin-on split chicken breasts (10–12 oz. seasoned with salt and black pepper each), Preheat oven to 450°. Set a rack inside a baking sheet; generously coat both with nonstick spray. maple syrup, lemon juice, and butter in a skillet over medium-high to a boil, whisking to combine. Reduce heat and simmer until thickened, 5 minutes. chicken, skin sides up, on prepared rack, 10 minutes; remove from oven and generously brush chicken with maple mixture. Return chicken to oven, roast 5 minutes, then brush with maple mixture. Repeat roasting and brushing every 5 minutes until chicken skin browns and a thermomete­r inserted into the thickest parts, but not touching bone, registers 165°. chicken from oven and let rest 5 minutes before serving. Spring Greens with lemon-honey vinaigrett­e Heat Makes 4 servings Total time: 10 minutes WHISK: Zest and juice of 1 large lemon Tbsp. olive oil Tbsp. honey tsp. kosher salt tsp. Dijon mustard tsp. black pepper Roast 2 1 1/2 1/2 1/4 TOSS: 2 2 2 2 cups frisée cups watercress cups pea shoots Belgian endive, leaves separated cup thinly sliced red onion Croutons 1/4 Remove Per serving: 562 cal; 26g total fat (8g sat); 167mg chol; 163mg sodium; 28g carb (0g fiber, 25g total sugars); 52g protein Whisk Toss Per serving: 108 cal; 7g total fat (1g sat); 0mg chol; 258mg sodium; 11g carb (2g fiber, 6g total sugars); 2g protein 19 ISSUE 140 | APRIL 2020