Cuisine at Home : 2020-02-11

He A Lt H Y Cuisine : 50 : 50

He A Lt H Y Cuisine

SKILLET-ROASTED CHICKEN with thyme-lemon sauce Makes 6 servings Total time: 2 hours FOR THE CHICKEN, COMBINE: 4 Tbsp. unsalted butter, softened Tbsp. minced fresh parsley and thyme tsp. kosher salt tsp. minced lemon zest Olive oil baguette slices, inch thick 1 each 1 1 2 1/2- TUCK: whole chicken (41/ 51/ lb.), fat trimmed, giblets and neck discarded, seasoned inside and out with salt and black pepper a lemon bulb garlic, unpeeled, halved horizontal­ly sprigs fresh parsley and thyme cup dry white wine 1 2– 2 1/2 1 6 each 3/4 TOSS: 1 lb. baby potatoes, scrubbed and halved lb. baby carrots medium shallot cloves, peeled Olive oil 1 8 Place a couple of baguette slices in the skillet to prevent chicken from sticking to the bottom. FOR THE SAUCE, WHISK: 3 11/ Tbsp. all-purpose flour cups low-sodium chicken broth Tbsp. minced fresh thyme tsp. fresh lemon juice 2 1 2 Insert Transfer butter mixture under skin and massage to distribute over entire breast, tie legs with kitchen string, then set on bread in skillet. Add remaining half of garlic and wine to skillet, transfer to oven, and roast chicken 45 minutes. potatoes, carrots, and shallots with oil; season with salt and pepper. Add vegetables to skillet with chicken and roast until a thermomete­r inserted into the thickest part of thighs, but not touching bones, registers 165°, 45 minutes more. chicken and vegetables to a plate; tent with foil. flour into skillet drippings over medium-high heat until smooth, 1–2 minutes. Whisk in broth and simmer until thickened, 8–10 minutes. Stir in thyme and lemon juice; season sauce with salt and pepper. Serve chicken with vegetables and sauce. Preheat oven to 425° with rack in bottom third. For the sauce, whisk For the chicken, combine butter, minced parsley and thyme, 1 tsp. salt, and zest. Coat the inside of a cast-iron skillet with oil and place bread in center. wing tips under chicken to secure. Stuff cavity with lemon, half the garlic, and parsley and thyme sprigs. Slide your hand between skin and breast meat at neck to loosen skin. Toss Tuck Per serving: 816 cal; 49g total fat (17g sat); 226mg chol; 577mg sodium; 31g carb (4g fiber, 7g total sugars); 56g protein 50 C U I S I N E AT H O M E .CO M