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Roast Chicken with Lemons and Garlic


A roast chicken is a simple meal that’s easy to prepare yet makes a satisfying family meal on a Sunday evening. Serve with roasted potatoes and a green salad and dinner is served.

Roast Chicken with Lemons and Garlic

1 chicken, about 4 1/2 lb. (2.25 kg)
1 Tbs. olive oil
Kosher salt and freshly ground pepper
Cloves from 1 head garlic
3 lemons, halved
4 fresh rosemary sprigs

Preheat an oven to 425°F (220°C).

Rinse the chicken inside and out and pat dry with paper towels. Rub the chicken all over with the olive oil and season the chicken inside and out with salt and pepper. Place 4 of the garlic cloves and 2 of the lemon halves inside the chicken cavity. Tuck the wing tips behind the back and tie the legs together with kitchen twine.

Put chicken, breast side up, in a chicken roaster. Arrange the rosemary sprigs and the remaining garlic cloves and lemon halves around the chicken. Roast the chicken until the skin is well browned and an
instant-read thermometer inserted into thickest part of the thigh, away from the bone, registers 170°F (77°C), 1 1/4 to 1 1/2 hours.

Transfer the chicken to a carving board, cover loosely with aluminum foil and let rest for 10 minutes. Carve the chicken and serve immediately with roasted lemons and garlic alongside, pouring any juices from the pan over the chicken. Serves 4.

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Recipe Roundup: Fall Pastas


It’s National Pasta Day! In honor of everyone’s favorite comfort food, we’ve rounded up our favorite seasonal pasta dishes from farfalle to ravioli. Bon appetit!


Pumpkin Ravioli with Sage ButterPumpkin Ravioli with Sage Butter
Here is the classic ravioli of the city of Ferrara, in Emilia-Romagna. It’s best served with a simple sauce of lightly browned butter and fresh sage, which heightens and contrasts with the sweetness of the pumpkin in the filling.
Spaghetti with Turkey MeatballsSpaghetti with Turkey Meatballs
This old-fashioned favorite of kids and adults alike gets a healthy makeover with the use of ground turkey rather than beef. Full of flavor from both fresh and dried herbs, it’s sure to become a family favorite.
Baked Rigatoni with Fennel, Sausage and PeperonataBaked Rigatoni with Fennel, Sausage and Peperonata
Golden brown and bubbling, this comforting dish is welcome at the table any time of year. Sweet Italian sausage, colorful bell peppers and fragrant fennel add heft to this baked pasta.
Spaghetti with Garlicky GreensSpaghetti with Garlicky Greens
This tangle of noodles and garlic-laden ribbons of kale and chard is a delicious way to eat your greens. Our recipe calls for whole-wheat spaghetti, which makes it extra healthy.
Fettuccine with Wild MushroomsFettuccine with Wild Mushrooms
Here’s a wonderful way to enjoy wild mushrooms: sauté them with shallots and herbs, toss with tender pasta and crown the dish with Parmigiano-Reggiano cheese.
Agnolotti dal PlinAgnolotti dal Plin
This dish is a great way to utilize meat trimmings from the previous night’s meal — that’s why Chef Thomas McNaughton keeps it on the menu at his restaurant Flour + Water throughout the year. His recipe uses equal amounts of pork, chicken and rabbit for depth of flavor.
Fresh Pappardelle with Sausage, Fennel and RicottaFresh Pappardelle with Sausage, Fennel and Ricotta
Fresh pasta is well worth the extra effort. This recipe from Chef Ari Rosen of Scopa restaurant calls for tossing it with just a few simple ingredients — Italian sausage, ricotta cheese, and fresh fennel — for a special early fall dinner.
Whole-Wheat Spaghetti with Roasted SquashWhole-Wheat Spaghetti with Roasted Squash

Pleasantly firm to the bite, whole-wheat spaghetti combines beautifully with a sauce of caramelized onions. A new twist on this classic flavor match is this topping of roasted diced winter squash.


Pasta alla CarbonaraPasta alla Carbonara
This Roman pasta dish is made with just a few pantry staples — but when combined in a specific way, they achieve perfection. It’s a great weeknight dish when you’re craving something special.
Roasted Pork Tenderloin with PappardelleRoasted Pork Tenderloin with Pappardelle
Chicken stock and cream, seasoned with garlic and sage, form a savory sauce for this comforting pasta dish. Round out the meal with a simple green salad and country-style bread.
Whole-Wheat Penne with Spicy Roasted CauliflowerWhole-Wheat Penne with Spicy Roasted Cauliflower
Roasting cauliflower caramelizes it and brings out its sweetness. Try it in this spicy, Sicilian-style recipe tossed with whole-wheat pasta, capers and fresh herbs topped with crisp bread crumbs and nutty Parmigiano-Reggiano cheese.
Pear & Pecorino Ravioli with WalnutsPear & Pecorino Ravioli with Walnuts
The unlikely combination of grated pears and two types of cheeses forms the filling for this beautiful ravioli, which is topped with toasted walnuts for crunch.
Braised Chicken PappardelleBraised Chicken Pappardelle

Tender braised chicken tossed with a tarragon-cream sauce and ribbons of pappardelle makes for a delicious and decadent cool-weather meal. Lemon zest and fresh herbs add a welcome burst of flavor to the dish.


Butternut Squash Gnudi with Sage ButterButternut Squash Gnudi with Sage Butter
The Italian name for these light, fluffy dumplings translates to “nude” in English because they resemble the filling of ravioli without the pasta wrapper. Enjoy this dish on its own, or serve with roast chicken and an Italian red wine for a warming meal when the weather turns cold.
Pappardelle with Quick Bolognese SaucePappardelle with Quick Bolognese Sauce

Peppery pancetta, robust Italian tomatoes and fresh thyme embellish this quick version of the traditionally long cooking sauce. Serve it over egg pappardelle or fettuccine, with a mixed greens salad alongside.