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.
Whole grains aren’t just rich in nutrients — they’re packed with flavor, too. From Italian farro to protein-rich quinoa to old-fashioned rolled oats, each grain has a different taste and texture and lends itself to a range of delicious serving suggestions. Here’s how to enjoy them in salads, soups, main dishes and more.
|Beef with Mushrooms and Barley
Tender chunks of stewed beef, meaty mushrooms and pleasantly chewy, earthy barley create a bowl brimming with texture and flavor. This is a comforting dish for a cold winter night.
|Butternut Squash Barley Risotto
This version of risotto replaces traditional Arborio rice with barley, which helps process cholesterol in the body. The cooking method remains the same so your final dish is still the creamy texture that defines a good risotto.
|Wild Rice & Mushroom Pilaf
Wild rice is dense and earthy, so it’s a perfect complement to woodsy wild mushrooms. You’ll love that this dish requires only a handful of ingredients to pull together.
These whole wheat and millet muffins were created by cookbook author and blogger Heidi Swanson. They have a light, airy texture and bright, fresh flavor, thanks to the addition of lemon zest and juice.
Classic rolled oats form the base of this crunchy fruit-and-nut granola, lightly sweetened with honey and maple syrup. Make a big batch to keep on hand for an easy, wholesome start to the day.
|Vegetarian Bibimbap with Crispy Brown Rice
A traditional Korean rice dish, bibimbap means “mixed rice” and typically includes sautéed vegetables and often a fried egg or meat, plus gochujang, or chili pepper paste. Here, we omit the meat and use brown rice instead of white. Our ginger-garlic stir-fry sauce amps up the flavor of the mushrooms.
|Roasted Vegetable and Farro Soup
This nourishing soup is a specialty from the mountains of northwestern Tuscany. Here, robust dark green, lacinato kale replaces the usual smoked pancetta for a hearty vegetarian version.
|Farro with Caramelized Root Vegetables
In the cool-weather months, toss farro with roasted root vegetables such as turnips, parsnips and carrots, as it is here. This dish is sweet and savory and is delicious served at room temperature, making it a great option for both the lunch box and the salad plate.
|Turkey, Kale and Brown Rice Soup
Giada De Laurentiis, who created this hearty delicious soup, says that she lives on it in winter. She starts making it right after Thanksgiving using leftover turkey, and it is one of those dishes she craves when it is cool outside. Also, it’s really pretty, which soups aren’t always.
|Moroccan-Spiced Roasted Vegetables and Quinoa
Moroccan spices, such as cumin, turmeric and cinnamon, help to make this a delicious and aromatic meal. Dried fruit and nuts are common in Moroccan-style dishes, and lend sweetness and texture.