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April 11, 2016

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Roasted Chicken Dinner


Simple roasted chicken is comfort food at it’s best.  The aroma is heavenly and the taste (when done right) is spectacular.  With this recipe, you “lacquer” or baste the chicken in advance and then pop it in the oven a day or two later. Add a couple of yummy sides and you’ve got an easy, economical weeknight meal that’s healthy and satisfying.



Lacquered Roast Chicken

Lemony Brussels Sprouts

Slow Roasted Balsamic Tomatoes


(Adapted from Leslie Brenner)



1 whole chicken (3 to 4 pounds)

2 TBSP honey

2 TBSP soy sauce

2 tsp kosher salt


Line a rimmed baking sheet with foil, set a rack inside it and place the chicken on the rack.



Stir together the honey and soy sauce until the honey dissolves.


Using a pastry brush, coat the chicken with a thin, even layer of the mixture. Let stand at room temperature for 15 minutes to let the skin dry slightly, then brush again with all of the remaining lacquer. Sprinkle with the salt and refrigerate, uncovered, for at least 12 hours and up to 2 days.


Between 30 minutes and one hour before you want to roast the chicken, remove it from the refrigerator. Heat the oven to 400 degrees F. Roast the chicken for 50 minutes to 1 hour, or until the internal temperature at the thickest part of the breast and where the thigh meets the breast is 165 F. (If you don’t have a thermometer, roast it until the skin is mahogany and the legs wiggle freely at their joints, like you could almost tear them off. Or snip the skin between the thigh and breast: If the liquid runs clear, it’s done.) If during the roasting process the skin darkens too quickly, tent with foil and continue roasting. Let rest for 15 minutes before carving.


NOTE: For a great set of “rules” for carving a whole chicken go to:

How to Carve a Roasted Chicken

Lemony Brussel Sprouts

(Adapted from What’s Gaby Cooking)



2 lbs brussel sprouts

4 TBSP extra virgin olive oil

5 cloves garlic, minced

1 lemon, juiced and tested (or use good lemon juice – 2 TBSP plus dried lemon zest)

Sea salt

Freshly ground pepper

Grated parmesan cheese


Clean the brussel sprouts by trimming off the ends and peeling the outer layer of the sprout off.  Cut each one in half.


Heat the oil in a large skillet over medium heat. Once heated, add the halved brussel sprouts to the pan for about 7-8 minutes on each side until the outer part is carmelized and the inside is soft and fully cooked.


Add the garlic half way through the cooking.


Reduce the heat to low and add the lemon zest, juice, salt and pepper.Stir to combine and taste. Adjust seasoning if needed. Add the cheese on top and serve.


Slow Roasted Balsamic Tomatoes

(Adapted from The Fit Fork)



lbs ripe roma or campari tomatoes 

TBSP extra-virgin olive oil

TBSP balsamic vinegar

tsp chopped fresh thyme or 1 tsp dried thyme

1 tsp coarse salt (maldon or sea or kosher)

 Preheat oven to 375 degrees F. Slice tomatoes in half lengthwise and gently squeeze out seeds or scoop them with a spoon –leave as much as the flesh as possible.
Lay the tomatoes, cut side up, in a single layer on a rimmed baking sheet. Drizzle with the olive oil, balsamic vinegar and sprinkle with the thyme and salt.
Roast tomatoes on center rack for 40 minutes. Increase the oven temperature to 400 degrees F and continue to roast tomatoes about 20 minutes more, or until caramelized.


Let tomatoes rest until reaching room temperature. The tomatoes will keep for up to 5 days in the refrigerator or for up to 6 months in the freezer.


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