Everyday Food - Martha Stewart Living Magazine [34]
3 Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, dividing evenly, and season each with salt and pepper.
4 Roast, tossing potatoes occasionally and basting chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165°F, about 1 hour.
5 Let chickens rest in a warm spot 10 minutes before carving and serving with the potatoes.
PER SERVING: 374 calories; 22 grams fat; 40.9 grams protein; 0.4 gram carbohydrates; 0.2 gram fiber
If saving extra chicken and potatoes for later, let them cool completely, then refrigerate, covered tightly, up to 3 days.
Using only one of the the Thyme-Roasted Chickens with Potatoes will leave you with an extra cooked bird (about four cups shredded or cut-up meat) to incorporate into one of these recipes. Of course, you can also make either of these dishes with store-bought rotisserie chicken.
GREEN CHICKEN CURRY
1 tablespoon vegetable oil, such as safflower
12 ounces green beans, trimmed and halved diagonally
1 onion, halved lengthwise and sliced crosswise ½ inch thick
Coarse salt and freshly ground pepper
2 tablespoons Thai green curry paste
4 cups cut-up roasted chicken
1 can (14½ ounces) coconut milk
½ cup low-sodium store-bought chicken broth
1 cup packed torn fresh basil leaves
1 to 2 teaspoons fresh lime juice
Cooked rice, such as basmati or jasmine, for serving (optional)
1 Heat oil in a large skillet over medium. Add green beans and onion; season with salt and pepper. Cook, tossing frequently, until onion begins to soften, 5 to 7 minutes.
2 Add curry paste; cook, stirring and scraping bottom of skillet, until paste is slightly darkened, 3 to 4 minutes. Add chicken, coconut milk, and chicken broth; bring to a simmer.
3 Cook until vegetables are tender and sauce is slightly thickened, stirring occasionally, 5 to 8 minutes. Remove from heat. Add basil and lime juice. Season with salt, and stir to combine; serve over rice, if desired. SERVES 4
PER SERVING: 707 calories; 29.2 grams fat; 56.4 grams protein; 53.9 grams carbohydrates; 4.5 grams fiber
HALF-HOUR CHICKEN GUMBO
3 tablespoons vegetable oil, such as safflower
⅓ cup all-purpose flour
2 red bell peppers, ribs and seeds removed, coarsely chopped
1 onion, coarsely chopped
4 garlic cloves, finely chopped
1 teaspoon dried oregano
Coarse salt and freshly ground pepper
2 cups low-sodium store-bought chicken broth
2 cups water
1 package (10 ounces) frozen cut okra (unthawed)
8 ounces smoked (precooked) andouille sausage, halved lengthwise and sliced ¼ inch thick
4 cups shredded roasted chicken
Cornbread, homemade or store-bought, for serving (optional)
1 In a Dutch oven or heavy 5-quart pot, heat oil over medium. Add flour, and cook, whisking constantly, until pale golden, 5 to 7 minutes. Stir in bell peppers, onion, garlic, and oregano; season with salt and pepper. Cook, stirring occasionally, until vegetables are tender, 10 to
12 minutes.
2 Add chicken broth and the water; stir in okra and sausage. Bring to a boil. Stir in shredded chicken, and cook until heated through, 1 to 2 minutes. Season with salt and pepper. Serve with cornbread, if desired. SERVES 4
PER SERVING: 541 calories; 30.4 grams fat; 47.2 grams protein; 20.6 grams carbohydrates; 3.8 grams fiber
MINI TURKEY MEATLOAVES
Cooking four small meatloaves instead of one large loaf reduces the cooking time; serve them hot from the oven, at room temperature, or even chilled, on their own or sliced and tucked into crusty French bread.
SERVES 4 PREP TIME: 30 MINUTES TOTAL TIME: 1 HOUR 10 MINUTES
1 tablespoon olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 red bell pepper, ribs and