2 lemons
2 limes
1 orange
6 Tbs. butter, at room temp.
(^1) ⁄ 4 cup + 2 Tbs. minced mixed
fresh herbs, such as parsley,
rosemary, thyme and sage
(^1) ⁄ 4 tsp. salt
(^1) ⁄ 4 tsp. pepper
1 chicken (about 5 lbs.)
1 Heat oven to 375°F. Finely grate
1 Tbs. zest and squeeze 1 Tbs. juice
from lemons. Finely grate 1 Tbs. zest
and squeeze 1 Tbs. juice from limes.
Finely grate 2 tsp. zest and squeeze
2 Tbs. juice from orange. In bowl,
using fork, mash together citrus zests
and juices, butter and^1 ⁄ 4 cup herbs;
season with salt and pepper.
2 Using fingers, gently loosen skin
from breast; spread butter mixture
under and over skin. Transfer chicken
to roasting pan and add 1 cup water.
Cook until 170°F and juices run clear,
about 1^1 ⁄ 2 hrs. Transfer to ser v ing plat-
ter and tent with foil. Let rest 10 min.
Sprinkle with remaining herbs. Serve
with pan juices.
54 First for women 8/26/19
Zucchini and
Corn-off-the-Cobb Toss
Per serving: Cal. 145 Pro. 3g Carb. 12g Fiber 2g Sug. 5g
Chol. 0mg Sod. 87mg Total fat: 11g Sat. 2g Trans. 0g
ACTIVE TIME: 15 min. TOTAL TIME: 30 min. SERVES: 8
3 zucchini(1^1 ⁄ 2 lbs. total)
2 Tbs. +^1 ⁄ 4 cup olive oil
3 ears corn,husked
2 tsp. grated lemon zest
3 Tbs. lemon juice
(^1) ⁄ 4 tsp. salt
(^1) ⁄ 8 tsp. crushed red pepper flakes
2 scallions,thinly sliced
(^1) ⁄ 2 cup fresh basil leaves,
thinly sliced
2 medium tomatoes,cut into
wedges
1 Heat grill to medium. Cut zucchini
in half lengthwise, then in half again
crosswise. Brush with 1 Tbs. oil. Grill,
f lipping once, until just tender and
lightly browned, 3–4 min. per side; let
cool. Brush corn with 1 Tbs. oil. Grill,
turning several times, until lightly
browned and tender, 7–8 min.; cool.
2 Cut kernels from corncobs.
Coarsely chop zucchini. Combine
lemon zest, juice, salt, pepper f lakes
and remaining oil. Add corn, zuc-
chini, scallions and basil; toss until
coated. Transfer to serving bowl;
arrange tomato wedges around edge.
If desired, garnish with basil leaves.
Per serving: Cal. 404 Pro. 37g Carb. 1g Fiber 0g Sug. 0g
Chol. 142mg Sod. 253mg Total fat: 27g Sat. 11g Trans. 0g
Fresh Herb and Citrus Roast Chicken
ACTIVE TIME:30 min.TOTAL TIME:2 hrs.SERVES: 8
Grilling zucchini adds a hint of
smokiness to this zesty side
featuring summer garden favorites
For easy hands-off basting, spread brightly flavored butter under chicken skin—
it’ll melt over the meat during roasting, making it irresistibly tender and juicy
Herb-kissed chicken
2 easy variations
Provençal: Combine butter with 3
Tbs. fresh tarragon, 2 Tbs. mustard
and 2 Tbs. lemon juice.
Tex- M ex: Mix butter with^1 ⁄ 4 cup
cilantro,^1 ⁄ 2 canned chipotle chile
(minced) and 1 Tbs. lime juice.