l TOTAL: 1 hr 50 min l SERVES: 6Kosher salt and freshly ground pepper
1 sweet onion, sliced into ⅛- to ¼-inch-thick rounds
1 leek (white and light green parts only),
sliced into ⅛- to ¼-inch-thick rounds- Preheat the oven to 425 ̊. Brush a 3-quart oval baking dish
with olive oil. Toss the potatoes with 1 tablespoon olive oil, the
thyme, ½ teaspoon salt and a few grinds of pepper in a large
bowl. In a separate bowl, toss the onion and leek slices, keeping
them intact, with 1 tablespoon olive oil and a big pinch each of
salt and pepper. - Arrange the potatoes, onion and leek in overlapping layers
in the prepared dish. Drizzle with the remaining ¼ cup olive oil
and season with ½ teaspoon salt. Cover with foil and bake until
the vegetables are very tender, about 45 minutes. Uncover and
bake until the potatoes are lightly browned and crisp around
the edges, 30 to 40 more minutes. Let stand about 10 minutes
before serving.
ACTIVE: 30 min l TOTAL: 3 hr l
1
1 lemon (preferably Meyer lemon)
1 bulb fennel, tops and fronds reserved, bulb thickly sliced
1 head garlic, halved horizontally
1 small onion, cut into 6 wedges
2 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
¼ cup dry vermouth
1 tablespoon cold unsalted butter
- Let the chicken sit at room temperature 30 minutes. Meanwhile,
preheat the oven to 425 ̊. Remove 4 strips zest from the lemon with a
vegetable peeler. Cut the lemon in half and set aside. Toss the sliced
fennel, garlic, onion and lemon zest with 1 tablespoon vegetable oil
in a roasting pan; set a rack on top. Place the chicken breast-side up
on the rack. Squeeze ½ lemon over the chicken, then rub with the
remaining 1 tablespoon vegetable oil; season inside and out with
2 teaspoons salt and ½ teaspoon pepper, then place the squeezed
lemon half and fennel tops (breaking to fit) in the cavity. Tie the legs
together with kitchen twine. - Transfer the chicken to the oven and roast 45 minutes. Mix the broth
and vermouth in a measuring cup. Spoon a few tablespoons over the
chicken and into the pan. Continue roasting, basting every 15 minutes with
the broth mixture, until the juices run clear and a thermometer inserted
into the thickest part of the thigh (not touching the bone) registers 165 ̊,
45 minutes to 1 hour 15 minutes (halfway through, tip the cavity juices
into the pan). You should have about ½ cup of the broth mixture left. - Let the chicken rest 10 minutes in the pan. Tip the cavity juices into
the pan again, then transfer the chicken to a cutting board; let rest
30 minutes. Meanwhile, remove the rack from the pan and pour in any
remaining broth mixture, scraping up any browned bits; gently smash
the vegetables. Pour the broth and vegetables into a fine-mesh sieve set
over a medium saucepan; press to release the juices (discard the solids). - Bring the juices to a simmer over medium heat; season with salt and
pepper. Remove from the heat, add the butter and swirl to melt. Add
1 teaspoon lemon juice from the remaining ½ lemon. Carve the chicken
and serve with the gravy.
LITTLE GEM SALAD WITH
HORSERADISH DRESSING
Heat ½ cup vegetable oil in a small
saucepan over medium-high heat. Add
2 tablespoons capers (patted dry)
and fry until crisp, about 2 minutes.
Remove with a spoon; drain on paper
towels. Toss 1 minced small shallot
with 2 teaspoons lemon juice in a large
bowl; let sit 10 minutes, then whisk in
½ cup crème fraîche, 2 tablespoons
horseradish (drained), 1 teaspoon each lemon zest, dijon mustard
and kosher salt and a few grinds of pepper. Add 4 small heads
Little Gem lettuce and 2 heads red endive (leaves separated),
1 cup sugar snap peas (strings removed and sliced), 6 thinly sliced
radishes and ⅓ cup chopped dill; toss. Top with the fried capers.GLAZED CARROTS WITH ALMONDS
Cook 2 pounds carrots (cut on an angle into 1½-inch pieces) in salted boiling water
until crisp-tender, 8 to 10 minutes; drain. Heat ¼ cup olive oil in a large skillet over
medium heat. Add ¼ cup sliced almonds, 3 sliced garlic cloves and ¼ teaspoon
red pepper flakes; cook, stirring, until toasted, 4 to 5 minutes. Remove with a slotted
spoon to a bowl. Add the carrots, 2 tablespoons each maple syrup and white wine
vinegar and ½ teaspoon kosher salt to the skillet. Cook over medium-high heat,
stirring, until glazed, 4 to 5 minutes. Toss the almond mixture with 2 tablespoons
each chopped chives and parsley; season with salt. Sprinkle over the carrots.88 FOOD NETWORK MAGAZINE ●APRIL 2020
ROAST CHICKEN WITH
SPRING VEGETABLE GRAVY
SERVES: 66-pound roasting chicken, patted dry~ POTATO-ONION TIAN
; ACTIVE: 25 min; 6 tablespoons extra-virgin olive oil, plus more for the dish
: 2 pounds Yukon Gold potatoes (4 to 5), thinly sliced
: 2 teaspoons fresh thyme0