Food Network Magazine - (09)September 2020

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Lemon-Garlic Chicken Thighs

with Potatoes and Carrots

1 pound small multicolored potatoes, sliced ¼ inch thick

1 pound multicolored carrots, sliced ¼ inch thick

Kosher salt & freshly ground black pepper

2 tablespoons unsalted butter

1 head garlic, split horizontally

1 small lemon, cut into ¼-inch-thick

slices and halved

¼ teaspoon crushed red pepper fl akes

¼ cup fresh fl at-leaf parsley leaves

Preheat the oven to 425 degrees F. Put the potatoes and carrots in a medium pot,

cover with 1 inch of water and season with salt. Bring to a boil over high heat, then

immediately drain and set aside. Meanwhile, sprinkle the chicken with salt and black

pepper. Melt the butter in a Food Network™ 13-in. Pre-Seasoned Cast-Iron Skillet

over medium-high heat. Add the chicken skin-side down and the garlic cut-side down.

Cook until both are golden brown, about 6 minutes. Transfer the chicken to a plate.

Add the potatoes, carrots and lemon to the skillet and cook, stirring occasionally,

until the potatoes start to brown, about 6 minutes. Sprinkle with the red pepper

fl akes, 1 teaspoon salt and some black pepper. Put the chicken on top of the

vegetables skin-side up and roast in the oven until the chicken registers 165 degrees F

on an instant-read thermometer and the potatoes are golden, about 20 minutes.

Sprinkle with the parsley before serving.

Yield: 4 servings

Active Time: 20 minutes

Total Time: 40 minutes

Ease of preparation: easy

Find more kitchen essentials

at Kohls.com/FoodNetwork.

• No initial seasoning is required on your pre-seasoned
  cast iron; it is ready to go.


• Always preheat the pan and add a small amount of cooking
  oil before each use for increased nonstick performance and
  to prolong the life of the seasoning on the surface.


• Wipe out the pan with an oiled towel or cloth immediately
  after use. Rinse with hot water if necessary and dry
  thoroughly. Don’t skip the drying step or rust will form.


• Periodically re-season the pan. Preheat the oven to
  350 degrees F. Coat the entire cooking surface with a thick
  layer of vegetable oil or shortening (2 to 3 tablespoons),
  applying it with a clean cloth. Place in the preheated oven
  for one hour. Then turn off the oven and leave the pan
  inside to allow it to cool gradually.


• For stubborn messes, use soap and water and lightly scrub
  (you don’t want to remove the seasoning). Dry well and
  re-season the pan.


• If rust starts to form, simply scrub it away with salt, wipe
  clean and re-season the pan.

Find more kitchen essentials at Kohls.com/FoodNetwork.

Green Salad with

Creamy Basil Dressing

1 cup fresh basil leaves, plus more for topping

¼ cup fresh dill, plus small sprigs

for topping

¼ cup mayonnaise

¼ cup sour cream

¼ cup buttermilk

1 tablespoon lemon juice

Kosher salt & freshly ground black pepper

½ head iceberg lettuce

(about 1 pound)

1 medium carrot

1 medium cucumber

2 cups cherry tomatoes, halved

Combine the basil, dill, mayonnaise, sour cream, buttermilk, lemon juice,

1 teaspoon salt and several grinds of pepper in a blender and blend until smooth;

set aside.

Tear or cut the lettuce into bite-size pieces and put in a Food Network™ Acacia

Wood Salad Bowl Set. Using a peeler, shave strips of the carrot and cucumber

(discarding the seeds) over the lettuce and scatter the tomatoes over the top.

Top with torn pieces of basil and small sprigs of dill. Toss with the dressing right

before serving.

Yield: 4 servings

Active Time: 15 minutes

Total Time: 15 minutes

Ease of preparation: easy Find more kitchen essentials

at Kohls.com/FoodNetwork.

Find more kitchen essentials

at Kohls.com/FoodNetwork.

Combine the gin, lime juice, elderfl ower liqueur and sugar in a cocktail shaker.

Fill with ice, put the top on and shake until very cold, about 1 minute. Uncap and

divide the mixture between 2 Food Network™ Pinch 4-pc. Highball Glasses.

Add ice if needed and top off with seltzer. Garnish with the mint and blackberries.

Yield: 2 cocktails

Active Time: 5 minutes

Total Time: 5 minutes

Ease of preparation: easy

Elderfl ower Gimlet

3 ounces gin

2 ounces lime juice

1½ ounces elderfl ower liqueur

½ teaspoon sugar

Cold seltzer, for topping

2 mint sprigs

6 blackberries

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4 bone-in, skin-on chicken thighs (about 2 pounds)

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