Food Network Magazine - (05)May 2020

GREEK ROAST CHICKEN

WITH LEMON-DILL POTATOES
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 tablespoon extra-virgin olive oil
8 small skin-on, bone-in chicken thighs (2½ to 2¾ pounds)
Kosher salt and freshly ground pepper
½ cup pitted green olives, lightly smashed
4 cloves garlic, roughly chopped
1 teaspoon dried oregano
½ cup low-sodium chicken broth
½ teaspoon grated lemon zest, plus 2 tablespoons lemon juice
1 pound new potatoes, halved if large
¼ cup chopped fresh dill
4 ounces feta cheese, crumbled

1. Preheat the oven to 450 ̊. Heat the olive oil in a large ovenproof
   skillet over medium heat. Season the chicken on both sides with
   salt and pepper and lay skin-side down in the skillet. Cook until
   the skin is well browned, 8 to 10 minutes. Transfer skin-side up to
   a plate. Pour off all but about 1 tablespoon drippings into a small
   bowl and reserve.


2. Add the olives, garlic and oregano to the skillet and cook until
   the garlic is softened, about 2 minutes. Pour in the chicken broth
   and 1 tablespoon lemon juice. Return the chicken skin-side up
   to the skillet. Transfer the skillet to the oven and roast until the
   chicken is no longer pink near the bone, 12 to 15 minutes.


3. Meanwhile, put the potatoes in a medium saucepan and cover
   with cold water; add a few big pinches of salt. Bring to a boil,
   then reduce the heat and simmer until the potatoes are tender,
   10 to 12 minutes. Drain and return to the pan. Add 1 tablespoon
   of the reserved chicken drippings, the lemon zest, half the dill
   and a big pinch each of salt and pepper and toss.


4. Divide the chicken and potatoes among plates. Stir the remaining
   1 tablespoon lemon juice into the sauce in the skillet; season with
   salt and pepper, then stir in the remaining dill and spoon over the
   chicken and potatoes. Top with the feta.

Per serving: Calories 660; Fat 41 g (Saturated 13 g); Cholesterol 265 mg;
Sodium 1,006 mg; Carbohydrate 25 g; Fiber 2 g; Sugars 1 g; Protein 49 g

GRILLED PORK TENDERLOIN

WITH CABBAGE SALAD

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 pork tenderloin (about 1¼ pounds)

Kosher salt and freshly ground pepper

1 tablespoon ground fennel seed

2 cloves garlic, minced

1 teaspoon finely grated lemon zest, plus ¼ cup lemon juice

½ teaspoon red pepper flakes

¼ cup plus 2 tablespoons extra-virgin olive oil

½ head savoy cabbage, leaves separated and

cut into 2-inch pieces

½ cup chopped fresh parsley

⅓ cup chopped walnuts

¼ cup grated parmesan cheese

1. Preheat a grill to medium high. Butterfly the pork tenderloin:
   Slice lengthwise down the middle of the pork, cutting about
   two-thirds of the way through, and open like a book. Pound the
   pork with a meat mallet or heavy skillet until about ¾ inch thick.
   Season with salt and pepper. Mix the fennel, garlic, lemon zest,
   red pepper flakes and 2 tablespoons olive oil in a small bowl;
   rub the mixture all over the pork and set aside, 10 minutes.


2. Meanwhile, bring a large pot of salted water to a boil and fill a
   large bowl with ice water. Add the cabbage to the boiling water
   and cook until bright green and just tender, about 2 minutes.
   Drain and transfer to the ice water to stop the cooking. When
   cool, drain the cabbage again and blot very dry with kitchen
   towels. Combine the cabbage, lemon juice, parsley, walnuts,
   parmesan and remaining ¼ cup olive oil in a large bowl. Toss well
   and season with salt and pepper.


3. Grill the pork until well marked and just cooked through,
   4 to 5 minutes per side. Transfer to a cutting board. Divide the
   cabbage salad among plates. Slice the pork and arrange on top;
   season with pepper.
   Per serving: Calories 470; Fat 34 g (Saturated 6 g); Cholesterol 84 mg;
   Sodium 544 mg; Carbohydrate 11 g; Fiber 5 g; Sugars 3 g; Protein 34 g

LOW-

CALORIE

DINNER

MAY 2020 ●FOOD NETWORK MAGAZINE 57