Garlic and Citrus Chicken
Prep Time: 15 minutes
Cook Time: 1 hour 50 minutes
Yield: 6 servings
1 (3-5 pound) whole roasting chicken, neck and giblets discarded
Salt and freshly ground black pepper
1 orange, quartered
1 lemon, quartered
1 head garlic, halved crosswise, plus 3 garlic cloves, chopped
1 can reduced-sodium chicken broth
1/4 cup frozen orange juice concentrate, thawed
1/4 cup fresh lemon juice
2 tablespoons olive oil
1 tablespoon chopped fresh oregano leaves
Kitchen string or butcher twine
Position the rack in the center of the oven and preheat to 400 degrees F.
Clean the chicken with water and the juice of a lemon. Pat the chicken dry and sprinkle the cavity with salt and pepper. Stuff the cavity with the orange, lemon, and garlic halves. Tie the chicken legs together with kitchen string to help hold its shape. Sprinkle the chicken with salt and pepper.
Place a rack in a large roasting pan. Place the chicken, breast side up, on the rack in the pan and place in the oven with half of the chicken broth. Lower the oven to 375 degrees F. Roast the chicken for 1 hour, basting occasionally. Whisk the orange juice, lemon juice, oil, oregano, and chopped garlic in a medium bowl to blend. Brush some of the juice mixture over the chicken, after it has baked for 1 hour. Lower the oven to 350 degrees F and continue roasting and basting the chicken with the juice mixture about 30-45 minutes longer. Transfer the chicken to a platter. Tent with foil while making the sauce (do not clean the pan).
Place the same roasting pan over medium-low heat. Whisk in any remaining broth and simmer until the sauce is reduced to 1 cup, stirring often, about 3 minutes. Strain into a 2-cup glass measuring cup and discard the solids. Spoon the fat from the top of the sauce. Serve the chicken with the pan sauce.
Baked Ziti with Roasted Vegetables
Prep Time: 25 minutes
Cook Time: 40 minutes
Yield: 6-8 servings
1 red pepper, cored and cut into 1-inch wide strips
2 zucchini, quartered lengthwise and cut into 1-inch cubes
10-12 mushrooms, halved
1 red onion, peeled and sliced into 1-inch strips
1/4 cup extra-virgin olive oil
1 teaspoon salt, divided
1 teaspoon freshly ground black pepper, divided
1 tablespoon dried Italian herb mix
340g whole wheat ziti pasta
2 cups marinara sauce
1 ½ cup grated mozzarella
1 cup frozen peas, thawed
1/3 cup grated Parmesan
1 tablespoon butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheese and peas. Gently mix, until all the pasta is coated and the ingredients are combined.
Lower the oven to 350 degrees. Place the pasta into a 9 by 13-inch pan. Top with Parmesan and butter pieces. Bake until top is golden and cheese melts, about 30-40 minutes.