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    from "Real Simple® magazine"

    Roasting chicken pieces, as opposed to an entire chicken, takes less time and spares you the hassle of carving. You can modify most roast chicken recipes to accommodate a package of pieces.

    Hands-on time: 30 minutes
    Total time: 2 hours

    Makes 4-6 servings

    1 3 1/2- to 4-pound chicken
    1 tablespoon kosher salt
    1/2 teaspoon black pepper
    2 lemons, halved
    1 cup fresh herbs (parsley, tarragon, thyme, rosemary, or sage, in any combination), stemmed
    3 tablespoons unsalted butter, at room temperature
    3 medium yellow onions, peeled, halved, and cut into 1/2-inch-thick slices
    3 large carrots, peeled and cut into 3-inch pieces
    Oven Fries (recipe follows)

    For the Fries
    3 large russet potatoes, unpeeled, cut lengthwise into 1/2-inch wedges
    3 tablespoons olive oil
    2 teaspoons kosher salt
    1/2 teaspoon black pepper

    Print recipe

    Preheat oven to 425° F. Rinse the chicken inside and out and pat it dry with paper towels. Season the inside with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Place the lemons and herbs inside the cavity. Rub the outside of the bird with the butter and season with the remaining salt and pepper. Place the onions and carrots in a roasting pan. Place the chicken on top of the vegetables and roast until the juices run clear and a thigh registers 180° F on a meat thermometer, about 1 1/2 hours. Transfer the chicken to a cutting board to rest for about 15 minutes before carving. Meanwhile, using a slotted spoon, transfer the onions and carrots to a platter. Using a large spoon, skim any fat from the surface of the pan juices and discard. Place the roasting pan over medium heat and simmer the pan juices until slightly reduced, about 3 minutes. Transfer the chicken to the platter and serve the pan juices and the Oven Fries on the side.

    CALORIES 569 (52% from fat); FAT 33g (sat 11g); PROTEIN 56g; CHOLESTEROL 233mg; SODIUM 754mg; FIBER 2g; CARBOHYDRATE 10g

    Oven Fries (Makes 4 to 6 servings)
    Adjust oven rack to the lowest position and preheat oven to 425° F. Combine the potatoes, oil, salt, and pepper in a large bowl. Spread the potatoes in a single layer on a baking sheet. Roast until the potatoes begin to brown on the bottom, about 20 minutes. Turn and roast until tender, about 20 minutes more.

    NUTRITION PER SERVING (based on 6 servings)
    CALORIES 199 (31% from fat); FAT 7g (sat 1g); PROTEIN 4g; CHOLESTEROL 0mg; SODIUM 389mg; FIBER 3g; CARBOHYDRATE 32g

    Product nutrition and information
     Quantity Ingredients Est.Price
      Whole Chicken, Fresh, Grade A - $1.99/lb
     Grade A
      Lemons - $0.95/ea Save! 6 for $5.40
     Farm Fresh, Med
      Organic Yellow Onion, Medium - $1.99/lb
      Cal-Organic Organic Carrots, Bag - $1.99/ea Save! 2 for $3.00
     1 lb
      Russet Potato, Medium - $0.99/lb
     Farm Fresh, Med
      Rosemary - $1.49/ea
     Farm Fresh
    Choose One or More
      Italian Parsley - $1.99/ea
     Farm Fresh
      Tarragon - $1.99/ea
     Farm Fresh
      Thyme - $1.49/ea
     Farm Fresh
      Sage - $1.49/ea
     Farm Fresh
    You May Already Have
      Breakstone's All-Natural Unsalted Butter - $2.99/ea
     2 sticks  
      O-Live & Co. Extra-Virgin Premium Olive Oil - $8.99/ea
      Morton's Coarse Kosher Salt - $2.69/ea
      FreshDirect Tellicherry Peppercorns - $3.79/ea
    Email a copy of this recipe on the day of delivery! Estimated Total:  
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