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Tom Colicchio's Easy Roasted Chicken
"I like to brown the chicken before I roast it. Browning helps to get the cooking started and moves the juices toward the center of the bird."
Makes 4 servings.
FRESH: Chicken, rosemary, thyme
STAPLES: Coarse sea salt, ground black pepper, peanut oil, unsalted butter
1 2- to 3-1/2-pound free-range chicken
Coarse sea salt
Ground black pepper
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 tablespoon peanut oil
2 tablespoons unsalted butter, melted
- Preheat oven to 375 degrees F.
- Rinse the chicken and dry with paper towels. Cut off the last joint of the wing; discard.
- Season the chicken inside and out with salt and pepper; place rosemary and thyme inside the cavity. Tie cavity closed with a piece of twine.
- Heat oil in a large ovenproof skillet over medium heat.
- Place chicken on its side in the skillet and brown, about 7 minutes.
- Turn and brown the other side, about 7 minutes.
- Place chicken breast side up and transfer skillet to oven. Roast for 20 minutes; baste with melted butter. Continue roasting, basting occasionally, until thigh juices run clear, about 30 minutes more.
- Remove chicken from oven and cover loosely with foil. Allow to cool for 10 to 15 minutes before carving.
- Sprinkle with sea salt before serving.
Nutrition facts per serving: 403 calories, 37g protein, 0g carbohydrate, 27g fat (9g saturated), 0g fiber.
Recipe adapted from Think Like a Chef by Tom Colicchio. Clarkson/Potter Publishers, 2007.
Buy the book on Amazon.com: Think Life a Chef
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