Roasted Chicken with Lemon Sauce Prep: 15 minutes Total: 1 hour Some simple ingredients plus a little bit

of planning can turn a great dinner into two. Use the leftover chicken half to make Pasta with Chicken and Peas. Ingredients Serves 4. 3 chicken halves (3 to 4 pounds total) Salt and pepper 1 1/4 cups dry white wine 3/4 cup canned reduced-sodium chicken broth 3 tablespoons lemon juice 2 tablespoons chopped fresh oregano Directions 1. Preheat oven to 450 degrees. Season chicken with salt and pepper. In a large roasting pan with a rack, cook chicken, skin side up, until an instant-read thermometer inserted into thickest part of thigh registers 165 degrees. about 45 minutes. Remove chicken and rack. 2. Make sauce: Pour pan juices into a measuring cup; skim off fat. In pan, cook wine over medium-high, scraping up bits, until reduced by a fourth, 4 to 6 minutes. Add broth, lemon juice, and pan juices. Cook until reduced by a fourth, 5 minutes. Stir in oregano. Add water, if needed, to make 1 1/2 cups. 3. Serve two chicken halves with 1/2 cup of the sauce. Roasted Chicken with Ginger, Chile, and Lime Prep: 30 minutes Total: 1 hour 30 minutes Instead of being rubbed on the skin, spicy ginger-chile butter is spread under the skin, giving the meat a more intense flavor. Ingredients Serves 4. 2 tablespoons plus 1/2 teaspoon butter, at room temperature 1 shallot, finely chopped (about 2 tablespoons) 1 piece fresh ginger (2 inches long), peeled and finely chopped (about 2 tablespoons) 1 tablespoon finely chopped pickled jalapeno chile 1 tablespoon fresh lime juice 2 teaspoons ground coriander Coarse salt and ground pepper 1 whole chicken (3 1/2 pounds) 2 large onions, thickly sliced 1 lime, cut into 8 wedges (optional) Directions 1. Make the ginger-chile butter: In a small bowl, using a spoon, mash together 2 tablespoons butter, shallot, ginger, jalapeno, lime juice, coriander, 1 teaspoon salt, and 1/4 teaspoon pepper. Set aside. 2. Preheat oven to 425 degrees. Using fingers, gently loosen skin from chicken breasts. With a small spoon, insert butter mixture evenly between skin and meat; pat skin back down. Tie chicken legs together with cotton kitchen twine; tuck wing tips underneath. Rub chicken with remaining 1/2 teaspoon butter; season generously with salt and pepper. On a rimmed baking sheet, arrange onions in a single layer; place chicken on top. 3. Roast until chicken is well browned and an instant-read thermometer inserted in a thigh (without touching bone) reads 175 degrees, 50 to 60 minutes. Transfer chicken to a cutting board and tent with oil; let rest 10 minutes (the temperature will rise by about 5 degrees). 4. On baking sheet, stir onions together with pan juices. Carve chicken; serve with onions and, if desired, lime wedges. Sauteed Chicken with Spinach Prep: 15 minutes Total: 30 minutes A tangy mustard sauce is used to dress the spinach and top the chicken. The mustard sauce can also be drizzled over steak or tossed with boiled potatoes. Ingredients 1 teaspoon white-wine vinegar Serves 1.

1 tablespoon minced shallot 1/2 tablespoon butter 1 tablespoon Dijon mustard 1 teaspoon olive oil 1 boneless, skinless chicken breast half (6 to 8 ounces) Coarse salt Ground pepper 4 cups (about 2 1/2 ounces) baby spinach Directions 1. Season chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook until browned, turning once, 8 to 10 minutes. 2. Add 1/4 cup water. Reduce heat to medium-low; cover, and simmer until chicken is cooked through, 4 to 6 minutes. Transfer chicken to a plate; cover to keep warm. 3. Make mustard sauce: Add minced shallot to same pan; cook over medium heat, stirring occasionally, until soft, about 3 minutes. Stir in mustard and vinegar; cook 1 minute. Remove from heat. Add butter; swirl pan until incorporated. Stir any accumulated chicken juices into sauce. 4. In a medium bowl, toss spinach with half the mustard sauce. Place chicken on a serving plate; drizzle with remaining sauce. Serve spinach on the side. Chicken and Basil Stir-Fry Prep: 40 minutes Total: 40 minutes Often used in Thai cooking, Thai basil is also called holy basil. It has sharp-pointed leaves and tastes of mint, cinnamon, and licorice. Ingredients Serves 4. 1 1/2 pounds boneless, skinless chicken breast halves, cut crosswise into 1/4-inch-thick slices (longer pieces cut crosswise in half again) 1 tablespoon cornstarch Coarse salt and ground pepper 6 teaspoons vegetable oil 1 small onion, halved and cut into 1/4-inch-thick wedges 2 bell peppers (red, green, or a mix, ribs and seeds removed), cut into 1/4-inch-wide strips 6 garlic cloves, minced 2 tablespoons rice vinegar 2 tablespoons soy sauce 1 1/2 cups fresh Thai (see note) or other basil leaves, larger leaves torn in half Cooked white rice, for serving (optional) Directions 1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper. 2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook half the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer to a plate. Repeat with another 2 teaspoons oil and remaining chicken. Transfer chicken to plate. Set aside. Wipe out skillet with a paper towel. 3. To skillet, add remaining 2 teaspoons oil, onion, and bell peppers; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute. 4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired. Cashew Chicken Prep: 30 minutes Total: 30 minutes Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes. Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking.

Ingredients Serves 4. 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil, such as safflower 6 cloves garlic, minced 8 scallions, white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar 3 tablespoons hoisin sauce 3/4 cup raw cashews (4 ounces), toasted White rice, for serving (optional) Directions 1. In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. 2. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. 3. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds. 4. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired. Lemon and Olive Chicken Prep: 15 minutes Total: 40 minutes It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then put in a pan with water to coat the bottom; cover, and simmer until hot. Ingredients Serves 8. 8 bone-in chicken breast halves Salt and pepper 3 tablespoons olive oil 2 lemons 2 onions, chopped 4 cloves garlic, minced 1 cup green olives, pitted and halved 2 cups chicken stock or reduced-sodium broth 1 teaspoon dried thyme 1/2 teaspoon crushed red pepper Directions 1. Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate. 2. Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes. 3. Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until the chicken is just cooked through, about 15 minutes.

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