Dinners the next two evenings...
Roasted Chicken Dinner
<li id="yui_3_9_1_10_1381764367790_263">1 (3- to 3 1/2-lb) chicken, quartered and wing tips discarded<li class="alt-col">2 tablespoons olive oil<li id="yui_3_9_1_10_1381764367790_221">2 1/4 teaspoons salt<li id="yui_3_9_1_10_1381764367790_231" class="alt-col">1 3/4 teaspoons black pepper1 lb boiling potatoes, cut into 1-inch wedges
<li id="yui_3_9_1_10_1381764367790_233" class="alt-col">2 zucchini (1 lb total), quartered lengthwise, then cut crosswise into 2 1/2- to 3-inch lengths1 medium onion, halved lengthwise, then cut crosswise into 1/4-inch-thick slices
<li class="alt-col">1/2 cup reduced-sodium chicken broth<li id="yui_3_9_1_10_1381764367790_235">1 tablespoon fresh lemon juice<li id="yui_3_9_1_10_1381764367790_237" class="alt-col">Special equipment: a large roasting pan (17 by 12 inches)Garnish: lemon wedges
Directions
- Put oven rack in upper third of oven and preheat oven to 500°F.
- Pat chicken dry, then toss with 1 tablespoon oil, 1 1/4 teaspoons salt, and 1 teaspoon pepper in a bowl. Arrange chicken, skin sides up, without pieces touching, in roasting pan, leaving a 2-inch border around edges of pan.
- Toss potatoes, zucchini, and onion with remaining tablespoon oil, remaining teaspoon salt, and remaining 3/4 teaspoon pepper in same bowl, then spread in 1 layer around chicken, arranging zucchini skin sides up. Stir together broth and lemon juice and pour into pan around chicken and vegetables.
- Roast, uncovered, until chicken is pale golden and cooked through, about 30 minutes.
- Remove pan from oven and preheat broiler. Broil chicken and vegetables 3 inches from heat until chicken is golden brown, about 6 minutes. Serve chicken and vegetables with pan juices
Roasted Cod with Little Tomatos andAssorted Olives
- 1 pound assorted grape and cherry tomatoes - different colors work beautifully
- 3 cloves garlic, chopped
- 4 tablespoons olive oil
- 1/1/2 -2 pound cod
- 30 Assorted Olives, kalamata and nicoise work well together
- 1 handful chopped fresh herbs (basil, thyme, mint and oregano work well)
- 1 cup chicken stock - depending
Directions
- Preheat oven to 375 degrees.
- Place tomatoes in overproof dish and toss with garlic and two tablespoons of olive oil. Roast for 25 minutes on lower rack in oven.
- While tomatoes are cooking, cut fish into 4 equal sized pieces, rinse and pat dry.
- Remove tomatoes from oven, nestle fish into the tomatoes and their juice, scatter olives and return to oven for about 25 minutes but of course this depends on the thickness of the fish.
- Test for doneness - cod should separate easily and be just opaque. Remove from oven.
- Sprinkle fresh herbs, and salt and pepper to taste. Sprinkle last two tablespoons of olive oil all over. Serve hot with quinoa, couscous or crusty bread.
- Extra note - juiciness of the tomatoes can vary - when adding the fish, if the tomatoes are not seeping, add 1 cup of chicken stock to the dish.
Only on the fish recipe I am going to use the fish C caught and also only using black olives as I do not like the others named. Also only using the cherry tomatos out of my garden....HAPPY this might be a good recipe for you to use your cherry tomatos.