Hurry-Up-And-Wait Roast Chicken

*Taken from www.food.com*

1 (4 lb)



whole chickens, at room temperature

Read more: http://www.food.com/recipe/hurry-up-and-wait-roast-chicken-500593?oc=linkback

Directions:

1 Center a rack in the oven; preheat oven to 450°.

2 Choose a suitable pan, a metal roasting pan, a cast-iron skillet, or a Dutch oven.

3 Lightly grease the bottom and sides of the pan with some of the butter and oil.

4 Tie the chicken's legs together and fold the wings back, then rub the remaining butter and oil over the chicken.

5 Season the chicken with salt and pepper.

6 Put the chicken on its side in the pan and roast undisturbed for 25 minutes.

7 Turn the bird over onto its other side; roast for another 25 minutes.

8 For the final flip, turn it onto its back and roast it, breast side up, for another 10 minutes or until the skin is golden brown and the juices run clear when you pierce the thickest part of the thigh with the tip of a knife.

9 While the chicken is finishing up in the oven, prepare for its resting headstand.

10 Have at the ready a platter or a rimmed dish that can hold the bird comfortably and a small bowl.

11 Pull the pan from the oven and transfer the chicken, breast side down, to the platter.

12 Lift the chicken's tail in the air, slide the bowl under it, and balance the bird so that it's resting at an angle.

13 Cover the chicken loosely with foil and let it rest for 10-20 minutes so that the juices can resettle themselves in the breast.

14 If you'd like to make a little sauce, spoon the fat off the liquid in the pan, put the pan over medium heat, and add the water or water and wine, scraping up whatever solids have stuck to the bottom of the pan.

15 Boil the sauce for a few minutes, taste, and season with salt and pepper.

16 If you'd like, cut a tablespoon of cold butter into bits, and off the heat, swirl it into the sauce.

17 Carve the chicken and serve it with the sauce.

Sweet Potato Bread

*Taken from www.thatskinnychickcanbake.com*

1 1/2 cups flour
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/2 cup sour cream
1/2 cup sugar
1/4 cup honey
1/4 cup canola oil
2 eggs
3/4 cup peeled, then finely grated sweet potato

Preheat oven to 350º. Grease a 5 x 9 inch loaf pan with Baker’s Joy (or butter then flour). I also line bottom of pan with a rectangle of parchment. Set aside.

Combine all dry ingredients and whisk to break up any lumps. Set aside.

Mix sour cream, sugar, honey and oil. Add eggs and mix till combined. Mix in sweet potato. Add dry ingredients and mix with a spoon till just moistened. Pour into loaf pan.

Bake for 25 minutes, then reduce oven temperature to 325º and bake for 20 minutes or till toothpick inserted in center comes out clean.

Cool for 5-10 minutes, then remove from pan to cooling rack. Cool completely before slicing (if you can wait!).

Tip of the day: Spray your measuring cup with Pam before filling with sticky liquids like honey, molasses or corn syrup. The liquid will slide right out without clinging to the sides of the cup.

Salade Niçoise

*Taken from www.thatskinnychickcanbake.com*

Dressing:
1 clove garlic, minced
1/2 teaspoon kosher salt
1/3 cup olive oil
2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
1 shallot, minced
Freshly ground black pepper

Salad:
1 pound small new potatoes, boiled till tender, cooled and halved
8 ounces haricot verts (French green beans), blanched
12 ounces cherry tomatoes, halved if needed
1/2 cup Niçoise olives, pits removed
8 anchovies
4 hard boiled eggs, cooled, then halved
3/4-1 pound sushi grade Ahi tuna
1 tablespoon olive oil
1 small English cucumber, thinly sliced
Baby lettuces or spinach
1/4 cup scallions or red onion, thinly sliced, optional garnish
Basil, optional garnish
Salt and pepper, as needed

Make the dressing by mixing all ingredients except olive oil. Slowly add olive oil while whisking continuously. Set aside.

Place tuna in a glass or plastic container and drizzle a small amount of dressing on each side. Return to refrigerate and allow to marinate up to 1 hour, flipping once. Remove from fridge, pat dry and season both sides with salt and pepper.

Put about 1 tablespoon olive oil into saute pan. Sear tuna on both sides for a minute or to desired doneness. Briefly sear all edges. Allow to cool, then slice.

Arrange a bed of lettuce on individual plates or platter. Arrange remaining ingredients over lettuce. Drizzle with dressing and garnish with onions and basil if desired.

Serves 4-6.