Roasted Half Chicken With Cherry Sauce plus Lemon Ricotta Cr

• hidangan: 2 servings

Bahan-bahan

1 unit Lemon

½ ounce Pistachios

4 teaspoon Honey

12 ounce Potatoes

6 ounce Asparagus

2 unit Scallions

1 unit Half Chicken

1 teaspoon Garlic Powder

3 tablespoon Sour Cream

4 ounce Ricotta Cheese

1 unit Demi-Baguette

1 unit Cherry Jam

1 unit Chicken Stock Concentrate

Salt

Pepper

Cooking Oil

Olive Oil

Butter

Arahan

• Adjust rack to middle position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Slice baguette crosswise into 8 rounds (16 rounds for 4). Zest and quarter lemon. Roughly chop pistachios. • Place baguette rounds on a baking sheet and drizzle with olive oil. Toast on middle rack until golden, 5-10 minutes. • Meanwhile, combine ricotta, juice from one lemon wedge (two wedges for 4), and as much lemon zest as you like in a small bowl; season with salt and pepper. Spread toasted baguette rounds with ricotta mixture and drizzle with honey. Garnish with pistachios. Serve lemon ricotta crostini while you finish cooking the rest of the meal.

• Dice potatoes into 1⁄2-inch pieces. Trim and discard woody bottom ends from asparagus. Trim and thinly slice scallions, separating whites from greens. Line a second baking sheet with aluminum foil.

• Pat chicken* dry with paper towels and season generously all over with garlic powder, salt, and pepper. (TIP: See a feather? Simply grip the end using a paper towel and pull!) Place chicken, skin side up, on prepared baking sheet. • Roast on middle rack until chicken is cooked through and skin is browned and slightly crispy, 40-50 minutes. TIP: If skin begins to brown too quickly, loosely cover chicken with foil. To ensure chicken is cooked through, insert a thermometer into the innermost part of the thigh and breast (avoiding any bones). Once chicken is cooked, the bones may still appear pink—this is OK! • When chicken has 12 minutes left, remove sheet from oven and carefully toss asparagus in empty spaces around chicken with a drizzle of oil, salt, and pepper. Return to middle rack and roast until chicken is cooked through and asparagus is browned and tender, 10-12 minutes. (For 4 servings, use two foil-lined baking sheets; roast chicken on top rack and asparagus on middle rack.)

• While chicken roasts, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-15 minutes. Reserve 1⁄2 cup potato cooking liquid (1 cup for 4 servings), then drain and return potatoes to pot. Add half the sour cream and 1 TBSP butter (2 TBSP for 4 servings); mash with a potato masher or fork, adding splashes of reserved potato cooking liquid if needed, until smooth and creamy. Taste and season with salt and pepper. • Keep covered off heat until ready to serve.

• When chicken is almost done, heat a drizzle of oil in a medium pan over medium-high heat. Add scallion whites and cook, stirring, until softened and fragrant, 1 minute. • Stir in jam, stock concentrate, and 1⁄4 cup water (1⁄3 cup for 4 servings). Cook, stirring, until thickened, 2-3 minutes. Remove from heat; stir in remaining sour cream and 1 TBSP butter (2 TBSP for 4). Season with salt and pepper.

• Sprinkle chicken and mashed potatoes with scallion greens. Serve chicken, asparagus, mashed potatoes, and pan sauce family style. ***Poultry is fully cooked when internal temperature reaches 165°.***

Pemakanan

• Kalori: 1500 kcal
• Jumlah Lemak: 95 g
• Lemak Tepu: 35 g
• Kolesterol: 280 mg
• Natrium: 820 mg
• Jumlah Karbohidrat: 86 g
• Serat Pemakanan: 7 g
• Jumlah Gula: 32 g
• Protein: 72 g