BAKED CHICKEN DRUMSTICKS
Change the flavourings as you like for these chicken drumsticks - we've gone for Cajun spice but curry powder, ras el hanout or black pepper would also work
Provided by Adam Bush
Categories Dinner
Time 45m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Tip the chicken drumsticks into a large bowl and pour in the oil. Season with lots of salt, then add all the remaining ingredients and toss well to coat.
- Put the drumsticks into a large roasting tin, along with any oil and spices from the bowl, ensuring there is plenty of space around each drumstick.
- Bake in the oven for 20 mins, then flip each drumstick and bake for a further 20-25 mins until cooked through and caramelised.
Nutrition Facts : Calories 282 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 0.6 grams carbohydrates, Sugar 0.4 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.4 milligram of sodium
WATERCRESS SALAD WITH ROASTED SWEET POTATOES
Roasting chunks of sweet potatoes caramelizes them -- they're great to eat all on their own or tossed with crunchy nuts, tangy cheese, and crisp watercress.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
- On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack,until golden, 6 minutes.
- In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.
Nutrition Facts : Calories 287 g, Fat 19 g, Fiber 3 g, Protein 8 g
ROAST CHICKEN WITH SWEET POTATO GREMOLATA SALAD
Roast a whole chicken for this low-calorie lunch or dinner and save the leftovers for later - swap the chicken with hard-boiled eggs for a vegetarian version.
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Grate the zest and squeeze the juice from the lemon into 2 bowls, then push the wedges inside the cavity of the chicken with the parsley stalks. Put the chicken in a roasting tin and roast for 30 mins.
- Meanwhile, scrub the sweet potatoes (no need to peel) and cut into chunks. Put in another roasting tin with the onions, fennel, and 6 whole garlic cloves, then toss with the oil. When the chicken has had its 30 mins, put the potatoes in the oven and roast for 30-40 mins more.
- Meanwhile, finely chop the remaining garlic clove for the gremolata, then mix with the lemon zest and parsley. Mix the lemon juice, oil and some black pepper in a bowl.
- Remove the chicken and potatoes from the oven. Cover the chicken and leave to rest. Stir half the gremolata mix into the lemon juice and oil. Stir the spinach through the potato mix and return to the oven for 2 mins to wilt. Tip into the lemon dressing and toss well. Carve a chunk of breast meat from the chicken (you need about 140g), remove the skin, then cut into pieces. Toss into the salad with the pomegranate seeds, then serve scattered with the remaining gremolata.
Nutrition Facts : Calories 477 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 37 grams sugar, Fiber 14 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium
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- Position racks in upper and lower thirds of oven; preheat to 450 degrees F. Coat a rimmed baking sheet with cooking spray.
- Toss sweet potatoes, potato, onion, oil, rosemary, thyme, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Spread evenly on the prepared pan. Add chicken to the bowl and sprinkle with 2 teaspoons herb seasoning, the remaining 1/4 teaspoon pepper and 1/4 teaspoon salt. Place the chicken on top of the vegetables.
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