The recipe assistants were asked for some different and special recipes that are budget friendly and that children might like. The person requesting the recipes has already tried ham, turkey and a mexican dinner. The first recipe and we are giving is for a roast chicken. Now I know that does not sound very special but this is from Ina Garten’s The Barefoot Contessa Cookbook. And if you know anything about Ina Garten, she knows how to make a roast chicken. I have tried this recipe and it is divine. So here it is.
Roast Chicken with Vegetables
Ingredients
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges ( I skipped this)
- Olive oil
Directions:
- Pre-heat the oven to 425°. Remove the giblets from the chicken and set them aside. Rinse the chicken and remove any feathers, then pat dry with a paper towel.
- Salt the inside and outside of the chicken, then stuff the cavity with the lemon, garlic and bunch of thyme. Tie the legs of the chicken together with twine and tuck the wings up underneath the chicken.
- Butter the outside of the chicken and again coat with salt and pepper.
- Coat the veggies with the olive oil, salt, pepper and thyme, then place the in the bottom of the roasting pan and put the chicken on top.
- Cook the chicken for about 1 1/2 hours or until juices run clear. Remove the chicken and veggies and place them on a platter and cover with aluminum foil for 20 minutes. Serve!
Another one that we though might work would be a pork tenderloin with roasted vegetables again from Ina Garten. I have also made this one and it is very easy. It is also very good. Here is that recipe.
Pork Tenderloin with Roasted Vegetables
Ingredients
- 2 cloves garlic minced
- Salt and freshly ground black pepper, plus 1 tablespoon kosher salt
- 1 tablespoon fresh thyme leaves
- 1/4 cup Dijon mustard
- 1 (3-pound) boneless pork loin, trimmed and tied
- 3 small fennel bulbs, tops removed
- 8 carrots, peeled, and thickly sliced diagonally
- 10 small potatoes (red or white-skinned), cut in quarters
- 2 yellow onions, thickly sliced
- 4 tablespoons good olive oil
- 4 tablespoons unsalted butter, melted
Directions
- Preheat the oven to 425 degrees F.
- In a food processor fitted with a steel blade, grind together the garlic, 1 tablespoon salt, and thyme leaves. Add the mustard. Spread the mixture over the of pork tenderloin and allow it to sit at room temperature for at least 30 minutes.
- Meanwhile, cut the fennel bulbs in thick wedges, cutting through the core. Toss the fennel, carrots, potatoes, and onions in a bowl with the olive oil, melted butter, salt, and pepper to taste. Place the vegetables in a large roasting pan and cook for 30 minutes. Add the pork tenderloin to the pan and continue to cook for another 30 to 50 minutes, or until a meat thermometer inserted into the middle of the pork reads exactly 138 degrees. Remove the meat from the pan and return the vegetables to the oven to keep cooking. Cover the meat with aluminum foil and allow it to rest for 15 minutes. Remove the strings from the meat and slice it thickly. Arrange the meat and vegetables on a platter. Sprinkle with salt and freshly ground pepper to taste. Serve warm.
Both of these recipes call for fennel. But it is not something you have to use if you do not want to. However, it is really good in both of these recipes and is worth trying. If you are interested in any other Barefoot Contessa recipes, check out the cooking neighborhood at the library. We have all of her cookbooks and all of her recipes are easy. They are all quite tasty too. Be sure and let us know what you think of these recipes if you try them. And again, let the recipe assistants assist you in your recipe needs. Happy Cooking!!