Food Network star Giada De Laurentiis simplifies dinner by turning one recipe into three. Here, the chef uses leftovers from her garlic-roasted chicken and root vegetables recipe to make risotto with bacon and kale and a salad with roasted root vegetables.
Recipe: Garlic-roasted chicken and root vegetables (on this page) Recipe: Risotto with bacon and kale (on this page) Recipe: Salad with roasted root vegetable vinaigrette (on this page)Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
For the butter:
In a small bowl, combine the butter, garlic, rosemary, thyme, lemon juice, salt and pepper until smooth.
For the chicken:
Tuck the wings under the chicken. Season the cavity of the chicken with salt and pepper. Spoon 2 tablespoons of the butter mixture into the cavity. Place the rosemary, thyme and lemon quarters in the cavity. Tie the legs together loosely with kitchen string. Place the chicken in a large roasting pan.
Starting at the neck end of the chicken, loosen the skin over the entire chicken breast. Smear the remaining butter mixture over theoutside and under the skin of the chicken, being careful not to tear the skin.
For the vegetables:
In a large bowl, toss together the oil, potatoes, carrots, parsnips, shallots, garlic, rosemary, thyme, salt and pepper.
Arrange the vegetables around the chicken in a single layer. Add the broth and roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 degrees F to 165 degrees F, about 1 1/2 hours. Let the chicken rest for 20 minutes.
Transfer the chicken to a platter. Arrange the vegetables around the chicken. Scrape the contents of the roaster into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Season the pan juices with salt and pepper, if needed. Serve the chicken with the pan juices.
Makes 4 servings
Place a rack in the center of the oven. Preheat the oven to 425 degrees F.
In a large heavy saucepan or braising pan, cook the bacon over medium-high heat until crisp, about 8 to 10 minutes. Using a slotted spoon, remove the bacon and drain on paper towels.
Add the onion, 1 teaspoon salt and 1/2 teaspoon pepper. Reduce heat to medium-low and cook until tender, about 5 minutes. Add the rice and stir for 2 minutes. Add 3 cups broth and lemon juice. Increase the heat and bring the mixture to a boil, stirring occasionally. Cover with a tight lid and bake for 20 to 25 minutes.
Remove the pan from the oven and return it to the stove over medium-low heat. Remove the lid and stir in the kale, chicken, roasted vegetables and 1/4 cup low sodium chicken broth. Stir until the kale is wilted, about 5 minutes, adding extra broth, as needed, until the risotto is creamy. Stir in the cooked bacon and cheese. Ladle into bowls and serve.
Makes 4 servings
For the vinaigrette: Place the carrot, parsnip, shallot, oil, apple juice concentrate, vinegar, maple syrup, salt and pepper in a blender or food processor. Blend until smooth.
Place the lettuce, radicchio and endive in a salad bowl. Add the vinaigrette and toss until coated.
Makes 4 servings
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