The book: “Giada’s Feel Good Food: My Healthy Recipes and Secrets” by Giada De Laurentiis; 256 pages, $32.50; published by Clarkson Potter, 2013.
What you get: Besides 120 recipes that cover breakfast, lunch, dinner, snacks, desserts and juicing, plus a month-long meal planner, Food Network superstar and mom-on-the-go De Laurentiis includes her tips for staying trim, fit and happy as well as maintaining healthy and beautiful skin, hair and nails.
In her own words: “Above all, give your body a bit more attention; plan your meals a little better, and your body will reward you tenfold. I promise you will smile more and you will enjoy life more because you will feel better! This is what works for me. I hope it helps you find what works for you.” — Giada De Laurentiis
What we made:
GARLIC-ROASTED CHICKEN AND ROOT VEGETABLES (P. 189)
1 (4 1/2- to 5-pound) chicken, rinsed and patted dry
5 sprigs fresh rosemary, plus 1 teaspoon chopped fresh rosemary leaves
1 lemon, quartered, plus 1/2 teaspoon lemon juice
2 tablespoons unsalted butter, at room temperature
1 large garlic clove, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
6 baby red potatoes, halved
4 medium carrots, peeled and halved lengthwise
2 large parsnips, peeled and quartered lengthwise
2 large shallots (about 8 ounces), peeled and halved
1 garlic clove, peeled
1 teaspoon chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1/2 teaspoon freshly ground pepper
1/2 cup low-sodium chicken broth
Position an oven rack just below the center of the oven. Preheat the oven to 400 degrees F.
For the chicken: Put the chicken in a large roasting pan and stuff the rosemary sprigs, thyme sprigs and lemon quarters into the cavity.
In a small bowl, combine the butter, garlic, chopped rosemary, chopped thyme, lemon juice, salts and pepper until smooth. Smear the butter mixture over the outside 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. Pour in the broth. Roast until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken thigh registers 160 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 juices from the roasting pan into a 4-cup measuring cup. Spoon off the layer of fat that rises to the top. Serve the chicken with the pan juices.
Per serving: Calories 520; Protein 33g; Carbohydrates 41g; Dietary Fiber 6g; Sugar 8g; Total Fat 24g; Saturated Fat 7g; Sodium 495mg.
Our assessment: The chicken turned out perfectly tasty, tender and juicy. The vegetables are a fabulous complement. To add a green vegetable, we steamed broccoli separately and served it with the chicken and other vegetables. This simple meal is also elegant enough to serve for a special occasion. My taste-testers at work went crazy for it and took the leftovers home.
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