Because homemade feels a little more special than eating out.
1. Creamy Lemon Parmesan Chicken
Photo Credit: ARKER FEIERBACH
A meal the whole fam will LOVE.
YIELDS:3 SERVINGS PREP TIME: 0 HOURS 10 MINS TOTAL TIME: 0 HOURS 40 MINS
INGREDIENTS
1/2 c. all-purpose flour
3/4 c. freshly grated Parmesan, divided
1 tsp. garlic powder
Zest of 1/2 lemon
Kosher salt
Freshly ground black pepper
3 boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
1 tbsp. butter
2 cloves garlic, minced
2 c. baby spinach
1 c. heavy cream
2/3 c. low-sodium chicken broth
1 lemon, sliced in rounds and halved
1/4 c. thinly sliced fresh basil
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DIRECTIONS
On a large plate, combine flour with 1/4 cup Parmesan, garlic powder, and lemon zest. Season generously with salt and pepper and mix thoroughly with a fork. Dredge each chicken breast on all sides with flour mixture. Set aside.
In a large skillet over medium-high heat, heat oil until shimmering but not smoking. Add chicken and sear until golden, 6 minutes. Flip and cook until opposite side is golden, around 6 minutes more. Remove from pan and set aside.
Turn heat down to medium and add butter to pan. When butter is melted add garlic and cook until fragrant, about 1 minute. Add spinach and cook until wilted, 1 to 2 minutes. Add chicken broth, cream, and remaining 1/2 cup Parmesan and season with more salt and pepper. Stir to combine. Add lemon slices and bring to a simmer and cook until thickened slightly, 3 to 4 minutes. Return chicken to skillet and simmer until chicken is cooked through, 5 to 6 minutes more.
When chicken is cooked, remove skillet from heat and garnish with basil before serving.
2. Classic Roast Chicken
Photo Credit: ARKER FEIERBACH
YIELDS:6 SERVINGS PREP TIME:0 HOURS 20 MINS TOTAL TIME:1 HOUR 30 MINS
INGREDIENTS
1 (3 1/2-lb.) chicken
Kosher salt
Freshly ground black pepper
1 yellow onion, cut into large pieces
3 medium carrots, peeled and cut into large pieces
2 stalks celery, cut into large pieces
1/2 lb. baby potatoes, quartered
1 head garlic, halved
1 tbsp. extra-virgin olive oil
3 tbsp. melted butter
1 lemon
1 bunch fresh thyme
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
DIRECTIONS
Pat chicken dry and season all over with salt and pepper. Tie legs together and tuck wing tips under the body of the chicken. (If you have time, let rest in fridge for 1 hour, or up to overnight.)
Preheat oven to 425°. Fill a 9"-x-13" baking dish with onion, carrots, celery, potatoes, and garlic and toss together with oil and 1 teaspoon salt. Place chicken on top. Brush chicken all over with melted butter and stuff cavity with lemon and most of the thyme, reserving a couple sprigs for garnish.
Roast until juices run clear and a meat thermometer inserted into the center of the thigh reads 165°, 50 minutes to 1 hour. Tent chicken with foil and let rest 15 to 20 minutes, then transfer to a cutting board and carve.
Serve chicken with roasted vegetables.
3. Easy Greek Salmon
Serve it over greens or with a grain like couscous.
Photo Credit: PARKER FEIERBACH
We love this meal because it comes with lots of veggies! If you want to be extra-healthy, serve the salmon over a bed of arugula or spinach.
IELDS: 4 SERVINGS PREP TIME: 0 HOURS 20 MINS TOTAL TIME: 0 HOURS 50 MINS
INGREDIENTS
FOR TOPPING
1/4 c. extra-virgin olive oil
Juice of 2 lemons
1 clove garlic, minced
1 tsp. dried oregano
1/2 tsp. red pepper flakes
Freshly ground black pepper
1 c. cubed feta
1 c. quartered tomatoes or halved cherry tomatoes
1/4 c. sliced kalamata olives
1/4 c. chopped Persian cucumbers
1/4 chopped red onion
2 tbsp. freshly chopped dill
FOR SALMON
1 lemon, thinly sliced
1 small red onion, sliced
4 salmon fillets (12-oz. total), patted dry with paper towels
Kosher salt
Freshly ground black pepper
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
DIRECTIONS
Preheat oven to 375°. Marinate feta: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, and red pepper flakes. Season with pepper and add feta, tossing to coat. Cover and refrigerate for about 10 minutes while preparing other ingredients.
Roast fish: Scatter the sliced lemon and red onion at the bottom of a large baking dish. Add salmon fillets, skin side down, to baking dish. Season with salt and pepper and bake until opaque and flaky, 18 to 20 minutes.
Meanwhile, make topping: Into the bowl with feta, add tomatoes, olives, cucumbers, chopped red onion, and dill. Fold gently to combine.
To serve: Plate salmon with lemon and red onion slices and top with feta mixture.
ABRAHAM, LENA (2019, MAR 19) Creamy Lemon Parmesan Chicken. Retrieved from https://www.delish.com/cooking/recipe-ideas/recipes/a58631/creamy-lemon-parmesan-chicken-recipe/ ABRAHAM, LENA(2020, MAR 2) Classic Roast Chicken. Retrieved from https://www.delish.com/cooking/recipe-ideas/a22813471/classic-roast-chicken-recipe/
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