25
MEDITERRANEAN ONE-PAN CHICKEN WITH LEMON
AND POTATOES
Serves: 4
Ingredients:
Quantity:
extra virgin olive oil
1/4 cup
lemons, zest and juice of 2; wedges of 1 3
dried oregano
1 tbsp
fresh parsely, chopped
1 tbsp
fresh rosmeary, chopped
2 tsp
garlic cloves, minced
2
salt
1 tsp
medium russet potatoes, peeled and
cut into 1 1/2-cubes (4 cm) 4
large chicken thighs, skin-on and
bone-in 4
1. Remove the baking tray from the oven and line with foil.
Turn the function dial to convection. Turn the temperature
to 400ºF and preheat the oven.
2. Whisk together the olive oil, lemon zest, lemon juice, ore-
gano, parsley, rosemary, garlic, and salt in a large bowl.
Add the chicken and potatoes and toss to coat well. Scatter
the potatoes onto the baking tray. Arrange the chicken and
lemon wedges on top of the potatoes. Place the baking
tray on position 3 and roast until an instant-read ther-
mometer inserted into the center of the chicken registers
165ºF and the potatoes are tender, about 40 minutes.
3. Transfer the chicken to a platter and cover loosely with foil.
Let stand 10 minutes.
4. Turn the oven temperature to 425ºF and continue cooking
the potatoes until they are browned and crisp, about 10
minutes longer. Serve the chicken with the potatoes.
HONEY ROASTED PEANUT BUTTER COOKIES
Serves: 14 cookies
Ingredients:
Quantity:
creamy peanut butter
1 cup
sugar
1 cup
large egg, lightly beaten
1
baking soda
1 tsp
honey roasted peanuts, finely chopped 1/4 cup & 1 tbsp
1. Line both wire racks with foil. Turn the function selection
dial to cookie setting, selecting the two-tray option, and
preheat the oven.
2. Combine the peanut butter, sugar, egg, and baking soda
in a large bowl. Stir in 1/4 cup of the peanuts until well
mixed.
3. Roll the dough, by heaping tablespoons, into 14 balls and
place evenly on the wire racks. With the tines of a fork,
make a crosshatch pattern onto each cookie. Sprinkle the
cookies with the remaining 1 tablespoon of chopped pea-
nuts.
4. Place the cookies in the oven on position 2 and 3 and bake
until golden, about 15 minutes, rotating the racks halfway
through baking time. Let cool 10 minutes, then transfer to
a rack to cool completely.
ROASTED PORK AND GREEN BEANS
Serves: 4
Ingredients:
Quantity:
shallots, finely chopped
2
honey
3 tbsp
soy sauce
2 tbsp
oyster sauce
2 tbsp
fresh ginger, chopped
2 tbsp
dark Sesame Oil
2 tbsp
jalapeno pepper, sedded and minced
1
garlic cloves, minced
2
pork tenerloin, trimmed
1 1/4 lb (600 g)
green beans, trimmed
1 lb (450 g)
scallions, cut in half
6
1. Remove the baking tray from the oven and line with foil.
Lightly spray the foil with nonstick spray. Turn the function
selection dial to convection. Turn the temperature to 425ºF
and preheat the oven.
2. Combine the shallots, honey, soy sauce, oyster sauce, gin-
ger, sesame oil, jalapeno, and garlic in a small bowl. Brush
half of the shallot mixture all over pork. Toss the green
beans, scallions, and remaining honey mixture in a large
bowl until well mixed.
3. Place the pork on one side of the baking tray. Scatter the
green beans on the other side of the pork. Place the baking
tray in the oven. Set the timer for 15 minutes and roast un-
til an instant-read thermometer inserted into the center of
the pork registers 155ºF for medium and the green beans
are tender, about 15 minutes. Transfer the pork to a cutting
board. Let stand 10 minutes, then cut into 12 slices and
serve with the green beans.
