EO241250M
RECIPES
RECIPES
11
10
De’Longhi Recipe App
Put our products to the test, explore their great features
and cook an unlimited number of menus!
The De’Longhi Recipe Book is the new, free App –
for smartphones and tablets – collecting all the recipes
for your De’Longhi cooking appliances.
Mediterranean One-Pan Chicken with Lemon and Potatoes
Ingredients
4
large carrots, cut into
4 inch pieces
4
parsnips, cut into
4 inch pieces
2
leeks, halved and cut into
4 inch pieces
2
tablespoons olive oil
2
tablespoon maple syrup
1
teaspoon salt
Ingredients
1
/
4
cup extra-virgin olive oil
Grated zest and juice from
2 lemons
1
tablespoon dried oregano
1
tablespoon chopped
fresh parsley
2
teaspoons chopped fresh rosemary
2
garlic cloves, minced
1
teaspoon salt
4
medium russet potatoes, peeled and
cut into 1
1
/
2
inch chunks
4
skin-on bone-in large chicken thighs
1
lemon cut into wedges
Directions
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, oregano, 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 thermometer 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 425º and continue cooking the potatoes until they are browned and crisp,
about 10 minutes longer. Serve the chicken with the potatoes.
Maple-Roasted Root Vegetables
Serves:
4
Prep:
15 minutes
Cook:
45 minutes
Total time:
1 hour
Serves:
4
Prep:
10 minutes
Cook:
50 minutes
Total time:
1 hour
Directions
1.
Line the baking tray with foil. Toss together the carrots, parsnips, leeks, maple syrup, olive oil, and salt
in a large bowl. Scatter the vegetables evenly on the baking tray.
2.
Turn the function dial to convection. Turn the temperature to 425ºF and preheat the oven.
3.
Place the vegetables in the oven on position 3 and roast until the vegetables are tender and browned,
about 45 minutes.