In the New Year, millions of us resolve to start it off right by learning to cook some simple yet healthy new meals. These fast yet delicious recipes will put your January on the right track. First: a juicy roasted chicken, fully cooked in under an hour and great with a green salad. Second: a flavorful Thai-style green curry using leftover chicken and filled with vegetables, simple enough to make on a weeknight. Two wholesome dinners from just one chicken!
Simple Roasted Chicken with Fresh Thyme
Makes: 4–6 servings
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 Minutes
Ingredients
1 3-pound chicken
kosher salt
black pepper and fresh thyme (or substitute dried), as desired
butcher’s twine
Instructions
1. Preheat oven to 425F, using center rack.
2. Wash chicken and pat dry, removing gizzards first.
3. Generously salt inside and outside of chicken.
4. Tuck wings under body. Place long length of twine under ends of drumsticks, crossing and pulling legs tightly together. Tuck twine around wings, turn chicken over, and cinch twine tightly. Knot, then trim excess twine.
6. Season chicken with black pepper and thyme to your liking.
7. Place chicken in oven-safe pan, breast side up; bake 45 minutes.
8. Rest chicken 5–10 minutes; remove twine.
Thai-Style Green Curry with Leftover Chicken
Makes: 4–6 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 Minutes
Ingredients
2 teaspoons vegetable oil
1 large yellow onion, diced
2 cloves garlic, minced
1 large jalapeño, seeded and minced
4 medium carrots, peeled and sliced into quarter-inch rounds
1 large red bell pepper, seeded and sliced into thin strips
1/2 cup canned bamboo shoots, drained and rinsed (or substitute steamed green beans or mushrooms for bamboo shoots or baby corn)
1/2 cup canned baby corn, drained and rinsed
1 13-ounce can unsweetened coconut milk
2 tablespoon Thai green curry paste (found in grocer’s international food section)
1/2 teaspoon fish sauce, or equal amount soy sauce
4 dried Makrut lime leaves (available at international markets, or substitute 1 teaspoon fresh lime zest and a handful of regular or Thai basil)
2 cups shredded leftover chicken meat
1 fresh lime, cut into wedges
Handful of fresh cilantro, if desired
kosher salt
cooked white, brown, or jasmine rice
Instructions
1. Heat oil in large skillet over medium-high heat. Add onion and jalapeño, stirring occasionally. Cook until softened, but not browned, 6 minutes. Add garlic and sauté 1 minute.
2. Add carrots, red bell pepper, bamboo shoots, and baby corn. Sauté 3 minutes.
3. Push vegetables to sides of pan; add green curry paste to center. Heat 30 seconds.
4. Add coconut milk, fish sauce, and dried lime leaves or lime zest. Stir until incorporated.
5. Add shredded chicken and large handful of cilantro. Stir and heat to a simmer. Season to taste with a generous pinch of kosher salt. After heating, discard lime leaves. Serve with rice; garnish with lime wedges and more cilantro.
