roasting

Garlic Roasted Potatoes

potatoes

olive oil

salt

black pepper

garlic (6 cloves)

parsley

Roasted Brussels Sprouts

Brussels sprouts

Pork Tenderloin with Seasoned Rub

garlic powder

oregano

cumin

coriander

thyme

Salt

pork tenderloin

garlic

Healthy Curried Spaghetti Squash

spaghetti squash (about 2 3/4 pounds)

ginger

garam masala

lemon juice

honey

kosher salt,

cilantro leaves

Roasted Carrots

carrots

dill

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.

Perfect Roast Chicken

(5 chicken

Kosher salt

thyme,

lemon, halved

garlic,

(1/4 stick) butter, melted

onion,

Olive oil

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Outstanding.   No fennel during lockdown so I added celery, extra onion and carrots.   Thanks, Ina.  Stay safe everyone. 

Delicious. But one recommendation, never rinse raw meat. You risk cross contamination of sink and anything near. It's not necessary and is very risky.

I've been making this since college. In an effort to connect with a friend who is a beginner cook, we're making this together virtually tomorrow. Moreover, I appreciate the fact that Ina's recipes continually bring us together. 

My intention is not to be rude whatsoever but has anyone noticed she touches everything after handling the raw chicken?  She touches the paper towels, salt and pepper granuals and outside of the containers, knife, lemon, herbs.  With all the hoopla about raw chicken and cross contamination, I've recently been obsessed with trying to wash my hands and everything after a drop of raw chicken juice touched it or I touched raw chicken.   Being a little old school, I come from the thought that my grandparents lived to be 95 years old (both) and married 75 years!  They weren't as careful and none of their children, grandchildren, great-, great-great-, and great-great-great-grandchildren died from salmonella or kitchen diseases!  Any thoughts?  How careful or casual are you with your raw chicken preparation in the kitchen?!

I make this once a week. I get two smallish chickens at Costco and roast them together. My family eats one night 1, and I use the second for soup and/or tacos night 2. It doesn’t get better than this recipe!

I absolutely love this meal.  After making it several times I’ve realized that if you pile the vegetables under the chicken rather than scattering them in the pan they don’t get burned. That’s the only note I will add to this marvelous recipe.  It’s fantastic and so easy!   

This is my second time making this recipe, and it's quickly becoming a staple in the weekly rotation. Lots of reviewers have commented that they left out the fennel.  It is so delicious carmelized with the carrots. Highly recommend cooking this recipe as is. 

I made this for dinner this evening. It was so good that I decided that had to write an immediate review. I've been practicing on different recipes over the last few weeks. I made this receipt exact except I left off the fennel AND I added a new herb that I found out about last week, Herbes de Provence. It is described as savory, rosemary, thyme, oregano, and lavender.

National Institute of Health advises to not wash your raw poultry.  It only spreads bacteria via micro-droplets onto counters/sinks/skin without actually cleaning the chicken.  Chickens are well washed when they are processed.

https://www.foodnetwork.com/videos/perfect-roast-chicken-0105038

Food Network's Ina Garten shares her easy recipe for the perfect roast chicken with vegetables. You'll need a chicken, butter, garlic, fresh thyme, salt, pepper, and your choice of roasting vegetables.

Ina Garten's Easy Recipe for Perfect Roast Chicken and Vegetables

Roasting broccoli until it is tender and lightly browned will quickly become your favorite way to enjoy it. Simply toss with a few seasonings and pop into a super-hot oven for great results every time.

Roasted Broccoli with Garlic

broccoli

salt and pepper

Chef Name: Food Network Kitchens

Full Recipe Name: Roasted Broccoli with Garlic

Talent Recipe: 

FNK Recipe: Food Network Kitchen’s Roasted Broccoli with Garlic, as seen on Food Network

Project: Foodnetwork.com, Back to School/Sandwich Central/Dinner and a Movie/Sides

Show Name: 

Episode:

Food Network / Cooking Channel: Food Network

Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about 20 minutes.

Delicious however it only took 15 minutes and I added parmesan cheese after I put it in a serving bowl.

I love the way this broccoli comes out crispy. I added cayenne pepper to give it a kick and it comes out perfectly. 

The flavor was outstanding.  It was very easy to prepare.  However, the texture was slightly tough as compared to steamed broccoli.  If you could just perfectly steam the broccoli for 3 minutes, and while it was steaming saute the garlic in olive oil, then drizzle over broccoli, it would be extra steps but better flavor, I believe.

A really tasty recipe for Broccoli! I loved it! Watch the cooking time so you don’t burn the broccoli. But it was very good and I’ll make again! 

This is so good! Definitely have to adjust time based on size of florets. Great, basic recipe (delicious as is) and the variations are endless. Also very good with different kinds of vegetables. 

Delicious. I've made this multiple times and usually use vegetable oil, sometimes garlic powder, sometimes I sprinkle parm cheese on top too. Its always delicious with any minor variation and everyone loves it.

I did mine by only putting garlic in the oven, crushed and sprinkled over the broccoli. Then I mixed up salt/pepper/lemon juice/olive oil and did a quick shake in a bowl. Turned out excellent. Also, 10 minutes was plenty with my oven at 450 degrees, so make sure you check if you're not sure if you've got a hotter oven. 

It's a broccoli burst extravaganza in your mouth! I will never waste time steaming broccoli in a separate pot again. I united this broccoli along side salmon on parchment paper on a cookie sheet ...oh my!

For the sake of nutrition, how much is one serving?

This hearty vegan broccoli and kale salad is topped with golden croutons and a velvety vegan Caesar dressing made with roasted garlic and cashews.

Broccoli and Kale Caesar Salad

stale bread (about 1/2 medium baguette)

olive oil, divided

garlic, unpeeled

kale

cannellini beans, drained and rinsed

sunflower seeds

low-sodium vegetable broth

capers

Make the croutons and roast the broccoli: Arrange a rack in the middle of the oven and heat to 400°F.

Cut the bread into 1/2-inch pieces. Place on a rimmed baking sheet, drizzle with 1 1/2 tablespoons of the oil, and season with salt. Spread into an even layer. Bake, stirring halfway through, until evenly browned on all sides, about 15 minutes total. Transfer to a medium bowl and set aside to cool.

Place the broccoli florets and unpeeled garlic cloves on the same baking sheet. Drizzle with 1 1/2 tablespoons of the oil, toss to combine, and spread into an even layer. Roast until the broccoli is just starting to turn golden-brown, 15 to 20 minutes. Season with salt and set aside.

Make the dressing: Squeeze out the garlic from their skins into a high-powered blender. Drain the water from the cashews and add to the blender. Add the broth or water, oil, capers, and lemon juice. Blend on high speed until very smooth (if it is too thick, blend in a few more splashes of water). Taste and season well with salt and pepper; set aside.

Assemble the salad: Place the kale, remaining 1 tablespoon of oil, and a big pinch of salt in a large bowl. Massage with your hands to soften the leaves, then let sit for 5 minutes. Add the roasted broccoli, cannellini beans, croutons, and parsley and toss to combine. Add the dressing and toss to combine. Sprinkle with the sunflower seeds.

Roasted Broccoli & Cheddar Soup

oil, divided

leek,

potato

(16-ounce) bag frozen broccoli, broccoli

low-sodium vegetable broth, low-sodium chicken broth, or water

cheddar cheese (4 ounces)

Crème fraîche, plain yogurt, or lemon wedge,

Arrange a rack in the middle of the oven and heat to 450°F. Heat 1 tablespoon of the oil in a large pot over medium heat until shimmering. Add the leek and cook, stirring occasionally, until soft, about 5 minutes. Meanwhile, peel and chop the potato into 1-inch chunks.

Add the broth or water and potato to the pot and bring to a boil. Meanwhile, spread the broccoli out onto 2 baking pans. Drizzle the remaining 1 tablespoon of oil over the broccoli, sprinkle with a big pinch of salt and pepper, and roast for 5 minutes. Stir the broccoli and return to the oven for 5 minutes more.

Once the soup is boiling, add the broccoli and return to a boil. Reduce the heat as needed and simmer until the vegetables are tender when pierced with a fork, 5 to 7 minutes. Remove from the heat. Purée soup with an immersion blender or in batches with a regular blender. Add the cheese and stir until melted. Taste and season with salt and pepper as needed.

Serve topped with a small dollop of crème fraîche or yogurt, or a squeeze of lemon, and finish with a grind of fresh pepper.

One-Skillet Chicken with Garlicky Broccoli and Croutons

vegetable oil

bone-in, skin-on chicken breasts

garlic clove, thinly sliced

bread

Heat the oil in a heavy-bottomed, ovenproof 12-inch skillet or wide 3-quart sauté pan over medium-high heat.

Generously sprinkle the chicken breasts on all sides with salt and pepper, then carefully add them to the skillet skin-side down.

Cook the chicken undisturbed for 3 to 4 minutes, until the skin is golden and crispy. Transfer the chicken to a plate.

Add the garlic to the pan and cook, stirring, for 30 seconds. Stir in the broccoli.

Return the chicken to the pan, nestling it among the broccoli florets.

Place the pan in the oven and roast for 15 minutes.

Tear the bread into bite-sized pieces (about 1-inch cubes) and nestle the bread among the chicken and broccoli.

Roast for 10 to 15 minutes more, until the bread is toasty at the tips and a thermometer registers 165°F when inserted into the thickest part of the largest chicken breast.

Let the chicken rest for 5 minutes before serving.

Spatchcock Roasted Chicken

chicken

salt and black pepper

Lay the chicken on a cutting board breast-side down, with the legs closest to you. Use kitchen shears to cut out the backbone. Open the chicken like a book to reveal the ribs and sternum. Use a chef's knife to score the sternum vertically down the center, then use your hands and body weight to crack the sternum and flatten the breasts and rib cage. Season the chicken all over with 2 teaspoons salt and a generous amount of pepper.

Lay the thyme sprigs in the center of a rimmed baking sheet and place the chicken on top, skin-side up. Roast the chicken until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 40 minutes.

Let the chicken rest 5 minutes before serving.

Love this technique to cook a whole chicken. It’s been hard to find whole chickens these days but when you do, use this recipe!

I was looking for a chicken recipe for a special dinner with our granddaughters.  This was incredibly simple, and incredibly delicious.  It was only hard to a whole chicken that weighed less than 5 pounds.  I have now done it with skin on, bone in chicken breasts and used extra chicken meat for enchiladas.  Really flavorful and easy chicken recipe.  Thank you!

I have never cooked a whole Chicken before this.  When I saw Valerie’s Recipe, I read the Reviews and they all Loved this dish.  
I must agree that this is the most moist and flavorful Chicken I have ever made.  I’m not a fan of Chicken Breast because they are normally dry and bland.  I seasoned the carcass generously with Garlic and Onion Powder.  I followed the Recipe pretty closely but added a little extra of my favorite spices. My husband Loved it and we are very pleased at how easy and delicious this dish is.  I will Definitely fix it again and again!

I can’t believe how easy and delicious this came out! And it also cooked fast so this will be in our regular rotation for sure. I used my own spice random mix ( not a fan of rosemary so I omitted that) And it was tasty, juicy and so much easier to cut up in portions then a cooked while chicken. Awesome !!

This was really good.  The breast meat was moist and the dark meet was cooked perfectly.  I added some rosemary sprigs as well and then made a pan sauce with shallots, reduced chicken stock (2 cups down to 1/4 cup) and 2 tbs of butter whisked in at the end.

Yum!! Made this last week and it turned out absolutely perfect. I'll be making this more often for sure. What an easy and tasty chicken dinner!!

https://www.foodnetwork.com/videos/spatchcock-roasted-chicken-0261099

Valerie's spatchcocked chicken stays juicy and roasts in less time.

Chinese Barbecued Pork with Garlic Sauce

hoisin sauce

ketchup

soy sauce

sugar

rice vinegar

Asian chili oil, pepper

Barbecued pork: Preheat oven to 350 degrees and line a shallow baking pan with foil. In a small bowl whisk together hoisin sauce, ketchup, soy sauce, garlic, and sugar. Put pork tenderloin in baking pan and coat with hoisin mixture. Roast pork in middle of oven 35 to 40 minutes, or until a meat thermometer inserted in center registers 160 degrees. Cool pork completely in baking pan.

Make garlic sauce while pork is cooling: In a small bowl stir together sauce ingredients until sugar is dissolved. Transfer pork to a cutting board and with a knife held at a 45 degree angle cut meat across grain into thin slices. Arrange pork, overlapping slices slightly, over noodles. Spoon garlic sauce over pork and sprinkle pork with coriander.

I marinated the roast for 24 hours with listed ingredients. Roasted it in a 400 F oven for 30 minutes. The pour over sauce seemed too raw. Instead, cooked the minced garlic in the sesame oil on very low for 5 minutes. Substituted brown sugar for the white and mixed in the other ingredients. Superb!

I made this for my boyfriend on his birthday for the first time. It tastes really good! 
I also made it for my parents anniversary dinner and they loved it.
It is pretty simple as well.

This recipe is simple to make and very tasty!  I am a garlic lover and don't mind the raw garlic.  I used pork the first time I made it, then used chicken breast the second time.  It came out just as tasty!

excellent recipe!  the taste is similiar to that of Volcano Chicken!  highly recommend it!

There is so much garlic that you can't taste the pork flavor.  If you cut the garlic in half (or even quarted) you still get good garlic flavor without drowning out the other tastes.

This was easy, tasty, &amp; there were no leftovers when I served it to friends..thank you for a new standby for good chinese inspired food

I crossed my fingers on this one because my husband has always avoided chinese food - but he absolutely loved it, said it's the best pork I've ever made. I agree with another review that suggests low sodium soy to control the saltiness, but that's just a small thing.  It really  hit a home run.

This was not the first time for this recepie but each time is better then the previus.  I madeit for my wife &amp; me
and  it was juicy and very tasty.
the next  time i will try to make it
with wild rice &amp; gravy.

I was in a panic after some peaches I bought for another pork tenderloin recipe went south on me, when desperately came to the web site for a "Plan B" recipe.  This one turned out to be very easy, quick, and didn't require a bunch of fresh ingredients (we cook a lot of Asian, so these staples we had readily available in the cupboard, even though I didn't have any fresh veggies or fruit!)  The pork was tender, juicy and oh so garlicky and good. I opted for soba noodles, but it would be good with any kind of Asian noodle.  I think I would use a low-sodium soy sauce next time to cut down on the salt, but otherwise this recipe was a lifesaver on a busy weeknight.

Pulled Pork Sandwich with BBQ Sauce and Coleslaw

yellow mustard

dark brown sugar

garlic cloves, finely chopped

cider vinegar

Worcestershire sauce

Cajun seasoning

yellow onion, thinly sliced

chicken stock chicken broth

twine

cabbage,

red cabbage, finely shredded

carrots,

red onion,

mayonnaise

Salt and black pepper

hamburger buns

For the BBQ sauce: Combine the ketchup, mustard, brown sugar, garlic, cider vinegar, Worcestershire, Cajun seasoning and 1/2 cup water in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce the heat to low and simmer gently until the flavors have melded and sauce has thickened enough to coat the back of a spoon, 30 to 40 minutes.

Remove from the heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.

For the pulled pork: Preheat the oven to 275 degrees F.

Spread out the onions and garlic in an even layer in a roasting pan and pour in the chicken stock. Combine the Cajun seasoning and brown sugar in a small bowl. Pat the pork shoulder dry with paper towels and then rub all over with the spice mixture. Set the pork on top of the onions and garlic and cover the roasting pan with foil. Transfer to the oven and cook until the pork is fork tender, 6 to 8 hours.

Remove the pork to a cutting board to cool. Strain the cooking liquid through a fine-mesh sieve and reserve.

If the pork has a bone, remove and discard it. With two forks, shred the meat into bite-size pieces, discarding any large pieces of fat. Return the shredded meat to the roasting pan. Add 2 cups of the BBQ sauce and a bit of the reserved cooking liquid if too dry.

For the coleslaw: Combine the red and green cabbage, carrots and red onions in a large bowl. Whisk together the mayonnaise, cider vinegar, sugar, and some salt and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine. Taste for seasoning; adjust with more salt, pepper or sugar as needed.

Serve the pulled pork on buns topped with coleslaw.

I followed this recipe for the pulled pork pretty closely and it came out great--so tender and juicy and flavorful. I did add a little maple syrup to the BBQ sauce because I found it slightly tangy for my taste. I will make this again.

Delicious recepe, kids loved it. Coleslaw takes all the attention. Great flavor on meat . I did 18 pounds of meat and it turned out good. Thank You for your recepe.

Everything from the seasoning to the slaw was awesome! The use of cider vinegar compared to white vinegar really gives the slaw an extra kick! I will be making this again. 

I made this for my son's groom's party.  It was a total hit.  AND I get requests for the recipe, especially the slaw, all of the time.  

Best pulled pork I have ever had. So easy to make. The whole family loved it. 

Great slaw dressing. Pulled pork? No, tasteless until you put the BBQ sauce on it and a great sandwich should start with great meat. This pulled pork was tasteless.

I generally don't like coleslaw, but this recipe was darn good. I don't eat sugar so I left it out and I didn't have carrots so I subbed dried cranberries.  I made vegan pulled pork and used lettuce leaves to wrap the bbq and slaw.  So good!

A weeknight-friendly sheet pan dinner of tender chicken, broccoli, potatoes, and red onion, tossed in a sweet and savory honey-Dijon glaze.

Sheet Pan Honey-Dijon Chicken and Vegetables

Dijon mustard

whole-grain mustard

white wine vinegar

kosher salt, divided

red potatoes, halved

chicken breasts, cut into bite-sized pieces

broccoli, cut into bite-sized florets

Arrange a rack in the middle of the oven and heat to 425°F. Place a rimmed baking sheet in the oven while it is heating. 

Whisk the honey, Dijon, whole-grain mustard, vinegar, pepper, and 1/2 teaspoon of the salt in a small bowl; set aside.

Place the potatoes, 1 tablespoon of the oil, and 1/4 teaspoon of the salt in a large bowl and toss to combine. Remove the baking sheet from the oven and arrange the potatoes in a single layer, cut-side down. Return to the oven and roast for 15 minutes. Meanwhile, place the chicken, broccoli, red onion, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt in the same bowl and toss to combine.

Add the chicken, broccoli, and red onion to the baking sheet. Pour half the honey-Dijon mixture over the chicken and vegetables and toss to evenly coat them in the sauce. Spread the chicken and veggies into a single layer.

Roast for 10 minutes. Remove from the oven, toss with the remaining honey-Dijon mixture, and spread back into an even layer. Roast until the chicken is cooked through and the vegetables are tender, about 5 minutes more. 

Juicy chicken breasts brushed with a sweet and tangy balsamic glaze, baked alongside crispy chunks of potatoes and tender onions and bell peppers.

Sheet Pan Balsamic Glazed Chicken and Potatoes

black pepper, divided

balsamic vinegar

(4-inch) rosemary, divided

boneless, skinless chicken breasts (about 2 pounds total)

Arrange a rack in the middle of the oven and heat to 400°F. 

Place the potatoes, onion, and bell pepper on a rimmed baking sheet. Drizzle with the oil, season with 1 teaspoon of the salt and 1/4 teaspoon of the pepper, and toss to combine. Spread into an even layer, arranging the potatoes cut-side down close to the edges of the baking sheet.

Bake until the cut side of the potatoes is golden-brown, about 15 minutes. Meanwhile, combine the vinegar, honey, 1 garlic clove, and 1 sprig rosemary in a small saucepan. Bring to a boil over medium-high heat. Cook until syrupy and reduced by half, about 7 minutes. Discard the rosemary and garlic.

Remove the baking sheet from the oven. Toss the vegetables and spread back into an even layer, leaving a space in the center of the baking sheet. Place the chicken in the center and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Scatter the remaining garlic clove and rosemary sprigs over the chicken. Bake until a knife slides easily into the potatoes and the chicken is almost cooked through, registering 155°F on an instant read thermometer, 12 to 15 minutes.

Remove the baking sheet from the oven and turn the oven to broil. Brush the reduced marinade onto each chicken breast, then drizzle the rest over the vegetables. Broil until the chicken darkens slightly in color, is cooked, registering 165°F on an instant read thermometer, and appears glazed, about 3 minutes. Remove from the oven and let cool 5 minutes. Serve the chicken, potatoes, and vegetables drizzled with the pan juices. 

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