HEALTHY FOOD
SAVOR the Last Bite
Eat well with these 4 healthy recipes
WRITTEN AND PHOTOGRAPHED BY KATE MORGAN JACKSON
H
ealthy dishes can be
delicious, especially if
they include local
produce. New Jersey is
known as the Garden
State for good reason, so plan an
outing to your local farmers’ market
and find scrumptious local fruits,
vegetables and herbs to include in
your next dish, whether it’s a main
course or dessert.
EASY ROASTED LEMON HERB CHICKEN
SERVES 2
INGREDIENTS
1
⁄ 2 cup flour
2 teaspoons salt
1 teaspoon pepper
2 bone-in chicken breast halves, cut in half again
4 tablespoons olive oil
8 cloves of garlic, peeled
1 lemon, cut into 8 wedges
6 shallots, peeled and cut in half
1
⁄ 2 cup white wine
1 tablespoon dried oregano
1 tablespoon dried thyme
Fresh thyme for garnish (optional)
DIRECTIONS
• Preheat oven to 400 degrees. Mix the flour, salt
and pepper together in a zippered plastic bag. Add
the chicken pieces and shake until the chicken is
well-covered with the flour.
• Pour the oil in a large oven-proof skillet (if you have a
cast-iron skillet, this is the time to get it out). Add the
chicken pieces and then nestle the garlic, lemon and
shallots around it. Pour the wine over everything, and
then sprinkle oregano and thyme on top.
• Roast for 45-50 minutes or until an instant-read
thermometer registers 165 degrees, basting with the pan
juices about halfway through.
• Serve with the fresh thyme sprigs on top.
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(201) HEALTH | 2018 EDITION
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