Crisp Roasted Chicken with Chickpeas, Lemons, and Carrots with Parsley Gremolata From Favorite Recipes from Melissa Clark’s Kitchen Serves 4
For the chicken: 2 lemons 2 (15-ounce) cans chickpeas, drained, or 3 ½ cups cooked chickpeas 2 tablespoons extra-virgin olive oil 1 ½ tablespoons garam masala 3 tablespoons kosher salt 1 ½ teaspoons freshly ground black pepper 1 (3 ½ pound) whole chicken, patted dry 4 fresh thyme sprigs 3 tablespoons unsalted butter, at room temperature 1 pound carrots, cut into 1-inch rounds
For the gremolata: 3 tablespoons chopped fresh parsley ½ teaspoon finely grated lemon zest 1 small garlic clove
Make the chicken: Preheat the oven to 400 degrees.
Quarter the lemons lengthwise and remove and discard any seeds. Thinly slice 6 f the lemon quarters crosswise (you will get little triangles) and in a bowl, toss them with the chickpeas, oil, ½ tablespoon (which equals 1 ½ teaspoons if you don’t have a ½ tablespoon measure) of the garam masala, 1 teaspoon of the salt, and ½ teaspoon of the pepper.
Season the inside of the chicken cavity with 1 teaspoon of the salt and ½ teaspoon of the pepper. Fill the cavity with the remaining lemon wedges and the thyme sprigs. Rub the outside of the chicken all over with the remaining 1 tablespoon garam masala, 1 teaspoon salt, and ½ teaspoon pepper. Rub the butter all over the skin. Scatter the carrots in the bottom of the largest roasting pan you have (the one you use for your Thanksgiving turkey). Place a wire roasting rack over the carrots; arrange the chicken, breast-side up, on the rack. Transfer the pan to the oven and roast, stirring the carrots occasionally, for 30 minutes. Scatter the chickpea mixture into the bottom of the roasting pan. Continue to roast until the chicken’s thigh juices run clear when pierced with a knife, 45 to 60 minutes more. Let the chicken rest for 5 minutes before carving.
Meanwhile, make the gremolata. Combine the parsley, lemon zest, and garlic in a bowl. Spoon the carrot-chickpea mixture onto a platter; arrange the chicken on top. Sprinkle gremolata over the dish and serve.
Charred Carrots with Apple Brown-Butter Vinaigrette From Deep Run Roots by Vivian Howard
1 tablespoon vegetable oil 1 teaspoon salt, divided ½ teaspoon ground coriander ½ teaspoon ground fennel 1 pound medium carrots, washed and scrubbed 3 tablespoons butter 2 tablespoons pine nuts 1 spring onion bottom, sliced into 1/8-inch rounds 2 sprigs thyme, picked ¼ teaspoon chili flakes 1 large crisp eating apple, cut into ½-inch dice 3 tablespoons lemon juice
Preheat your oven to 300 degrees. In a 12-inch cast-iron skillet, heat the vegetable oil over medium-high heat. In a small bowl, mix ½ teaspoon salt, coriander, and fennel. Toss the mixture together with the carrots. Place the carrots in a single layer in your preheated pan and begin charring them on all sides. This will take about 8 minutes.
Transfer the pan to your oven and roast for 50 minutes. The carrots should be a dark caramelized brown on all sides and should pierce easily with a knife when they’re done. Just before you bring the carrots out of the oven, heat the butter in an 8-to10-inch sauté pan till it starts to take on a little color. Add the pine nuts, spring onions, thyme, and chili flakes and continue cooking till the pine nuts are toasted and the butter is brown and nutty-smelling.
Add the apples, remaining ½ teaspoon salt, and the lemon juice and cook an additional 45 seconds. The apples will absorb most of the liquid, but you should have a tablespoon or two of vinaigrette visible in the pan. Spoon the apples, pine nuts, and all their liquid over the carrots. Serve warm.
Chickpea Sauté with Greek Yogurt From Plenty by Yotam Ottolenghi
“This is a quick and simple dish that is nice both warm and at room temperature.”
¾ lb. (8 cups) Swiss Chard 1/3 cup olive oil, plus extra to finish 4 medium carrots, peeled and cut into 3/8-inch dice 1 tsp caraway seeds 1 ½ cups freshly cooked chickpeas (canned are fine too) 1 garlic clove, crushed 1 tbsp. chopped mint 1 tbsp. chopped cilantro 1 tbsp. lemon juice Salt and black pepper ½ cup Greek yogurt 1 tbsp. olive oil Separate the chard stalks from the leaves. Blanch the stalks in plenty of boiling salted water for 3 minutes. Add the leaves and continue cooking for 2 minutes, then drain everything. Refresh under cold running water and squeeze dry, then chop roughly. Heat up the olive oil in a large, heavy saucepan. Add the carrots and caraway seeds and saute for 5 minutes on medium heat. Add the chard and chickpeas and continue cooking for 6 minutes. Now add the garlic, herbs, lemon juice and some salt and pepper. Remove from the heat and cool down a little. Taste and adjust the seasoning.
Baby Carrots with Carrot-Top Pesto From Saladish by Ilene Rosen Serves 4
2 bunches of baby carrots, scrubbed, tops attached 2 to 3 tablespoons flavorless vegetable oil Kosher salt and freshly ground black pepper
Carrot-Top Pesto About 2 cups loosely packed green carrot tops (stems discarded), from carrots above ¼ cup sunflower seeds, toasted 1 small garlic clove 1 ½ teaspoons Dijon mustard 1 ½ tablespoons white wine vinegar or fresh lemon juice 1 ½ teaspoons honey ½ cup plus 2 tablespoons flavorless vegetable oil Kosher salt and freshly ground black pepper Fruity olive oil for thinning pesto 3 tablespoons queso fresco, crumbled 2 tablespoons canned or jarred pickled jalapenos, minced Preheat the oven to 400 degrees. Trim the carrots, leaving ½ inch of the green tops attached. Reserve about 2 cups of the remaining frilly tops for the pesto, plus several of the nicest-looking tops for garnish. Cut any fatter carrots lengthwise in half so they are all about the same thickness and place on a sheet pan. Toss with enough oil to coat, spread them out on the pan, and season with salt and pepper. Roast the carrots for 18 to 25 minutes (depending on the size), turning occasionally, until nicely browned and tender. Meanwhile, make the pesto: Put the carrot tops, 3 tablespoons of the sunflower seeds, and the garlic in the bowl of a food processor or in a blender and grind to a paste. Add the mustard, vinegar, and honey and blend thoroughly. With the motor running, slowly drizzle in the oil and process until the pesto is thick but still retains some texture. Season to taste with salt and pepper. You’ll have some pesto left over; store it tightly covered in the refrigerator, and use it within the next day or two, while the color is still bright.) Arrange the carrots on a serving dish. Thin the pesto with olive oil until it can be drizzled. Spoon some pesto lightly over the carrots, and transfer the remaining pesto to a small serving bowl. Top the carrots with the cheese, followed by the jalapenos, and finally the remaining 1 tablespoon sunflower seeds. Serve the remaining pesto on the side. More uses for carrot-top pesto: • As a spread for crostini with anchovies, pickled carrots, and sliced radishes • As a dressing for a salad with crumbled blue cheese, spiralized or grated carrots, and (optional) crumbled crisp bacon • As a garnish swirled into warm or chilled carrot soup