A Good Food Day: Reboot Your Health with Food That Tastes Great (30 page)

1
Let the chicken come to room temperature 30 minutes before you’re ready to cook. Put a 12-inch cast iron skillet in the oven and heat it to 425°F.

2
Combine the rosemary, lemon zest, and garlic on a cutting board and finely chop together. In a small bowl, combine the herb mixture, 1 tablespoon olive oil, ½ teaspoon salt, and about 10 grinds of pepper into a paste.

3
Rinse and pat dry with paper towels. Put the chicken breast-side down on a cutting board with the neck end closest to you. Trim any excess skin and fat from the opening of the neck cavity. Remove the backbone by cutting along each side of it from the neck to the tail.

4
To remove the keel bone (the breastbone), press the chicken open wider to expose the cavity. At the neck end, use the heel of a sharp knife to make a 1-inch cut on both sides of the keel bone. Bend the bird back, splaying it open like a book. Cut the membrane along the center of the chicken to expose the keel bone and cartilage. Run your thumbs up and under both sides of the cartilage until it separates from the breast. Gradually pull out the cartilage and keel bone.

5
Flip the chicken over breast-side up and use your index finger to loosen the skin of the drumsticks, thighs, and breasts. Tuck the herb paste under the skin, spreading it into an even layer by pressing and pushing it around from the top of the skin.

6
Take the hot skillet out of the oven and continue to heat it on the stovetop over high heat. Generously season both sides of the chicken with salt and pepper. Add the remaining 2 tablespoons olive oil to the pan and swirl it
around to coat. Put the chicken in skin-side down, cook for 3 minutes, then transfer it to the oven. Roast for 30 minutes. To check for doneness, poke the thickest part of the thigh with a fork. If the juices run clear, it’s done. If they’re pink, roast for 5 more minutes. If the skin hasn’t crisped up, cook it on the stove over high heat for 2 minutes. Transfer the chicken to a large plate to rest for 10 minutes.

7
For the pan sauce: Add the garlic, rosemary, and lemon juice to the pan and put it over high heat (throw in red pepper flakes for a little spice). Scrape the bottom to loosen the caramelized bits of chicken. Spoon any chicken juices that have released on the plate into the pan. Cook for 3 minutes. Pour the sauce over the chicken and serve.

1
Let the chicken come to room temperature about 20 minutes before cooking. Preheat the oven to 350°F. Season the chicken on both sides with salt and pepper.

2
In an ovenproof pan (a 3.5-quart braiser or Dutch oven) large enough to hold all the thighs in a single layer, heat the olive oil over high heat. When the pan is hot and the oil slides easily across the pan, add the thighs skin-side down. Resist the urge to move them around, allowing them to cook untouched until you get a nice, golden brown sear on the skin, 5 to 6 minutes. Add the garlic cloves to the pan and flip each thigh over. Cook until the garlic has taken on some browning, about 3 minutes. Remove the chicken and garlic from the pan and set on a plate.

3
With the pan still over high heat, add the onions, lemon slices, oregano, and salt and pepper to taste. Stir to coat everything in the oil and loosen up the browned bits on the bottom of the pan. Cook for 5 minutes. Nestle the thighs skin-side up in the onion mixture and add the cooked garlic cloves and the olives. Squeeze the lemon juice over the chicken and transfer the pan to the oven to bake for 40 minutes. Scatter fresh oregano leaves over the top and serve.

1
For the meatloaf: Let the meat come to room temperature about 20 minutes before cooking. Preheat the oven to 350°F. Line a 12 × 18-inch baking sheet with foil. In a bowl, combine the ground flaxseeds and milk and set aside.

2
In a food processor, combine the red onion, carrot, celery, garlic, herbs, and lemon peel and pulse just until everything is minced (not too long or you’ll get a pureed, watery mixture).

3
In a 10-inch skillet, heat the olive oil over high heat. When you see wisps of smoke coming off the pan, add the minced vegetable mixture and cook for 3 minutes to soften them and bring out more flavor. Set the skillet aside to let the mixture cool.

4
In a large bowl, combine the beef, Parmesan, flaxseed-milk mixture, salt, a good dose of pepper (about 25 grinds), and the eggs. Add the cooled vegetable mixture. Using your hands, mix just long enough to incorporate everything together (do not overwork the meat).

5
Moisten your hands a little so the meat won’t stick to them. On a 12 × 18-inch baking sheet, form the meat into a loaf shape about 12 inches long × 5 inches wide × 2 inches tall.

6
For the vegetables: Trim the broccoli and cut it lengthwise into spears so the stalk and florets stay intact as little trees. Halve the yellow onion from root to tip, then cut each half lengthwise into 5 wedges. In a large bowl, combine the broccoli, onion, carrots, olive oil, and herbs. Add salt and pepper to taste, then toss to combine. Scatter the vegetables in a single layer around the meatloaf (it’s okay if they’re crowded).

7
Bake the meatloaf for 45 minutes. Flip the vegetables and bake until the meatloaf is browned and an instant-read thermometer inserted in the center reads 150°F, about another 30 minutes. Remove from the oven and let the meatloaf rest for 15 minutes before slicing.