BAREFOOT CONTESSA ROAST CHICKEN RECIPES

Steps:

• Preheat the oven to 425 degrees F.
• Remove and discard the chicken giblets.
• Pat the outside dry. Liberally salt and pepper the inside of the chicken.
• Cut the lemons in quarters, place 2 quarters in the chicken along with the garlic and reserve the rest of the lemons.
• Brush the outside of the chicken with olive oil and sprinkle the chicken liberally with salt and pepper.
• Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken.
• Place the chicken in a small (11 by 14-inch) roasting pan. (If the pan is too large, the onions will burn.)
• Place the reserved lemons and the sliced onions in a large bowl and toss with 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour the mixture around the chicken in the pan.
• Roast the chicken for about 1 hour and 15 minutes, until the juices run clear when you cut between a leg and a thigh.
• Remove the chicken to a platter, cover with aluminum foil, and allow to rest for 10 minutes while you prepare the sauce, leaving the lemons and onions in the pan.
• Place the pan on top of the stove and turn the heat to medium-high.
• Add the wine and stir with a wooden spoon to scrape up the brown bits. Add the stock and sprinkle on the flour, stirring constantly for a minute, until the sauce thickens.
• Add any juices that collect under the chicken. Carve the chicken onto a platter and serve with the lemons, onions, and warm sauce.

Steps:

• Preheat the oven to 400 degrees F.
• Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
• You should have about 6 cups.
• Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Roast for 25 to 30 minutes, tossing once, until very tender.
• Set aside.
• Meanwhile, heat the chicken stock in a small covered saucepan.
• Leave it on low heat to simmer.
• In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots on medium-low heat for 10 minutes, until the shallots are translucent but not browned.
• Add the rice and stir to coat the grains with butter.
• Add the wine and cook for 2 minutes.
• Add 2 full ladles of stock to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper.
• Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
• Continue to add the stock, 2 ladles at a time, stirring every few minutes.
• Each time, cook until the mixture seems a little dry, then add more stock.
• Continue until the rice is cooked through, but still al dente, about 30 minutes total.
• Off the heat, add the roasted squash cubes and Parmesan.
• Mix well and serve.