DR OZ CHICKEN RECIPE RECIPES

Steps:

• Preheat the oven to 240C/220C Fan/Gas 9, or as high as it will go.
• Put the chicken into a large casserole dish, drizzle with oil and season with salt and pepper. Roast for 15 minutes to brown the chicken, then remove from the oven and reduce the temperature to 220C/200C Fan/Gas 7.
• Transfer the chicken to a plate, then put all the ingredients except the spring greens into the casserole. Lay the chicken on top and cover with the lid.
• Set the casserole over a high heat for 3-4 minutes, until you hear the liquid in the bottom of the dish start to boil. Transfer to the oven and cook for 40 minutes, or until the chicken is cooked through completely.
• Carefully remove the chicken from the pan with a pair of forks or tongs and set aside to rest for 15-20 minutes.
• Meanwhile, stir the spring greens into the vegetables and pearl barley, cover with a lid and leave to stand while the chicken rests.
• Carve the chicken and serve with the vegetables.

Steps:

• Preheat the oven to 350ºF, with a rack in the middle
• Line a 9-inch-square baking pan with parchment paper, leaving some overhang on the sides to act as handles
• Set aside
• For the crust, in the bowl of a stand mixer fitted with the paddle attachment, add the butter and brown sugar and beat until fluffy and combined, 1 to 2 minutes
• Add the vanilla, flour and salt and mix again until just combined and a soft dough forms
• Press the dough into the bottom of the baking pan
• Bake until the edges are lightly golden, 13 to 15 minutes
• Remove from the oven and allow to cool for 15 minutes
• Meanwhile, prepare the filling
• In a large bowl, whisk together the eggs, pumpkin puree, brown sugar, cinnamon and vanilla until smooth
• Add the flour, baking powder and salt and whisk together until just combined
• Pour over the crust
• For the pecan topping, in a medium bowl, add the brown sugar, flour, pecans, oats, cinnamon and salt and mix to combine
• Add the butter and toss to coat
• Pinch the butter into the mixture using your fingers until pea-size crumbles form
• Refrigerate until ready to use
• Sprinkle over the pumpkin filling
• Bake until set, 30 to 35 minutes
• Allow to cool completely in the pan on a wire baking rack
• Remove from the pan using the parchment paper, cut into bars and serve