SHEET PAN CHICKEN WITH APPLES AND DELICATA SQUASH G M
Active 15 min. | Total 50 min.
1 4-to 4½-lb whole chicken, cut into 10 pieces
4 rosemary sprigs, halved crosswise
8 cloves garlic, unpeeled
2 lemons, thinly sliced
3 Tbsp olive oil, divided Kosher salt and pepper
1 1-lb delicata squash, seeded and sliced into ½-in.-thick half-moons
2 small Gala apples (about 11 oz), cored and cut into ½-in.-thick wedges
2 Tbsp parsley leaves
1. Arrange racks in bottom and top thirds of oven, then heat oven to 450°F. Place chicken, rosemary and garlic on rimmed baking sheet, then add lemons to center of sheet. Brush chicken with 1½ Tbsp oil and sprinkle with ¾ tsp each salt and pepper; roast in top third of oven until golden brown and instant-read thermometer registers 160°F, 35 to 38 min.
2. Meanwhile, on second rimmed baking sheet, toss squash and apples with remaining 1½ Tbsp oil and ¼ tsp each salt and pepper; arrange cut sides down. Roast on lower oven rack 15 min. Flip and continue roasting until golden brown and tender, 5 to 10 min. Sprinkle with parsley and serve with lemony chicken.
SERVES 4 TO 6 About 559 cal, 31.5 g fat (7.5 g sat), 152 mg chol, 530 mg sodium, 18 g carb, 3 g fiber, 9.5 g sugar (0 g added sugar), 48 g pro
ALEPPO PORK CHOPS WITH POTATOES AND GREENS G
½ stick (4 Tbsp) unsalted butter, at room temp
1 Tbsp pure maple syrup
½ tsp Aleppo pepper
¼ tsp flaky salt
1½ lbs small Yukon gold potatoes
4 cloves garlic
Kosher salt and pepper
1 bunch Swiss chard (about 11 oz), stems and leaves chopped (about 7½ cups total)
1 Tbsp olive oil
4 8-oz bone-in pork chops (each about 1¼-in. thick)
1. Heat oven to 425°F. In medium bowl, mash together butter, maple syrup, Aleppo pepper and flaky salt.
2. Place potatoes and garlic in large pot, cover with cold water and bring to a boil. Add 2 tsp kosher salt and simmer until potatoes are tender when pierced with knife, 15 to 18 min. Using slotted spoon, transfer potatoes and garlic to bowl; keep water simmering. Gently smash potatoes and garlic.
3. Meanwhile, add chard to simmering water; cook until just wilted, 1 to 2 min. Transfer to serving bowl with potatoes. Fold in 2 Tbsp Aleppo butter and ¼ tsp each kosher salt and pepper.
4. While potatoes are cooking, heat oil in large cast-iron skillet on mediumhigh. Season pork chops with ½ tsp each kosher salt and pepper, then cook until golden brown on both sides, 4 to 5 min. per side. Transfer skillet to oven and roast until internal temp of chops reaches 145°F, 5 to 8 min. Dividing evenly, top pork with remaining Aleppo butter and serve with smashed potatoes and greens.
SERVES 4 About 603 cal, 32 g fat (14 g sat), 139 mg chol, 978 mg sodium, 39 g carb, 5 g fiber, 4 g sugar (3 g added sugar), 43 g pro
