Careme Recipes

Ingredients

• Draper Valley Fresh Whole Chicken, cut in half

  1 half chicken, about 1.5–2 lb $3.49/lb
• Green asparagus, woody ends trimmed

  8 oz $3.99/lb sale
• Kroger® Gold Potatoes, cut into 1-inch pieces

  12 oz $4.99 / 5 lb
• Kroger® Fresh Lemons Bag

  1 lemon $4.99 / 2 lb
• Garlic

  2 cloves, minced $1.50 each
• Parsley

  2 tablespoons chopped $1.89 each
• Olive oil

  1 tablespoon plus 1 teaspoon
• Dijon mustard

  1 teaspoon
• Garlic powder

  1/4 teaspoon, optional for potatoes
• Kosher salt and black pepper

  to taste

Instructions

1. Heat the oven to 425°F. Pat the chicken very dry. Gently loosen the skin over the breast and thigh with your fingers, keeping it attached.
2. Mix the minced garlic, Dijon mustard, 1 teaspoon olive oil, lemon zest from half the lemon, 1/2 teaspoon salt, and black pepper. Rub this mixture under the chicken skin directly onto the meat, then smooth the skin back over the top.
3. Rub the outside of the chicken skin with a tiny drizzle of olive oil and season with salt and pepper only. This keeps the skin crisp and prevents garlic or mustard from burning.
4. Toss the potatoes with 1 tablespoon olive oil, salt, pepper, and optional garlic powder. Spread them on a rimmed sheet pan and place the chicken skin-side up among the potatoes.
5. Roast for 30 minutes. Toss the potatoes, then continue roasting 8–10 minutes more.
6. Add the asparagus to the pan, drizzle lightly with olive oil, and season with salt and pepper. Roast 7–9 minutes, until the asparagus is just tender and the chicken reaches 165°F in the thickest part.
7. Rest the chicken 5–10 minutes. Squeeze fresh lemon over the asparagus and potatoes, sprinkle with parsley, and serve half the chicken now with the rest saved for another lunch if desired.

Ingredients

• Draper Valley Fresh Whole Chicken, cut in half

  1 half chicken, about 1.5–2 lb $3.49/lb
• Kroger® Whole Baby Bella Mushrooms, sliced

  8 oz $3.69 / 8 oz
• Kroger® Tender Baby Spinach Bag Salad

  4 packed cups $2.29 sale / 10 oz
• Shallots, thinly sliced

  1 small shallot $4.49/lb
• Simple Truth Organic® Chicken Broth

  3/4 cup $3.29 / 32 oz
• Kroger® Fresh Lemons Bag

  1/2 lemon $4.99 / 2 lb
• Olive oil

  1 tablespoon
• Butter

  1 teaspoon, optional
• All-purpose flour

  1 teaspoon, optional
• Kosher salt and black pepper

  to taste
• The Four Graces Pinot Noir (Oregon)

  750 ml $19.99

Instructions

1. Heat the oven to 425°F. Pat the chicken dry and season generously with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down. Set a heavy pan, foil-wrapped brick, or chef’s press on top to help the skin contact the skillet evenly. Sear 5–7 minutes, until well browned.
3. Remove the weight, flip the chicken skin-side up, and transfer the skillet to the oven. Roast 25–30 minutes, until the thickest part of the chicken reaches 165°F.
4. Transfer the chicken to a plate to rest. Carefully pour or spoon off excess rendered fat from the skillet, leaving about 1–2 tablespoons in the pan.
5. The skillet handle will be extremely hot from the oven—keep an oven mitt, towel, or silicone grip on the handle the entire time you make the sauce. Set the skillet over medium heat.
6. Add the mushrooms and shallot to the skillet. Cook 5–6 minutes, stirring occasionally, until the mushrooms are browned and the shallot is softened.
7. If using flour, stir it in for 30 seconds. Add the chicken broth and scrape up the browned bits. Simmer 2–3 minutes, until slightly reduced, then stir in butter if using and a squeeze of lemon juice.
8. Add the spinach and toss just until wilted, about 1 minute. Taste and adjust with salt, pepper, and more lemon. Serve the chicken over the mushrooms and spinach with the pan sauce spooned around it.

Ingredients

• Draper Valley Fresh Whole Chicken, cut in half

  1 half chicken, about 1.5–2 lb $3.49/lb
• Riceland® Jasmine Rice

  2/3 cup dry rice $2.79 sale / 32 oz
• Kroger® Radishes

  6 radishes, thinly sliced $2.49 / 16 oz
• Cucumber

  1 cucumber, thinly sliced $0.99 each
• Green Onions

  2 green onions, thinly sliced $1.50 each
• Spice World™ Fresh Peeled Ginger Bag

  2 tablespoons grated ginger $3.99 / 7 oz
• Garlic

  2 cloves, grated or minced $1.50 each
• Soy sauce

  1/4 cup
• Honey or brown sugar

  1 tablespoon plus 1 teaspoon
• Rice vinegar or apple cider vinegar

  2 tablespoons, divided
• Neutral oil

  1 tablespoon plus 1 teaspoon
• Kosher salt and black pepper

  to taste

Instructions

1. Pat the chicken dry. Lightly score the thickest parts of the breast and thigh meat through the skin, making shallow cuts so the seasoning can cling without cutting deeply into the meat.
2. Make the soy-ginger mixture: stir together soy sauce, honey or brown sugar, grated ginger, garlic, 1 tablespoon vinegar, 1 tablespoon oil, and black pepper. Spoon or brush about half over the chicken and let it sit while you heat the grill or oven, 10–15 minutes.
3. For grilling, heat the grill to medium with an indirect-heat zone. Place the chicken skin-side up over indirect heat, cover, and cook without turning for 35–45 minutes. Brush with the remaining soy-ginger mixture during the last 10 minutes, until glossy and the thickest part reaches 165°F.
4. For oven cooking, heat the oven to 425°F. Place the chicken skin-side up on a foil-lined sheet pan and roast 35–45 minutes, brushing with the remaining soy-ginger mixture during the last 10 minutes, until the thickest part reaches 165°F.
5. While the chicken cooks, rinse 2/3 cup jasmine rice. Combine with 1 cup water and a pinch of salt. Bring to a simmer, cover, reduce heat to low, and cook 14–16 minutes. Let stand off heat 5 minutes, then fluff.
6. Make the salad: toss sliced radishes, cucumber, and green onions with the remaining 1 tablespoon vinegar, 1 teaspoon oil, and a small pinch of salt.
7. Rest the chicken 5–10 minutes. Serve with the jasmine rice and cucumber-radish salad, spooning any resting juices over the rice.