Ready, set, roast

FOOD

AND HOSPITALITY

Follow our recipes and tips for juicy entrees every time.

My mom's roasted chicken continues to top my list of ultimate comfort foods. As a working mother, she could appreciate its simplicity. After liberally seasoning a plump bird, she would pop it in the oven and set off to tackle other tasks. That's the beauty of roasting. For little effort in the kitchen, you are rewarded with entrees that appeal to everyone. And if you're not serving a crowd, the remaining meat will work overtime in sandwiches, salads, casseroles, or quick quesadillas.

Dry-heat roasting allows the natural juices in meat to rise to the surface and caramelize. Tender cuts of meat work best-if in doubt, ask your supermarket's butcher which to choose. When selecting chicken, remember that roasting chickens are generally juicier and more flavorful than broiler-fryers.

Instead of carving your roast right when it's done, allow it to rest 10 to 15 minutes before slicing. This gives the meat a chance to finish cooking and enables the juices to resettle throughout the meat. The drippings and browned bits that have accumulated in the bottom of the pan are a gold mine. Stir in wine, chicken broth, or even water to loosen them and start a great sauce or gravy.

LEMON-THYME

ROASTED CHICKEN MAKES 4 SERVINGS

PREP: 20 MIN.; BAKE: 1 HR., 30 MIN.;

STAND: 10 MIN.; COOK: 5 MIN.

PLACE 1 lemon half and onion half into chicken cavity. Squeeze remaining lemon half into chicken cavity.

STIR together butter, garlic, and thyme. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. (Do not totally detach skin.) Rub half of butter mixture evenly under skin.

TIE ends of legs together with string; tuck wingtips under. Spread remaining half of butter mixture over chicken. Sprinkle evenly with salt and pepper. Place chicken, breast side up, on a lightly greased rack in a lightly greased shallow roasting pan.

BAKE at 450 deg for 30 minutes. REDUCE heat to 400 deg , and bake for 55 to 60 minutes or until meat thermometer inserted into thigh registers 180 deg . Cover loosely with aluminum foil to prevent excessive browning, if necessary. Remove to a serving platter, reserving drippings in pan. Cover with foil, and let stand 10 minutes before slicing.

ADD broth to reserved drippings in pan, stirring to loosen browned bits from bottom.

WHISK together pan drippings mixture, wine, and flour in a small saucepan. Cook, stirring often, over medium heat 5 minutes or until thickened. Serve with chicken.

CHIPOTLE ROASTED CHICKEN: Substitute 1 canned chipotle pepper, chopped, and 1/4 cup adobo sauce from can for 3 garlic cloves and 2 teaspoons chopped fresh thyme. Sprinkle chicken with I teaspoon ground cumin and with 1 teaspoon each salt and pepper. Proceed as directed.

BARBARA A. BROWN

ATLANTA, GEORGIA

ATLANTA, GEORGIA

CURRIED LEG OF LAMB WITH CUCUMBER-YOGURT SAUCE

MAKES 6 TO 8 SERVINGS

PREP: 20 MIN.; CHILL: 8 HRS.; BAKE: I HR.,

50 MIN.; STAND: 15 MIN.

PROCESS first 8 ingredients in a food processor or blender until smooth, stopping to scrape down sides. Place lamb in a large shallow dish or heavyduty zip-top plastic bag. Pour yogurt mixture over lamb. Cover or seal, and chill 8 hours, turning occasionally.

REMOVE lamb from marinade, discarding marinade. Place lamb on a rack in a roasting pan.

BAKE at 425 deg for 25 minutes; reduce temperature to 350 deg , and bake 1 hour and 25 minutes or until a meat thermometer inserted into thickest portion registers 145 deg . Remove from oven, and let stand 15 minutes or until a meat thermometer registers 150 deg (medium-rare). Serve with Cucumber-Yogurt Sauce.

Cucumber- Yogurt Sauce:

MAKES 2 1/2 CUPS

STIR together all ingredients. Cover and chill. IN.

FIG-BALSAMIC ROASTED

PORK LOIN MAKES 8 TO 10 SERVINGS

PREP: 45 MIN.; BAKE: 1 HR., 30 MIN.;

STAND: 15 MIN.; COOK: 18 MIN.

COOK sausage in a large skillet over medium-high heat, stirring often, 4 to 5 minutes or until lightly browned. Drain well. Stir together sausage, stuffing mix, and next 5 ingredients. Set aside.

BUTTERFLY pork loin roast by making a lengthwise cut down center of 1 flat side, cutting to within 1/2 inch of the bottom. (Do not cut all the way through roast.) Open roast, forming a rectangle, and place between 2 sheets of heavy-duty plastic wrap. Flatten to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with salt and pepper. Spoon sausage mixture evenly over pork loin roast, leaving a 1/2-inch border. Roll up roast, and tie with string at 11/2-inch intervals. Place roast, seam side down, in a greased shallow roasting pan.

BAKE at 3750 for 55 to 60 minutes or until a meat thermometer inserted into thickest portion registers 1450. Remove roast from pan, reserving drippings in pan.

STIR together fig preserves, Madeira, and balsamic vinegar. Spoon half of preserves mixture evenly over roast. BAKE at 375 deg for 20 to 30 more minutes or until meat thermometer registers 1600. Let roast stand 15 minutes before slicing.