Back to the Oven

Come September, after a summer of outdoor entertaining, we begin to focus more on the indoors.

For this first early fall dinner, I like a menu that is still fairly light but robustly flavored. Consider lemony, herbed roast chicken (it can also be grilled) accompanied by a medley of garlic-roasted vegetables--small red potatoes, red and yellow peppers and a last-minute addition of broccoli florets. For dessert, a delectable caramel-pecan-apple crisp, served warm with a dollop of vanilla or butter-pecan ice cream.

*

To flatten the chicken for this recipe, split it down the backbone (easy enough to do with kitchen shears) and then flatten by pressing firmly on the breast with the palm of your hand. The chicken will cook a little more quickly and evenly when flattened, will also absorb the marinade more effectively and is easier to cut into serving portions.

LEMONY HERBED CHICKEN

1 (3- to 4-pound) chicken, split down back, rinsed, patted dry, flattened

2 teaspoons minced garlic

2 teaspoons Dijon mustard

1/3 cup lemon juice

1/4 cup olive oil

1 tablespoon light soy sauce

1 tablespoon snipped chives

1 tablespoon chopped fresh basil

1 tablespoon rosemary

Scant 1/2 teaspoon salt

Freshly ground pepper

Snipped chives

Lemon wedges

Combine chicken, garlic, mustard, lemon juice, olive oil, soy sauce, chives, basil, rosemary, salt and pepper to taste in large plastic food bag. Secure bag and shake well so marinade coats chicken. Refrigerate 2 to 3 hours, or as long as overnight.

Remove chicken from marinade. Reserve marinade for basting. Place chicken skin-side up on shallow baking pan lined with heavy foil. Season lightly to taste with salt and pepper.

Roast on upper oven rack at 425 degrees, brushing often with marinade after first 20 minutes. Roast until chicken is sizzling, deeply browned and juices run clear when pierced with knife at joint of drumstick and thigh, about 45 minutes. Serve hot or warm. Garnish with chives and lemon wedges. Makes 4 servings.

Each serving contains about:

449 calories; 597 mg sodium; 130 mg cholesterol; 33 grams fat; 3 grams carbohydrates; 34 grams protein; 0.22 gram fiber.

*

Consider yourself forewarned with this recipe. A good exhaust fan helps dissipate the garlic aroma as these vegetables cook.

GARLIC-ROASTED BROCCOLI, POTATOES AND SWEET PEPPERS

2 tablespoons olive oil

1 teaspoon minced garlic

4 cups broccoli florets

1/4 teaspoon sea salt

1/8 teaspoon red pepper flakes

12 small red potatoes, rinsed, dried, halved

1 sweet red pepper, cored, cut into 1 1/4-inch squares

1 sweet yellow pepper, cored, cut into 1-1/4-inch squares

Freshly ground pepper

In skillet heat olive oil and garlic just until garlic begins to sizzle. Do not let garlic brown. Strain and reserve oil, discarding garlic.

In bowl sprinkle broccoli with 2 teaspoons oil. Toss to mix well. Sprinkle with dash sea salt. Toss again. Set aside.

Combine red pepper flakes, potatoes and sweet red and yellow peppers in mixing bowl. Sprinkle with remaining oil. Toss well, making sure potatoes and peppers are evenly coated with oil. Spread vegetables on jelly roll pan. (Do not line pan with foil as vegetables will not brown as well.)

Bake at 425 degrees on lower oven rack (if roasting chicken at same time, use rack just below chicken), tossing after 20 minutes, until potatoes begin to turn golden brown, about 30 minutes. Add broccoli and cook 5 to 7 minutes more until broccoli is cooked and turns bright green. Serve hot or warm. Makes 6 servings.

Each serving contains about:

128 calories; 120 mg sodium; 0 cholesterol; 5 grams fat; 20 grams carbohydrates; 4 grams protein; 1.04 grams fiber.

*

If you love homey apple desserts, this one is for you. Tucked under a cookie-like crust are cinnamon-flavored apples. Serve the crisp warm with a scoop of vanilla or butter-pecan ice cream.

CARAMEL-PECAN APPLE CRISP

6 medium Granny Smith apples, peeled, cored, sliced 1/4-inch thick

1/4 cup granulated sugar

3 tablespoons flour

1 1/2 teaspoons ground cinnamon

2 teaspoons fresh lemon juice

1 large egg, separated

3/4 cup light-brown sugar, packed

1/2 cup frozen unsalted butter, cut into 8 pieces

3/4 cup flour

Dash salt

2 tablespoons coarsely chopped pecans

Vanilla or butter-pecan ice cream

Toss apples with granulated sugar, flour, cinnamon and lemon juice in large bowl to coat well. Mound apples high in 9-inch round shallow baking dish. Set aside.

Put egg white into small dish. Froth with fork and set aside.

Using food processor with metal blade, pulse 1/2 egg yolk with brown sugar, butter, flour and salt until finely crumbed and just beginning to clump together. Do not over-process.

Gently pat topping evenly over apples to cover, pressing down so topping adheres to apples. Brush topping with egg white. Scatter pecans over. Gently press into topping. Brush pecans with more egg white. Place pie plate on baking sheet to catch any juices.

Bake at 375 degrees until dark brown, about 45 to 50 minutes. Remove from oven and place on cooling rack. Serve warm with scoop of vanilla ice cream. To reheat place in 350-degree oven 10 minutes. Makes 6 to 8 servings.

Each of 6 servings contains about:

437 calories; 61 mg sodium; 77 mg cholesterol; 18 grams fat; 68 grams carbohydrates; 3 grams protein; 0.79 gram fiber.