The Can't Cook Book: Recipes for the Absolutely Terrified! by Jessica Seinfeld Read Free Book Online Page B

2 tsp. of the salt and 1 / 4 tsp. of the pepper (about 12 turns on a pepper mill). Using your hands, toss the vegetables to coat with the oil, then spread into a single layer.
     
     
    2.   Wash the chicken and pat dry with paper towels. Drizzle the remaining 2 tsp. oil over the chicken and rub to coat completely. Measure 1 / 4 tsp. of the salt, then pinch and sprinkle over the tops. Then season the tops with 1 / 8 tsp. of the pepper (about 6 turns on a pepper mill). Turn the chicken over and season the same way with the remaining 1 / 4 tsp. salt and 1 / 8 tsp. pepper.
     
    3.   Nestle the chicken, skin side up, among the vegetables, pushing aside as you need to, so the chicken sits directly on the pan. Roast until the chicken is cooked through (you can cut into a piece to make sure it’s no longer pink) and the vegetables are tender, 40 to 50 minutes.
     

SLICE.
SMASH.
TOSS.
ROAST.
     
     
     

Sweet & Spicy Chicken Wings
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 50 minutes | Serves: 4
     
    These fly off the plate at our house (no pun intended). YES, even you can make your own wings and they will be SCRUMPTIOUS.
     
    1 1 / 2 tsp. freshly ground black pepper
    2 T. dark brown sugar
    2 tsp. sweet paprika
    1 1 / 2 tsp. kosher salt
    1 tsp. ground cumin
    2 1 / 2 to 3 lbs. chicken wings
    1 T. e.v. olive oil
    Tools needed: small bowl, large bowl, measuring spoons, rimmed sheet pan, kitchen timer.
Don’t Panic: Washing chicken may not be your thing. That’s the only hard part.
     
    1.   Heat the oven (with the oven rack in the middle) to 425°F. In this recipe you become very intimate with your pepper mill. In a small bowl, grind the pepper (72 turns on a pepper mill—consider this your day’s workout). Then add the brown sugar, paprika, salt, and cumin, and combine .
     
    2.   Wash the wings and pat dry with paper towels. In a large bowl, using your hands, toss together the wings and oil. Sprinkle in half of the spice rub, toss with your hands, then sprinkle in the rest and toss again. Transfer to a rimmed sheet pan and arrange in a single layer. Roast until the chicken is cooked through (you can cut into a wing to make sure it’s no longer pink) and the skin is golden brown and crisp, 30 to 40 minutes.
     
     

Roasted Chicken Drumsticks—4 Easy Recipes!
    ACTUAL WORK TIME: 10 minutes | TOTAL TIME: 45 to 50 minutes (plus marinating time) Each recipe serves: 4
     
    Drumsticks deliver. It’s an excellent, affordable, last-minute meal without a ton of dirty dishes. I’m giving you a variety of options. Most of these ingredients you may already have in your pantry.
     
    BARBECUE CHICKEN
    8 chicken drumsticks (about 2 lbs.)
    1 / 4 c. ketchup
    2 T. low-sodium soy sauce
    1 T. dark brown sugar
    1 tsp. hot chili sauce, such as sriracha
    MUSTARD & ROSEMARY CHICKEN
    8 chicken drumsticks (about 2 lbs.)
    1 / 4 c. Dijon mustard
    1 / 4 c. fresh orange juice *
    1 T. chopped fresh rosemary (about 2 sprigs) *
    2 tsp. e.v. olive oil
    1 / 4 tsp. kosher salt
    1 / 4 tsp. freshly ground black pepper
    YOGURT & CUMIN CHICKEN
    8 chicken drumsticks (about 2 lbs.)
    1 / 2 c. plain yogurt
    2 cloves garlic, chopped *
    1 T. ground cumin
    3 / 4 tsp. kosher salt
    1 / 2 tsp. cayenne pepper
    LEMON & SAGE CHICKEN
    8 chicken drumsticks (about 2 lbs.)
    1 lemon, sliced into 8 very thin rounds
    3 T. chopped fresh sage (about 24 leaves) *
    2 T. e.v. olive
    3 / 4 tsp. kosher salt
    1 / 4 tsp. freshly ground black pepper
    Tools needed: cutting board, chef’s knife, small bowl, measuring cups and spoons, rimmed sheet pan, kitchen timer.
    * How-to:
    Juice citrus
    Chop rosemary
    Chop garlic
    Chop sage
    For each recipe:
    1.   Wash the chicken and pat dry with paper towels. Place in a large ziptop bag and open the bag wide (you’ll be adding the marinade to the bag).
     
    2.  In a small bowl, combine the ingredients for the marinade you desire. Then add to the bag of chicken. Squeeze out the air from the bag, seal , and massage to coat the chicken completely. If