RECIPE TITLE "Roasted chicken with tomatoes and asparagus" from Men's Fitness , Oct 2007 Author: Jamie Oliver. COPYRIGHT 2007 Weider Publications
... more great recipes by James Oliver on our GREAT CHEFS page!
4 servings 40
- 1 (1/2 lb) chicken breast
- 8 stalks asparagus, trimmed
- 6 cherry tomatoes, halved
- fresh rosemary
- sea salt
- olive oil
- white wine
- balsamic vinegar
Preheat oven to 400 degrees.
 Place chicken in a bowl. Add asparagus, cherry tomatoes, and the leaves of 1 sprig of fresh rosemary.
 Toss everything together with a pinch of salt and pepper, plus a drizzle of olive oil.
 Put the veggies into an aluminum foil pan; place the chicken and a sprig of rosemary on top. Season with salt and pepper.
 Add white wine and cook on middle rack for 25 to 35 minutes.
 Drizzle with balsamic vinegar before serving. SERVES 1.
430 calories, 37 g protein, 13 g carbs, 10 g fat, 4 g fiber
COPYRIGHT 2007 Weider Publications
|Jamie at Home: Cook Your Way to the Good Life
Home is where the heart is . . .
This book is very close to my heart. It's about no-nonsense, simple cooking with great flavors all year round. When I began writing it, I didn't really know what recipes I would come up with, but something began to inspire me very quickly . . . my vegetable patch!
I came to realize last year that it's not always about looking out at the wider world for inspiration. Being at home, feeling relaxed and open, can also offer this. I love to spend time at home in the village where I grew up, working with the boss, Mother Nature, in my garden and seeing all my beautiful veggies coming out of the ground.
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You know what . . . if you're going to eat three times a day for the rest of your life, you might as well learn to cook properly and enjoy it! So roll up your sleeves and let me help you.
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Affable Essex boy Jamie Oliver continues the British culinary invasion with The Naked Chef Takes Off, the smashing follow-up to his bestselling The Naked Chef. For Oliver, the young Food Network import, food is all about "passing the potatoes around the table, ripping up some bread, licking my fingers, getting tipsy, and enjoying the company of good friends and family," and cooking up "what real people at home really want." The thing is, "real people" picking up cookbooks are often seeking easy-to-follow recipes. But that's not Oliver's bag. The layout of many of his recipes may frustrate traditional-cookbook readers--instructions often appear as one big chunk of conversational text with nary an ingredient or measurement in clear view--but that's part of the charm of Oliver's cookbooks. His commentary, tips, and cooking steps come across in a very approachable, colloquial style and leave plenty of room for individual flair or improvisation. Oliver's enthusiasm for cooking is infectious; the recipes and chapter introductions spill out like a best mate who just can't stop talking about food and how much fun--and simple--it can be to whip up these spectacular dishes. Click here to buy