Roast Chicken With Spring Vegetables
- 3 1/2 pounds skin-on, bone-in chicken quarters
- Kosher salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil
- 1 lemon, halved
- 3 tablespoons extra-virgin olive oil
- 1 pound fingerling or other small potatoes
- 2 bunches radishes
- 1 bunch scallions
- 1 bunch baby carrots
- 1/4 cup chopped fresh dill
- Preheat the oven to 500 degrees
- Rinse the chicken and pat dry.
- Season with salt and pepper, then place skin-side up on a rimmed baking sheet.
- Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil.
- Roast 15 minutes. Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds.
- Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl; season with salt and pepper.
- Remove the chicken from the oven and scatter the vegetables around it.
- Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.
- Squeeze the remaining 1/2 lemon over the chicken and vegetables. Top with the dill and season with salt.
Lemon Chiffon Cake with Strawberry Frosting
Ingredients (for the cake)
- 1 3/4 cups cake flour
- 1 1/3 cups superfine sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup vegetable or canola oil
- 6 large eggs, separated, at room temperature
- 1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
Ingredients (for the frosting)
- 3/4 cup diced strawberries
- 2 7.5-ounce jars marshmallow cream
- 3 sticks unsalted butter, cut into pieces, at room temperature
- 1/2 cup confectioners' sugar
- Step 1:
Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
- Step 2:
Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
- Step 3:
Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
- Step 4:
Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
- Step 5:
Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.