Foods for a Healthy Winter "Tan"

No need to feel pasty faced in February. You can get your summer blush back -- even midwinter -- just by making a few special picks in the produce aisle.

Turns out the antioxidant compounds in red, orange, and yellow produce can give your face a healthy glow -- if you eat proper amounts of them. So pick up those red bell peppers, grab a bag of oranges, and snap up some yellow string beans this week.
 
Color in Your Crisper Drawer
The special compounds that make skin look bright and healthy? Carotenoids. And research shows that -- when eaten in high amounts -- carotenoid-containing fruits and vegetables can give complexions a warm hue similar to the golden glow of a light summer tan. In fact, a "produce glow" may look even better than a tan. When people in a study rated faces with carotenoid pigmentation, with suntans, or with no food- or sun-induced glow at all, most folks deemed the carotenoid-colored complexions the healthiest and most attractive looking of the three groups.

Inner Glow, Outer Glow
The extra-good news is that, unlike a tan, a carotenoid glow doesn't just look healthy. It actually is healthy. Mounds of research show that carotenoids help enhance both immune-system function and reproductive health. So a healthy-looking, produce-induced glow on the outside may be a clear indicator of good things happening on the inside as well. 


WHAT’S FOR DINNER?!

Country Herb Roast Chicken

The real secret to this succulent chicken is trussing the bird (tying its legs together to create a uniform shape), which makes for a tender and moist flesh with crispy golden skin. Serve with roasted potatoes and broccoli.

Prep Time:

15 mins

Total Time:

1 hr 45 mins

SERVES 4

INGREDIENTS

• 1 4-pound chicken
• 1 tablespoons dried herbs (any combination of sage, thyme, rosemary, oregano)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup olive oil
• kosher salt and freshly ground black pepper
• 4 large Idaho potatoes, skin on, cut into sixths lengthwise

 

Directions

Gather these tools: cutting board, chef's knife, measuring spoons, small and large mixing bowls, spoon, pastry brush, metal spatula, sheet pan or shallow roasting pan, tongs, kitchen twine
Preheat the oven to 450F.

Rinse the chicken, if necessary, and pat it dry inside and out. Remove any excess fat and trim the wings. Set aside.

With clean hands, combine the dried herbs, 2 teaspoons salt, 1 teaspoon black pepper and olive oil in a small bowl. 

Brush or rub the chicken all over with half the herb-oil mixture, including under the skin of the breast. Sprinkle the chicken cavity with salt and pepper. 

Truss the chicken and place it in a large, shallow roasting pan. Set aside.

In a large bowl, toss the potatoes with the remaining herb-oil mixture. Arrange the potatoes around the chicken in a single layer. 

Place the pan in the oven, with the legs facing the back, at 450F degrees for 30 minutes. Do NOT open the oven door. After 30 minutes, remove the pan from the oven and shut the door. Lower the heat to 350F. Turn over each potato wedge using tongs, or a metal spatula if necessary, and return the pan to the oven to roast the chicken for another 45 minutes, or until the internal temperature of the chicken thigh reaches 170F.

Allow the chicken to rest at least 10-15 minutes before carving. Serve the chicken with the potatoes.

 

about this recipe

This recipe makes putting wholesome and hearty food on the table easy as can be. Use a mixture of dried herbs in your pantry to maximize flavor. Add potatoes to the pan to minimize extra work by making a savory side dish. The real secret to this succulent chicken is trussing the bird (tying its legs together to create a uniform shape), which makes for a tender and moist flesh with crispy golden skin. Served with a light green salad, it is the perfect meal any time of year.