Team Nature Made’s Go-To Winter Recipes

It might be cold out, but we’re warming up the kitchen with some feel-good winter recipes.

We polled our staff for some of their favorite cold-weather dishes and these came out on top. Next time you want some comforting home cooking that’s both nutritious and delicious, give one (or all!) of these recipes a try.

No Fail Roast Chicken With Lemon & Garlic

You’ll be surprised at how easy it is to prepare a beautifully plated whole roasted chicken. Besides protein, chicken has essential vitamins and minerals like Iron, Zinc, Choline and Vitamin B12.

This no-fail recipe provided by Claire Saffitz on epicurious has the chicken drumsticks splayed out, so you don’t have to fiddle with trussing the bird (tying the legs and arms).

For best results, use a cast iron skillet or mid-sized baking dish, no roasting pan needed.

Ingredients:

• 1 lemon
• 1 head of garlic
• 1/4 cup (1/2 stick) unsalted butter or extra virgin olive oil
• 1 whole chicken (3-4 lbs.)
• Kosher salt
• Freshly ground black pepper

Instructions:

1. Preheat: Preheat your oven to 425°F (220°C).
2. Prep Ingredients:

• Cut the lemon in half crosswise and remove any seeds.
• Cut the head of garlic in half crosswise – don’t worry if it falls apart a bit.
• Melt the butter in a small saucepan or microwave-safe bowl and set aside for now.

3. Prepare the Chicken:

• Pat the whole chicken dry with paper towels (this helps with browning).
• Arrange the chicken so the breast is facing up and the legs toward you.
• Use a sharp knife to loosen the skin between the legs and breast.
• Season the chicken generously with salt and pepper, both inside and out.

4. Roast the Chicken:

• Place the chicken in a roasting pan, breast side up.
• Arrange the lemon halves and garlic halves around the chicken.
• Drizzle the melted butter over the chicken.
• Roast in the preheated oven for 45-60 minutes, or until the internal temperature reaches 165°F (74°C).
• Check for doneness by piercing the thickest part of the thigh with a fork. The juices should run clear. If you see a rosy-pink color, it needs more time. Continue to roast, checking every 5 minutes, until juices run clear.

5. Rest and Serve:

• Let the chicken rest for 15 minutes before carving.
• Carve the chicken and serve with the delicious pan juices.

 Enjoy your no-fail chicken dinner!

Hearty Veggie Chili

You won’t miss the meat with this vegetarian chili recipe (courtesy of Grace Elkus on the kitchn) as it has the perfect balance of veggies, beans and spices for a hearty chili that’s has nutrients, protein and fiber.

Most of these ingredients are kitchen staples, and best of all, you cook it all in one pot!

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 large bell peppers, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
• 2 (4-ounce) cans roasted green chiles, undrained
• 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
• 1 to 2 cups low-sodium vegetable broth, divided
• 1 (15-ounce) can whole kernel corn, drained

Instructions:

1. Heat the oil in a large pot over medium heat until shimmering.
2. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
3. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
4. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
5. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
6. Stir in the corn. 
7. Ladle the chili into serving bowls and serve with the toppings of your choice.

Baked Oatmeal With Berries

Don’t be fooled by this delicious baked recipe! It might taste like dessert, but it’s a hearty oatmeal topped with fresh berries.

Oats not only has fiber, but they have B Vitamins as well as minerals such as Magnesium, Iron and Zinc. Additionally, berries (such as blueberries and raspberries) have polyphenols (plant compounds with antioxidant properties).

This recipe from Ree Drummond (The Pioneer Woman) is sure to be your next winter favorite.

Ingredients:

• Nonstick cooking spray
• 1 cup sliced almonds
• 2 cup old-fashioned rolled oats
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. kosher salt
• 2 1/2 cup milk (or alternative milk)
• 2/3 cup maple syrup, plus more to serve
• 1 large egg
• 3 tbsp. unsalted butter, melted
• 2 tsp. vanilla extract
• 1 cup fresh blueberries, divided
• 1 cup fresh raspberries, divided
• Greek yogurt, to serve

Directions:

1. Preheat the oven to 375°F (190°C). Lightly coat a 2-quart baking pan with cooking spray.
2. Line a baking sheet with foil and pour the almonds on top. Toast the almonds until lightly golden, 7 to 9 minutes. Reserve ¼ cup sliced almonds and coarsely chop the remaining.
3. In a large bowl, stir together the oats, chopped almonds, baking powder, cinnamon, ginger, and salt.
4. In a medium bowl, whisk together the milk, maple syrup, egg, butter, and vanilla. Stir the milk mixture into the oat mixture to combine. Add ¾ of the blueberries and raspberries and stir again.
5. Transfer the mixture to the prepared baking pan. Sprinkle with the remaining berries and almonds. Bake until the oatmeal is set and golden brown, 55 to 60 minutes.
6. Let the oatmeal cool for 10 minutes. Scoop a portion into a bowl and serve with additional maple syrup and a spoonful of Greek yogurt.

We hope you enjoy these hearty recipes this winter season and stay tuned for more favorites from Team Nature Made in the new year!