Sheet Pan Za’atar Chicken with Garlicky Yogurt

Yes! I have many more weeknight chicken dishes to share. This one uses the genius technique of incorporating pan juices to create an incredible sauce with za’atar, coriander, and citrus.

This wonderful dish was reminiscent of a deconstructed gyro. It would also be incredible served with tomatoes, cucumbers and naan or pita. I served it with green salad, roasted potatoes, and asparagus.

The recipe was adapted from Bon Appétit, contributed by Aaron Crowder, Katie Jackson, and Nick Perkins. I used a sheet pan, substituted boneless, skinless chicken thighs for bone-in, and modified the proportions in the sauce. Fabulous!

Yield: Serves 4 to 6

  • 10 boneless, skinless chicken thighs or 4 chicken legs (thigh and drumstick; about 2½ lbs total)
  • 1 or2 medium red onions, cut into 1″-thick wedges
  • 2 heads of garlic, halved crosswise, plus 2 cloves
  • 1 to 1 1/2 lemons, quartered, seeds removed
  • Kosher salt
  • ⅓ cup extra-virgin olive oil
  • 1½ cups plain whole-milk Greek yogurt
  • 1 1/2 T za’atar
  • 1/2 tsp ground coriander
  • 1/2 tsp finely grated lemon zest or 1/2 T lemon juice
  • 1/2 tsp finely grated lime zest or 1/2 T lime juice
  1. Preheat oven to 325°, preferably on convection.
  2. Pat chicken meat dry with paper towels. Arrange chicken, onions, halved garlic heads, and lemon on a rimmed sheet pan or in a 13×9″ baking dish; season liberally with salt and pepper (remember to season both sides of chicken).
  3. Pour in oil and toss everything to coat.
  4. Turn garlic cut side down and nestle it in so it is in contact with the baking dish.
  5. Roast, “skin side down,” rotating pan halfway through, for 20 minutes if using boneless meat. Roast until meat is almost falling off the bone (if using bone-in meat), 50–60 minutes.
  6. Meanwhile, finely grate 1 garlic clove into a small bowl. Add yogurt, a big pinch of salt, and 1 Tbsp. water and mix well. Set aside yogurt sauce.
  7. Remove baking dish from oven and transfer onions, garlic, and lemon to a plate. If using boneless, skinless meat, flip the chicken meat to roast on the opposite side.
  8. Increase oven temperature to 425° and continue to roast chicken until skin is golden brown, 10–15 minutes more.
  9. Transfer chicken to a cutting board and let rest 10 minutes. Set aside pan with juices.
  10. Finely grate remaining garlic clove into another small bowl. Add za’atar, coriander, lemon zest juice, and lime zest juice.
  11. Pour reserved juices in pan into za’atar mixture until you’ve reached an oily consistency (about 3T). Mix in a pinch of salt.
  12. Spread reserved yogurt sauce over a platter and arrange chicken on top.
  13. Scatter onions, garlic, and lemon around the chicken; drizzle with za’atar oil.

Pasta with Sausage, Basil, & Mustard

Happy Mother’s Day to all of the mom’s out there! ❤ I have a moment to share a recipe with you while my husband is making our celebratory pancake breakfast. 🙂

This is another dish from Food and Wine magazine’s 40th Anniversary Special Edition titled “Our 40 Best-Ever Recipes.” I’ve already made it twice because my son is obsessed! 😉

The recipe for this quick, easy and very tasty dish was adapted from British cookbook author Nigel Slater. I used a combination of sweet and hot Italian sausages. Fabulous!

Yield: Serves 4 to 6

  1. Cook the pasta in a large pot of boiling salted water until al dente; drain.
  2. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes.
  3. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes.
  4. Add the cream, mustard and crushed red pepper and simmer for 2 minutes.
  5. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Meyer Lemon Pizzelle

I love a crispy pizzelle! I was first introduced to these traditional Italian cookies by a friend who made them every year for our kids’ preschool Christmas celebration. They were so pretty and delicious that I put a pizzelle iron on my holiday wishlist. 🙂 Eating them with ice cream made me understand why my husband loves waffle cones too. This is a wonderful version with subtle lemon flavor.

This special dessert recipe was adapted from a Food 52 community pick, contributed by Hilarybee. I used lemon extract but may try orange next time. I also increased the amount of Meyer lemon zest and added salt.

The original recipe also recommends serving them filled with pastry cream or mousse or sandwiched with a little bit of lemon curd. Yum!

  • 3/4 cup plus 2 T granulated sugar
  • 3 large eggs, at room temperature (I place them in a bowl of warm water)
  • 1 stick of unsalted butter, melted and cooled
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon pure orange or pure lemon extract
  • zest of 2 Meyer lemons
  • 2 teaspoons baking powder
  • 1/8 tsp coarse salt
  • 2 cups all-purpose flour, spooned and leveled
  1. Whisk to combine the flour, baking powder, and salt. Set aside.
  2. Combine the sugar and eggs in the bowl of a stand mixer. Beat on medium speed for 1 to 2 minutes until well incorporated. Note: The eggs must be at least room temperature; cold eggs will result in an unworkable batter.
  3. Slowly drizzle the melted butter into the mixture, while mixing on medium speed.
  4. Add the extracts followed by the zest.
  5. On low-speed, add the flour mixture 1/2 cup at a time. Alternate between medium and low-speed while beating in the flour. (I turn it to low while pouring in the flour; medium to incorporate the flour before adding more).
  6. The batter should have a satin sheen to it, but should be light and stiff. If your batter is too liquid, add more flour, a tablespoon at a time until the batter is stiff.
  7. Using a tablespoon scoop, place dollops of batter into the iron. The cookies take about 25-30 seconds in the iron.

Note: Fresh, hot cookies can be rolled or shaped into cups. I shaped them into cups by placing a hot cookie on the base of a juice glass and then topped it with an inverted glass prep bowl. The cookies cool very quickly and maintain the shape.

Rocket Soup (Shorbat Jarjir)

This soup was absolutely heavenly. It was a purée of all of my favorite greens with added silkiness from a single potato. Perfection!

This recipe was adapted from Food and Wine, contributed by Yasmin Khan, author of Zaitoun. I weighed all of the greens, added fresh lemon juice, and increased the garlic. I also incorporated my homemade turkey stock but vegetable stock could be easily substituted to make a vegetarian version. The original recipe recommends the use of spicier, mature arugula. I was upset that I didn’t make a double batch. Next time! 🙂

Yield: 4 servings

  • 2 tablespoons olive oil
  • 1 medium yellow onion, roughly chopped (about 2 cups)
  • 6 garlic cloves, crushed
  • 1 teaspoon ground turmeric
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon grated fresh nutmeg
  • 1/4 teaspoon ground allspice
  • 1 medium russet potato, chopped into 1/2-inch dice
  • 4 cups homemade chicken or vegetable stock
  • 7 ounces arugula (I used wild baby arugula)
  • 5 1/4 ounces fresh spinach (I used baby spinach)
  • 1 ounce cilantro sprigs (about 1/2 packed cup)
  • freshly squeezed juice from 1/2 a lemon
  • plain whole-milk Greek yogurt, for serving
  • 2 tablespoons extra-virgin olive oil
  1. Heat the olive oil in a large saucepan over medium. (I used an enameled cast iron pot.)
  2. Add onion and garlic, and cook, stirring often, just until tender, about 5 minutes.
  3. Stir in turmeric, salt, pepper, nutmeg, and allspice; cook, stirring often, 2 minutes.
  4. Add potato and stock, and bring to a simmer. Cook until potato is tender, about 10 minutes.
  5. Reserve a handful of arugula for garnish. Add spinach, cilantro, and remaining arugula to pan. Bring to a simmer over medium, and cook 10 minutes.
  6. Working in batches, transfer soup to a blender. (Alternatively, use an immersion blender to purée the soup.) Secure lid on blender, and remove center piece of lid to allow steam to escape. Place a clean kitchen towel over opening. Process until smooth.
  7. Incorporate the fresh lemon juice.
  8. Taste and adjust seasonings if needed, and divide among 4 bowls.
  9. Top each serving with a generous spoonful of Greek yogurt, some of the reserved arugula, and a drizzle of extra-virgin olive oil.

Irish Soda Bread with Raisins

Happy St. Patrick’s Day! Irish Soda Bread is a must-have celebratory breakfast in our house. This version was delicious slathered with butter.

The recipe was adapted from Food 52, contributed by Pegeen. I incorporated whole wheat flour and golden raisins. I baked the bread in a 10-inch ceramic baking dish. It was very tender- perfect with a cup of coffee. 🙂

Yield: One 10 or 11-inch round loaf

  • 1 1/2 cups buttermilk, cold (you may need a little less or more)
  • large eggs, cold
  • teaspoon baking soda
  • 2 cups all-purpose flour, plus more for dusting
  • 2 cups white whole wheat flour
  • teaspoons baking powder
  • 1/4 cup granulated sugar
  • teaspoon coarse salt
  • tablespoons (3/4 stick) unsalted butter, COLD, cut into smaller chunks, plus more for greasing the baking dish
  • cup dark seedless raisins
  • 1/2 cup golden raisins

Greek One-Pan Pasta

I have one more Greek dish to share- for now. 🙂 I incorporated rotisserie chicken meat to make this a super-fast weeknight dish. The dill and lemon zest make it reminiscent of avgolemono. Cooking the pasta in chicken stock gives it wonderful flavor and adds creaminess to the finished dish.

This recipe was adapted from Martha Stewart Living. I modified the proportions. Easy and great! We ate it warm but it would also be delicious served cold or at room temperature as a pasta salad.

Yield: Serves 6

  • 4 cups chicken stock
  • 1 pound fusilli
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • finely grated lemon zest, from one lemon (reserve some for garnish)
  • 2 T fresh lemon juice
  • Kosher salt and freshly ground pepper
  • 1 1/2 pounds shredded rotisserie chicken meat
  • 1/2 cup chopped fresh dill, plus more for garnish
  1. Combine stock, pasta, oil, lemon zest, 1 1/4 teaspoons salt, 1/4 teaspoon pepper, and 1 3/4 cups water in a large straight-sided skillet. (I used a large enameled cast iron pan.)
  2. Bring to a boil over medium-high and cook, stirring occasionally, 9 minutes.
  3. Season chicken with salt and pepper; add to skillet. Continue to cook, stirring, until pasta is al dente and chicken is cooked through, about 2-3 minutes more.
  4. Remove from heat; stir in lemon juice and dill. Taste and adjust seasonings, as desired.
  5. Serve immediately, topped with more lemon zest and dill, and a generous drizzle of oil.

Avgolemono Rice

After sharing my friend’s Greek Meat Stuffing recipe, I realized that I have other Greek-inspired dishes to share. As avgolemono soup is one of my all-time favorites, I must say that the star of this dish is the creamy but cream-less egg-lemon sauce. It seems to bring brightness that should be served in springtime. 🙂

This dish was adapted from The New York Times, contributed by Gabrielle Hamilton. I used chicken stock instead of lamb stock. The author states that it is easier to perfect the rice by cooking it pasta style, in seasoned, boiling water. She also suggests using the delicious sauce with asparagus, roasted salmon, or poached chicken. Nice.

  • coarse salt, for cooking rice and for seasoning the sauce
  • 1 ¼ cups jasmine or Basmati rice
  • 1 cup frozen small peas
  • 2 cups homemade brown lamb stock, turkey stock, or chicken stock
  • 5 large egg yolks
  • ¼ cup freshly squeezed lemon juice
  • 4 scallions, sliced in 1/3-inch rings, on a slight bias
  • freshly ground black pepper
  1. Bring 8 cups of water to a rolling boil. Season lightly with salt.
  2. Rinse the rice, and pour into boiling water, stirring well to keep grains from clumping. When the water returns to a boil, lower heat a little to a gentle boil, and cook the rice “pasta-style” until just done. (I cooked the rice 8-9 minutes.)
  3. Drain the rice through a fine-mesh colander, giving it a couple of hearty shakes to remove the last of the water.
  4. Immediately spread cooked rice out on a sheet pan lined with parchment to cool quickly. Do not pat down or pack the rice — you want it fluffy and to be able to cool and dry quickly.
  5. Rinse the peas under cool water briefly to remove any frosty crystals.
  6. Bring the stock to a simmer.
  7. In a stainless bowl, whisk egg yolks and lemon juice together until fully incorporated.
  8. In a slow steady stream, while constantly whisking, add half the hot stock into the yolks. Then whisk the egg-lemon mixture back into the remaining stock.
  9. Return the pot to the stove, and simmer (still whisking constantly so as not to cook the egg too fast and too hard), until the avgolemono sauce is full-bodied, approximately the consistency of buttermilk — a minute or 90 seconds more.
  10. Stir in the scallions, then the peas, and when they both turn bright green, turn off the heat, and stir in the rice.
  11. Season to taste with salt and pepper. The rice should be as soupy as risi e bisi (Italian rice and peas) and as creamy as risotto.

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