Panko-Crusted Roast Chicken Thighs with Mustard & Thyme

This is a superstar weeknight dinner. I already know that I’m going to make it a million times. 😉 The preparation is actually very similar to my favorite weeknight salmon recipe.

This recipe was adapted from Bon Appétit, contributed by Jenny Rosenstrach. I used boneless, skinless chicken thighs instead of bone-in, and adapted the cooking temperature, method, as well as the cooking time. I roasted the chicken over sliced rainbow carrots and also roasted potatoes and asparagus on separate sheet pans in the same oven. Wonderful!

  • ¾ cup panko breadcrumbs
  • 4 tablespoons unsalted butter, room temperature
  • ¼ cup Dijon mustard
  • 2 tablespoons thyme leaves, plus 6 sprigs
  • 10 boneless, skinless chicken thighs, patted dry
  • coarse salt and freshly ground pepper
  • 2 pounds medium carrots, scrubbed, cut into 4-inch pieces, halved lengthwise if thick (I used rainbow carrots)
  • 2-3 tablespoons extra-virgin olive oil
  • 2 pounds tiny gold potatoes, optional
  • 2 pounds asparagus, optional
  1. Place a rack in highest position in oven; preheat to 425°, preferably on convection roast.
  2. Place carrots on a parchment paper-lined rimmed baking sheet. Toss with olive oil, salt and pepper. Add the thyme sprigs and roast for 15 to 20 minutes; remove from oven and set aside. (At this point, I also began roasting the potatoes on a separate sheet pan, for about 30 minutes.)
  3. Place panko in a shallow bowl.
  4. Mash butter, mustard, and thyme leaves in another small bowl with a fork (it will be a little lumpy).
  5. Season chicken thighs on both sides with salt and pepper. Arrange “skin side up” over the partially roasted carrots on the rimmed baking sheet.
  6. Smear mustard-butter all over the top of the thighs.
  7. Working with 1 piece at a time, firmly press chicken, skin side down, into panko so crumbs adhere. Place back on baking sheet, on top of the carrots, with the breadcrumbs facing up.
  8. Roast until carrots are tender and chicken is cooked though, 20-25 minutes. (I cooked the chicken to an internal temperature of 165 degrees.) (At this point, I also roasted the asparagus on a separate sheet pan, for about 15 minutes.)
  9. Heat broiler. Broil chicken and carrots just until panko is golden brown and carrots are tender and browned in spots, about 2 minutes.
  10. Transfer to a platter and pour pan juices over top, as desired.
Two Years Ago: Chicken Meunière
Three Years Ago: Chicken with Mustard
Five Years Ago: Chicken in Tomatoes

Spicy Roasted Carrot & Red Lentil Ragout

When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!

This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.

We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!

Yield: 6 servings

  • 2 pounds carrots, peeled, cut in half and quartered
  • 5 tablespoons olive oil
  • 2 ½ teaspoons kosher salt
  • freshly ground black pepper to taste
  • 1 medium onion, sliced thin
  • ¾ teaspoon ancho chili powder
  • ¾ teaspoon chipotle chili powder
  • teaspoon cayenne pepper, optional
  • 1 cup red lentils
  • 5 cups chicken or vegetable stock
  • brown Basmati rice, for serving, optional
  • plain Greek yogurt or sour cream, for serving, optional
  1. Preheat the oven to 450 degrees, preferably on convection roast.
  2. Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
  3. Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
  4. When carrots are cool enough, cut them in 1/4-inch dice.
  5. Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
  6. Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
  7. Season with remaining salt and pepper to taste.
  8. Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.

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Roasted Rainbow Carrots with Parsley & Thyme

It is so important to balance heavier holiday meal side dishes with clean and relatively healthy vegetable sides. I loved the colors in this dish. Our unseasonably warm weather allowed me to incorporate freshly cut parsley and thyme from my herb garden too. Delicious. 🙂

This recipe was adapted from The New York Times, contributed by Martha Rose Shulman. It was inspired by a roasted carrot antipasto the author sampled at Oliveto Cafe in Oakland, California. I doubled the recipe for our Thanksgiving feast.

Yield: Serves 6

  • 2 pounds carrots, preferably rainbow carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
  • 3 tablespoons extra virgin olive oil
  • coarse salt
  • freshly ground pepper
  • 1 teaspoon fresh thyme leaves, chopped
  • ½ teaspoon oregano
  • 3 tablespoons finely chopped flat-leaf parsley
  1. Preheat the oven to 400 degrees, preferably on convection roast.
  2. Line a rimmed sheet pan with parchment paper. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  3. Spread in an even (single) layer in the prepared pan. Cover with foil, and place in the oven for 30 minutes.
  4. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender.
  5. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.
  • Advance preparation: These will keep for four to five days in the refrigerator.
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Hugh Acheson’s Bucatini Amatriciana

I have a couple of fast weeknight pasta dishes to share. Classics. Both are served with bucatini, a house favorite. 🙂

This amatriciana sauce has rich and meaty flavor from the pancetta which balances nicely with the spiciness from crushed red pepper flakes. The flavors really come together as the sauce simmers. Simple and delicious.

This recipe was adapted from a “staff-favorite” Food and Wine recipe, contributed by Hugh Acheson. I omitted the marjoram.

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Charmoula-Spiced Salmon with Za’atar Roasted Vegetables

I am always thrilled to make a healthy and flavorful dish that incorporates TONS of vegetables from my CSA share. This recipe seemed to be created for the box I had just received which contained kohlrabi, baby bok choy, parsley, and cilantro. This dish was loaded with wonderful spices as well. It truly was one of the best salmon dishes I’ve ever prepared.

This recipe was adapted from Food and Wine, contributed by Chef Jared Wentworth of Chicago’s Longman & Eagle. I used one large piece of salmon instead of fillets, grilled the fish instead of pan-cooking, modified the oven temperature, used potatoes and kohlrabi instead of beets, whole carrots instead of baby carrots, and modified the proportions in the sauce. It was beyond delicious!

For the Roasted Vegetables:
  • 1/2 pound red potatoes (5) or baby golden beets, scrubbed and quartered
  • 1-2 kohlrabi, peeled and cut into medium-pieces (I used 1 1/2)
  • 3 large carrots, halved lengthwise and quartered
  • 1/4 pound shiitake mushrooms, stemmed and quartered
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons za’atar
  • coarse salt
  • freshly ground black pepper
  • 3/4 pound baby bok choy, chopped into ribbons (I used 9 heads)
  • 2 tablespoons fresh lemon juice
For the Charmoula
  • 1/2 cup lightly packed parsley leaves
  • 1/2 cup lightly packed cilantro leaves
  • 2 large garlic cloves, crushed
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon crushed red pepper
  • 4 T extra-virgin olive oil
  • 2 T fresh lemon juice
  • coarse salt
  • freshly ground black pepper
For the Salmon:
  • 1 1/3 pound whole wild salmon fillet (or four 5- to 6-ounce salmon fillets)
  • coarse salt
  • freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon crushed red pepper, optional (I omitted it)
  • 1 tablespoon extra-virgin olive oil
To Make the Vegetables:
  1. Preheat the oven to 400°, preferably on convection roast.
  2. On two large rimmed baking sheets, toss the beets or potatoes, kohlrabi, carrots and mushrooms with the olive oil and za’atar and season with salt and pepper.
  3. Roast for about 30 minutes, until the vegetables are tender.
  4. Immediately transfer the vegetables to a large bowl and fold in the bok choy until just wilted.
  5. Stir in the lemon juice and season with salt and pepper.

To Make the Charmoula:

  1. In a food processor, combine everything except the salt and pepper and puree until nearly smooth. (I used a mini-food processor.)
  2. Scrape into a medium bowl and season with salt and pepper.

To Make the Salmon:

  1. Season the fish with coarse salt and black pepper.
  2. In a small bowl, whisk the ground coriander and cumin with the paprika and crushed red pepper. Season the salmon with the spice mixture.
  3. Meanwhile, preheat a grill set to moderate heat.
  4. Place the fish on the hot grill skin side down and press gently with a spatula to flatten. Cook the fish over moderate heat until the skin is golden, about 3 to 4 minutes.
  5. Flip the fish and cook until medium within, about 3 minutes longer.
  6. Serve the fish topped with charmoula over the roasted vegetables. Serve extra charmoula on the side, as desired.

Note: The charmoula can be refrigerated overnight. Bring to room temperature before serving.

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Seared Scallops & Cauliflower Grits

With the sunshine and warmer weather, an Easter weekend tradition in our house is to celebrate our love (and the food!) of the beautiful South Carolina Low Country. I usually serve a version of the classic Low Country dish, Shrimp and Grits, but, this year tried this scallop and cauliflower grits adaptation. We absolutely loved it!

This recipe was adapted from Joel Gamoran, Sur La Table National Chef, via Sur la I puréed the vegetables instead of juicing them for the sauce, used riced cauliflower, and doubled the garlic. Amazing.

Yield: Makes 4 Servings

For the Cauliflower Grits:

  • sea salt and freshly ground black pepper
  • 2 pounds riced cauliflower
  • 1 to 2 oz cream cheese, softened
  • 1/2 cup grated Parmesan cheese (I used Parmigiano-Reggiano)
  • 4 cloves garlic, minced

For the Scallops:

  • 2 medium whole tomatoes, seeded and chopped
  • 1 red bell pepper, seeded and chopped
  • 1 large carrot, peeled and chopped
  • 2 tablespoons canola or grape seed oil
  • 16 sea scallops, patted dry
  • 1 large shallot, minced
  • 4 cloves garlic, minced
  • 1 teaspoon Spanish smoked paprika
  • 2 scallions, thinly sliced, for garnish
  • freshly ground black pepper, to taste
  1. Prepare the Cauliflower Grits: In the microwave, steam the riced cauliflower for 4 minutes, or until very tender.
  2. Combine the steamed cauliflower with Parmesan, garlic, and enough cream cheese to achieve desired consistency.
  3. Season with salt and pepper. Keep warm.
  4. Prepare the Scallops: Combine the tomatoes, pepper and carrot in a Vitamix, food processor, or blender. Puree.
  5. Heat 1 tablespoon oil in a large skillet over medium-high heat.
  6. Season scallops with salt and pepper and add to pan in one layer. Sear the scallops for 2 to 3 minutes on each side until golden. Remove scallops to a platter.
  7. Reduce heat to medium-low and add remaining oil to skillet.
  8. Add shallot and sauté until translucent, about 3 minutes.
  9. Add garlic and smoked paprika and cook, stirring constantly, for about 1 minute.
  10. Slowly whisk in puréed vegetables and bring to a boil.
  11. Reduce heat to a simmer and cook until thickened, about 4 minutes. Season to taste with salt and pepper.
  12. To serve: Serve scallops on top of cauliflower grits with sauce spooned on top. Garnish with scallions and extra black pepper, as desired.

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Vegetable Shepherd’s Pie

This was casserole was truly a one-dish meal. It is so loaded with vegetables, I didn’t feet the need to serve it with a salad or other green on the side. 🙂 We enjoyed it as our celebratory St. Patrick’s Day dinner this year. The “meaty” combination of lentils and mushrooms in this dish made my meat-loving family members happy. Don’t worry… they had corned beef sandwiches for lunch too.

My riced-potato topped casserole was filled with lentils, mushrooms, fresh herbs, as well as roasted cauliflower, butternut squash, and carrots. The sauce was flavored with dried porcini mushrooms, wine, onions, and loads of garlic. It was fabulously saucy with layers of rich flavor.

This recipe was adapted from Bon Appetit. Next time, I would prepare the components of the dish a day in advance, as much as possible. The potato topping would ideally be prepared in advance at the very least. This delicious dish was absolutely worth the work and the wait! Great.

Yield: Serves 8 to 10

For the Topping:

  • 3 pounds russet potatoes, unpeeled
  • 3 pounds Yukon Gold potatoes, unpeeled
  • ½ cup (1 stick) unsalted butter, cut into ½” cubes
  • about 3/4 to 1 cup milk (I used 1 percent)
  • coarse salt

For the Filling:

  • ¾ cup brown or French green lentils
  • 1 teaspoon coarse salt, plus more for seasoning
  • 17 garlic cloves, divided
  • 5 tablespoons olive oil, divided
  • 1 ounce dried porcini mushrooms
  • 2 large yellow onions, coarsely chopped (about 3-4 cups)
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 cups dry white wine
  • 8 cups vegetable or chicken stock (I incorporated 4 cups homemade Turkey Stock)
  • 3 tablespoons cornstarch
  • 2 teaspoons light soy sauce or 2 tablespoons white miso
  • freshly ground black pepper
  • 12 cups ½-inch pieces peeled fall/winter vegetables (such as squash, turnips, carrots, and parsnips) (I used 1 medium butternut squash, 1 head of cauliflower, & 2 carrots)
  • 1 cup frozen pearl onions, thawed, halved
  • 2 4-inch sprigs rosemary
  • 10 oz (about 2 cups) bite-size pieces mixed fresh mushrooms (I used sliced cremini & white button mushrooms)
  • ¼ cup chopped mixed fresh herbs (such as parsley, thyme, chives, and sage)

To Make the Topping:

  1. Preheat oven to 450°, preferably on convection.
  2. Bake potatoes on a foil or parchment-lined baking sheet until tender, about 40 minutes for the gold potatoes and 1 hour for the russet potatoes.
  3. Let cool slightly, then peel.
  4. Press potatoes through a ricer, food mill, or colander into a large bowl.
  5. Add butter; stir until well blended.
  6. Stir in milk until desired consistency is achieved.
  7. Season to taste with salt. Set aside.

DO AHEAD: Potatoes can be made 1 day ahead. Let cool, press plastic wrap directly onto potatoes, and chill.

To Prepare the Lentils:

  1. Combine lentils, 1 garlic clove, 1 tsp salt, and 4 cups water in a medium saucepan.
  2. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–25 minutes.
  3. Drain lentils and discard garlic. Set aside.

To Make the Sauce:

  1. Soak dried porcini in 3 cups hot water; set aside.
  2. Heat 3 T olive oil in a large heavy pot over medium heat. (I used an enameled cast iron Dutch oven.)
  3. Add onions and cook, stirring occasionally, until soft, about 10 minutes.
  4. Add 10 cloves of chopped garlic and cook for 1 minute.
  5. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.
  6. Add bay leaves and wine; stir, scraping up any browned bits.
  7. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind.
  8. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes.
  9. Stir in broth and cook, stirring occasionally, until reduced by half, about 40 to 45 minutes.
  10. Strain mixture into a large bowl with a spout. Discard the solids.
  11. Wipe Dutch oven clean and returned strained sauce to pot; bring to a boil. (I had 5 cups of strained sauce.)
  12. Stir cornstarch and 3 T water in a small bowl to dissolve.
  13. Add cornstarch mixture to hot sauce; simmer until thickened, about 5 minutes.
  14. Whisk in soy sauce/miso.
  15. Season sauce to taste with salt and pepper. Set aside.

To Make the Vegetable Filling:

  1. Preheat oven to 425°, preferably on convection roast.
  2. Toss vegetables and pearl onions with remaining 2 T oil, 6 garlic cloves, and rosemary sprigs in a large bowl or on 2 parchment paper-lined rimmed baking sheets; season with salt and pepper.
  3. Divide evenly between the 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes.
  4. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce.
  5. Discard rosemary.

DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.

To Finish the Dish:

  1. Arrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet.
  2. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils.
  3. Pour sauce over vegetables.
  4. Spoon potato mixture evenly over. Swirl decoratively.
  5. Bake at 425°, preferably on convection, until browned and bubbly, about 30 minutes, rotating the pan halfway through the cooking process.
  6. Let stand for 15 minutes before serving.

I’m sharing my St. Patrick’s Day feast at Angie’s Fiesta Friday #163 this week. Enjoy!!

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