Roasted Lemon Chicken over Garlicky Greens & Rice with Cucumber-Yogurt Sauce

This full-flavored weeknight dish was healthy and delicious. The yogurt sauce was an essential element for my family. Any combination of greens could be used in this dish- I used the ingredients that had just arrived in my CSA box. 🙂

This recipe was adapted from The New York Times, contributed by Melissa Clark. I incorporated sautéed collard greens, bok choy, and leeks. I served the chicken and greens over brown Basmati rice drizzled with pan juices. We also had warm naan on the side. Great.

Yield: Serves 4 to 6

For the Chicken:

  • 2 1/4 to 2 1/2 pounds boneless, skinless chicken thighs (I used 7 thighs)
  • coarse salt and freshly ground black pepper
  • 4 large garlic cloves, finely grated, minced or passed through a press
  • 1 T finely chopped fresh thyme and/or oregano leaves (I used 1/2 T each) (can substitute 1 teaspoon dried thyme or oregano)
  • large pinch of red-pepper flakes
  • 3 T extra-virgin olive oil
  • 1 lemon, cut lengthwise into 8 thin wedges

For the Garlicky Greens:

  • 3 T extra-virgin olive oil
  • 1 bunch of collard greens, ribs removed, halved lengthwise
  • 2 baby bok choy
  • 1-2 leeks (I used 1 1/2 large leeks), sliced into 1/4-inch half moons and soaked
  • 5 large garlic cloves, thinly sliced
  • coarse salt and freshly ground black pepper
  • large pinch of red pepper flakes, or to taste
  • 1 T sherry vinegar

For the Cucumber-Yogurt Sauce:

  • 1/2 cup plain Greek or other strained, thick yogurt (or substitute labneh or sour cream) (I used 2% Greek yogurt)
  • 1/2 cup coarsely grated seedless cucumber, such as Persian or hothouse cucumbers
  • 1 large garlic clove, finely grated, minced or passed through a press

To Serve:

  • 2 tablespoons chopped fresh mint, parsley, and/or cilantro, for garnish
  • brown Basmati rice, for serving
  • warm flatbread, such as naan, for serving, optional

To Prep & Roast the Chicken:

  1. Heat oven to 425 degrees. (I set my oven to convection roast.)
  2. Pat the chicken dry with paper towels and season generously with the salt and pepper.
  3. In a large bowl, combine 4 of the grated garlic cloves, thyme and/or oregano, red-pepper flakes, and olive oil.
  4. Add chicken and lemon wedges, and toss until well coated. (If you want to work ahead, you can refrigerate the chicken for up to 12 hours before roasting.) (I marinated the chicken in the refrigerator for 6 hours prior to cooking.)
  5. To Prep the Greens: Cut the ribbed collards into 1/4-inch ribbons. Slice ribbons in half; set aside. Cut the leafy portion of the bok choy into 1/2-inch ribbons. Rinse and dry the collards and leafy bok choy. Cut the bok choy stems into 1/8-inch pieces, cutting larger pieces in half to make relatively equal-sized pieces. Soak separately from the leafy greens to clean; rinse, dry, and set aside.
  6. Arrange chicken and lemons on a parchment paper-lined, rimmed sheet pan in a single layer.
  7. Roast until chicken is cooked through, 20 to 25 minutes in a convection oven, or up to 27 to 35 minutes in a standard oven. The internal temperature should be 165 degrees on an instant read thermometer.
  8. After placing the chicken in the oven, cook the rice, the greens, and make the sauce. (see below)

To Cook the Garlicky Greens:

  1. In a large skillet, heat the olive oil over medium to medium-high. Add the soaked and strained leeks, sliced garlic, and chopped bok choy stems. Season with salt, pepper, and red pepper flakes and cook until beginning to soften, about 5 minutes.
  2. Add the washed leafy greens, 1 to 2 handfuls at a time, and stir until wilted. Continue until all of the greens have been added to the pan. Cook until tender, 3 to 5 minutes.
  3. Season with the sherry vinegar as well as salt and pepper, to taste.

To Make the Cucumber-Yogurt Sauce:

  1. Stir together yogurt, grated cucumber and clove of minced garlic in a small bowl.
  2. Season to taste with salt and pepper. Cover and keep in refrigerator until ready to serve.

To Serve:

  1. Layer the sautéed greens over the rice on a platter or other serving dish.
  2. Top with the roasted chicken. Squeeze roasted lemon wedges all over chicken, and sprinkle with mint/parsley/cilantro and more red-pepper flakes, if desired.
  3. Drizzle some of the accumulated pan juices over the top of everything.
  4. Serve chicken accompanied by cucumber-yogurt sauce and warm flatbread.

One-Pot Chicken & Farro with Caramelized Leeks

This is another weeknight one-pot chicken dinner. I loved the colorful and fresh topping- I would add even more next time! This dish also incorporated farro which is one of my absolute favorites. It could appropriately be served any time of year.

The recipe was adapted from The New York Times, contributed by Melissa Clark. I used sherry vinegar in the topping and modified the proportions and method. Great.

Yield: Serves 4 to 6

  • 2 1/2 to 3 pounds bone-in, skin-on chicken thighs (about 6) or use whole legs
  • coarse salt and freshly ground black pepper
  • 2 large or 3 medium leeks
  • 2 tablespoons extra-virgin olive oil
  • 2 to 4 large garlic cloves, thinly sliced
  • 1 teaspoon fennel or coriander seeds, cracked with a mortar and pestle or the side of a chef’s knife
  • 1 teaspoon cumin seeds, cracked with a mortar and pestle or the side of a chef’s knife
  • 4 thyme sprigs
  • 1 tablespoon tomato paste
  • 3 cups chicken or vegetable stock
  • 1 1/2 cups pearled or semi-pearled farro (I used Trader Joe’s 10-minute farro)
  • 1+ cup quartered or halved cherry or grape tomatoes or diced tomato
  • 1/2 cup fresh parsley leaves and tender stems, roughly chopped
  • fresh lime or lemon juice, or vinegar, to taste, such as cider vinegar or sherry vinegar (I used 1-2 T sherry vinegar)
  1. Pat chicken dry with paper towels. Season all over with salt and pepper, and set aside while preparing the leeks.
  2. Trim roots from leeks, then cut away any wilted, yellowing or browned parts from the greens. Slice leeks in half lengthwise. Wash well under cold running water to remove any soil, then shake dry. (I soak them in a bowl of water.)
  3. Thinly slice the leeks (including the greens) into half-moons. You should have about 6 cups. Measure out about 2 tablespoons of sliced leek whites and set them aside for garnish.
  4. In a large skillet with a lid, heat 1 tablespoon oil over medium-high heat. (I used a wide and low enameled cast iron skillet.)
  5. When the oil thins and coats the bottom of the pan, add half the chicken and cook until browned on both sides, 4 to 6 minutes on the first side ad 3 to 5 minutes on the second side. Transfer the chicken to a plate and repeat with remaining chicken.
  6. Reduce the heat to medium-low and add the remaining 1 tablespoon oil to the skillet. Stir in the leeks and a pinch of salt. Sauté until tender and golden brown, 9 to 10 minutes.
  7. Add the garlic and cook until golden, 1 to 2 minutes.
  8. Stir in crushed spices, thyme sprigs and tomato paste, and cook until tomato paste darkens and caramelizes, 2 to 3 minutes.
  9. Pour in chicken stock and bring to a simmer, scraping up the browned bits on the bottom of the pan.
  10. Stir in farro and 1 teaspoon salt. When the liquid comes to a simmer, nestle in the browned chicken, skin-side up; pour in any juices from the plate. Cover pan and let cook until the farro is tender and the chicken is cooked through, 25 to 30 minutes.
  11. Meanwhile, in a small bowl, toss together the reserved leek whites, chopped tomatoes and parsley. Season to taste with salt, pepper and an acid like lemon or lime juice or vinegar. (I used sherry vinegar.) The mixture should taste tangy and bright.
  12. Discard the thyme sprigs, and serve chicken and farro topped with the tomato mixture.

Skillet Chicken Thighs with Lemon, Broccoli & Orzo

My husband and I enjoyed this skillet dinner. The kids had mixed reviews! My son thought that it was over-seasoned and my daughter declared that she wouldn’t eat bone-in chicken thighs. (We are quite used to boneless, skinless chicken thighs in my house.) It’s clearly hard to please the two teenagers in my house. 😉

This recipe was adapted from The New York Times, contributed by Aaron Hutcherson. I modified the method and proportions, incorporated red onion, used a Meyer lemon, and substituted chicken stock for broth.

Yield: Serves 6

  • 6 bone-in, skin-on chicken thighs (about 3 pounds), patted dry
  • 1 1/2 teaspoons kosher salt
  • 3/4 teaspoon freshly ground black pepper
  • 2 T extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 1 Meyer lemon or 1/2 large lemon, thinly sliced and seeds removed
  • 1/2 large red onion, cut into wedges
  • approximately 1 pound broccoli florets, cut into smaller pieces if large (about 6+ cups)
  • 8 ounces dried orzo (about 1 1/4 cups)
  • 1 tsp fresh thyme leaves
  • 2 to 4 garlic cloves, minced
  • 1/2 cup dry white wine
  • 2 cups chicken stock
  • freshly grated Parmesan, for serving, optional
  1. Season chicken thighs on both sides with 1 teaspoon salt and 1/2 teaspoon pepper.
  2. In a large, heavy skillet (preferably cast-iron or stainless steel), heat olive oil over medium-high. (I used a large, shallow, enameled cast iron pot.)
  3. Cook the chicken, skin-side down, until golden brown, about 7 minutes. Flip and cook until golden on the other side, about 5 minutes more. Transfer chicken to a plate and set aside.
  4. Remove the pot from the heat and add butter and lemon slices; cook until the lemons release their juices and start to brown, 1 to 2 minutes. Transfer to the plate with the chicken.
  5. Return the pan to medium heat. Add the red onion wedges and cook for 2 to 3 minutes.
  6. Add the broccoli, orzo, thyme, garlic and remaining 1/2 teaspoon salt to the onions in the pan and stir to coat.
  7. Cook, stirring occasionally, until the orzo is lightly toasted and the broccoli is bright green, about 3 to 5 minutes.
  8. Deglaze with the wine and cook until the liquid is mostly absorbed, 1 to 2 minutes.
  9. Add the stock and lemon slices to the skillet, then add the chicken thighs, skin-side up, along with any liquid from the plate.
  10. Cover the skillet and continue cooking until the orzo is tender, most of the liquid is absorbed, and the chicken is cooked through (165 degrees F internal temperature), 13 to 15 minutes.
  11. Serve warm garnished with grated Parmesan, if desired.

Note: If you want to add a little texture and crunch to the dish, uncover and continue to cook until browned and crisp on the bottom, 3 to 5 additional minutes (after Step 10).

Sheet-Pan Chicken Thighs with Caramelized Zucchini & Basil

This healthy and delicious summer meal was quick to prepare- a great combination. The recipe caught my eye after receiving some beautiful zucchini from a neighbor. Perfect.

I was also able to use my new Japanese mortar and pestle to crack the coriander seeds. Exciting! 😉 The recipe was adapted from The New York Times, contributed by Melissa Clark. I used boneless, skinless chicken thighs, modified the roasting time and method, and served the dish over brown Basmati rice to absorb all of the wonderful pan juices.

Yield: Serves 4 to 6

  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8 thighs)
  •  coarse salt and freshly ground black pepper
  • 2 large zucchini (about 1 1/2 pounds), sliced into 1-inch rounds
  • 3 large or 5 medium garlic cloves, finely grated, passed through a press or minced
  • 2 tsp dried mint or oregano
  • 1 tsp coriander seeds, cracked with a mortar and pestle or the flat side of a chef’s knife
  • 1/4 tsp red-pepper flakes, plus more for serving
  • 3 T extra-virgin olive oil, plus more as needed
  • freshly squeezed lemon juice from half of a lemon, plus lemon wedges, for serving, as desired
  • 1/2 cup torn or chiffonade fresh basil leaves, for serving
  • 1 cup brown Basmati rice
  • 2 cups chicken stock
  1. Heat oven to 425 degrees. (I set my oven to convection roast with a racks positioned in the center and top third of the oven.
  2. Meanwhile, prepare the rice. Bring the chicken stock to a boil and add the rice. Cover, reduce temperature to low and cook for 30 minutes or until cooked.
  3. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper.
  4. Place zucchini on a parchment paper-lined, rimmed sheet pan, and season with a little more salt and pepper.
  5. In a small bowl, combine garlic, mint or oregano, coriander and red-pepper flakes. Whisk in oil.
  6. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated.
  7. Spread chicken and zucchini in a single layer, and roast until chicken for 10 to 12 minutes. (I placed the chicken “skin side down.”)
  8. Remove pan from the oven and flip chicken over (to “skin side up”).
  9. Continue to cook until the chicken is cooked through and zucchini is browned and caramelized, about 10 to 12 minutes more, or until the chicken reaches an internal temperature of 165 degrees on an instant read thermometer.
  10. Remove the pan from the oven and squeeze the juice from half of a lemon over the chicken and zucchini.
  11. To serve, fill a rimmed platter with the rice. Top with the chicken and zucchini followed by a drizzle of pan juices over the top.
  12. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side, as desired.

Chicken & Corn Stir-Fry

I have a couple more dishes featuring sweet summer corn to share. This quick stir-fry was perfect to serve after a busy day outside. After prepping the ingredients in advance, it was fully prepared in the time that it took for the rice to cook.

This recipe was (slightly) adapted from Bon Appétit, contributed by Chris Morocco. The original recipe notes that peppers, peas, mushrooms, or summer squash could be substituted for the fresh corn. Great!

Yield: Serves 4

  • 3 T oyster sauce
  • 1 T unseasoned rice vinegar
  • 1 tsp toasted sesame oil
  • 4 to 5 skinless, boneless chicken thighs (about 1 lb), cut into 1-inch pieces
  • Kosher salt
  • 2 T cornstarch
  • 4 T vegetable oil, divided (I used canola oil)
  • 1/2 medium red onion, sliced
  • 4 to 6 garlic cloves, sliced
  • 1-inch piece ginger, peeled, finely chopped (about 1 T)
  • 1/2 tsp Aleppo pepper (or other mild chile flakes or paprika), or more, to taste
  • 3 ears of corn, kernels cut from cobs
  • cooked rice (I used white Basmati rice)
  • cilantro leaves with tender stems, for serving
  1. Stir together oyster sauce, vinegar, sesame oil, and 2 tablespoons of water in a small bowl. Set aside.
  2. Trim the chicken and cut into 1-inch pieces. Place in a medium bowl. Set aside.
  3. Prep the red onion, garlic, ginger and corn. Set aside.
  4. Cook the rice using your preferred method.
  5. While the rice is cooking, season the chicken pieces with salt and sprinkle with cornstarch; toss lightly to coat.
  6. Heat 2 tablespoons of vegetable oil in a large well-seasoned wok or nonstick skillet over medium-high. (I used a 14-inch stainless steel skillet.)
  7. Cook chicken, tossing occasionally, until golden brown and nearly cooked through, 6–8 minutes.
  8. Add red onion, garlic, ginger, Aleppo-style pepper, and remaining 2 tablespoons of oil. Cook, tossing, until vegetables are softened, about 2 minutes.
  9. Add corn kernels and cook, tossing often, until tender, about 3 minutes.
  10. Stir in reserved oyster sauce mixture and cook, tossing often, until reduced nearly to a glaze, about 2 minutes.
  11. Taste and season with salt if needed.
  12. Serve stir-fry with rice, topped with cilantro.

Weeknight Chicken Shawarma with Yogurt-Tahini Sauce

Even though I have a tried and true recipe for this family favorite, I couldn’t resist trying another version- especially a Milk Street version. 🙂 It did not disappoint! It was more flavor-packed and spicy than the recipe I’ve used in the past. This shortcut version uses the broiler to cook the chicken and does not require advance preparation or marinating time. Great.

This recipe was adapted from Christopher Kimball’s Milk Street Magazine, contributed by Rose Hattabaugh. I used the suggested amount of hot paprika but would only use half next time. (It was spicier than I had anticipated!) The delicious yogurt-tahini sauce offset the spiciness nicely. Serving the chicken with rice and warm naan also balanced the meal.

For the Spice Mix:

  • 1 T ground cumin
  • 1 T ground coriander
  • 2 tsp hot paprika (or 1 tsp hot paprika with 1 tsp sweet paprika)
  • 1 tsp ground cinnamon
  • 1 1/2 tsp Kosher salt
  • 2 tsp freshly ground black pepper

For the Chicken:

  • 5 T extra-virgin olive oil
  • 1 T tahini
  • 2 T freshly squeezed lemon juice
  • 2 pounds boneless, skinless chicken thighs (I used 5 large)
  • 1 medium-large red onion

For the Yogurt-Tahini Sauce:

  • 1 tsp Spice Mix (reserved from above)
  • 8 oz (1 cup) plain whole-milk yogurt (I used Greek whole milk yogurt)
  • 1 T olive oil
  • 2 T tahini
  • grated lemon zest from 1 lemon (about 1 tsp)
  • 1 T freshly squeezed lemon juice
  • 2 T chopped fresh mint
  • coarse salt and freshly ground black pepper

To Serve:

  • chopped mint, for garnish
  • warm flatbread such as naan or pita, optional
  • rice or rice pilaf (I served the chicken over brown Basmati rice)
  • chopped cucumbers (seeded, if desired)
  • chopped tomatoes
  • lemon wedges, optional

To Make the Spice Mix:

  1. In a large bowl, stir together the cumin, coriander, paprika, cinnamon, 1 1/2 teaspoons salt and 2 teaspoons black pepper.
  2. Measure 1 teaspoon of the mix into a medium bowl; set aside. This will be used in the Tahini-Yogurt Sauce.

To Prepare the Chicken:

  1. Trim the chicken thighs and pat dry with paper towels.
  2. Cut each thigh crosswise into thirds (or fourths if large).
  3. Cut the red onion in half. Slice 1/2-inch thick. (I cut the onion into 12 slices.)
  4. Into the remaining spice mix, whisk the olive oil, 1 T tahini, and 2 T lemon juice.
  5. Add the chicken and onion pieces to the spiced olive oil mixture. Mix until coated evenly. Set aside.
  6. Preheat the broiler with a rack about 6 inches from the heating element. (I set my oven to Broil+Max @500 degrees.)
  7. Line a rimmed baking sheet with foil. Lightly coat with cooking oil spray. While the broiler preheats, make the yogurt sauce.

To Make the Yogurt-Tahini Sauce:

  1. To the reserved teaspoon of spice mix, add the yogurt, 1 T olive oil, 2 T tahini, lemon zest, 1 T lemon juice, and 2 T fresh mint.
  2. Season with salt and pepper, to taste. Stir and set aside.

To Cook the Chicken & To Serve:

  1. Transfer the chicken-onion mixture, along with the marinade, to the prepared baking sheet. Distribute in an even layer.
  2. Broil until the chicken is lightly charred on both sides, 18 to 20 minutes, flipping the pieces once about halfway through. (I also rotated the pan halfway through.)
  3. While the chicken is cooking, cook the rice. (I served the chicken over brown Basmati rice.) Cut the cucumbers and tomatoes.
  4. Remove the chicken from the oven.
  5. Place the rice in an even layer in a shallow serving dish. Top with chicken and onions; drizzle with pan drippings. Sprinkle with chopped mint.
  6. Serve with lemon wedges, warm flatbread, chopped cucumbers and tomatoes, and yogurt-tahini sauce.

Grilled Za’atar Chicken Thighs & Tomatoes with Garlic Yogurt Sauce

My husband made this full-flavored grilled chicken for my birthday dinner. One of our favorite grilled chicken marinades is yogurt-based. It truly results in the most juicy and flavorful meat. Because yogurt is more gentle than vinegar or lemon juice used in other marinades, the marinating time can be extended without altering the texture of the meat. Making the marinade a day in advance is perfect when activities are planned for the day of the meal and there is little time to spend in the kitchen.

Much of my birthday celebration was focused on food- no surprise. 🙂 My first surprise was a very special breakfast pastry delivery from Dominique Ansel in NYC. (I am a huge fan!) So beautiful, I had to take a few photos.

If that wasn’t enough, we enjoyed the beautiful weather by going out to lunch at a favorite outdoor spot. Lovely.

We ate this grilled chicken over rice for dinner. This recipe was adapted from The New York Times, contributed by Melissa Clark. The original recipe suggests serving it with pita and cucumber-tomato salad. I loved it with grilled tomatoes. We also had warm naan on the side.

My daughter and I made Strawberry Crumb Cake for our celebratory dessert. We ate it warm with vanilla ice cream. ❀

Yield: Serves 4 to 6

  • 6 garlic cloves, finely grated, pressed, or minced
  • 2 lemons, zested
  • 1 cup plain whole-milk yogurt (I used Greek yogurt)
  • 1/4 cup chopped fresh cilantro, plus more sprigs for garnish
  • 3 tablespoons extra-virgin olive oil, plus more for the tomatoes and for serving
  • 1 1/2 tablespoons za’atar, plus more for serving
  • 1 tablespoon chopped fresh oregano or marjoram, plus more sprigs for garnish
  • 1 3/4 teaspoons coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 to 2 1/2 pounds boneless, skinless chicken thighs (I used 8)
  • 8 to 10 Campari tomatoes
  • pita, rice, or naan, for serving, as desired
  1. In a large bowl or container, stir together 5 of the grated garlic cloves, half the lemon zest, 1/3 cup yogurt, the cilantro, oil, za’atar, oregano or marjoram, salt and black pepper. Add chicken and toss until well coated. Cover and refrigerate for at least 2 hours or overnight.
  2. When ready to cook, light the grill to medium (or heat your broiler with the rack 3 inches from the heat source).
  3. Remove chicken from bowl, shaking off any excess marinade, and grill or broil on one side until charred in spots, 5 to 8 minutes. Flip the chicken and grill or broil for another 5 to 8 minutes, until just cooked through. Using an instant-read thermometer, the meat should have an internal temperature of 165 degrees.
  4. Brush the Campari tomatoes with olive oil and season with salt and pepper. Thread onto skewers. Grill until heated through, slightly charred, and soft.
  5. While the chicken and tomatoes are cooking, place remaining 2/3 cup yogurt in a small bowl. Stir in the reserve grated garlic clove and lemon zest, and season to taste with salt and pepper.
  6. Cut one zested lemon in half and set aside for serving (save the other zested lemon for another use).
  7. To serve, place chicken on a serving platter and drizzle with olive oil and a large squeeze of the zested lemon. (We served it over Basmati rice and drizzled it with the juices accumulated after removing the chicken from the grill.)
  8. Top with cilantro and oregano or marjoram sprigs and serve with yogurt sauce.

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