Oven-Baked Barbecue Chicken

The week of President Biden’s Inauguration, our local newspaper published recipes to celebrate our nation. The article included recipes for the Navy Bean Soup that is served in one of the Senate restaurants and White House Chef (1966-1987) Henry Haller’s Cooked Vegetable Salad. The third recipe was late Representative John Lewis’ recipe for Barbecued Chicken.

This oven-baked barbecued chicken was published in the Atlanta Journal Constitution as Representative John Lewis’ “other legacy.” It was originally published in the AJC in 1995 and was re-published after his death. He started making this dish in 1968, serving it to guests with potato salad, with rice and string beans, or with sweet potatoes and green salad.

I adapted the recipe to used boneless, skinless chicken thighs, modified the proportions and method, and included garlic in the sauce. We ate it with crispy oven fries and green salad. It was a crowd-pleaser in my house too.

Yield: Serves 4 to 6

• 1 cup ketchup
• 1/2 teaspoon mustard (I used Dijon)
• 1 tablespoon Tabasco or other hot sauce (I used chipotle Cholula)
• pinch of cayenne pepper
• coarse salt and freshly ground black pepper
• 1/2 large yellow onion, finely chopped
• 1 large garlic clove, minced, optional
• 10 boneless, skinless chicken thighs OR 1 whole frying chicken, cut up, or equivalent chicken pieces
• fresh herbs, for garnish, optional

1. Preheat oven to 350, preferably on convection roast. Coat a rimmed baking sheet or 9×13-inch baking pan with cooking oil spray.
2. Season the chicken pieces with salt and pepper.
3. In a medium bowl, combine ketchup with mustard, hot sauce, cayenne pepper, pinch of black pepper, onion, and garlic, if using. Blend well.
4. Put chicken parts into the prepared pan. Spread half of the sauce evenly over chicken if using boneless, skinless chicken or all of the sauce if using bone-in chicken parts.
5. Bake for 15 minutes for boneless, skinless thighs or for 30 minutes for bone-in skin on chicken parts.
6. Remove pan from the oven and flip the chicken pieces over if using boneless, skinless chicken; coat with the rest of the sauce. If using bone-in skin-on chicken, basting the chicken with pan juices at this point.
7. Return the pan to the oven and continue to bake for an additional 15 minutes for boneless, skinless chicken or 30 minutes for bone-in, skin-on chicken parts.
8. Remove pan from the oven as set to broil. Broil the chicken, watching carefully, for 1 to 3 minutes, or until browned in spots.
9. Garnish with fresh herbs, if desired. Serve warm.

Rosemary-Mustard Pork Tenderloin with Maple-Onion Jam

I am a major sauce fan. The sweet onion jam really made this dish special. The meat was also loaded with flavor from the rosemary-mustard-garlic seasoning. I served it with maple syrup roasted acorn squash, and roasted gold and sweet potatoes, carrots, and kohlrabi. It was a weeknight feast.

This recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I increased the amount of garlic and substituted apple cider for bourbon in the onion jam. Delicious.

Yield: Serves 4

For the Maple-Onion Jam:

• 2 T unsalted butter
• 1 T olive oil
• 1 1/2 to 2 pounds red onions, cut into 1/4-inch pieces (about 4 1/2 cups)(I used 2 large onions)
• Kosher salt
• 1/3 cup pure maple syrup
• 1/4 cup fresh apple cider or bourbon
• 1/2 tsp freshly ground black pepper

For the Rosemary-Mustard Pork Tenderloin:

• 4 to 8 large garlic cloves, thinly sliced
• Kosher salt
• 2 T grainy or creamy Dijon mustard
• 1 T plus 1 tsp finely chopped fresh rosemary
• freshly ground black pepper
• 1 T plus 2 tsp olive oil, divided
• 2 (1 to 1 1/4-pound) pork tenderloins
• 1 T unsalted butter

To Make the Maple-Onion Jam:

1. In a large heavy skillet, heat the butter and oil over medium heat until the butter is melted. (I used a stainless steel sauté pan.)
2. Add the onions and 1/4 tsp salt, reduce the heat to medium-low, and cook, stirring frequently, until the onions are very tender and sweet, 30 to 35 minutes.
3. Add the maple syrup and cider (or bourbon), increase the heat to medium, and cook, stirring occasionally, until the liquid has evaporated and the onions are jammy, about 7 to 10 minutes. Watch carefully and lower the heat if necessary.
4. Remove from the heat and stir in pepper and 1/4 tsp salt. Adjust seasoning to taste.
5. Serve warm or at room temperature.

Note: The jam can be made ahead, cooled, covered, and refrigerated for up to 2 weeks.

To Make the Rosemary-Mustard Pork Tenderloin:

1. While the jam cooks, mound the sliced garlic with 1 teaspoon salt on a cutting board. Using a chef’s knife, mash and chop into a paste.
2. Transfer garlic to a small bowl. Stir in the mustard, rosemary, 1/2 tsp pepper, and 2 tsp olive oil.
3. With a paring knife or kitchen shears, make 12 x-shaped incisions, about 1/8-inch deep, all over each tenderloin.
4. Rub the tenderloin all over with the garlic mixture, stuffing bits into the incisions.
5. With a rack in the center, heat the oven to 425 degrees, preferably on convection roast. (This temperature is ideal for roasting vegetables at the same time.)
6. In a large oven proof skillet, heat the butter and remaining tablespoon olive oil over medium-high heat until the butter is melted and foamy. (I used a 12-inch cast iron skillet.)
7. Add the tenderloins and cook until browned on the bottom, about 5 to 7 minutes.
8. Turn browned side up and transfer the skillet to the preheated oven. Roast until an instant-read thermometer inserted into the thickest part of the pork reads 135 degrees, about 15 to 20 minutes. (I used the oven probe.)
9. Transfer to a cutting board and let rest for 10 minutes.
10. Cut the pork into thick slices and serve with the onion jam.

Skillet Caesar Salad Roast Chicken

Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉

I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.

This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.

For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.

Yield: Serves 4

• 8 anchovies, mashed to a paste
• 8 garlic cloves, finely grated
• 6 T mayonnaise, divided
• 1 T Dijon mustard
• 2 T extra-virgin olive oil, divided
• 1 ½ tsp freshly ground black pepper, plus more
• 1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
• Kosher salt
• 8 medium shallots, unpeeled, halved lengthwise
• 1 to 2 lemons, divided
• 1 oz Parmesan, finely grated, plus more for garnish
• 4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
• 2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)

1. Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
2. Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
3. Set aside 1 tablespoon of the anchovy mayo in another small bowl.
4. Pat chicken dry; season outside and inside all over with salt.
5. Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
6. Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
7. Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
8. Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
9. Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
10. Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
11. Reduce oven temperature to 400°.
12. Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
13. Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
14. Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
15. Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
16. Slice remaining lemon into wedges.
17. Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.

Jacques Pepin’s Quick-Roasted Chicken with Mustard & Garlic

My mom roasted a lot of chicken seasoned with herbes de Provence during my childhood. This version also incorporated dijon mustard and was quite delicious. Splitting the chicken prior to roasting significantly reduced the cooking time.

This recipe was adapted from Food and Wine, contributed by Jacques Pepin. I increased the amount of garlic and reduced the roasting temperature. We ate it with roasted potatoes and roasted broccoli- which I cooked simultaneously in the same oven. I also served it with sautéed kabocha squash. It was quite a feast! 🙂

Yield: Serves 6

• One 4 to 4 1/2-pound chicken
• 8 large garlic cloves, minced
• 2 T Dijon mustard
• 2 T dry white or red wine
• 2 T extra-virgin olive oil
• 1 T soy sauce
• 1 tsp Tabasco (I used Chipotle Tabasco)
• 1 tsp herbes de Provence
• 1/2 tsp coarse salt

1. Preheat the oven to 425 degrees on convection roast or 450 degrees in a standard oven.
2. Using poultry shears, cut along each side of the chicken backbone and remove it. Turn the chicken breast side up and press on the breast bone to flatten the chicken.
3. Using a sharp knife, cut partway through both sides of the joint between the thighs and the drumsticks. Cut partway through the joint between the wings and the breast.
4. In a bowl, mix all of the remaining ingredients.
5. Turn the chicken breast down and spread it with half of the mustard mixture.
6. Set the chicken in a large skillet skin side up; spread with the remaining mixture. (I put the chicken in a 9″x13″ pyrex dish and let it marinate in the refrigerator for 6 to 8 hours.)
7. Transfer the chicken and marinade to a large skillet, skin side up, and place over high heat. (I used a 12″ cast iron skillet.)
8. Cook the chicken until it starts to brown, 5 minutes.
9. Transfer the skillet to the oven and roast the chicken for about 30 minutes, until the skin is browned and the chicken is cooked through. (I used the oven probe and roasted the chicken to an internal temperature of 165 degrees.)
10. Let the chicken rest for 5 minutes.
11. Transfer the chicken to a cutting board, cut it into 8 pieces and serve.

Note: The chicken can be prepared through Step 2 and refrigerated overnight.

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.

One Year Ago: Sheet Pan Chicken & Mushrooms with Parsley Sauce

Two Years Ago: Chicken Meunière

Three Years Ago: Chicken with Mustard

Four Years Ago: Pan-Seared Pork Chops with Thyme

Five Years Ago: Chicken in Tomatoes

Grilled Glazed Salmon & Bacon Sandwiches

More… Salmon! Easy and delicious. Grilled too. 🙂

This post is really belated. We ate these yummy sandwiches on Memorial Day… Thank goodness it’s still fabulous grilling weather! They were such a great alternative to standard holiday grilling menu items.

I served these sandwiches with German Potato Salad with Dill and Pasta Salad with Peas and Summer Beans on the side. For dessert, we enjoyed a Skillet Chocolate Chip Cookie (a family favorite!), Milk Bar Sugar Cookie-Cake Squares, and ice cream, of course! I almost forgot to mention our New York Soft Pretzel appetizer- yikes! It really was an All-American feast.

This recipe was adapted from a Food and Wine “staff-favorite” recipe, contributed by Marcia Kiesel. I served the sandwiches on brioche rolls but would opt for potato rolls next time. Too much bread for me! 😉

Yield: Serves 4

For the Glaze & Salmon:

• 1/4 cup plus 2 tablespoons Dijon mustard
• 1/4 cup prepared horseradish, drained
• 2 tablespoons honey
• four 6-ounce skinless salmon fillets
• canola oil, for rubbing
• coarse salt and freshly ground black pepper

1. Light a grill.
2. In a small bowl, mix the mustard, horseradish and honey.
3. Rub the salmon with oil and season with salt and pepper.
4. Grill the salmon over moderate heat, skinned side down, until lightly browned, about 3 minutes.
5. Turn and grill for 3 minutes longer, until the salmon is almost cooked through.
6. Turn the salmon again and spread each fillet with 1 tablespoon of the horseradish glaze.
7. Turn and grill until glazed, about 30 seconds.
8. Serve the remaining glaze on the sandwiches, below.

Note: As with any sweet glaze, brush the honey-horseradish-mustard sauce on the salmon in the last minutes of grilling, or else the sugars in it might burn.

For the Sandwiches:

• 4 kaiser, brioche, challah, or potato rolls—split, toasted and buttered
• 4 red lettuce leaves
• 8 thick bacon slices, cooked until crisp, as below
• 1/2 Granny Smith apple, cut into 12 thin slices

1. Preheat the oven to 350 degrees, preferably on convection.
2. Place the bacon in a single layer, divided between 2- 9×13-inch pyrex dishes.
3. Bake for 30 or 35 minutes, until crisp. Remove from pans and place on a paper towel-lined, rimmed baking sheet to drain.
4. Spread the remaining horseradish glaze from the Grilled Glazed Salmon on the rolls.
5. Place a lettuce leaf, 2 crispy bacon strips and 3 slices of Granny Smith apple on each buttered roll and set a salmon fillet on top.
6. Close the sandwiches and serve.

One Year Ago:

• Simple Barbecue Sauce

Two Years Ago:

• Moroccan Chicken Brochettes with Garlic Sauce

Three Years Ago:

• Apple Cider Barbecue Sauce

Maple Dijon Roasted Rainbow Carrots

When I saw this recipe on Brooklyn Homemaker right before Thanksgiving, I immediately added it to my menu. I loved the flavors and rainbow carrots are just irresistible. Thank goodness some of my fellow bloggers post wonderful side dishes before a holiday! Maybe I’ll do that someday. 😉

Yield: Serves 6

• 2 lbs rainbow carrots
• 4 T unsalted butter
• 2 to 3 teaspoons finely chopped fresh thyme leaves
• 1/4 cup pure maple syrup, preferably dark amber
• 1 T dijon mustard
• 2 tsp whole grain mustard
• 1/4 tsp freshly grated nutmeg
• coarse salt and freshly ground black pepper, to taste
• 3 to 4 T chopped flat leaf parsley, optional

1. Preheat oven to 400 F on convection roast.
2. Wash, dry, and peel carrots and place in a shallow dish long and wide enough to fit them all. (I used a parchment lined (rimmed) baking sheet.)
3. Add butter and thyme to a small saucepan and heat over a medium flame to melt butter. Continue to warm the butter for 1 to 2 minutes. The butter should take on a green-ish tint from the thyme leaves.
4. Remove from heat and cool for a few minutes.
5. In a small bowl combine maple syrup, mustards, nutmeg, and salt and pepper.
6. Whisk in butter until smooth and well combined.
7. Pour the butter/syrup mixture over the carrots and toss to coat.
8. Arrange the carrots on a parchment lined baking sheet, and use a spatula to scrape any remaining butter/syrup mixture over them. You may want to use two sheets of parchment to make sure the whole pan is completely covered.
9. Roast until tender and brown, for about 35 minutes or up to 1 hour, using tongs to turn each carrot about 20 minutes in. Watch carefully to ensure that the sugar in the maple syrup doesn’t burn onto the parchment.
10. Top with chopped parsley or additional fresh thyme before serving.

One Year Ago:

• Morrocan-Spiced Roasted Carrots with Harissa & Maple Syrup

Two Years Ago:

• Roasted Vegetables with Pomegranate Vinaigrette