One-Pot Parmesan Roast Chicken with Egg Noodles

This is another easy, one-pot, comfort food, Dutch oven recipe. This dish takes much longer to cook, about 2 hours, but it is mostly unattended.

The chicken is stuffed with Parmesan rind prior to roasting- amazing. The flavor was really infused into the meat. A halved lemon would also be a nice addition. An entire head of garlic is simultaneously roasted in the pot as well. Delicious!

The recipe was adapted from The New York Times, contributed by Clare de Boer. I modified the method and proportions.

The original recipe notes that any short, quick-cooking pasta could be substituted for the egg noodles. Sautéed mushrooms, spinach or herbs could also be incorporated at the end. I served roasted asparagus on the side.

Yield: 4 to 6 servings

• 1 whole chicken (I used a 5 1/2 pound chicken)
• 2 T unsalted butter, softened
• coarse salt and freshly ground black pepper
• 1 or 2 Parmesan rinds, plus grated Parmesan for serving
• 1 large head of garlic, cloves segmented, paper skin removed but kept in their sheaths
• 1 pound wide egg noodles
• 2 sprigs rosemary
• 3 T sour cream or crème fraîche

1. Heat the oven to 475 degrees F on convection roast or 500 degrees F in a standard oven.
2. Remove the chicken and the butter from the refrigerator to lose their chill while the oven heats.
3. Pat the chicken dry inside and out.
4. Separate the skin from the breast meat. Dot and smear the butter under the skin.
5. Generously sprinkle salt into the cavity and all over the skin, then follow with pepper.
6. Stuff the Parmesan rinds into the cavity of the chicken and place the chicken in a large Dutch oven. (I used a large enameled cast iron pot.)
7. Scatter the garlic cloves around the chicken.
8. Roast, uncovered, for 30 minutes.
9. When the chicken is golden and a chestnut-colored caramel has formed around the base of the bird, transfer the pot to the stovetop.
10. Using tongs, remove the garlic cloves from the pot. Squash each clove with the tines of a fork to squeeze out their roasted flesh; return garlic to the pot. Discard the sheaths.
11. Pour in enough water to come up mid-thigh around the bird (5 to 8 cups), avoiding the crisp breast skin. Bring the water to a simmer over high heat.
12. Lower the oven temperature to 400 degrees F and return the pot, uncovered, to the oven. Cook for another 60 minutes, or until the breast meat is 165 degrees F.
13. When the chicken looks like it’s giving up the will to hold itself together, remove the pot from the oven and place it on a burner over a high flame. Taste the liquid and season with salt.
14. Press the noodles into the broth and poke them down as they soften to make sure they’re all submerged. Add another 2 to 4 cups of water if necessary to keep the noodles just covered.
15. Boil over high heat for 4 to 5 minutes, stirring the noodles occasionally, until they’re cooked through.
16. Turn off the flame and bury the rosemary sprigs among the noodles. Let sit for 5 minutes for the rosemary to infuse and for the broth to thicken.
17. Stir in the sour cream, taste and adjust seasonings. Finish with a generous grind of black pepper.
18. Remove chicken from pot and slice the meat. Scoop noodles and broth into shallow bowls and top with chicken meat. Alternatively, take the pot to the table and pull apart the chicken, serving it with a tangle of noodles. Either way, garnish with lots of grated Parmesan on top.

Parmesan Roasted Zucchini

I made this quick side dish with a beautiful zucchini from a neighbor. We ate it like garlic bread!

The recipe was adapted from Ina Garten’s book Cooking for Jeffrey, via foodnetwork.com. I modified the method and proportions. A great way to use the bounty of summer zucchini.

Yield: Serves 2 to 4

• 2 medium or 1 large zucchini
• extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 large plus 1 medium clove garlic, minced
• 1 T julienned fresh basil leaves
• 3 T grated Parmigiano-Reggiano cheese
• 3 T panko

1. Preheat the oven to 425 degrees F. (I set my oven to convection roast.)
2. Trim the stem end of the zucchini, cut in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon or melon baller.
3. Place the zucchini in one layer on a parchment paper-lined sheet pan. (I used a quarter sheet pan.)
4. Brush generously all over with olive oil, and turn the zucchini cut side down.
5. Sprinkle with salt and roast for 10 minutes on convection roast, or up to 12 to 15 minutes in a standard oven, until just tender but still firm when tested with the tip of a small paring knife.
6. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, basil, Parmesan, pinch of salt, and a few grinds of black pepper.
7. Add the panko and 1 tablespoon of olive oil; mix well.
8. Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini.
9. Bake for another 8 to 10 minutes, until the panko is crispy.
10. Serve hot, warm, or at room temperature.

Korean Barbecue-Style Turkey Meatballs

I nearly doubled this recipe to intentionally have leftovers to enjoy later in the week. I couldn’t believe that they were completely gobbled up. Everyone absolutely loved them!

The meatballs were inspired by the savory-sweet flavors of traditional Korean barbecue. It was a very successful weeknight meal. 🙂 I loved that the flavor-packed meatballs were made in the oven and that they were served over rice.

This recipe was adapted from The New York Times, contributed by Kay Chun. I used ground turkey instead of ground beef and modified the method and proportions.

The original recipe also suggests serving the meatballs in a sandwich with mayonnaise or marinara sauce. I included the ingredients for an optional dipping sauce as well.

Yield: 4 to 6 servings

For the Meatballs:

• 1 1/2 to 1 3/4 pounds ground turkey or ground beef (round or chuck) (I used 1 pound 11 oz ground turkey)(see Notes)
• 3/4 cup finely crushed Ritz crackers (21 crackers) (can substitute bread crumbs)
• 3/4 cups chopped scallions (I used 3 very large scallions), plus more for garnish
• 3 1/2 T low-sodium soy sauce
• 4 T minced garlic (I used 7 large cloves)
• 1 3/4 tsp Diamond Crystal kosher salt
• 1 3/4 tsp freshly ground black pepper

To Serve:

• cooked rice, for serving, optional
• kimchi, for serving, optional
• 3 T soy sauce with 2 T distilled white vinegar combined to make a dipping sauce, optional

1. Heat oven to 425 degrees. (I set my oven to convection roast.)
2. In a large bowl, combine all of the ingredients and use your hands to gently mix.
3. Shape the meat into 18 to 20 golf-ball-size rounds (about 2 inches in diameter). (I used a large cookie scoop.)(See Notes)
4. Divide and arrange on two parchment paper-lined rimmed baking sheets.
5. Bake until golden and cooked through, about 15 minutes. The internal temperature should be 165 degrees.
6. Serve warm over rice, garnished with sliced scallions, as desired.

Notes:

• This meatball mixture can be made ahead and left to marinate in the fridge for 3 hours or even overnight.
• If using ground beef instead ground turkey: Use ground beef that is 85 percent lean meat, 15 percent fat, or 80 percent lean and 20 percent fat for juicier meatballs.

Shortcut Creamed Spinach

Oh my… this silky side can be prepared dangerously easily. We loved it too.

The recipe was adapted from Bon Appétit, contributed by Julia Langbein. I modified the proportions. Although it was fabulously creamy, I would incorporate less crème fraîche next time.

The original recipe notes that heavy cream and fresh lemon juice could be substituted for the crème fraîche for a similar flavor profile. I personally loved the tanginess from the crème fraîche.

Yield: about 6 servings

• 3 T extra-virgin olive oil
• 10 garlic cloves, thinly sliced
• 1 pound (16 oz) spinach (mature or baby spinach)
• kosher salt and freshly ground black pepper
• freshly grated nutmeg, optional
• 1/2 to 3/4 cup crème fraîche (I used 3/4 cup but would start with 1/2 cup next time)

1. Heat olive oil in a large skillet over medium. (I used a stainless steel sauté pan.)
2. Cook the garlic cloves, stirring occasionally, until golden around edges and very fragrant, about 3 minutes.
3. Increase heat to medium-high and add spinach, by the handful, stirring and letting it wilt slightly after each addition. Season with kosher salt and freshly ground pepper. Add freshly grated nutmeg, to taste, if desired.
4. Cook spinach, stirring often, until mostly wilted, about 1 minute. Remove from heat.
5. Add 1/2 cup crème fraîche; stir until spinach is saucy and coated. Add more, as desired.
6. Taste and season with more salt and pepper, if needed.

Gnocchi Scampi

This is a quick and delicious- lemony and garlicky- one-pan dish. I now realize that I prefer pan-seared gnocchi over boiled. It was crispy on the outside and tender on the inside. Great.

This recipe was adapted from The New York Times, contributed by Melissa Clark. I used a 12-inch cast iron skillet, modified the method, and doubled the garlic. It was a perfect meal served with a big green salad. We didn’t have any leftovers!

Yield: Serves 3 to 4

• 3 T extra-virgin olive oil, divided, plus more for serving
• 1 pound gnocchi (fresh, frozen or shelf-stable) (I used Trader Joe’s shelf-stable)
• 2 T unsalted butter
• 4 to 8 garlic cloves, finely grated or minced
• 1/2 cup cup dry white wine, clam juice, or stock (I used chicken stock)
• Kosher salt and freshly ground black pepper
• 1/8 tsp red-pepper flakes, plus more for serving
• 1 pound large or extra-large shrimp, shelled (I used tail-on 21-25 count)
• 1 lemon
• 1 cup flat-leaf parsley, chopped (about 1/2 cup chopped)

1. In a large, preferably nonstick skillet, heat 2 tablespoons oil over medium-high. (I used a 12-inch cast iron skillet.)
2. Add gnocchi to the pan, breaking up any that are stuck together. Cook for 8 to 12 minutes, tossing every 1 to 2 minutes, so they get golden and crispy all over. Transfer to a bowl or plate. (I reduced the heat to medium half-way through this step.)
3. In the same skillet over medium-high, add remaining 1 tablespoon oil and all of the butter, letting it melt for a few seconds.
4. Add the minced garlic and sauté until fragrant, 30 seconds to 1 minute.
5. Add wine/stock/clam juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper and all of the red-pepper flakes. Bring to a simmer, and let the liquid reduce by half, about 2 minutes.
6. Add shrimp and sauté until they just start to turn pink, 2 to 3 minutes, depending on their size.
7. Return gnocchi to the pan and add another 1/4 teaspoon salt. Using a Microplane or other fine grater, quickly grate the zest from the lemon into the pan.
8. Add chopped parsley, tossing well. If your pan looks dry, add a splash of water, 1 tablespoon at a time, tossing to combine, then remove pan from the heat. (I didn’t have to add any additional liquid.)
9. Cut the zested lemon in half and squeeze in the juice from one half, gently tossing to combine. Taste and add more salt if you like. Cut the remaining lemon half into wedges for serving.
10. Drizzle with more olive oil and more red-pepper flakes, if desired, and serve with lemon wedges on the side.

Creamy Chimichurri Roast Chicken

I love an amazing sauce. In this dish, the creamy and velvety yogurt-herb sauce is used as both the marinade and the condiment served with the finished meal. Yogurt-based marinades always result in such tender meat- delicious!

This recipe was adapted from the Bon Appétit “healthyish” issue, contributed by Shilpa Uskokovic. The original recipe also suggests serving the sauce with meatballs, zucchini fritters, roasted mushrooms, or turkey burgers.

I served the chicken with roasted potatoes and broccoli- which were also both delicious drizzled with the creamy chimichurri sauce.

Yield: Serves 4 to 6

For the Marinade & Sauce:

• 9 large garlic cloves
• 2 1/2 cups (packed) cilantro leaves with tender stems
• 2 cups (packed) parsley leaves with tender stems
• 4 T red wine vinegar
• 1 T plus 1 tsp Diamond Crystal or 2 1/4 tsp Morton kosher salt
• 1 T plus 1 tsp dried oregano
• 2 tsp crushed red pepper flakes
• 3/4 cup extra-virgin olive oil, divided
• 8 oz (1 cup) plain whole-milk Greek yogurt

For the Chicken & To Assemble:

• 1 4-pound whole chicken, backbone removed, patted dry
• 2 tsp Diamond Crystal or 1 1/4 tsp Morton kosher salt
• roasted broccoli and potatoes, for serving, optional

To Make the Sauce:

1. Pulse garlic cloves, cilantro, parsley, red wine vinegar, salt, dried oregano, red pepper flakes, and 1/4 cup (4 tablespoons) extra-virgin olive oil in a food processor until combined and herbs are very finely chopped but not puréed.
2. Transfer mixture to a medium bowl and add the Greek yogurt and remaining 1/2 cup extra-virgin olive oil. Whisk vigorously until emulsified (makes about 2 1/2 cups).

Do ahead: Sauce can be made 3 days ahead. Cover and chill. Whisk just before using.

To Make the Chicken & To Assemble:

1. Place the chicken, backbone removed, patted dry, breast side up, on a cutting board; open up against surface as much as possible. Using your palms, press firmly on breastbone to flatten breast (you may hear a crack).
2. Transfer chicken to a large bowl and rub all over with salt and 3/4 cup yogurt-herb sauce.
3. Cover and chill at least 2 hours and, preferably, up to 12 hours (no need to bring to room temperature before roasting).
4. Place a rack in middle of oven; preheat to 375°. (I set my oven to convection roast.)
5. Transfer chicken to a wire rack set inside a large parchment paper-lined, rimmed baking sheet; spread any marinade left in large bowl over skin.
6. Roast chicken, rotating baking sheet halfway through, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of a thigh registers 165°, 50–60 minutes. (I used the oven probe and then confirmed the internal temperature with a separate thermometer.) (I roasted the potatoes in the same oven.)
7. Let rest 10 minutes. (This is a good time to roast additional vegetables.) Cut into pieces and transfer chicken to a platter.
8. If it has separated, whisk remaining sauce in medium bowl; drizzle chicken with sauce and serve remaining sauce at the table.

One-Pot Sticky Coconut Chicken & Rice

I have a couple more chicken and rice dishes to share. 🙂

This wonderful one-pot dish was included in The New York Times’ Best Recipes of 2022. I was surprised that I missed it when it was first published!

The recipe was adapted from The New York Times, contributed by Kay Chun. I modified the proportions. I cooked it in a large enameled cast iron Dutch oven. Although it cooked perfectly, I may use a shallow and wide pan next time to be able to serve it directly from the pan at the table. We ate it with roasted cauliflower on the side.

Flavorful and fabulous comfort food! Easy to prepare too. The hot sauce garnish balances the richness of the finished dish.

Yield: Serves 6

• 2 1/2 pounds boneless, skinless chicken thighs, each thigh cut into 2 equal-size pieces, patted dry
• 5 T neutral oil, such as safflower or canola, divided
• 3 tsp Diamond Crystal kosher salt (or 1 1/2 tsp Morton kosher salt)
• 3/4 tsp freshly ground black pepper
• 2 T minced fresh ginger
• 7 large cloves garlic, minced
• 1 1/2 cups arborio rice (or other short-grain white rice), rinsed until water runs clear
• 1 3/4 cups chicken stock
• 1 (13.5-ounce) can full-fat coconut milk
• 1 yellow bell pepper, cored, seeded and chopped into 1/2-inch pieces
• 1/2 cup roasted cashews
• 4 scallions, green and white parts, thinly sliced
• 3 T coarsely chopped cilantro
• hot sauce, for serving, optional

1. Heat oven to 375 degrees. (I set my oven to true convection.)
2. Rub chicken with 2 tablespoons of oil, and season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
3. In a large Dutch oven, heat 2 tablespoons of the oil over medium. Working in two batches, brown chicken, turning halfway, until no longer pink, around 5 minutes on the first side and an additional 3 minutes after flipping. Transfer to a plate.
4. Add the remaining 1 tablespoon oil, the ginger and the garlic to the empty pot, and stir until fragrant, 30 seconds.
5. Add rinsed rice and stir until evenly coated in the oil.
6. Add stock, coconut milk, bell pepper, cashews, scallions and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Stir to lift up any browned bits on the bottom of the pot. (I had a lot of browned bits!)
7. Arrange chicken on top, add any accumulated juices from the plate and bring to a boil over high.
8. Cover and bake until all of the liquid is absorbed, rice is tender and chicken is cooked through, 25 minutes.
9. Scatter cilantro over the chicken and rice, then divide among bowls. Serve with hot sauce, as desired.