I love yogurt-based marinades because the resulting meat is always juicy and tender. This dish not only had a yogurt marinade, it was made on a single sheet pan and had a bright and spicy “finishing condiment” as well. A winner. 🙂
The rimmed sheet pan did accumulate a lot of pan juices, but the chicken and cauliflower were still perfectly crispy on top. The cauliflower and chickpeas absorbed a lot of wonderful flavors from the pan drippings as well.
This recipe was adapted from Bon Appétit, contributed by Kat Boytsova. I added chickpeas and served the roasted chicken, cauliflower, and beans over rice, drizzled with pan juices. We also had warm naan on the side. The lemony cilantro-onion-jalapeño finishing condiment was essential and absolutely delicious.
Yield: Serves 4 to 6
For the Chicken:
- 3″ piece ginger, peeled
- 2 cups whole-milk Greek yogurt
- 1/2 cup (or more) 2% Greek yogurt, for serving (can substitute whole-milk yogurt)
- 2 lemons
- 1/4 tsp cayenne pepper
- 3 T garam masala, divided
- 8 skin-on, bone-in chicken thighs (about 2 1/2 lbs)
- 2 T plus 1 1/4 tsp kosher salt, divided
- 1 15-oz can garbanzo beans, drained and rinsed
- 1 head of jumbo cauliflower (about 3 lbs)
- 3 T vegetable oil or olive oil
For the Finishing Condiment:
- 1/2 yellow onion
- 1 jalapeño, seeded and ribbed- if desired
- 1/2 bunch cilantro
- rice and/or warm flatbread, for serving, optional
To Marinate the Chicken & Prepare the Dish:
- Place a rack in upper third of oven; preheat to 425°. (I set my oven to convection roast.) Line a large rimmed baking sheet with foil.
- Finely grate 3″ piece ginger into a medium bowl. Transfer all but 1 teaspoon of the grated ginger to a large resealable plastic bag, reserving ginger in bowl for the finishing condiment. (I used a gallon-size bag.)
- Add 2 cups whole-milk yogurt to bag with ginger.
- Cut 1 lemon in half crosswise and squeeze juice from each half into the yogurt mixture.
- Add cayenne and 2 T plus 1 tsp garam masala. Seal bag and shake to combine.
- Season 8 chicken pieces with 5 tsp salt. (I placed the chicken on a plate, seasoned with half the salt, turned each piece over, and seasoned with the rest of the salt.)
- Place chicken pieces in the marinade bag, seal, and shake again to cover all the pieces.
- Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours. (I marinated the chicken 3 hours in advance, letting it come closer to room temperature for 20 minutes or so before roasting.)
- Drain and rinse the garbanzo beans. Lay out on a paper towel to dry thoroughly.
- Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
- Transfer cauliflower and beans to the prepared baking sheet.
- Drizzle 3 T oil and 1 1/2 tsp salt over and toss to coat. Spread evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting. (If you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.)
- Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. (It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.)
- Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes. (The internal temperature should reach 165 degrees.) Let rest for 5 minutes before serving.
To Make the Finishing Condiment and to Serve:
- Chop the onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.)
- In the bowl of a food processor, finely chop the cilantro.
- Add the onion to the food processor, finely chop.
- Add onion and cilantro to the bowl with the reserved ginger (from step 2 above).
- Finely grate zest of remaining lemon into the bowl. Cut lemon in half and squeeze 1 half into the bowl; reserve remaining half for another use.
- Remove seeds and ribs from the jalapeño, if desired, finely chop. Alternatively, it can be thinly sliced into rings. Add to the bowl.
- Season with remaining 2 tsp garam masala and 3/4 tsp salt.
- Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary.
- Arrange chicken, beans, and cauliflower over rice, if desired, on individual plates or on a platter. Drizzle with pan juices, as desired.
- Top with lemon condiment and serve with a dollop of yogurt or yogurt to pass at the table, as desired. (I served 2% Greek yogurt with the meal.)
Posted in Chicken (Poultry), Recipes, Sauces
Tags: cauliflower, chicken, chicken thighs, chickpeas, condiment, dinner, garam masala, Greek yogurt, Indian, jalapeño, lemon, lemon zest, marinade, roasted, sauce, sheet pan, yogurt
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I have a couple sheet-pan dinners to share. Cooking an entire meal on one sheet pan may be the ultimate method for easy back to school dinners. Love it.
This dish uses Dijon mustard in the marinade and whole grain mustard in the dressing. Perfect for all of the mustard chicken fans in my house.
This recipe was adapted from epicurious.com, contributed by Anna Stockwell. I used boneless, skinless chicken thighs, reduced the oil, and substituted my beautiful CSA arugula for the frisée. We ate it with Ritzy Summer-Squash Casserole. Great.
Yield: 6 servings
For the Chicken Marinade & Potatoes:
- 2 T Dijon mustard
- 2 T honey
- 3 T extra-virgin olive oil, divided
- 8 to 10 boneless, skinless chicken thighs or 4 whole chicken legs (thigh and drumstick; about 2 lbs total), patted dry (I used 9 boneless, skinless chicken thighs)
- 2 tsp kosher salt, divided
- 1 tsp freshly ground black pepper, divided
- 1 to 1 1/2 lbs baby Yukon Gold potatoes, halved lengthwise
- 4 rosemary sprigs
For the Dressing & To Serve:
- 1 large garlic clove, finely grated
- 3 T freshly squeezed lemon juice
- 4 tsp whole grain mustard
- 4 T extra-virgin olive oil
- 2 tsp honey
- 1/2 tsp kosher salt
- 6 to 8 cups arugula, 1 small head of frisée, or 1/2 small head of escarole, trimmed, torn into bite-size pieces
- 1/2 cup parsley leaves
- Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
- Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
- Season chicken on all sides with 1 tsp salt and 1/2 tsp pepper. Transfer to bowl with honey mustard and toss to coat. (I marinated the chicken for 4 hours in the refrigerator.)
- On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
- Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
- Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes.
- Roast until chicken, flipping over to “skin side” up after 15 minutes, and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 20 to 25 minutes for boneless, skinless thighs or up to 30–40 minutes for bone-in meat.
- Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
- Divide greens and parsley among plates, drizzle with dressing, then top with chicken and potatoes. Drizzle additional dressing over chicken and potatoes. Garnish with chopped parsley, as desired.
Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.
Posted in Chicken (Poultry), Greens, Quick, Recipes
Tags: arugula, boneless skinless chicken thighs, chicken, Dijon, dinner, dressing, easy, escarole, frisee, honey mustard, lemon juice, marinade, mustard, parsley, potatoes, rosemary, sheet pan, whole grain mustard
This is another Mexican-inspired chicken dish. I coarsely hand-shredded this juicy chicken to serve as a taco filling with loads of toppings. It would also be wonderful in a burrito bowl or simply on it’s own with street corn, refried beans and rice. Yum.
The recipe was adapted from DamnDelicious.com. I marinated the chicken for 6 hours and it was very flavorful. I broiled the chicken instead of pan frying it as well. It would also be perfect grilled.
Yield: Serves 4
Posted in Chicken (Poultry), Grilling, Recipes, Tacos
Tags: boneless skinless chicken thighs, burrito, burrito bowl, chicken, chicken thighs, cilantro, dinner, grilled, lime, marinade, Mexican, poultry, Tacos
I love yogurt marinades because the resulting meat is always extremely tender. This dish was particularly great because it used a yogurt marinade with a short marinating time, only 30 minutes. It was also a sheet-pan dish which made it a full-flavored weeknight meal.
This recipe was adapted from The New York Times, contributed by Alison Roman. I used boneless, skinless chicken thighs instead of bone-in, and substituted caraway seeds for the fennel seeds. We ate it garnished with the yogurt sauce and lemony red onions, with Basmati rice and roasted vegetables on the side. Perfect.
- 10 boneless, skinless chicken thighs, or 1 (3 1/2 to 4 pound) chicken, cut into parts (alternatively, 3 to 3 1/2 pounds of bone-in, skin-on chicken parts, such as breasts, thighs and legs)
- coarse salt and freshly ground pepper
- 1 ½ cups full-fat Greek yogurt, divided
- 5 tablespoons fresh lemon juice, divided
- 2 teaspoons ground turmeric, divided
- 2 (15-ounce) cans chickpeas, drained and rinsed
- 1 tablespoon caraway seeds or fennel seeds
- 1 teaspoon ground cumin
- 1 large red onion, thinly sliced, divided
- 2 tablespoons olive oil
- ½ cup mint or cilantro leaves, torn
- Basmati rice, for serving
- Season chicken with salt and pepper.
- Combine 3/4 cup yogurt, 2 tablespoons lemon juice, 1 teaspoon turmeric and 2 tablespoons water in a large bowl. Season well with salt and pepper. (It should be on the salty side, as this is a marinade.) Add chicken and toss to coat evenly. Let sit at least 30 minutes at room temperature, and up to overnight in the refrigerator.
- Place oven rack on the top third of the oven and heat to 425 degrees, preferably on convection roast.
- Combine chickpeas, fennel/caraway seeds, cumin, remaining teaspoon of turmeric and half the red onion slices on a rimmed baking sheet. Drizzle with olive oil, season with salt and pepper and toss to coat.
- Move chickpeas to the outer edges of the baking sheet. Scrape any excess marinade off the chicken, and place the chicken parts in the center.
- Place baking sheet in oven and bake, tossing chickpeas occasionally, until the skin of the chicken is evenly browned and the chickpeas are golden and starting to crisp, about 30 minutes for boneless meat and up to 45 to 50 minutes for bone-in meat. Be sure to toss the chickpeas occasionally as they roast to encourage them to get coated in the chicken fat as it renders.
- Meanwhile, toss remaining onion slices with 2 tablespoons lemon juice and season with salt and pepper; set aside.
- Combine remaining yogurt with remaining 1 tablespoon lemon juice and season with salt and pepper; set aside.
- Once chicken is ready, scatter with lemony onions and mint or cilantro, as desired.
- Serve with seasoned yogurt alongside as a sauce.
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Posted in Chicken (Poultry), Quick, Recipes
Tags: caraway seed, chicken, chicken thighs, chickpeas, cilantro, dinner, fennel seed, garbanzo beans, Greek yogurt, marinade, red onions, sheet pan, turmeric
My buddy is always teasing me because I never roast a whole chicken. She makes a beautiful roasted “lemon chicken” weekly for her family. Well, I don’t need to roast an entire chicken when there are dishes like this! Besides, we only want the thigh meat in my house. 🙂
This recipe was described as an “easy, super fragrant weeknight version of classic chicken under a brick,” using chicken thighs instead of a butterflied whole bird. I took it a step further by using boneless, skinless chicken thighs (my favorite), reducing the cooking time even further. (and reducing the fat!)
This dish was truly flavor-packed from the loaded garlic-herb-lemon marinade. I marinated the chicken overnight. After pan-searing under a weight, the chicken is finished by oven roasting it over lemon slices- my kind of “lemon chicken!” 🙂
This recipe was adapted from Mozza at Home by Nancy Silverton via The New York Times, contributed by Julia Moskin. We ate it with roasted potatoes, broccoli and acorn squash. Absolutely delicious.
I’m sharing my special chicken at Angie’s Fiesta Friday #159 co-hosted by Zeba @Food for the Soul and Jhuls @The Not So Creative Cook. Enjoy!
Yield: 6 to 10 servings
For the Marinade:
- 2 lemons, rinsed
- ¼ cup fresh thyme or oregano leaves
- 2 tablespoons chopped fresh sage leaves
- 1 ½ tablespoons chopped fresh Italian parsley
- 10 to 12 medium or large garlic cloves, peeled and smashed
- 1 teaspoon red chile flakes
- 3 tablespoons extra-virgin olive oil
For the Chicken:
- 10 boneless, skinless chicken thighs
- 2 teaspoons coarse salt
- 1-2 tablespoons canola oil, enough to coat the bottom of the skillet
- 2 lemons, rinsed (I used the lemons from the marinade)
- 6 fresh sage leaves
- fresh thyme or oregano sprigs and sage leaves, for garnish
- Make the marinade: Use a vegetable peeler to shave 9 large strips of peel from the lemons, taking care to cut into only the brightest yellow outer layer. Put strips in a large bowl or ziplock bag and add thyme or oregano, sage, parsley, garlic, red chile flakes and olive oil.
- Prepare the chicken: Put the thighs in the bag or bowl with the marinade. Turn the thighs gently to coat with the marinade. Seal the bag or cover bowl and refrigerate at least 2 hours or overnight. (I place the ziplock bag in a glass baking dish in case it leaks.)
- When ready to cook, remove thighs from marinade and place them on a baking sheet. (Reserve garlic cloves and lemon peel from the marinade; discard the liquid.)
- Sprinkle 1 teaspoon of salt over the chicken, then turn over and sprinkle with remaining 1 teaspoon salt.
- Transfer the chicken thighs, “skin side” down, to a 12-inch cast-iron skillet. Put it over medium-high heat, cover with parchment paper, and weigh down the chicken with the bottom of a 10-inch cast-iron skillet. (Or, use a lighter skillet weighed down with a large full can, a brick or another heavy object.)
- Once chicken is sizzling loudly, reduce heat to medium and cook without moving for about 5 minutes, until brown and crisp. To check for doneness, gently lift the corner of a chicken thigh with a metal spatula. The meat will come away cleanly from the bottom of the pan when it is done. If it is still stuck, do not pull but let it cook a little longer.
- When thighs are done, remove the weight and lift the chicken out of the pan. Transfer the thighs, browned side up, to a plate. Pour off most of the fat from the skillet, if necessary.
- Meanwhile, heat oven to 425 degrees, preferably on convection roast.
- Cut lemons in half and squeeze gently to remove some of the juice. Cut crosswise into 1/8-inch slices and lay on paper towels to absorb more juice.
- Place a layer of lemon slices in the skillet. Return all the browned chicken to the skillet on top of the lemons, browned side up. Tuck reserved lemon peel and garlic cloves down between the pieces. Tuck the remaining fresh sage leaves between the pieces as well.
- Transfer skillet to oven for 7 to 10 minutes. To test, remove a thigh, pierce it on the flesh side with a knife, and check that the juices are clear, or until the internal temperature is 165 degrees.
- Remove pan from oven and let thighs rest in the pan 5 to 10 minutes.
- Garnish with thyme or oregano sprigs and fresh sage around the thighs and serve from the pan at the table, with roasted lemon slices and garlic cloves.
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Posted in Chicken (Poultry), Quick, Recipes
Tags: boneless skinless chicken thighs, brick, cast iron skillet, chicken, chicken thighs, dinner, Fiesta Friday, garlic, lemon, marinade, quick, roasted, sage, Silverton, thyme
This simple (five ingredient!), mildly sweet, pork tenderloin dish was a quick and elegant meal. After marinating, it was ready to serve in 30 minutes. We ate it with roasted potatoes and a mound of sautéed greens on the side. Wonderful.
This recipe was adapted from The New York Times, contributed by Marian Burros. It was first published in 1989 but recently republished as a classic.
Yield: Serves 6
- 2 pork tenderloins (about 2 1/2 pounds total)
- 6 tablespoons light brown sugar
- 4 tablespoons whole grain mustard
- 4 teaspoons chopped fresh rosemary
- 4 tablespoons dry sherry
- Pat the tenderloins dry with paper towels.
- Combine the remaining ingredients in a ziplock bag and shake to combine. Add pork tenderloins and turn to coat well with marinade. Marinate for 15 minutes or as long as overnight. (I marinated the meat for 6 hours with great success.)
- Drain pork of excess marinade and season with salt and pepper.
- Broil the tenderloins in the oven – about 10 minutes on one side, then turn, baste with marinade, and broil for approximately 5 additional minutes, or until the internal temperature is 135 degrees. (Alternately, heat a charcoal or gas grill to high; bank coals or turn off burner on one side.)
- Remove and lightly tent with foil. Let rest about 10 minutes before slicing into 1/4- to 1/2-inch slices.
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Posted in Grilling, Pork, Quick, Recipes
Tags: broiled, dinner, grilled, marinade, mustard, pork, pork tenderloin, rosemary, sherry, whole grain mustard
I received the most beautiful Napa cabbage in my CSA share this week. The leaves are so tender, and yet crunchy, they are absolutely perfect for a salad. This dish caught my eye because it was so colorful, bright with flavor, healthy, and a little bit “out of the box” for me.
This recipe was adapted from The New York Times, contributed by Melissa Clark. I am bringing it to share at Fiesta Friday #88, co-hosted by Julie @ Hostess at Heart and Liz @ Spades, Spatulas, & Spoons. Happy October!
Yield: 4 to 6 servings
For the Marinade & Dressing:
- 1 ½ to 2 pounds boneless pork tenderloin (usually 2 tenderloins)
- ⅔ cup minced shallots (about 4 shallots)
- ⅔ cup chopped cilantro leaves and tender stems
- 5 tablespoons light brown sugar, separated
- 6 garlic cloves, minced in a garlic press
- 5 tablespoons soy sauce
- 5 tablespoons peanut or grapeseed oil
- Juice and zest of 4 limes
- 3-inch piece peeled ginger root, grated
- 2 tablespoons Asian fish sauce
- ½ teaspoon coarse salt, more to taste
- 1 to 2 Thai bird, serrano or jalapeño chile peppers, seeded and minced
For the Salad:
- 8 cups Napa or regular cabbage, thinly sliced (about 1/2 of a large head)
- 5 whole scallions, trimmed and thinly sliced
- 2 small Kirby or Persian cucumbers, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 ½ cups cilantro leaves
- 1 ½ cups mint leaves (I omitted the mint)
- 1 cup basil leaves
- 1 ¼ cups roasted cashews or peanuts, toasted and chopped
- ¼ cup unsweetened coconut chips or large flakes, toasted, optional
- In the bowl of a food processor, combine shallot, cilantro, 2 tablespoons of the sugar, garlic, soy sauce, peanut or grapeseed oil, lime zest and juice, grated ginger, fish sauce, salt and chile. Pulse to mince the shallots, cilantro, garlic, and chiles- as well as to combine the mixture.
- Remove three-quarters of the mixture; reserve to use as the dressing. Add the remaining 3 T sugar and purée until a smooth, loose paste forms. This is the marinade.
- Pat the pork dry with a paper towel. Place tenderloin in a large bowl and spread the paste all over pork. Marinate at room temperature for 2 hours, or cover and refrigerate up to 24 hours; turn the tenderloin occasionally. (I marinated the meat for 12 hours in the refrigerator.)
- Light the grill or heat the broiler and arrange a rack at least 4 inches from the heat. (Mine was about 6 inches away.) Grill or broil pork, turning occasionally, until well browned and meat reaches an internal temperature of 135 degrees, 4 to 10 minutes per side depending upon the heat of your broiler or grill. Keep an eye on it so it doesn’t overcook. Let meat rest while you prepare the salad. (Or, cook the pork 1 or 2 hours ahead and serve it at room temperature.)
- In a large bowl, combine the salad ingredients, reserving the herbs, cashews and coconut. (I omitted the coconut.)
- Whisk the dressing and use just enough to dress the salad, tossing to combine. Let sit for a few minutes for the flavors to meld, then right before serving, add herbs and toss again.
- To serve, slice the pork. Arrange salad on a platter or serving plates and top with sliced pork. Scatter cashews and coconut on top, drizzle with a little more of the remaining dressing, to taste, if desired.
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Posted in Greens, Grilling, Pork, Recipes, Sauces
Tags: basil, cabbage, cashews, cilantro, dinner, ginger, gluten free, healthy, jalapeño, marinade, mint, napa cabbage, peanut oil, pork tenderloin, salad, salad dressing, serrano chiles, Thai