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.

Art Smith’s Turkey & Pinto Bean Chili

This simple and flavorful chili is a lighter version of a classic beef chili. It is wonderful healthy option. It was included on a list of Food and Wine magazine’s best chilis.

The recipe was adapted from Food and Wine, contributed by Art Smith. In the article he said, “(this) turkey chili is a big favorite of Oprah’s.” I modified the proportions and added additional toppings. We ate it with corn muffins and green salad on the side- it was still “healthy-ish!” 🙂

Yield: 6 to 8 

• 1/4 cup extra-virgin olive oil
• 3 pounds ground turkey
• 1 large yellow onion, cut into 1/2-inch dice
• 6 large garlic cloves, minced
• 1 1/2 tablespoons chile powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 3/4 teaspoon chipotle powder
• 1 large or 2 small carrots, peeled and cut into 1/4-inch dice
• 1 red bell pepper, cut into 1/2-inch dice
• One 28-ounce can crushed tomatoes or tomato puree
• three 15-ounce cans pinto beans, drained and rinsed
• 3/4 cup beer (such as lager)( I used Negra Modelo)
• 1 cup chicken stock or low-sodium broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon chopped thyme
• coarse salt and freshly ground black pepper
• sliced scallions or chopped chives, for garnish
• sour cream, for serving, optional
• shredded cheese, for serving, optional

1. In a large Dutch oven, heat 1 tablespoon of the oil until shimmering. Add half of the turkey and cook over medium-high heat, undisturbed, until browned on the bottom, about 3 minutes.
2. Stir the turkey, season with salt and pepper, and cook until no pink remains, about 2 minutes longer. Transfer the cooked turkey to a bowl.
3. Repeat with 1 more tablespoon of oil and the remaining turkey.
4. Add the remaining 2 tablespoons of oil and the onion to the pot. Cook over moderate heat until softened, about 5 minutes.
5. Add the garlic, chile powder, cumin, oregano and chipotle powder and cook, stirring, until fragrant, about 2 minutes.
6. Return the turkey to the pot.
7. Stir in the carrot, bell pepper, tomato puree, beans and lager and bring to a boil.
8. Stir in the stock and vinegar, cover and simmer over low heat for 45 minutes.
9. Add the thyme, season with salt and pepper and serve, garnished with scallions or chives.

Turkish Grilled Chicken with Yogurt Marinade

What an amazing meal. Yogurt-based marinades are typically my favorite and this one was no exception. The chicken was incredibly tender and packed with flavor.

This recipe was adapted from The New York Times, contributed by Lidey Heuck. The recipe was inspired by Turkish chicken kebabs.

We ate this grilled chicken with Zucchini and Chickpea Salad with Tahini Yogurt – it was a wonderful accompaniment. I also served warm naan and brown Basmati rice on the side.

Yield: 6 servings

• 1 cup plain whole-milk yogurt (I used whole-milk Greek yogurt)
• 4 garlic cloves, grated or pushed through a garlic press
• 1 T chopped fresh oregano (or 1 tsp dried oregano)
• 1 1/2 tsp minced fresh thyme (or 1/2 tsp dried thyme)
• 1 T olive oil, plus more for the grill (or pan)
• 1 1/2 tsp Diamond Crystal kosher salt (or 3/4 tsp Morton), plus more for serving
• 1/4 tsp freshly ground black pepper, plus more for serving
• 1 lemon
• 2 1/2 to 3 lbs boneless, skinless chicken thighs (about 10 thighs)
• chopped fresh parsley or oregano, for serving

1. In a large bowl, combine the yogurt, garlic, oregano, thyme, olive oil, salt and pepper.
2. Zest the lemon over the bowl, reserving the rest of the lemon for serving. Whisk until smooth.
3. Add the chicken thighs, toss to coat, then cover and refrigerate for at least 3 hours, or up to 24. Remove chicken from the refrigerator 30 minutes before cooking.
4. If using a grill, clean and oil the grates. Set the grill to medium-high. (Alternatively, heat a grill pan slicked with olive oil on the stovetop over medium-high.)
5. Grill the chicken for 6 to 8 minutes on each side (depending on the thickness of the thighs), covering the grill halfway through if necessary to retain heat, until cooked through, with an internal temperature of 165 degrees.
6. Transfer the chicken thighs to a platter and squeeze half the lemon over them.
7. Sprinkle with salt, pepper and parsley, and serve with lemon wedges or lemon slices on the side, as desired.

Grilled Chicken Thighs with Summer Corn & Tomatoes

This dish is absolutely perfect for entertaining. It is not only quick to prepare, but also needs to rest at room temperature prior to serving. By placing the warm grilled chicken over the raw corn kernels, as well as the thinly sliced tomatoes and red onion, the juices and seasonings enhance every layer.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions. Next time I would consider adding even more corn, noted below. We ate it with roasted potatoes and green salad. Healthy and delicious. A great summer dish!

Yield: Serves 8

• 3 to 3 1/2 pounds boneless, skinless chicken thighs, patted dry
• 4 to 6 T extra-virgin olive oil
• 2 T chili powder
• Kosher salt
• 1 1/2 pounds large ripe tomatoes, thinly sliced (I used 3 large tomatoes plus 1/2 pound Campari tomatoes)
• 3 ears of corn, kernels cut from the cob, plus more, if desired
• 1 large red onion, thinly sliced
• fresh oregano leaves, for garnish, optional

1. In a medium bowl, coat the chicken with 4 tablespoons olive oil, chili powder and 1 teaspoon salt; set aside. (You can do this step up to 1 day ahead; covered and refrigerated. Bring to room temperature before cooking.)
2. Thinly slice the tomatoes. Season with salt and pepper; set aside. Drain excess liquid before using.
3. Hold each ear of corn upright over a bowl; slice off the kernels. Repeat with remaining ears.
4. Using a mandoline, slice the red onion into 1/8-inch rounds.
5. On a large platter, layer the corn kernels, red onion, and (seasoned and drained) tomatoes. Drizzle with the remaining 2 tablespoons olive oil, if desired. (I omitted the additional oil.)
6. Heat the grill to medium-high.
7. When ready to grill, clean the grates with a grill brush, then lightly grease the grates.
8. Grill the chicken until browned and cooked through, and it releases easily from the grates, 5 to 7 minutes per side.
9. Transfer the chicken to the prepared platter; let rest for 5 to 20 minutes. Garnish with fresh oregano before serving, as desired.

Skillet Greek Chicken with Orzo, Tomatoes & Feta

This was a super quick and delicious skillet dinner that was absolutely packed with flavor. I loved the colorful and fresh tomato topping. We ate it with a green salad but it truly could have been a complete meal on its own.

This recipe was adapted from Half Baked Harvest, contributed by Tieghan Gerard. I used chicken thighs, dried oregano, and capers. I also modified the method and proportions. Next time, I may substitute 10-minute farro for the orzo. Great.

Yield: Serves 6

For the Chicken & Orzo:

• 4 T extra virgin olive oil
• 1 3/4 to 2 pounds boneless skinless chicken thighs, cut into 1 1/2 to 2-inch pieces (about 4 large)
• 1 T dried oregano
• 2 tsp smoked paprika
• Kosher salt and freshly ground black pepper
• 2 T balsamic vinegar
• 8 cloves garlic, sliced
• 1 bell pepper, sliced (I used a yellow pepper)
• 2 cups dry orzo pasta
• 2 T capers, drained

For the Tomatoes & To Serve:

• 2 1/2 cups mixed heirloom grape or cherry tomatoes, halved
• 2 T extra virgin olive oil
• 1/3 cup fresh basil, chiffonade
• 2 cloves garlic, grated or put through a garlic press
• kosher salt
• 1-2 pinches/dashes red pepper flakes, to taste
• 1 cup crumbled feta cheese, for serving

1. In a large skillet, toss together the olive oil, chicken, oregano, paprika; season with salt and pepper. (I used an enameled cast iron pan.)
2. Cook over medium-high heat until the chicken is browned all over and cooked through, about 5 minutes.
3. Stir in the balsamic vinegar and garlic, cook another minute. Using a slotted spoon, remove the chicken from the skillet.
4. Add the bell peppers to the drippings in the skillet. Cook until soft, 2-3 minutes.
5. Add the orzo and 2 1/2 cups water. Season with salt and pepper. Cook, stirring often until almost all the water is absorbed, about 5 to 10 minutes. Taste the pasta for doneness; add water and continue to cook until tender, if necessary. (I added 1/2 to 3/4 cup additional water after 5 minutes.)
6. Stir the chicken and capers into the orzo. Allow the chicken to warm through, about 3 minutes.
7. Meanwhile, toss the tomatoes with olive oil, basil, and garlic in a bowl. Season with salt and red pepper flakes.
8. To serve, spoon the tomatoes over the chicken and gently toss. Top with feta cheese.

Greek Meatballs in Tomato Sauce

This flavor-packed weeknight dish was included in Milk Street Magazine’s “Tuesday Nights” series which features weeknight dishes with bold and fresh flavors. I have found that meatballs that incorporate a panade, hydrated breadcrumbs, are very tender- great.

The recipe was adapted from Milk Street Magazine, contributed by Calvin Cox. According to the original article, these Greek oblong shaped meatballs are known as soutzoukakia smyrneika. Traditionally, they are served with tiganites patates (potatoes fried in olive oil). We ate them with crusty bread to sop up every bit of sauce. The dish could also be served with roasted potatoes or a rice or orzo pilaf.

Yield: Serves 4

• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 pound ground pork
• 2 teaspoons ground cumin
• 3 large garlic cloves, 2 finely gratedn(I used a garlic press), 1 thinly sliced
• 3/4 teaspoon red pepper flakes, divided
• 2 tablespoon finely chopped fresh oregano, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more to serve
• 1 28-ounce can crushed tomatoes (I used fire-roasted)
• 1/2 teaspoon ground cinnamon
• 2 teaspoons honey

1. In a medium bowl, combine the panko, egg and 1/2 cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. (This step is very important in order to create soft and tender meatballs.)
2. Add the pork, cumin, the grated (or pressed) garlic, 1/2 teaspoon pepper flakes, 1 tablespoon oregano, 3/4 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper, then mix well.
3. Divide into 11 or 12 portions (each about a scant 1/4 cup), then shape each into a 2 1/2-inch-long cigar (oblong) shape.
4. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. (Non-stick can be used; I used a 12-inch stainless all-in-one pan.)
5. Add the meatballs and cook without disturbing until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the meatballs and cook until browned on the second sides, another 2 to 3 minutes.
6. Remove the skillet from the heat, transfer the meatballs to a paper towel–lined plate and set aside.
7. Return the skillet to medium-high and add the sliced garlic. Cook, stirring, until fragrant and starting to brown, 1 to 2 minutes.
8. Add the remaining 1/4 teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds.
9. Stir in the tomatoes, cinnamon, honey and 1/4 teaspoon each salt and black pepper, then bring to a simmer.
10. Place the meatballs in the pan and return to a simmer. Cover and simmer, undisturbed, until the centers of the meatballs reach 160°F, 12 to 14 minutes.
11. Taste the sauce and adjust the seasoning with salt and black pepper.
12. Transfer the meatballs and sauce to serving dish. Drizzle with additional oil, if desired, and sprinkle with the remaining 1 tablespoon oregano.

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.