Crusty Parmesan Roast Chicken with Lemon & Rosemary

I have made this wonderful roasted chicken twice recently. The grated Parmesan forms a crispy and delicious topping on the skin and the meat is very nicely seasoned with fresh rosemary and lemon zest. I served it with roasted potatoes and vegetables on both occasions.

The recipe was adapted from The New York Times, contributed by Melissa Clark. If roasting vegetables with a short cooking time, such as asparagus, it would be amazing to roast them in some of the pan juices while the chicken is resting. I drizzled my roasted potatoes and other vegetables with the lemony pan juices after they were cooked. Great.

Yield: Serves 4 to 6

  • zest and juice from 1 lemon, divided
  • 2 teaspoons kosher salt, plus more to taste
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon chopped rosemary, plus 3 to 4 sprigs
  • large pinch of red-pepper flakes, plus more for serving, optional
  • 1 (3 1/2- to 4-pound) whole chicken, patted dry
  • extra-virgin olive oil, for drizzling
  • 1/3 cup finely grated Parmesan (I used Parmigiano-Reggiano)
  • parsley, for garnish, optional
  1. Finely grate the zest from the lemon and place it in a small bowl. (Save the zested lemon for the drippings.)
  2. Stir in 2 teaspoons salt, pepper, chopped rosemary and red-pepper flakes, if using.
  3. Season the chicken inside and out with salt mixture. Let sit at room temperature for 20 minutes or refrigerate uncovered for up to overnight.
  4. Heat oven to 425 degrees. I set my oven to convection roast.
  5. Place chicken, breast-side up, in a large skillet, sheet pan or roasting pan. (I used a 12-inch cast iron skillet.)
  6. Stuff cavity of chicken with rosemary sprigs. Drizzle breast with a little olive oil.
  7. Roast chicken for 30 minutes.
  8. Remove from the oven and sprinkle chicken all over with Parmesan.
  9. Return pan to the oven and continue roasting until bird’s juices run clear when skin is pierced with a knife and the skin is golden, 25 to 30 minutes longer. (I used an oven probe and cooked the chicken until the breast reached 165 degrees.)
  10. Let chicken rest for 10 minutes. (I tented it with aluminum foil.)
  11. Squeeze juice from the zested lemon, to taste, into the pan drippings and season with more salt and red-pepper flakes if you like.
  12. Carve and serve with drippings spooned over the meat. Garnish with chopped parsley, if desired. (I also had extra drippings available at the table.)

Shortcut Chicken & Dumplings

More weeknight comfort food! This dish uses rotisserie chicken meat and store-bought gnocchi as shortcuts to create a close match to traditional chicken and dumplings. It was quick to prepare and very tasty.

The recipe was adapted from The New York Times, contributed by Alexa Weibel. I incorporated my CSA parsley, leeks, carrots, and collard greens. In addition, this soup could easily gobble up many other vegetables such as frozen peas, fennel, squash, parsnips, or mushrooms. We ate it with a green salad. Great.

Yield: 4 to 6 servings

  • 3 tablespoons unsalted butter
  • 4 to 5 cups 1/2-inch ribbons of collard greens or kale, ribs removed (optional)
  • 2 medium carrots or 8 ounces butternut squash, peeled and chopped into 1/2-inch pieces (about 1 cup)
  • 1 medium leek, trimmed, white and pale green portion halved lengthwise and thinly sliced (about 1 cup) (can substitute 1 large shallot, if desired)
  • 2 medium celery stalks, peeled and sliced 1/2-inch thick (about 2/3 cup)
  • additional vegetables such as frozen peas, or diced parsnips, fennel, or mushrooms, optional
  • 3 to 6 garlic cloves, finely chopped
  • 1 tablespoon finely chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon poultry seasoning (optional)(I omitted it)
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons all-purpose flour
  • 5 cups chicken stock
  • 1 cup heavy cream
  • 1 (16 to 18-ounce) package fresh or shelf-stable store-bought gnocchi (I used Trader Joe’s 17.6-ounce gnocchi)
  • 1/2 store-bought rotisserie chicken, skin and bones discarded, meat torn into bite-size pieces (about 2 to 3 cups shredded meat)
  • fresh tarragon, parsley or dill, for garnish

Herb-Scented Mashed Potatoes

These wonderful, creamy and fluffy mashed potatoes had a subtle flavor from cream steeped with rosemary, sage, and garlic. My son made them as part of our Thanksgiving feast this year. I loved the contrasting texture of the crispy top layer.

This recipe was adapted from Food and Wine, contributed by Justin Chapple. I modified the proportions and broiled the potatoes in a 9-inch cast iron skillet.

Yield: Serves 6 to 8

  • 1/2 cup plus 2 T heavy cream
  • 1/2 cup plus 2 T whole milk
  • 4 ounces (8 T, one stick) unsalted butter, plus 1 T melted butter for brushing
  • one 4 to 6-inch rosemary sprig
  • 1 4 to 6-inch sage sprig
  • 2 garlic cloves, crushed
  • 2 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces (I used Maine Cold River Gold potatoes)
  • Kosher salt
  • freshly ground black pepper
  1. In a medium saucepan, combine the cream, milk and one stick of butter with the rosemary, sage and garlic and bring just to a simmer.
  2. Remove from the heat and let steep for 15 minutes, then discard the rosemary, sage and garlic.
  3. Meanwhile, in a large pot, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until tender, about 20 minutes.
  4. Drain well, then pass the potatoes through a ricer into the pot.
  5. Fold in the cream mixture and season generously with salt and pepper.
  6. Light the broiler and position the rack 8 inches from the heat.
  7. Scrape the potatoes into a 9-inch round flameproof pan or baking dish (2 inches deep) and, using a spoon, decoratively swirl the top. (I used a cast iron skillet.)
  8. Gently brush with melted butter.
  9. Broil for about 8 minutes, until the top is browned in spots. Serve hot.

Note: If doubling the recipe, place the riced potatoes into a 12-inch round flameproof pan such as a cast iron skillet.

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.

Double Mustard Sheet-Pan Chicken with Potatoes and Greens

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
  1. Place a rack in top third of oven; preheat to 375°F, preferably on convection roast.
  2. Whisk Dijon mustard, 2 T honey, and 1 T olive oil in a medium bowl to combine.
  3. 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.)
  4. On a rimmed baking sheet, toss potatoes with remaining 2 T olive oil, 1 tsp salt, and remaining 1/2 tsp pepper.
  5. Arrange chicken, “skin side” down, in the center of the sheet pan; discard excess marinade.
  6. 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.
  7. 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.
  8. Meanwhile, make the dressing. Whisk garlic, lemon juice, whole grain mustard, olive oil, honey, and salt in a small bowl. Adjust seasoning, to taste.
  9. 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.

Ottolenghi’s Meatball Toad-in-the-Hole

More meatballs! This is an updated version of the classic British dish. Ottolenghi describes the key elements as “well-cooked meat, crisp pancake and velvety gravy.” He modified the popular dish by using ground pork in the meatballs. It was very hearty and rich.

The complete dish was time consuming to prepare, but the components can be made separately and ahead to save time, if desired. This recipe was adapted from The New York Times, contributed by Yotam Ottolenghi. I modified the baking times.

Yield: Serves 6 to 8

Time: about 2 hours

For the Batter:

  • 4 large eggs
  • 1 cup/240 ml whole milk
  • 2/3 cup/160 ml India pale ale or another pale ale (I used Sierra Nevada)
  • 2 T Dijon mustard
  • 1 3/4 cups (225 g) all-purpose flour, sifted
  • 1 tsp kosher salt

For the Gravy:

  • 2 T sunflower or canola oil
  • 1 T (15 g) unsalted butter
  • 2 small onions (about 12 oz (350 g) total), halved and thinly sliced
  • 2 rosemary sprigs
  • 3 T balsamic vinegar
  • 1 1/2 T all-purpose flour
  • 2 cups/480 ml chicken stock
  • 1/3 cup plus 1 T/100 ml India pale ale
  • Kosher salt and freshly ground black pepper

For the Meatballs:

  • 7 oz/200 g sourdough bread, crusts discarded and bread cut into 1/4-inch (1/2-centimeter) cubes
  • 3/4 cup/180 ml whole milk
  • 1 1/2 pounds/700 g ground pork
  • 4 oz/115 g pancetta, very finely chopped (I used a food processor)
  • 1/2 onion or 1 very small onion (about 3 oz/80 g), grated
  • 1/3 packed cup/20 g roughly chopped parsley
  • 4 garlic cloves, crushed
  • 1 1/2 teaspoons lemon zest
  • Kosher salt and black pepper
  • 6 T/90 ml sunflower or canola oil
  • 2 rosemary sprigs
  1. Heat the oven to 475°F/240°C, preferably on convection.
  2. Prepare the batter: Add the eggs, milk, beer and mustard to a large bowl, and whisk vigorously until foamy, about 1 minute.
  3. Add the flour and salt to a separate large bowl, making a well in the center, and pour the egg mixture into the well, in about four increments, whisking lightly each time until the flour is just incorporated. Whisk until there are no lumps and the ingredients are just combined, taking care not to overwork the batter.
  4. Set batter aside for at least 30 minutes, or while you continue with the next step.
  5. Prepare the gravy: Add the oil, butter, onions, rosemary and vinegar to a 9-by-13-inch (23-by-33-centimeter) baking dish (tin)(Do not use pyrex/glass). Bake, stirring a couple of times during cooking, until the onions are thoroughly collapsed and browned, about 20 minutes.
  6. Whisk together the flour, stock and beer in a bowl until smooth. Add 1/2 teaspoon salt and a good grind of pepper, then pour flour mixture into the baking dish.
  7. Return gravy to the oven and bake, stirring twice throughout, until the gravy is thick and rich, 20 to 25 minutes. Discard the rosemary sprigs and keep warm.
  8. While the gravy is cooking, prepare the meatballs: Soak the bread in the milk in a small bowl and set aside until the liquid is absorbed, 10 minutes. Use your hands or a fork to break apart the bread into a lumpy mash.
  9. In a large bowl, mix together the ground pork, pancetta, onion, parsley, garlic and lemon zest with 1 teaspoon salt and a generous amount of pepper. Add the bread and use your hands to knead the mixture until it is very well mixed. Shape into 12 large meatballs.
  10. Spread 2 tablespoons oil across the bottom of a large roasting pan (tin), about 9-by-13-inches (23-by-33-centimeters) in size. (I used an enameled cast iron baking pan.)
  11. Add the meatballs and bake for 7 to 10 minutes, or until some of their liquid has been released. Transfer the meatballs to a baking sheet (tray) lined with paper towels to absorb any excess moisture. Pour the liquid released from the meatballs in the roasting pan directly into the gravy, and then wipe the roasting pan dry.
  12. Add the remaining 4 tablespoons oil to the meatball roasting pan and return to the oven until very hot and beginning to smoke, about 7 to 10 minutes.
  13. Working as quickly as possible, pour the batter into the pan (it should bubble around the edges) and then add the meatballs and 2 rosemary sprigs. Return to the oven immediately and bake for 15 minutes.
  14. Reduce the temperature to 400°F/210°C (don’t open the oven!) and bake for 20 to 30 minutes more, or until golden and well risen. (If you want, near the end of baking time (when the custard is set), you can sneak the gravy into the oven to rewarm during the last 5 minutes of baking.)
  15. Serve immediately, with the gravy alongside.

One-Pan Pork Sausage Meatballs with Green Lentils

I love one-pan dishes! This dish is made in the oven using one baking dish. It was also easy to prepare. 🙂 I modified the recipe due to personal preference- and to incorporate ingredients that I had readily available. I included all of the options in the recipe below.

This recipe was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and oven temperature, used celery instead of fennel, and added carrots. I also substituted sweet Italian pork sausage for hot sausage and green lentils for brown lentils. The vinegar was essential to the finished dish.

Yield: Serves 6

  • 4 celery stalks, diced or 1 fennel bulb, cored, cut into 1/2-inch wedges through the root, plus 1/4 cup fresh fennel fronds
  • 4 large carrots, diced
  • 1 T extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 2 pounds bulk hot or sweet Italian pork sausage (or fresh Italian sausages, casings removed)(or a combination)
  • 1 egg
  • 3 cups chicken stock
  • 1 1/2 cups green or brown lentils
  • 4 to 8 garlic cloves, thinly sliced
  • 1 fresh rosemary sprig
  • 1-2 tablespoons sherry vinegar, white wine vinegar or apple cider vinegar
  • 1/2 cup fresh parsley leaves, plus more for serving
  1. Heat the oven to 425°, preferably on convection.
  2. In a 9×13-inch baking pan or baking dish, gently toss the celery and carrots (or fennel wedges) with the olive oil to coat. Season with salt and pepper. (I used a ceramic baking dish.)
  3. Roast until vegetables are golden brown underneath, about 10 minutes for fennel or up to 20 minutes for carrots and celery. (Fennel will not be tender at this point.)
  4. Meanwhile, in a medium bowl, use your hands or a spoon to mix the sausage with the egg until combined. Roll the mixture into 16 (1 1/2-inch) meatballs.
  5. Add the chicken stock, lentils, garlic and rosemary to the roasted vegetables. Stir to combine, then season with 3/4 teaspoon salt.
  6. Place the meatballs in the lentil mixture, drizzle the meatballs with olive oil, then roast until the meatballs are browned on top and lentils are tender, 25 to 30 minutes.
  7. Transfer the meatballs to a plate. Discard the rosemary sprig, then stir in the vinegar, parsley leaves and fennel fronds, if using (reserve a few fronds for garnishing, if desired). Season to taste with salt and pepper.
  8. Spoon the lentils and any braising liquid onto shallow bowls and top with the meatballs.
  9. Garnish with additional parsley leaves and fennel fronds, if desired.

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