chicken

Tzimmes Chicken

~ lisaandfrancescook ~ Leave a comment

Tzimmes Chicken is perfect for autumn. It’s perfect for the Jewish holidays. And it is simply, just perfect. And it’s one of the dinners that you don’t need to stress over exact amounts and is even better when made ahead.

Along the lines of a tagine, Tzimmes Chicken is a mixture of sweet and savory. The recipe can easily be increased to feed the multitudes that may be coming for holiday meals.

Moroccan cooks have perfected mixing meats with fruits and often nuts and getting just the right balance of sweet and savory. There are as many variations as there are people cooking these dishes and this is one more.

While I made this with chicken thighs on the bone and with the skin, you can use a whole chicken, cut up if you prefer. However, the thighs on the bone make this dish almost impossible to dry out or ruin so it is perfect for both the experienced and the novice cook and makes reheating a dream.

When I made this dish the first time it was a favorite of my husband’s. Tzimmes Chicken not only is a great make-ahead meal but it is also a one-pot meal! So less clean-up. And who doesn’t like that!? And if you don’t have sweet potato, use butternut squash or Kuri Red. You want to stretch it a bit, add some red or golden potatoes, peeled and cut into thick slices.

As I will always preach, whenever possible, grind your own spices. The difference is huge. It’s also less wasteful since whole spices retain their flavor longer than the pre-ground ones that you buy in a jar.

When I make this for Shabbat or a Jewish holiday, I serve it along with salatim and dessert. But you don’t have to be Jewish to enjoy this delicious one-pot dinner.

For other tagine and harvest meals:

Chicken Tagine with Almonds and Apricots

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Sweet and Spicy Harvest Chicken

Harvest Chicken (with Japanese Sweet Potato and Dried Fruits)

Vegetarian Tzimmes

Fruit and Vegetable Tzimmes – a perfect introduction to autumn

RECIPE

YIELD: 4 servings

INGREDIENTS

2 to 4 Tablespoons Avocado oil

About 2 pounds of chicken thighs with skin and on the bone

2 teaspoons kosher salt or to taste (If you are using kosher chicken, you should add a little less)

3 teaspoons ground coriander, divided

1 rounded teaspoon ground cumin, divided

1/2 teaspoon cracked black pepper

1 large sweet potato, peeled and cut into 1/2-inch chunks or quarter moon-shaped slices

3 to 4 large carrots, peeled and cut into 1/4-inch coins

1.5 cups dried fruits (I used a mix of pitted dates, apricots and cranberries. Prunes and other dried fruits would work as well.)

Zest of 1 medium lemon or orange

1.5 teaspoons grated or finely chopped fresh ginger root

2 garlic cloves, minced

1 large pinch of your red pepper of choice (I like Aleppo pepper for it’s fruity heat)

1 large leek or onion, peeled and sliced into thin half moons

1 cup orange juice plus more if needed when reheating

1 cup red wine plus more if needed when reheating (I used a Pinot Noir)

1 Tablespoon Pomegranate Molasses, Silan (also known as date honey) or Tamarind (Optional)

Water or broth, if needed and you prefer not to use more wine or orange juice

For serving

A large handful of chopped fresh herbs such as cilantro, flat-leaf parsley and/or dill

DIRECTIONS

Pat dry the chicken and rub with 1 teaspoon of salt, 1.5 teaspoons coriander, half of the cumin and all of the cracked black pepper. Place this in a bowl or Ziploc bag. This can be refrigerated overnight or for at least one hour.

Preheat the oven to 350 degrees F.

Prepare all of the remaining ingredients. Mix together the sweet potato, carrot, dried fruit, zest, hot pepper flakes, remaining spices and cinnamon stick with 1/2 to 1 teaspoon kosher salt. You can always add salt towards the end so go easy.

In a Dutch Oven or heavy duty oven-safe casserole, heat the oil over medium high heat. Add as many pieces of chicken, skin side down as comfortably fit in a single layer without crowding. Brown on both sides (between 5 and 8 minutes each side). If doing this in batches, remove the browned chicken to a plate and repeat the process. Do not add more oil unless absolutely necessary to prevent burning. Remove the remaining chicken and set aside. This can be done in a separate pan from the one that will hold everything if you prefer, which is what I did. That way, if you used more oil than you want in the finished dish, you can just leave it in the pan when you remove the onions

Add the leeks or onion to the pan along with a pinch of salt. Sauté until the onions become soft and are golden around the edges. Add the garlic and sauté for one more minute. If using a separate pan for the remainder of the cooking, transfer the onions and garlic to the bottom of the Dutch Oven.

Place the chicken on top of the onion mixture. If you are making a lot, place only 1/2 of the chicken pieces. Top with the vegetables and fruits. (If doing it layers, divide the vegetable and fruit mixture so they end up on top.

Pour the orange juice, pomegranate molasses, if using, and wine over everything until most of the ingredients are submerged. Don’t drown the mixture! If you require a little more liquid, add any of your options.

Bring everything to a boil and then cover the Dutch Oven and place it into the oven for 1 hour. At this point, the dish is finished but it can be cooled and refrigerated for later use. Taste to adjust any seasoning and make sure that the pan hasn’t gone dry before reheating. Reheat at 325 degrees F. Enjoy!

Any leftovers can be frozen or will keep in the fridge for at least a week.

Chicken Tagine with Almonds and Apricots

~ lisaandfrancescook ~ 1 Comment

Shabbat is pretty much the only time that I make a meat or fish dinner. As our first shabbat back in our renovated (mostly) apartment, I wanted something easy but special. We love Middle Eastern food and so I thought that a tagine would be just the ticket. This recipe, with a few tweaks by me, comes from Gourmet Magazine. Chicken Tagine with Almonds and Apricots is a recipe created by a Marrakech chef, Baija Lafridi, for his Moroccan restaurant.

There are dozens of delish tagine recipes using lamb, chicken, beef and even fish. You really can’t go wrong with any of them. But these recipes all contain both a sweet and savory component. The sweet usually comes from dried or fresh fruit and some honey. The savory comes from the aromatic and warming spices – ginger, cardamom, cloves, cinnamon, turmeric etc.

Chicken Tagine with Almonds and Apricots is mellow, savory and sweet with beautiful aromas that will fill your house as it cooks. And since we enjoy our food with all of our senses if we are lucky, you and your guests will be salivating in anticipation of eating this dinner. Serve it over rice, couscous or any of your favorite grains. I served it over whole wheat couscous and with my delicious challah, now made by my husband and better than I ever made it. But pita would also be a great bread to sop up any juices as well as the dips you serve on the side.

If you have the time and inclination, serve this luscious tagine with a number of salatim for a feast. There are many recipes on my blog for some typical salads and dips and some that are more unusual. You can’t go wrong serving any of them.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

Chicken Tagine with Almonds and Apricots can be made ahead and gently rewarmed so it is perfect for entertaining. The recipe that follows shows the amounts that I used. However, the apricots were so delicious that I think the next time that I make this, I will increase the amount from 1/2 cup to 3/4 cup.

For more tagine recipes:

Lamb Merguez and Chicken Tagine

Lamb Shank Tagine

Crockpot Chicken Tagine

Lamb Tagine with Chickpeas and Cilantro

Recipe

Yield: 4 to 6 servings, depending on sides

Ingredients

1 teaspoon of ground cinnamon (I almost always use rounded measurements when cooking since I think many recipes are geared to people who are not used to seasoning. Usually too much salt and insufficient spices.)

1 teaspoon ground ginger

½ teaspoon turmeric

½ teaspoon black pepper

1 1/2 teaspoons salt

3 tablespoons plus ¼ cup avocado or olive oil

1 (about 3-lb) bone-in, skin on chicken, cut into serving pieces, legs, thighs and breasts only

1 tablespoon unsalted butter (or vegan butter, if keeping kosher)

1 medium red onion, halved, then sliced into half moons about 1/4″ thick

4 large garlic cloves, finely chopped

5 fresh cilantro

5 sprigs fresh flat-leaf parsley

1 3/4 cups water

2 tablespoons mild honey (I actually used Greek Attiki honey because that is what I had and there were no regrets)

1 (3-inch) cinnamon stick

3 green cardamom pods, lightly smashed

4 to 5 whole cloves

½ cup dried Turkish apricots, preferably unsulphured and separated into halves (You could use California apricots, but the Turkish do have a unique flavor and are more traditional. Unsulphured apricots will not have that lovely orangey yellow color that sulphured apricots have, but they taste better, are more traditional and who needs sulphur?! And because something came up and I had already placed my apricots into the syrup, they were left overnight soaking. Amazingly, the apricots had lightened in color from the longer time in the syrup.)

â…“ cup whole blanched almonds

Directions


Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.

Heat butter and 1 tablespoon of oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. (Tip: Use a splatter screen for easier clean-up and less mess!) Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.


Add onion and remaining 1/2 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes.

Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 3/4 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.

While chicken cooks, bring honey, remaining cup of water, cinnamon stick, cardamom pods, whole cloves and apricots to a boil in a 1- to 2-quart heavy saucepan. Then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.

While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. (If you want to cut down on the oil in this recipe, brown the almonds in the oven at 350 degrees F for about 12 minutes.) Transfer with a slotted spoon to paper towels to drain.



Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds and chopped fresh cilantro or parsley on top.

Teriyaki Sheet-Pan Chicken

~ lisaandfrancescook ~ Leave a comment

Most of the week my husband and I eat either vegan or lacto-ova vegetarian meals. However, I generally serve either fish, chicken or lamb for Shabbat. Because it is summer and we want to spend as much time outdoors as we can – and because we are once again packing up – this time to move back to our renovated apartment – I want to keep things simple. The idea of spending the day cooking is just not appealing. So when I came across this Teriyaki Sheet-Pan Chicken recipe through The Nosher, I thought that I would give it a try. Apparently it is a favorite Shabbat meal for the Seattle Jewish community, but you don’t have to be Jewish to enjoy it! Of course, I made a few tweaks.

The recipe is Asian-ish. The flavorings are Asian but it does not purport to being an authentic Asian dish. Everyone is so sensitive these days, so I want to be clear about the origins of Teriyaki Sheet-Pan Chicken. The resulting chicken is tender and juicy with a light teriyaki flavor. I served it over brown rice with easy strawberry short cakes for dessert and called it a day.

The ingredients are available pretty much anywhere and the recipe is riffable according to your taste preferences. If you don’t like broccoli, try cauliflower or even carrots. You don’t like chicken thighs, (even though they are almost impossible to mess up) you can use breasts or drumsticks. However, just be aware that you may need to adjust the cooking time somewhat.

Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive but is a good place to start.

And if you are feeling a bit lazy, as I was this week, or if you are short on time, you can purchase already prepared broccoli or cauliflower florets. And while it wouldn’t be my first choice, you can also purchase pre-chopped garlic and ginger, so this dish comes together quite quickly. It needs nothing more than some rice for a complete meal.

Don’t get too precious about the veggies. The original recipe called for 1 pound of broccoli florets. The pre-cut florets came in a 12 oz. package. However, I had some mushrooms in my fridge that I needed to use up, so I threw those in, quartering them since they were fairly large along with the broccoli and bell pepper and onion. I like our meals to be very veggie forward.

Recipe

Yield: 4 servings

Ingredients

For the teriyaki sauce

3/4 cup soy sauce, preferably low sodium

â…“ cup mirin, dry sherry or rice wine

â…“ cup dark or light brown sugar

4 large cloves of garlic, minced, crushed or grated

2 Tablespoons fresh ginger, minced fine or grated (TIP: freeze the fresh ginger, which not only allows it to last longer, but makes grating it a snap.)

1 Tablespoon cornstarch + 1 ½ Tablespoon water

For the chicken

2 lbs. boneless, skinless chicken thighs

12 ounces broccoli cut into florets

4 ounces of mushrooms, left whole if small or halved or quartered if larger

1 red or yellow onion, cut into wedges

1 large bell pepper (any color), cut into large dice

Neutral oil, with a high burning point like avocado

Salt and pepper to season vegetables (Use red pepper flakes if you want a little heat)

Lightly toasted sesame seeds and 2 or 3 scallions, sliced on an angle scattered over the top for garnish

Directions

For the teriyaki sauce, whisk together the soy sauce, mirin, brown sugar, garlic and ginger.

Add the chicken to a bowl or zip lock bag and pour about half of the teriyaki sauce over the chicken — reserve the remaining half of the sauce. Allow the chicken to marinate for at least 20 minutes while you preheat the oven and prep the remaining ingredients. Alternatively, you can cover the chicken and marinate it in the refrigerator for several hours or overnight. (The longer it marinates, the more the chicken absorbs the flavors.)

Preheat the oven to 400°F. Line a sheet pan with parchment, foil or a silicone baking mat.

Transfer the vegetables onto a large baking sheet, drizzle with oil and lightly season with salt and pepper. You do not need a lot of seasoning as the teriyaki sauce is salty as are kosher chickens if using. Toss the vegetables until evenly coated in the oil.

Place the marinated chicken (with what would be the skin side) on top of the vegetables. Cook in the oven for 20-22 minutes, or until the chicken is almost fully cooked (about 150°F). My thighs were very small, but larger ones will take a bit longer.

While the chicken is cooking, in a small bowl or cup combine the cornstarch and water. Add the remaining teriyaki sauce to a small pot. Bring the sauce up to a simmer, add the cornstarch slurry and let it thicken and cook for 2-3 minutes.

Remove the chicken from the oven and turn on the oven’s broiler. Turn the chicken pieces over and brush each piece of chicken with thickened sauce. Broil the chicken and vegetables for 3-4 minutes. Then remove the pan from the oven, turn the pieces back over and brush the tops with the thickened sauce, spreading some over the vegetables as well. Return the pan to the oven for another 2 to 3 minutes. Keep an eye on your chicken so that it does not burn. If you don’t have a broiler or don’t like to use one, turn your oven up to 425 degrees F. The chicken may take a few minutes longer to get that nice brown color.

You can slice the chicken thighs for presentation, if they are on the larger side. Mine were small so I didn’t see the need. Top with sesame seeds and sliced scallions and drizzle on any remaining teriyaki sauce over the top, if desired. 

    Mulligatawny Soup

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    Mulligatawny Soup is a comforting and familiar chicken and rice soup, but with a twist. Created during the Raj to suit the tastes of the English overlords, Mulligatawny took ingredients that every Englishman would recognize but kicked it up a notch Indian seasonings. So while not an authentic Indian soup, it has become forever linked with Indian cuisine.

    As people who follow my blog know, my husband and I are living in temporary digs while our apartment is being renovated. So, of course, every time I go to cook or bake something I realize that some ingredient is back at our old place. But as this should be the worst problem that I ever have to face, I make do. In this case, I had all of the ingredients for the soup, but I didn’t have any ajwain on hand for our naan.

    I have never been a meat and potatoes person and my favorite meal is invariably a delicious soup with good bread. After 39 years of marriage, my husband has come around to my way of thinking. and while there are a few soups that I make on repeat, I thought it would be nice to have something a little different. For some reason, Mulligatawny Soup came to mind – a soup I actually had never made.

    As is my habit, I started looking at recipes on the internet since all of my cookbooks are packed away. I generally look at anywhere from 3 to 5 different versions of something before I decide to try and make it. Then I pick and choose what I like best from each. In this case, my base recipe came from a blog called Craving Tasty. I wasn’t familiar with it but the comments were very positive. Of course, I then proceeded to make some tweaks.

    The soup came together in less than an hour and my husband and I thoroughly enjoyed it. I think you will too. This recipe makes about 4 servings, but I see no reason why it couldn’t be doubled if you are feeding a crowd. And if you prefer your food more fiery, adjust the proportions of mild vs. hot curry powder – or just use all hot.

    All it needed to make a meal was some naan (store-bought) and a few salads and dips that I had leftover from Shabbat. I’ve always though that Middle Eastern and South Asian food went well together. Give it a try the next time you are looking for some comfort but a bit more.

    Recipe

    Yield: 4 servings as a main course

    Ingredients

    4 Tablespoons of unsalted butter, ghee, coconut oil or other neutral oil or a combination

    1.25 pounds boneless, skinless chicken thighs, well trimmed and diced

    1/3 cup raw but rinsed and drained Basmati rice

    1 cup thinly sliced leeks (white and light green parts only) Be sure to really rinse the leeks well!

    2 medium carrots, peeled and diced

    2 stalks celery, diced

    1 medium Granny Smith apple with the peel, but cut into small dice

    1 large bay leaf

    2.5 teaspoons mild curry powder

    1.5 teaspoons hot curry powder

    1.5 teaspoons kosher salt

    cracked black pepper to taste

    2 Tablespoon all-purpose flour

    1/4 teaspoon freshly grated nutmeg

    1/2 teaspoon dried thyme

    4 cups unsalted chicken broth or stock

    2 cups water

    one can (approx. 13.5 ounces) of full-fat coconut milk (I only used the thick cream that rose to the top) You could also use either about 1 cup of a plant-based heavy cream or dairy half & half.

    Directions

    Melt your butter or oil in a 5-quart pot (preferably one with a heavy bottom.) Add the leeks, carrots and celery and sauté for about 8 minutes or until softened.

    Once the vegetables have softened add in the curry powder, bay leaf, flour and salt and stir through until the spices bloom and you have cooked off the raw flour. This should only take about 3 minutes.

    Next, add in the chicken, rice, apple, chicken stock and water. Bring to a boil. Then cover the pot, reduce the heat to a simmer and cook, stirring occasionally for 15 to 20 minutes or until the rice and chicken are cooked through.

    Add in the thyme, nutmeg, pepper and coconut milk or cream, stir everything through and simmer for another five minutes. Garnish with chopped fresh cilantro and enjoy!

    No Recipe Shabbat or Sunday Dinner

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.

    Support Humanitarian Efforts in Israel and Ukraine

    While we eat a LOT of vegan and vegetarian meals, I do like to serve some kind of meat for Shabbat along with whole grains and lots of salads or salatim. (Many wonderful examples can be found on my blog.) This No Recipe Shabbat or Sunday Dinner is the perfect answer to wanting something that feels (and tastes) special but requires very little work or planning.

    In over 50 years of cooking, I have made quite a few roast chicken dinners, several of which you can find on this blog. And while each of them was good, this version, based on Thomas Keller’s recipe, is the best. And how great is it when the best recipe is also the simplest? For those of you unfamiliar with Thomas Keller, he is an American chef, restaurateur, and cookbook author. He and his landmark Napa Valley restaurant, The French Laundry in Yountville, California, have won multiple awards from the James Beard Foundation. We would say that he has yichus (loosely translated as “pedigree.”)

    Now of course, you can switch up the sides to suit your tastes, but I am giving you two delicious examples that take next to no prep or cooking time and still feel special.

    When I was growing up in a suburb of New York, we used to have our chickens delivered to our door by Irving the Chicken Man. He also brought us fresh farm eggs and – pizza. I have no idea how the pizza fit in and the reason is lost to memory, assuming that I ever knew. But the chickens were wonderful. Unlike today’s supermarket chickens – even organic ones – these chickens were relatively small, averaging around 3 pounds, and were very flavorful. When I went shopping for my whole chicken, it was impossible to find any under 4 to almost 5 pounds. Those would have been considered stewing chickens and were used primarily for soup.

    Short Rant

    Poultry today is over-bred for large breast meat to suit all of those people who have been told that the more flavorful thigh meat is bad for you. To me, these chickens are less flavorful and can more easily become rubbery. But it appears that is what people want. They don’t know what they are missing. Okay, rant over.

    Back to Business

    No Recipe Shabbat or Sunday Dinner is accompanied here with a simple roasted broccoli and whole wheat couscous. When you use really good ingredients, simple preparations are the best. Why drown out the natural flavors of the food with added sauce or too many spices? (Is this another rant?) While I like to buy my broccoli whole to cut myself, if you are short on time or just don’t love cooking, you can always find pre-cut broccoli florets. And if you don’t like broccoli, you could use cauliflower or a mixture or any veg that you prefer.

    The original recipe called for a 2 to 3 pound chicken, which I cannot find around here. It also gave an optional herb baste for the chicken. But this sacrifices the crispy skin, so I don’t do it. If you want to serve a gravy that is your choice. For me, the chicken is juicy, oh-so-flavorful and the crispy skin is a treat that I only allow myself rarely. So I don’t need anything more than a few of the pan drippings drizzled over the serving. But you do you. (NOTE: Keller believes that the crispy, fatty tush of the bird is the cook’s treat. (My mother, who came from a Socialist/secular background called it The Pope’s Nose) And Keller is right! Is it healthy? No. But every once in a while, eating something a little unhealthy is just fine.)

    The biggest problem that my husband and I had with the chicken was knowing when to stop eating it. After we ate what was on our plate, we kept walking by the chicken and stealing juicy bits of meat and crispy skin!

    The bird I am cooking is 4 pounds – the smallest I could find after going to 3 grocery stores. So I have adjusted the timings from the Thomas Keller version. I chose roasted broccoli because it can roast in the same temperature oven as the chicken only for a shorter period of time. Whole wheat couscous is a wonderful choice when you don’t have the time or inclination to fuss. It is readily available online and in a number of grocery stores. Not only is it delicious, but it is ready in 5 minutes! Just boil a liquid of choice, pour it over the couscous, cover it and wait 5 minutes. That’s it! I do use a flavorful EVOO in the preparation and some chicken broth but nothing else is needed. Fluff and enjoy. Of course, if you prefer to cook rice or some other grain, they all work.

    This dinner will easily feed 4 to 6 people, with no leftovers. Of course, this needs to be adjusted if you are feeding teenagers. My husband’s mother said that when he was a teenager, she made one chicken for the rest of the family and one chicken for him! Since leftover roast chicken has so many uses, make two, if you like.

    Recipe for Roast Chicken

    Ingredients

    4-pound whole chicken, dried inside and out with a paper towel (remove giblets, if you are lucky enough to have them included)

    Kosher salt and cracked black pepper

    Directions

    Preheat the oven to 450 degrees F. If you have the time, take the chicken out of the fridge an hour before you start to roast it.

    Liberally sprinkle the dried chicken with the salt and black pepper, inside and out. Do this from several inches above the chicken to get nice, even coverage. Normally I am not a huge salt consumer but for this, I use about 1 Tablespoon of salt for the entire chicken.

    Using kitchen twine, tie the chicken legs together at the ends. Tuck the wings underneath. (I am currently living in a temporary rental while our apartment is being renovated. As it turns out, I took neither twine nor a meat thermometer with me. So we improvised. We used a nylon elastic from a bead-stringing kit and I did the loose-leg test to see if the chicken was done.)

    Place the bird, breast-side up in a non-stick pan or well-seasoned cast-iron skillet. (You don’t want this in a deep pan. Yes, it will spatter your oven, but it will give a great result.)

    Roast until the internal temperature of the thickest part of the thigh reaches 165 degrees F. Do not touch the bone when using a thermometer. This will take about 90 minutes on a 4-pound bird. (Ovens vary, so using a thermometer is the safest way to tell if poultry is done.) If you don’t have an instant-read thermometer, the bird is done when you can easily wiggle the leg and thigh to the point that it almost comes disconnected from the main part of the bird. If you are lucky enough to find a smaller bird, it will take about an hour.

    Once the bird has reached 165 degrees, remove it from the oven and allow it to rest for about 15 minutes to absorb all of the juices and to finish cooking. If you tent the bird with foil, you will lose some of the crispiness in the skin so I don’t advise it.

    When you are ready to serve, drizzle some of the pan juices over the cut pieces.

    For the Broccoli

    Cut 2 heads of broccoli into florets. (I like different sizes so there will be a variety of textures in the finished product.) I cut the tough part of the stem away and slice and use the tender stem and any nice leaves.

    Place all of the broccoli on a half-sheet pan and drizzle well with EVOO or avocado oil. Sprinkle liberally with kosher salt and cracked black pepper.

    While the chicken is resting, place the sheet pan in the oven and roast the broccoli to your desired doneness. At 450 degrees, this should only take 15 to 20 minutes. Alternatively, if your oven is large enough, you can place the pan of broccoli in the oven with the chicken for the final 20 minutes.

    Now serve and enjoy!

    Harvest Chicken (with Japanese Sweet Potato and Dried Fruits)

    ~ lisaandfrancescook ~ Leave a comment

    Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose. Many of these agencies will also help victims suffering the devastating effects of natural disasters.

    Support Humanitarian Efforts in Ukraine

    As with many recipes of mine, it started out as one thing and developed as I began rooting through my cupboards and fridge. When I am unable to sleep, which is all-too-often, I grocery shop in my head and make up recipes and menus. And over time and as I actually begin to grocery shop and cook, the dishes morph.

    This Harvest Chicken recipe is one such. Delicious, fragrant, fruity and with a bit of tang, it is also perfect for the upcoming Jewish harvest festival of Sukkot. It’s a one-pot meal that can be adapted to the ingredients on hand. And it is prepped in about 30 minutes with the remaining time spent in the oven while you go do other things. And don’t we all have other things to do?

    The recipe below is how I made it, with some suggested alternative ingredients. Strict measuring is not essential here – this is home cooking, not baking! Depending on appetites or sides, this recipe would generously feed 4 but could also feed more if you are serving younger children or dieting women. Feel free to increase the amount of chicken but that ultimately might require two pans.

    Over the years, I have observed that cuts of meat or poultry and varieties of fruits and vegetables seem to go in and out of fashion and availability. For instance, the “saddle” of chicken was once a quite common cut, easily found in every grocery. But I almost never see it now. So if you cannot find chicken thighs with the legs attached, the “saddle,” then use just thighs or thighs and legs. I do not recommend white meat. It can dry out and birds are bred with enormous breasts these days that I believe are rubbery and generally tasteless.

    And while Japanese Sweet Potatoes are flavorful and packed with nutrition, regular sweet potatoes or yams can be used. I am using prunes and dried apples soaked in a combination of prune and orange juice. Why? because that’s what I happened to have. But dried apricots or pears would be lovely too. And if you only have apple juice, pineapple juice or orange juice – well use that.

    You don’t see leeks at the store, then use onions or shallots or some combination. The important thing to remember is that we eat with all of our senses. So cook with gusto and use your eyes and nose when creating a dish. And, of course, your tastebuds. But you can tell A LOT about spices and seasonings that would work simply by smelling them. It’s as if you are creating your own food “perfume.”

    I hope that you will try this Harvest Chicken recipe soon.

    Recipe

    Yield: 4 to 6 servings

    Ingredients

    About 2.5 pounds of chicken saddles (thigh with leg attached) or thighs and legs with bone in and skin on

    4 Tablespoons Canola, Avocado or other neutral oil

    1 small onion, peeled and chopped

    1 large leek, well washed and thinly sliced – white and light green parts only

    8 ounces moist dried fruit (I used prunes and apples, but you could also use apricots, peaches or pears or a combination)

    About 1.5 pounds of sweet potatoes or yams (I used Japanese sweet potatoes this time), peeled and cut into pieces (I did this lengthwise, but you also use a large cube, if you prefer. Just try to make the pieces fairly equal in size.) You could also use a butternut squash if you like.

    1.5 cups of dry white wine or chicken stock

    1 cup of juice (prune, orange or apple)

    8 to 10 large cloves of peeled garlic

    1 rounded teaspoon of each: kosher salt, freshly cracked black pepper and ground turmeric

    Rounded 1.5 teaspoons baharat

    About 2 teaspoons of tamarind paste

    Chopped flat-leaf parsley for serving

    Directions

    Preheat your oven to 350 degrees F. Pour the juice over the dried fruit and warm the mixture. Cover and allow to steep for about 30 minutes.

    Take chicken out of fridge one hour before you start cooking. Make small deep slits in the meaty part of the chicken. Generously salt and pepper both sides of the chicken parts and also dust with 1 teaspoon of ground turmeric. Gently rub the spice mixture into the skin of the chicken. Set aside.

    In the largest, heaviest oven-proof pan you have (or use two, if necessary), heat the 4 Tablespoons of oil until it shimmers. Add the chicken front-side down and brown for 8 minutes at a medium high heat. I like to add a spatter screen at this point, which helps keep clean-up manageable.

    Once the chicken has gotten nicely seared, it should release easily from the bottom of the pan. Turn the chicken over and add all of the remaining ingredients, including the soaking liquid from the dried fruit. Scatter the garlic cloves, fruit, sweet potatoes, leek and onion around the chicken. try to push the sweet potatoes into the liquid as much as possible.

    Cover the pan and place in the oven. Cook for 40 minutes. Then crank up the oven heat to 375 degrees F. Uncover the pan and continue cooking for another 20 to 30 minutes. You can give a stir to distribute the ingredients into the liquid. Everything should be beautifully browned. That’s it! Garnish and serve.

    This can be made ahead and gently rewarmed. There is no need to add a grain because of the sweet potatoes, but if you want to serve this over rice, by all means. You do you.

    L’shana tova u’metukah!

    Lamb Merguez and Chicken Tagine

    ~ lisaandfrancescook ~ 2 Comments
    Lamb Merguez and Chicken Tagine

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    Lamb Merguez and Chicken Tagine is aromatic, visually striking and oh so satisfying. Served with a whole wheat couscous with barberries and nuts, the dinner was ready in about an hour. While the couscous may not have been steamed over the tagine as a traditional couscous would be, it had the virtue of being ready in about 6 minutes. Here’s how this flavorful tagine came about.

    So Shabbat was coming – as it does every week – and I had nothing planned. Feeling a bit lazy, I didn’t want to go to the grocery store again to pick something up. These days we pretty much only eat meat on Shabbat and later in the week if there are left-overs. It seemed like a good time to check out my freezer. It’s mostly filled with nuts, frozen fruit, ice cream and veggie sausages so I wasn’t very hopeful. However, in the very back under some bags of fruit, I found one pound of chicken tenders and some lamb merguez sausage. Hmmmmmm….

    I always have plenty of grains, legumes, olives and veggies around as well as great spices, so I figured I could come up with something. After spending a bit of time Googling and deciding that I wanted to make a tagine, I found one that used both merguez sausage and chicken. I made some tweaks and the resulting Lamb Merguez and Chicken Tagine exceeded all of my expectations.

    While the end result was absolutely delicious, when I make this again – and I will – I would choose boneless chicken thighs instead of breast meat. Not only do the thighs have more flavor, but they stay juicy and are more forgiving than breast meat. But if the pandemic taught me anything, it is that we make do with what’s on hand.

    I eat with all of my senses. While I may sacrifice aesthetics on occasion for flavor, ideally a meal is attractive as well as delicious. It is an extra treat if my apartment is permeated with lovely spices. There is just something so comforting. While this dish as made is well-seasoned, it is not spicy. Frequently a tagine will be accompanied either by zhug or harissa for those who desire more heat.

    Although I only used a little over a pound and a half of meat, the meal, with side salads and dips, could easily feed six people. Four people if my son is one of them! As I have mentioned in earlier posts, I always have four to six salads and dips for shabbat, which we then enjoy throughout the week.

    This wonderful Lamb Merguez and Chicken Tagine does not require a tagine to successfully make this dish. I use my favorite Staub enameled cast iron dome-covered every-day pan – well, every day. You do want to use a heavy pan with a wide bottom.

    Definitely give this a try. It makes for a delicious meal any time. But remember, it is the spices that make this dish. So be sure to use fresh ones.

    For some salad and dip ideas

    Salads for Every Meal

    Spinach Avocado Hummus

    Moroccan Beet Salad (Barba)

    Moroccan Beet and Orange Salad with Pistachios

    Garlicky Beet Spread

    Twice-Cooked Eggplant Salad

    Mushroom Walnut Pâté

    Moroccan Carrot Salad

    Recipe

    Lamb Merguez and Chicken Tagine

    Yield: 4 to 6 generous portions depending on sides

    Ingredients

    Spice mix

    1 rounded teaspoon ground cumin

    1 rounded teaspoon paprika (sweet or smoked)

    1 teaspoon ground turmeric

    3/4 teaspoon ground coriander

    3/4 teaspoon ground ginger

    1/4 teaspoon cayenne or Aleppo pepper

    1/2 teaspoon ground cinnamon

    For the tagine

    1 pound boneless skinless chicken thighs, cut into 2 to 3-inch pieces

    8.5 ounces of lamb merguez sausage, cut into 3-inch pieces (See photo above)

    1/4 cup good olive oil

    2 large carrots, peeled and cut on an angle into 2-inch pieces (See photo above)

    1 large zucchini, cut on an angle into 2-inch pieces (See photo above)

    1 large yellow onion, peeled, halved and cut into 1/4-inch thick slices

    1 15.5 ounce can of chickpeas, drained (I cook up my own chickpeas and then used the cooking liquid in the tagine instead of broth.)

    1 rounded Tablespoon garlic ginger paste OR 4 cloves of garlic minced and 1.5 teaspoons grated fresh ginger

    1.5 cups of salted chicken or vegetable broth OR the cooking liquid from home cooked chickpeas

    1/2 cup of pitted green olives (I like Castelvetrano olives)

    1/2 of a preserved lemon, the peel only sliced into julienne (I make my own, but these are available nowadays in many stores and online)

    For the couscous

    2 cups whole wheat or regular couscous (Not the Israeli couscous which is bigger and takes longer to cook)

    1/2 cup dried barberries, raisins or dried cranberries

    3 Tablespoon EVOO

    1 teaspoon ground turmeric

    1/2 teaspoon kosher salt

    4 cups of chicken or vegetable broth

    1/2 cup toasted coarsely chopped pistachios or sliced almonds

    2 tablespoons coarsely chopped fresh parsley

    Directions

    For the tagine

    Mix together all of the spices for the spice mix. Pour 2 Tablespoons of the olive oil into your pan over a low heat. Add the spice mix and cook for 2 to 3 minutes in order for the spices to bloom and become fragrant.

    Once the spices have bloomed, add the garlic ginger paste (OR the grated ginger and garlic) carrot, zucchini and onion and bathe with the oil and spices. Cook for a few minutes or just until the vegetables begin to soften.

    Now add the chicken, merguez sausage and chickpeas. Gently toss so that everything is coated with the spices and oil. Next add in the preserved lemon and the olives and then add the broth over everything. Increase the heat to bring everything to a boil.

    Cover the pan and reduce the heat to a simmer. Cook for about 40 minutes or until the chicken and sausage are cooked through.

    For the Couscous

    Place the couscous, barberries, cranberries or raisins, olive oil, turmeric and salt in a glass or ceramic serving dish Stir through so that everything is evenly distributed. Bring the broth to a boil and pour over the couscous mixture. Cover tightly with a lid, foil or plastic wrap. Leave covered for 6 to 8 minutes or until all of the liquid is absorbed and the couscous is fluffy. Add the chopped nuts and parsley and stir through. Now enjoy!

    Pomegranate Molasses Chicken

    ~ lisaandfrancescook ~ Leave a comment
    Pomegranate Molasses Chicken

    Sticky, tart, sweet, fiery Pomegranate Molasses Chicken! That’s what’s for dinner tonight. I came across a recipe for chicken wings that was meant as a snack to be munched during the Super Bowl. However, neither my husband nor I is a sport’s fan and we rarely eat such a filling appetizer. We are far more likely to have salads or a cup of soup – maybe a dip – if we have anything at all. But I thought that if I serve these with dilled basmati rice and some side salads, it could be our dinner. And wow! was I right.

    I made a few changes both in ingredients and method from the original recipe and realized that this marvelous glaze would work with any cut of chicken. Wings are shown here, and we thought they made a satisfying, relatively inexpensive dinner for us. But we also no longer eat a great deal of meat. If you have teenagers, you definitely will need to choose another cut of chicken!

    More meat bang would come from chicken drumsticks or thighs. Breast meat could be used but it tends to dry out and isn’t as flavorful as the darker meat. When choosing your chicken pieces, you definitely want meat on the bone and with the skin.

    Depending on the cut of chicken that you use and your individual oven, the cooking time may vary. But you’ll know when it’s done. The original recipe called for 2 pounds of wings, which is what I used. My wings were on the bigger size so it turned out to be 8 wings. My husband and I were satisfied with three wings each for dinner and I ate leftovers for lunch the following day. However, the glaze easily could have worked with 3 pounds of chicken, in my opinion. Since the chicken is cooked before applying the glaze, any excess can be saved in the fridge for up to a week if you go with the lesser amount.

    Pomegranate Molasses is not really a molasses at all. It is pomegranate juice that has been reduced down to a syrup. These days, it can often be found in regular supermarkets, but it is also readily available online and in Middle Eastern Grocery stores. I can’t get enough of its fruity, tartness and use it drizzled over salads and roasted veggies. Try it the next time you roast carrots or sweet potatoes! It’s also great over pound cake with berries. I’m just sayin’.

    The chicken in Pomegranate Molasses Chicken first gets a dry rub and rests in the fridge. This can be quickly thrown together in the morning or the night before. Just pull your chicken out of the fridge an hour before cooking. Serve it with dilled basmati rice as I did or with any grain of your choice. Couscous, freekeh, farro, bulghur or millet would also be great choices. However, you decide to serve this yummy chicken, get ready to get sticky!

    And please use fresh spices for this. If you are going with 3 pounds of chicken, use rounded or generous measurements for the dry rub. The sauce should be fine as is.

    Pomegranate Molasses Chicken

    Recipe

    Yield: 4 as part of a dinner or 8 as a nosh

    Ingredients

    For the dry rub:

    2 to 3 pounds of chicken wings, drumsticks or thighs – bone-in, skin on

    1 Tablespoon kosher salt

    1 Tablespoon ground coriander

    1 Tablespoon ground cumin

    1 teaspoon ground black pepper

    3/4 teaspoon ground cardamom

    3/4 teaspoon ground allspice

    For the glaze:

    a generous 1/3 cup of pomegranate molasses

    1 large clove of garlic, peeled and crushed

    4 tablespoons agave or maple syrup

    2 rounded Tablespoons of red harissa

    1 Tablespoon of canola, safflower or coconut oil

    kosher salt and fresh cracked black pepper, to taste

    2 Tablespoons unsalted butter or good quality vegan “butter”

    Pomegranate Molasses Chicken

    Directions

    Mix your dry rub ingredients in a small bowl. It will look like a lot of spice, but trust me, it’s the right amount.

    Place the chicken (pat it dry if it seems to have a lot of moisture) in a glass or stainless bowl or freezer bag. (I chose to cut off the the tip of the wing. There is no meat there and it didn’t seem necessary to me. That was a personal choice.) Pour the dry rub mix over the chicken pieces and move the chicken around to coat them well. Cover and refrigerate for a minimum of one hour or up to overnight.

    Remove the chicken from the fridge one hour before cooking. Preheat the oven to 400 degrees F.

    You can prepare the glaze while you wait for the chicken to come to room temperature. The glaze can also be made ahead and warmed up when you are ready to use it.

    To make the glaze, place all of the ingredients, except for the butter, in a small pot. Heat on medium until the sauce begins to simmer. Allow it to cook for about 10 minutes, stirring occasionally. Once it has thickened, add the butter and turn off the heat. Stir through and taste the glaze. Add salt and pepper to your taste (I did not use more than 1/2 teaspoon of salt in total in the glaze since the dry rub is salty enough for me). You can also adjust the heat or sweetness by adding more harissa or agave. The amounts given were perfect for us. Set the glaze aside.

    Place a wire cooling rack on top of a half sheet pan with rimmed sides. Spray the rack with a vegetable spray like PAM or lightly coat with canola or safflower oil. Place the chicken wings on top of the rack leaving about an inch or two in between pieces. It doesn’t really matter which side is facing down at this point because you will be turning the chicken a couple of times.

    Place the chicken in the oven on a middle/upper rack. Cook for 15 minutes and then turn the chicken pieces over. Cook for another 10 minutes.

    Now brush some of the glaze to coat over one side of the chicken. Place it back in the oven for 5 to 8 minutes. Turn the chicken over and glaze this side. Return it to the oven. Repeat the coating steps one more time. When your chicken looks gorgeously glazed and smells amazing, it’s done.

    Pomegranate Molasses Chicken

    Now enjoy!

    Chicken Curry Punjabi-Style

    ~ lisaandfrancescook ~ 2 Comments
    Chicken Curry Punjabi-Style

    Chicken Curry Punjabi-Style is redolent with spices – warming, delicious and comforting. This lovely curry from Chetna Makan is easy to make and sure to please. Don’t be scared off by the list of spices. If you do Indian and Middle Eastern cooking, you will likely have these on hand. And if you are just getting into these cuisines, these spices are basic and easily accessible in most grocery stores and online.

    My husband and I find these dishes so satisfying to make and eat. Served over some basmati rice or with a flatbread, you have a satisfying meal. However, I almost always serve these with some chutneys, raita and small salads. When I have these on hand in my fridge it’s like having money in the bank! And I have found that while it may not be traditional, mixing Middle Eastern salads and sides and Indian often works out really well.

    Depending on the size of your chicken thighs and your appetites, this will easily serve 6 to 8 people. If you have teenagers – maybe 4!

    While you could make this with chicken breasts, I wouldn’t. The thighs are more flavorful, moister and sized better. You will want chicken thighs with the bone in but without the skin. If your butcher won’t remove the skins for you, it is easy enough to do. Chicken Curry Punjabi-Style is made with yogurt, but if you still wish to make this but observe the laws of kashrut, you can substitute, full-fat coconut milk.

    I made this for a Shabbat dinner which I always go all out for to make special. So in addition to the curry and salads, we made an easy zucchini and corn fritter (kofta) to along. They make a lovely, simple, vegan appetizer or side, which just require a dab of chutney or yogurt to finish off. I will be posting that soon.

    For other Indian sides:

    Indian Side Dishes with Something to Please Everyone

    For other curries:

    Kidney Bean Curry (Rajma Paneer)

    Bene Israel Fish Curry with Fresh Ginger, Tamarind and Cilantro

    Tofu Coconut Curry

    Chicken Curry with Spices

    Cashew Curried Chicken

    Recipe

    Chicken Curry Punjabi-Style

    Yield: 6 to 8 servings

    Ingredients

    For Marinade

    1/4 cup plain full-fat yogurt or coconut milk

    1 teaspoon kosher salt

    1 teaspoon chile powder

    1 teaspoon garam masala

    4 large garlic cloves, peeled and grated or crushed in a garlic press

    1 inch of fresh ginger root, peeled and grated

    6 to 8 bone-in, skinless chicken thighs (about 3 pounds), trimmed and with 3 deep slashes made in the flesh of each

    For the curry

    3 Tablespoons neutral oil (I use Canola but sunflower etc. is fine)

    1.5 teaspoons cumin seeds

    1 bay leaf (fresh or dried)

    4 medium onions, peeled and finely chopped

    3 medium tomatoes, cut into small dice

    2 teaspoons ground coriander

    1 teaspoon garam masala

    1 teaspon turmeric powder

    1 teaspoon chile powder

    1 teaspoon kosher salt

    1 handful of fresh coriander (cilantro), finely chopped

    Directions

    Combine all of the marinade ingredients, except for the chicken, in a bowl and mix well to combine. Place the chicken in a glass or stainless bowl or clean freezer bag and pour the marinade all over. Gently massage the marinade into the chicken. Cover the bowl (or seal the bag) and refrigerate for at least 1 hour but up to overnight.

    When ready to cook, heat the oil on medium heat in a heavy-duty pan with a flat bottom that can hold everything in one layer. Cast iron is great for this. Add the cumin seeds and bay leaf.

    As soon as they begin to sizzle (about 1 minute) add the onions and cook for about 15 minutes or until a lovely golden color.

    Now add the tomatoes and their juices and cook for about 10 minutes or until they have softened. Add the spices and salt and cook for an additional minute.

    Add the marinated chicken along with any liquid and mix through. Cover the pan and cook on a low heat for 40 to 45 minutes or until the chicken is cooked through.

    Chicken Curry Punjabi-Style

    This can be made earlier in the day if you like. It is best to allow the curry to rest for at least 30 minutes to an hour to allow the flavors to fully develop. Reheat on low when ready to serve. Sprinkle with the chopped fresh cilantro.

    Mediterranean Sheet-pan Chicken

    ~ lisaandfrancescook ~ 1 Comment
    Mediterranean Sheet-pan Chicken

    So Shabbat was coming. My husband was busy making challah and I was trying to decide what I could make for dinner that would feel special. And it was 90 degrees outside! So I came up with this delicious, Greek-inspired, sheet-pan chicken with only one pan to wash. And if I am really being lazy, I can use aluminum foil on the pan and have nothing to wash!

    I’m sure that I’m not the only one to have come up with this idea. But mine came to me at 2:00 am when I couldn’t sleep. It’s based on decades of cooking and eating, rather than a recipe. It is an easily adaptable recipe and I have already thought of several variations for other Friday night dinners. Since it is just the two of us, I only made a relatively small batch, but this can easily be doubled or tripled.

    Growing up, when chickens were delivered to our house by Irving The Chicken Man, my preference was for chicken wings and breasts. But nowadays, when so many chickens are bred with these ginormous, flavorless and often rubbery breasts, I prefer to use thighs. They have more flavor, stay juicier and more tender and are almost impossible to overcook. And they tend to be cheaper too. Need I say more?

    For other delicious sheet-pan chicken recipes:

    Nigella Lawson’s Sheet Pan Chicken, Leeks and Peas

    Sheet-Pan Chicken with Chickpeas

    Roasted Chicken with Clementines and Arak

    Harissa Chicken with Leeks, Potatoes and Yogurt

    Roasted Chicken Thighs with Fennel & Lemon

    Recipe

    Yield: 4 servings

    Mediterranean Sheet-pan Chicken

    Ingredients

    About 2 pounds of bone-in, skin-on chicken thighs (You can also use drumsticks, if you prefer)

    4 to 5 golden or baby Bliss (red) potatoes, quartered lengthwise

    1 lemon, sliced into rounds

    1 Tablespoon fresh rosemary, coarsely chopped

    3 garlic cloves, peeled and sliced

    1/4 cup pitted cured green olives (You can use olives with pits, but be sure to let people know when serving!)

    1/4 cup pitted cured black olives (If you only have one kind of olive, then use 1/2 cup)

    Juice of 1 lemon plus enough vinegar (I used Balsamic) if necessary to make a generous 1/3 cup

    A 5 Tablespoons of EVOO

    1.5 teaspoons dried oregano

    1 teaspoon dried basil

    1/2 teaspoon sweet paprika

    Kosher salt and fresh cracked black pepper

    Optional Garnish

    Chopped fresh flat-leaf parsley, cilantro or any fresh Mediterranean herb

    Directions

    Make deep slits on both sides of the chicken thighs. Generously sprinkle salt and pepper on both sides of chicken and place in a glass or aluminum bowl or clean resealable, heavy-duty plastic bag.

    Mediterranean Sheet-pan Chicken

    Add the sliced lemon, potato wedges, sliced garlic, olives and chopped rosemary.

    In a small bowl or measuring cup, mix together the remaining ingredients and pour it over the chicken mix. Refrigerate for at least one hour, but up to overnight is okay.

    Mediterranean Sheet-pan Chicken

    Remove from the fridge one hour before ready to cook. Preheat the oven to 375 degrees F.

    Remove the solid ingredients from the bag or bowl and place, skin-side down on a rimmed sheet-pan that has been lightly oiled. Lightly sprinkle with some additional salt and paprika.

    Mediterranean Sheet-pan Chicken

    Place in the top third of the oven and bake for 25 minutes. Then turn the chicken to be skin-side up. Again sprinkle lightly with additional salt and paprika. You can also turn over the potato wedges. Return to the oven and bake for another 20 to 30 minutes or until the chicken and potatoes are golden brown. Remove to a platter and garnish with the chopped parsley if you are making a presentation or just serve from the pan to be unfussy. Either way, feast and enjoy!