Arsip Tag: chicken

chicken chili – smitten kitchen

Although I am firmly of the belief that the internet needs another recipe for chicken crockpot chili like your groggy narrator needs another morning of her mini-humans rousing her before 6 a.m., when I went to make my own one night, I was dissatisfied with what I found. It wasn’t because recipes out there weren’t good, or well-reviewed and certainly not because they hadn’t made countless other people out there content at mealtimes, but because they weren’t what I was looking for. And, well, as that’s how we got here in the first place, it seems appropriate enough to step into the year 2016, the year this website turns ten, not fighting this at all.

what you'll need, minus the broth
all in at once

While I’m hardly aspiring towards the Texas Gold Standard of chile con carne — chunks of beef, lots of chiles, and ftlog, no beans — I think there’s something to a fairly straightforward, excellently-seasoned chili. I could overlook the instant tapioca, jars of salsa, cinnamon, chocolate, onion powder, garlic powder, taco seasoning mix and celery on the front page of Google’s results that might be someone’s thing, just not mine, but I kept getting stuck on one point: if we’re going to run the slow-cooker for 5 or 10 hours, or simmer a chili on the stove for 3, why start with canned beans? Dried beans are more economical, more flavorful and will plump up splendidly in either of those cooking times without any presoaking nonsense.


And so I had to fiddle up my own recipe. I made a hasty pot of chicken chili in the hazy newborn days this summer because I hadn’t then or now shaken this obsessive need to only consume meals that can be eating on or with tortillas, and everyone declared it the best dinner in a long time. I hadn’t expect this; it was food for convenience, for ease — mustn’t it then taste like compromise?

shredding barely required

The leftovers were grand, too, and from there, I couldn’t stop. When my husband had to go to Germany for work in November and I was quietly fur-reaking out over how I was going to single parent when I am barely cut out for coparenting most days, I set up another pot and boom, two nights of wholesome dinner were set. I made it a few weeks ago when Thanksgiving pies were weighing heavily on our midsections, and I made it again yesterday when we’d finished off the weekend’s potato kugel and baked Lorraine-ish omelet and oh-god-don’t-even-find-out-how-good-these-are-they’re-just-going-to-ruin-everything sticky bun brunch and were, at last, all set on butter and cream for a while. Did you hear that? Eight times we’ve had this in two months, and we’re not even tired of it yet. I hope you find this equally worthy of repetition.

slow-cooker chicken chili

One year ago: Popcorn Party Mix and My Ultimate Chicken Noodle Soup
Two years ago: Parmesan Broth with Kale and White Beans
Three years ago: Carrot Soup with Tahini and Crisped Chickpeas
Four years ago: Scallion Meatballs with Soy-Ginger Glaze and Carrot Soup with Miso and Sesame
Five years ago: Chard and White Bean Stew
Six years ago: Parmesan Cream Crackers and Walnut Pesto
Seven years ago: Gramercy Tavern’s Gingerbread and Pizza with Broccoli Rabe and Roasted Onions
Eight years ago: Caramel Cake and 2008’s 96 Favorites
Nine years ago: Hazelnut Truffles, Gougeres and Russian Tea Cakes

And for the other side of the world:
Six Months Ago: Green Beans with Almond Pesto
1.5 Years Ago: Blue and Red Berry Ricotta Galette
2.5 Years Ago: Slow and Low Dry-Rub Oven Chicken
3.5 Years Ago: Flag Cake
4.5 Years Ago: Skirt Steak with Bloody Mary Tomato Sauce

Chicken Chili

  • 2 pounds boneless skinless chicken parts, cut into 3 to 4 large chunks (I use a 50/50 mix of breasts and thighs)
  • 1 small yellow onion, chopped small
  • 2 large garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 1/2 teaspoons dried oregano
  • 2 teaspoons fine sea salt
  • Heat via 1 to 2 jalapenos or other fresh hot pepper, minced, or a ground chili powder of your choice, to taste
  • 1 28-ounce can crushed tomatoes, fire-roasted if you can find them or 2 10-ounce cans Ro-Tel (yield is a little less but not noticeable in final chili)
  • 2 2/3 cups small dried beans (I use half black beans, half small red beans; I do not presoak but do read the updated note up top; read the note at the bottom if you’re using kidney beans)
  • 5 1/3 cups water (can replace all or part with broth)
  • To serve: Lime wedges, sour cream or Mexican crema, finely chopped white onion or thinly sliced scallion, chopped cilantro, corn or flour tortilla chips, and hot sauce
(I have always wanted to write recipe instructions just like this!) Throw everything in the pot and turn the heat on:
  • On the stove: Simmer the ingredients on low until the beans are tender, about 2 1/2 to 3 hours. Stir occasionally.
  • In a slow-cooker: On HIGH for 4 1/2 to 5 hours or on LOW for 8 to 10.
  • In an InstantPot or electric pressure-cooker: At high pressure for 30 minutes; manual release works fine. This is the cooking time for small beans (small red and regular black beans, which are small). If you’re using beans that are larger, you might need 35 minutes.

To finish: The chicken will likely have fallen apart, but you can help it along by reaching into the pot with two forks and shredding it to your desired texture. (For a pressure cooker, this is barely necessary; you can break up the chicken with the back of a spoon.) Taste and adjust seasonings. Serve with fixings of your choice.

P.S. We like this with baked tortilla chips. I estimate two small corn tortillas per person and cut them into 8 wedges. Brush a large baking sheet lightly with olive oil, arrange tortilla wedges in one layer, lightly dab the tops with more olive oil and sprinkle with fine salt. Bake at 350 for 10 minutes, check for color, and add more baking time as needed until they’re golden and crisp.

Troubleshooting: It sounds like a some people are having trouble getting their dried beans to cook in the suggested times. I’m so sorry for the trouble. I tested this with different beans (Rancho Gordo and also Goya brand) and in different slow-cookers (an ancient one from Farberware and another from Proctor-Silex) and never had trouble; I’m beginning to suspect my slow-cooker is more robust than others in heat. This is little consolation to those of you with crunchy beans.

So, to troubleshoot: If you’re worried or have had trouble in the past getting dried beans to cook in a reasonable amount of time in your slow-cooker, go ahead and soak them overnight first. But, I want you to soak them in the 5 1/3 cups of water and then use that water — which is now full of flavor — in the slow-cooker. This will also allow you to have the right liquid level at the end, since it will be impossible otherwise to know how much water your beans absorbed and adjust the recipe accordingly.

A note about kidney beans: I do not use kidney beans here, but small red ones, and I do not presoak my beans however if you are using red kidney beans, do keep in mind that due to a protein known as phytohaemagglutinin the FDA advises people who wish to use kidney beans in slow-cookers to first soak the beans for at least 5 hours, dump the water, boil them in fresh water for 10 minutes and then continue with the recipe. As your beans will have soaked up more liquid before they go in, you will find you need less to cook them in for the final chili. In terms of how freaked out you should be over kidney beans, from the FDA website: “Reports of this syndrome in the United States are anecdotal and have not been formally published.” And that this was mostly a concern reported in the last 70s in the UK.

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spring chicken salad toasts – smitten kitchen

If taking cubes of chicken and other things chosen for their ability to hold up in a deli case and suspending them in a thick dressing of mayo and seasonings is the winter coat of chicken salad, this is the cardigan, which is to say, I hope everyone is as happy to see it as I am. I live for cardigan weather.

what I used
a few vegetable ideas

While I don’t have any tremendous gripe with traditional chicken salad (yes, even with mayo; I save my contempt for curry powder and raisins), I have forever had little love or tolerance for white meat. The archives here are thick with my referring to breast cutlets as pressed sawdust and worse; it could never be argued that I don’t know how to form an opinion. Thus, it surprises nobody more than me that I want to eat these everyday for the rest of my life, or at least the next month, and all it took was shifting the way we usually emphasize ingredients.


Here, inspired by Sqirl’s chicken salad — which gazing at does exactly nothing for my Los Angeles longing — a roasted bone-in, skin-on (for maximum flavor and minimum dryness) is torn into mid-sized shreds and tossed with a light vinaigrette before adding a great pile of thinly sliced cucumbers, radishes, celery, scallions and herbs — this is much more a salad with chicken than it is a a chicken salad with other things. As beautiful as the Sqirl version looked, favas are nowhere to be found yet in NYC, and even if they were, generally after going through the effort to prep them, I want them to be the main event. Instead, I focused on the kinds of spring vegetables readily available no matter what your growing situation is. Laziness motivated me to ditch different dressings for different vegetables; cravings caused me to tip this into Deb’s happy place with dark pumpernickel toasts, horseradish creme fraiche, dill and chives. Together, this was the kind of dinner we tore into and missed dearly when it was finished — hooray.

spring chicken salad toasts
spring chicken salad toasts

One year ago: Carrot Graham Layer Cake
Two years ago: Whole-Grain Cinnamon Swirl Bread
Three years ago: Lentil and Chickpea Salad with Feta and Tahini
Four years ago: Raspberry Coconut Macaroons
Five years ago: Spaetzle
Six years ago: Bakewell Tart
Seven years ago: Caramelized Onion and Goat Cheese Cornbread
Eight years ago: Caramel Walnut Upside-Down Banana Cake and Chicken with Almonds and Green Olives
Nine years ago: Lighter-Than-Air Chocolate Cake, Bulgur Salad with Chickpeas and Roasted Red Peppers

And for the other side of the world:
Six Months Ago: The Perfect Manhattan
1.5 Years Ago: Latke Waffles
2.5 Years Ago: Frico Grilled Cheese Sandwiches
3.5 Years Ago: Crackly Banana Bread
4.5 Years Ago: Apple and Honey Challah

Spring Chicken Salad Toasts
Inspired by Sqirl’s chicken salad

2 to 3 large toasts; could be dinner for 2

1 large skin-on, bone-in chicken breast (about 12 to 14 ounces)
About 2 1/2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
Salt and freshly ground black pepper
1 tablespoon white wine vinegar
1/2 small cucumber, such as a Persian variety, halved, thinly sliced
1 small celery rib, sliced thin
3 radishes, quartered lengthwise, sliced thin
1 scallion, sliced thin
1 tablespoon chopped dill, chives or parsley, or a mix, for garnish
3 tablespoons creme fraiche
1 1/2 teaspoons prepared horseradish, liquid drained off a little, plus more to taste
2 to 3 thin slices rye, pumpernickel or another dense health bread, toasted

Heat oven to 425°. Place chicken on a small rimmed baking sheet and rub with 1 tablespoon olive oil. Season with salt and pepper and roast until golden brown and cooked through, about 25 to 30 minutes. Let cool, then remove skin and bones and shred meat into bite-sized pieces.

Place shredded chicken in a medium bowl and toss with 1 1/2 tablespoons olive oil, 1 tablespoon vinegar, 1/2 teaspoon kosher salt and freshly ground black pepper until evenly coated. Add cucumber, celery, radishes and scallion to salad and toss to combine. Adjust salt, pepper and vinegar to taste.

If you need horseradish crème fraîche in your life — I know I always do — combine crème fraîche, horseradish and a couple pinches salt in a small dish and stir to combine.

Heap salad on 2 to 3 toasts (i.e. more on 2 or less on 3). Dollop with horseradish creme fraiche, if using, and garnish with herbs.

Do Ahead: Chicken can be cooked 2 days ahead; cover and chill. Shred just before using.

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sheet pan chicken tikka – smitten kitchen

In the game of weeknight cooking — which I feel, at best, is rigged and not in our favor especially if you (or you and your partner) are out working all day — our allies are as follows:

  1. Children, should you have them, happy to eat dinner at 8/9 p.m. on a weekday. (Let me know where to find them.)
  2. Prepping and planning meals over the weekend so everything is mostly ready to go when you get home from work. (Requires a desire to spend any part of the weekend prepping meals, which I, regrettably, do not.)
  3. Mastering the slow-cooker, so your dinner is ready when you get home.
  4. Mastering the pressure-cooker, so long cooking times can be reduced to smidgens.
  5. Contentment with quick simple meals (scrambled egg toasts, frozen tortellini, sandwiches) and/or a deep arsenal of great recipes that come together quickly.
  6. Meal delivery services, which take the recipe-selection, shopping and prep work out of cooking, making it go faster.

what you'll mostly need
yogurt and spice

And so, with this, I am announcing that I’m leaving my job here at Smitten Kitchen LLC to go work for a meal delivery start-up. All the best food writers are doing it! I kid, I kid.

cauliflower florets

In fact, I wanted to talk about something that can fit nicely into the fifth item: sheet pan dinners, because I’m rather taken with them these days. It shouldn’t be a radical concept — everything on a sheet pan, into the oven, roasted at once — but I think in these days of restaurant chef-driven home cooking, subrecipes and cooking with multiple components has become more the norm than it should. The holy grail of the single-tray category I’d say is the 2014 Sheet Pan Suppers cookbook from Molly Gilbert, a paean to maximum ease, minimal cleanup and flavor intensification of roasting and broiling. Another great solo act in this category is Melissa Clark’s Roasted Chicken with Potatoes, Arugula and Garlic Yogurt as charming for its flavors and textures as it is for the stop-you-in-your-tracks stunning work of Andrew Scriviani’s camera.

ready for the oven
from the oven

But all I’ve ever wanted to add to this lot is a riff on an Indian-spiced chicken that favors roasting over a saucy braise. The chicken tikka you see in restaurants is, in the words of Meera Sodha, “so luminously orange you could see it from space.” Fortunately, in her excellent Made In India cookbook — a collection of recipes aimed at dispelling the myth that Indian food is intimidating or complicated, intended for first-timers and/or seasoned cooks, using no wild goose chase ingredients, which means if I could stamp it with the praise hands emoji, I would — Sodha shares her family recipe. But, because I’m a heretic, or someone who at best inauthentically dabbles in Indian cooking, I didn’t want my tikka on skewers as it’s usually presented, but with some aloo gobi (cauliflower and potatoes) in there for more of a meat-and-potatoes type meal. The results were so good, half the vegetables didn’t make it to the dinner table because my husband and I kept plucking away at them.

sheet pan chicken tikka

One year ago: Strawberry-Rhubarb Soda Syrup
Two years ago: Dark Chocolate Coconut Macaroons
Three years ago: Spinach and Smashed Egg Toast
Four years ago: Banana Bread Crepe Cake with Butterscotch
Five years ago: Blackberry Coconut Macaroon Tart
Six years ago: Radicchio Apple and Pear Salad
Seven years ago: Bialys
Eight years ago: Lemon Yogurt Anything Cake
Nine years ago: Arborio Rice Pudding

And for the other side of the world:
Six Months Ago: Cannoli Pound Cake
1.5 Years Ago: Better Chocolate Babka
2.5 Years Ago: Purple Plum Torte
3.5 Years Ago: Pumpkin Cinnamon Rolls
4.5 Years Ago: Apple Pie Cookies

Sheet Pan Chicken Tikka
Chicken marinade adapted from Made In India


  • In the recipe in the book, Sodha has you mash the ginger, garlic, chiles and spice in a mortar and pestle to a paste. I suppose you could also process them in a food processor or blender. I went for the method that required the least extra objects and just minced everything and mixed it, which is how I’ve written it below. If you’d prefer not to mince, definitely use one of these other methods.
  • I show this (perhaps confusingly) in a 10×15-inch pan, which is the biggest that fits in my tiny oven. I scaled the recipe for a proper sheet (technically a half-sheet) pan most of us use, a 13×18-inch. You could also divide this over 2 quarter-sheet (9×13-inch) pans. The 10×15-inch version you see here yielded an awkward three servings, fine for us, not for most people.
  • Cooking times will of course vary by the size of your chicken pieces. When roasting chicken breasts (always large) and drumsticks and thighs together, I halve the breasts right through the bone to even up the cooking time.
  • Don’t have garam masala? Sadly, neither do I after purging some dusty spices all of five days ago. (D’oh!) To roughly approximate 1 1/3 teaspoons (yes, slightly more than you’ll need because I’m presuming everyone will be missing a spice or two below) garam masala you can use: 1/2 teaspoon ground turmeric, 1/4 teaspoon ground coriander, 1/8 teaspoon each ground cumin, cardamom and mustard, 1/16 teaspoon each ground black pepper and ground fennel, plus a pinch of ground cloves and ground cayenne. “Deb, you’ve got to be kidding me…” I know, I know. You could also just add a few extra pinches of several of those and have a delightfully spiced outcome.
  • Worried about spiciness? Because I think this is a good thing to know about whoever is writing your recipes, I consider myself a moderate heat appreciator, but I cook fairly mild because my 6.5 year old is not. Even with a full jalapeno in there (which can run quite mild or hot, so not necessarily a perfect measure) and a 1/4 teaspoon spicy chili powder, this was just lightly hot. The yogurt really dulls the heat. Hope that offers a guidance so you can adjust it to your preference.

Serves 4

For the chicken
1 3/4-inch piece of ginger, peeled and minced (see Note up top)
4 cloves of garlic, minced or pressed
1 fresh green chili (I used a jalapeno), seeded and minced
1/2 cup whole-milk yogurt
1 teaspoon kosher salt
1/2 teaspoon chili powder or cayenne, or adjusted to taste (I used 1/4 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon ground cumin
3/4 teaspoon granulated sugar
1 teaspoon paprika
1 teaspoon garam masala
2 pounds chicken thighs, drumsticks or halved chicken breasts (all skin-on, bone-in)

For the vegetables
3 tablespoons olive oil
1 1/4 pounds (about 4 medium) Yukon Gold potatoes, peeled if desired, cut into 3/4-inch chunks
1 3/4 pounds (1 small or half a very large head) cauliflower, cut into 3/4-inch-wide florets
1/2 teaspoon kosher salt
1/2 teaspoon cumin seeds

To finish, if desired
A few thin slices of red onion
Lemon wedges
Dollops of yogurt
A few tablespoons roughly chopped cilantro, parsley or mint, or a mix therof

Combine ginger, garlic, fresh chili, yogurt, salt, spices and sugar in a freezer bag, bowl or container. Add chicken pieces and toss to coat evenly. Let marinate for 15 minutes or up to a day in the fridge.

When you’re ready to cook the dish, heat your oven to 425°F. Line a half-sheet (13×18-inch) with foil and coat it with 1 tablespoon of the olive oil. Add potatoes, cauliflower, salt, cumin and remaining 2 tablespoons olive oil and toss together with you hands until evenly coated.

Remove chicken from marinade and leave excess behind. Make spaces in the vegetables for chicken parts throughout the pan. Roast in oven for 20 minutes, then toss the potato and cauliflower to ensure they’re cooking evenly, and return the pan to the oven for 10 to 20 minutes more (i.e. 30 to 40 minutes total roasting time), until chicken and vegetables are cooked through.

While it roasts, if you’d like to use the lightly pickled onion rings that we did on top, which added a nice tangy fresh zip to the dish, separate the rings and toss them in a small bowl with a squeeze of lemon juice and a pinch of salt. Set aside until needed.

When chicken and vegetables are cooked, top with garnishes of your choice — we used dollops of yogurt, herbs and scattered the above onion rings all over. Serve right in the pan.

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chicken gyro salad – smitten kitchen

Last week, because we are edgy, rebellious and pretty much the dictionary definition of renegades, we broke the law. We decided we’d had enough of having an outdoor space and no fire-breathing apparatus to exercise our American-given right to burn food on in the summer months and brought home the tiniest, safest and most docile grill ever manufactured, basically the fluffy kitten of the barbecue landscape. As I figure we’re going to be asked to remove it any moment now, all of my previous summer goals have be redirected to the following: enjoying every second of it while it lasts. We are going to grill everything. I am halfway to fulfilling my fantasy of setting all my food on fire.

prepping the chicken

We started with chicken, however, because in real life I am not exactly Francis Mallmann (I’m sorry to disappoint). We had a small crowd for dinner last Thursday (in advance of this guy’s guitar recital) and because we are officially at a point when I find cooking anything extra, no matter how wiped out I am, still more appealing than finding a restaurant that can accommodate 6 grown-ups, a 6-year old and a 10.5 month old fireball. I bet the restaurants thank us, too.

removing the seeds from the "seedless" cucumbers

But if this is any indication of how simple summer cooking can be with a grill, I regret nothing. This assemble-your-own dinner setup, which was inspired by one I saw in Goop a few years ago, is exactly as laid back as big dinners should always be. First, you make a simple marinade for the chicken and let it sit in there for as long as you have — 20 minutes? 24 hours? It’s all good, as Gwyneth would say. Then you make an amount of tzatziki that will seem excessive, but it will disappear first. You chop a bunch of lettuce, cucumbers, tomatoes and red onions and then you grill all of your chicken (even on my tiny grill in two batches, this took about 22 minutes), add some pitas at the end and that’s it. You just fed 8 people and you barely broke a sweat. Plus, you pulled off the unthinkable — a light summer dinner that allows everyone to eat or not eat what they don’t want (onions, if you’re my kid; bread, if you’re most people right now) and leave you out of it so you can instead clink ice in your rosé glass and enjoy the charred scent of summer wafting off the table.

grating the cucumber
wringing out the cucumber
ready to mix
vegetables: all ready
newest arrival
grilled thighs
thinly slice chicken
chicken gyro salad

So…: What your favorite thing you’ve ever grilled? I have some catching up to do.

One year ago: Pasta Salad with Roasted Tomatoes
Two years ago: Carrot Salad with Tahini and Crispy Chickpeas
Three years ago: Lobster and Potato Salad
Four years ago: Rhubarb Snacking Cake
Five years ago: Spring Salad with New Potatoes
Six years ago: Scrambled Egg Toast and Strawberry Brown Butter Bettys
Seven years ago: Raspberry Buttermilk Cake and Slaw Tartare
Eight years ago: Strawberry Rhubarb Pie and Haricot Vert with Shallots
Nine years ago: Strawberry Rhubarb Crumble

And for the other side of the world:
Six Months Ago: Potato Kugel
1.5 Years Ago: Cranberry Pie with Thick Pecan Crumble
2.5 Years Ago: Parsley Leaf Potatoes
3.5 Years Ago: Cauliflower-Feta Fritters with Pomegranate
4.5 Years Ago: Nutmeg Maple Butter Cookies

Chicken Gyro Salad

Source: Inspired by Goop; tzatziki is tweaked a bit from Ina Garten

  • Don’t worry if you don’t have a grill. Despite all of my excited talk about it, we’ve made this dinner many times in a grill pan on the stove and/or roasted in the oven.
  • Short of making your own pitas, if you have any luck finding Kontos brand pocketless pitas, they’re my favorite for meals like this — thick, keep well without getting stale, freeze well for later and toast up beautifully. (Not sponsored!)
  • Did you know that gyros means rotate or turn? The classic gyro sandwich is named after the vertical rotisserie usually used to cook lamb, beef or other meats. Needless to say, we’re adapting the idea a tad loosely here.
  • 1 tablespoon olive oil
  • Zest and juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 1/2 teaspoon kosher salt
  • 3/4 teaspoon paprika
  • 1/4 teaspoon hot smoked paprika, plus more to taste
  • 1 1/2 teaspoons dried oregano, crumbled
  • Freshly ground black pepper
  • 10 boneless, skinless chicken thighs (about 3 pounds)
  • Tzatziki dressing
  • 2 cups (554 grams) plain, unsweetened Greek yogurt
  • 1 hothouse, English or seedless cucumber, unpeeled (about 1 pound)
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon white wine vinegar
  • 1 tablespoon minced fresh dill
  • 2 medium cloves garlic, minced
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Assembly
  • 1 head romaine lettuce, chopped
  • 1 red onion, thinly sliced
  • About 1 pound small-medium tomatoes, chopped
  • 1 hothouse, English or seedless cucumber, chopped
  • 4 large pitas (intending 1/2 per person) or more as needed
Prepare the chicken: Combine all ingredients in a large freezer bag. Rub all around, coating chicken as evenly as possible. Let marinate for 20 minutes or up to 24 hours, whatever time you have.

Make tzatziki: Place the yogurt in a medium bowl. Quarter your cucumber lengthwise and cut out the seeded area. Coarsely grate your cucumber onto a clean dishcloth and wring it out as well as you can. All of that liquid makes for a soggy sauce. Add wrung-out cucumber to yogurt bowl along with lemon, vinegar, dill, garlic, salt and pepper and stir to combine. Taste and adjust seasonings. Chill until needed.

Prepare salad components: Arrange lettuce, onion, tomatoes and cucumbers on a platter. If desired, toss onion with a squeeze of lemon and/or dash or two of vinegar and salt so that it mellows/lightly pickles while it rests.

Cook chicken: Heat your grill to high heat or a grill pan to medium-high. Remove chicken from marinade and grill on first side until dark lines appear, about 5 minutes, then flip and grill for 3 minutes more on second side. Cooking times will vastly range by the thickness and coldness of your chicken, as well as variations between grills. Transfer cooked chicken to a cutting board, let rest for a couple minutes while you quickly heat/toast your pitas on the grill.

Cut chicken into thin strips. Cut pitas into wedges. Add to platter with vegetables and let everyone dig in. Repeat all summer.

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piri piri chicken – smitten kitchen

I have no idea what’s on the menu at the (highly recommended should you find yourself in the Algarve) Teodósio O Rei Dos Frangos, we never even read it, but on every table there was a pile of grilled chicken, fried potatoes and a tomato onion salad and I never want piri piri chicken another way. Here’s how I made them at home:

For the tomato salad: Cut 2 to 3 large tomatoes into wedges, scattered some thin slices of white onion over and season the plate well with olive oil, red wine vinegar, salt, pepper and some parsley; let it sit for a bit to marinate before digging in.

For the potatoes: Peel if you wish about 1 1/2 pounds Yukon gold potatoes and cut them into 1/4-inch slices. Toss with olive oil and salt and spread them out on a parchment-lined baking sheet in one layer, roasting them at 400 degrees for 30 minutes on the first side and 10 minutes on the second, until golden all over.

  • 3 cloves garlic, peeled
  • 1/2 a large or 1 small shallot, peeled, roughly chopped
  • 1/2 medium red bell pepper, seeded, roughly chopped
  • 1 piri piri, bird’s eye or other small red chili pepper, chopped, plus more to taste
  • 1/4 cup fresh parsley or cilantro leaves, plus more for garnish
  • 1 teaspoon paprika (I used smoked, regular is fine)
  • 1/2 teaspoon dried oregano
  • Most of the finely grated zest and all of the juice of 1 lemon
  • 2 teaspoons red wine vinegar
  • 1 tablespoon olive oil, plus more for grill grates
  • 1 teaspoon kosher salt
  • 1 3 1/2 pound chicken or 3 1/4 pounds bone-in, skin-on chicken parts

In a food processor or blender, combine garlic, shallot, bell pepper, chili, 1/4 cup parsley, paprika, oregano, lemon zest and juice, red wine vinegar, olive oil and salt and blend until as smooth as possible.

To spatchcock (remove the backbone from) your chicken: Place on a cutting board and use kitchen shears to cut along each side of the backbone, removing it and saving it for a future post of soup. [Here’s the shortest video I could find demonstrating this.] Open the chicken like a book, flattening it out. Place in a large dish.

Pour about 1/3 marinade over inside of chicken, the flip and pour another 1/3 over the outside. Set aside the last 1/3 for serving. Let the chicken marinate for as long as you have to spare; 20 minutes at room temperature or a few hours (or even a day) in the fridge.

If using chicken pieces, marinate them as well in a big dish with 2/3 of the sauce.

Heat a grill over medium high. Oil the grill grates. Place spatchcocked chicken skin side down on grill, spoon on some marinade that landed in the pan, cook for about 15 minutes, until it is nicely charred underneath. Use large tongs to flip it, pour or spoon any extra marinade over the skin and cook for another 15 to 25 minutes, until a thermometer inserted into thicker parts of the bird reads 165°F. Let rest for 5 minutes before cutting into pieces.

For chicken pieces, you’ll only need about 10 minutes per side, depending on size.

No grill? In the oven, I usually roast spatchcocked chickens at 450°F for 35 to 45 minutes, or until a thermometer inserted into thicker parts of the bird reads 165°F. Chicken pieces are usually done in 30 to 35.

Garnish with extra herbs and serve with remaining sauce on the side.

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chicken wonton soup – smitten kitchen

I don’t know why it took me so long to make this as it combines the only two things I ever want when I’m sick: chicken noodle and wonton soup. The thing is, when you’re sick, you absolutely do not want to cook anything. (Also sometimes when we’re well, to be completely honest. Shh, don’t tell anyone.) And so for a couple nights, we picked up a decent chicken noodle soup in the neighborhood, but when we tired of that, ordered wonton soup instead. It’s usually a disappointment. Sometimes it seems like a quart of bland broth with three floating pockets in it, not the most filling meal. Plus, it’s off the menu for anyone who doesn’t eat pork or shrimp. But this one was not; it was chicken wontons in chicken broth and it was exceptional, the happiest mashup of the two wonderful things.

chicken, ginger and more

Had the delivery not come an hour later, forcing me to — gasp! — scramble some food together for the kids anyway, I probably would have never made this. But as I was enjoying my soup, I realized that this would be so ridiculously easy to hack, it might even be done before it arrived next time.

mixing the filling
doctored-up boxed stock
how to form a wonton, I think

I did make it as soup here, but I also need to tell you that my favorite way to eat wontons when we’re not sniffling and sneezing is Sichuan-style, in chili oil with soy and garlic. Slippery, hot, salty and savory at once, there’s almost no going back after trying them once. This recipe from Fuschia Dunlop seems as straightforward as possible; I’d start with the sauce here if making them for the first time.

even a newbie can do it
boiling the wontons
chicken wonton soup

* Traditionally, I begin each year on Smitten Kitchen with a soup or stew. Here are a few from previous years: Chicken Chili (2016) My Ultimate Chicken Noodle Soup (2015), Chicken Pho (2014) Carrot Soup with Tahini and Crispy Chickpeas (2013) Carrot Soup with Miso and Sesame (2012), Mushroom and Farro Soup (2011), Black Bean Soup with Toasted Cumin Seed Crema (2010) and Balthazar’s Cream of Mushroom Soup (2007)


One year ago: Chicken Chili
Two years ago: My Ultimate Chicken Noodle Soup
Three years ago: Parmesan Broth with Kale and White Beans
Four years ago: Carrot Soup with Tahini and Crisped Chickpeas
Five years ago: Carrot Soup with Miso and Sesame
Six years ago: Chard and White Bean Stew
Seven years ago: Southwestern Pulled Brisket
Eight years ago: Potato and Artichoke Tortilla
Nine years ago: Viennese Cucumber Salad and Lemon Bars
Ten! years ago: Really Simple Homemade Pizza

And for the other side of the world:
Six Months Ago: Peaches and Cream Bunny Cake
1.5 Years Ago: Green Beans with Almond Pesto
2.5 Years Ago: Blue and Red Berry Ricotta Galettes
3.5 Years Ago: Slow and Low Dry-Rub Oven Chicken
4.5 Years Ago: Flag Cake

I found the wonton soup recipe on Serious Eats to be a useful reference in making this, although my recipe is intended to be quick, lazy and wildly less authentic.

As will happen, my 12-ounce package of wonton wrappers contained 50 but 1 pound of meat made 58 wontons. What’s a recipe writer to do? Do we buy extra wonton wrappers (you can freeze the rest)? Do we write a recipe for 3/4 pound of ground meat, not exactly standard package size? I went with the latter as even with 6 wontons per bowl of soup, you’ll have extra. (You can freeze these too until needed.)

I include ingredients to “doctor up” storebought stock with ginger, garlic and scallions but I need to be completely honest here: you can probably skip it too. The wontons have the real flavor here, and a little dash of soy, toasted sesame oil and fistful of scallions go a long way at the end to making this an easy weeknight soup, yes, even with that wonton folding.

  • 3/4 pound ground chicken
  • 1 teaspoon soy sauce
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons toasted sesame oil
  • 1 1/2 teaspoons grated fresh ginger
  • 3 tablespoons minced garlic chives, regular chives or scallions
  • Ground white pepper, to taste
  • 50 wonton wrappers (about 12 ounces), thawed if frozen, thinnest ones you can find
  • Cornstarch, to prevent sticking
  • Broth
  • 8 cups prepared chicken stock or broth, storebought or homemade
  • A 3-inch piece of ginger, peeled and sliced
  • 2 large garlic cloves, crushed
  • 1 bundle scallions, to be used here and to finish
  • Soy sauce or salt, to taste
  • To finish
  • 3 ounces baby spinach leaves (a few handfuls)
  • Toasted sesame oil and soy sauce, to taste

Make your filling: Combine chicken, soy sauce, salt, sesame oil, ginger, chives and pepper in a bowl with a fork. If you’d like to test for seasoning, put a tiny dab in a microwave-safe bowl or plate and cook for 10 very splattery seconds. Adjust flavors as desired.

Form your wontons: Place a few wontons wrappers on your counter. Cover the remaining ones with a piece of plastic wrap. Place 1 heaped teaspoon (from a measuring spoon set) in the center. Use your fingers dipped in water to dampen the edges. Fold one corner diagonally across to the other, pressing air out as you seal it shut. Then, bring the two corners on the wide side of the triangle down below it and use a dab of water to seal them shut. You’re not trying to pull the corners across the belly, but pointing downward. Lightly sprinkle a big plate with cornstarch and place form wontons on it. Repeat with remaining wontons. I found that after I’d made a couple and got the hang of it, I could lay out 6 at a time and get each batch of 6 done in 2 minutes, meaning that this process took me about 20 minutes total.

Fix up your stock (optional): While you’re forming wontons, should you want to enhance your stock (see note up top first), chop the white and light green parts of your scallions into 1/2- to 1-inch segments. Cut dark green tops into thin slivers and save for garnish later. Place stock in 3 to 4-quart pot with sliced ginger, the white and light green scallions you’ve just chopped, garlic and soy sauce or salt, as needed, to season. Simmer them together for 20 minutes while you make the wontons, then strain out the ginger, scallions and garlic.

Cook the wontons: Once your wontons are formed, you can cook them right in the simmering broth or you can do so in simmering water — the latter is better so that the cornstarch on the wrappers doesn’t make the soup cloudy. Boil wontons for 3 minutes to cook them inside; this is really all it takes, but if you’re nervous, cut one in half to make sure.

To finish soup: Add spinach to simmering broth and let cook for one minute, until softened. Add cooked wontons to broth and let them warm through again for 30 seconds. Ladle wontons and soup into bowls. I used about 1 1/4 cups broth and 6 wontons per serving. Drizzle each dish with a little toasted sesame oil, a bit of soy sauce (if desired) and scatter with reserved dark green scallion tops. Dig in.

Do ahead: Wontons can be formed and refrigerated for a day, or frozen for a month or longer.

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exceptional grilled chicken – smitten kitchen

Brine your chicken: In a large, sealable freezer bag or container with lid, mix water, salt, and sugar. Add chicken parts and seal container or bag. Refrigerate for 1 hour and up to 6 hours. When you can’t wait any longer, remove from the brine and pat dry.

Make your vinaigrette: Whisk together one of the ingredient combinations below in a large bowl, and set aside.

Prepare your grill: If using a gas grill, heat all burners to high for 10 minutes, then adjust to moderately high right before you add the chicken. If using a charcoal grill and you have room enough to do so, leave about one-quarter of grill free of charcoal and heat the rest of the charcoals until they’re grayish-white, about 15 minutes.

Grill your chicken: Lightly oil your grill racks. Arrange chicken on racks, cover with lid, and cook until well=browned, turning over once, about 6 to 8 minutes total for smaller parts (wings, thighs, and drumsticks) and 8 to 10 minutes for breasts.

Once chicken is well-browned, if you’re using a gas grill with multiple sections, turn off the center heat and move chicken pieces onto it. If you’re using a gas grill with one heat control, reduce it to medium. If you’re using a charcoal grill and have left an area free of charcoal, move the chicken onto it.

Cook browned chicken, covered with lid, moving chicken around grill as needed and turning over occasionally, until cooked through, anywhere from 12 to 20 minutes (less for smaller parts, of course; gas grills tend to take longer) or until a thermometer inserted into the deepest part of your piece of chicken is 160 to 165 degrees.*

When chicken is almost done, place lemon or lime halves, if using, cut sides down, uncovered, over lit burner until grill marks appear, about 2 to 3 minutes.

To finish: Transfer chicken to bowl with vinaigrette and toss to evenly coat. You can also cover this bowl with foil to keep it warm until needed. Serve grilled chicken with grilled lemons or limes, if using, and any extra vinaigrette on the side.

[We ate this with the Vinegar Slaw with Cucumbers and Dill from my first cookbook, a forever favorite. It keeps really well should you want to stretch it over a few days.]

About temperatures: The USDA recommends 165 degrees F, but the heat will continue to rise after you take the chicken off the grill, so I take mine off at 160 degrees.

About thermometers: A good recipe is one thing, but nothing will more quickly help you perfect any cooked meat dish, grilled or roasted, than a thermometer. For years, I somewhat resisted recommending my favorite (a Thermapen) because it was expensive; it makes sense for people who cook or develop recipes for a living. However, they released a much less expensive one a few years ago (ThermoPop), and it works just as well — I immediately bought one and often buy it as a gift. Not sponsored, but I hope that goes without saying for every single thing on this site.

Three vinaigrettes/sauces:

  • Garlic-lime-herb: Whisk 2 tablespoons lime juice, 1 tablespoon fish sauce, 1 minced garlic clove, 1/2 teaspoon dark brown sugar, Sriracha (to taste) together in a bowl. Slowly drizzle in 1/4 cup of a neutral oil, whisking the whole time. Stir in 1/4 cup chopped mint or cilantro, or a mix thereof. Have two limes, halved crosswise, ready to grill and serve.
  • Lemon-herb: Whisk 2 tablespoons lemon juice, 1 minced garlic clove, 2 teaspoons minced fresh rosemary or oregano, or a mix thereof, 1/2 teaspoon kosher salt, and 1/4 teaspoon red pepper flakes together in a bowl. Slowly drizzle in 1/4 cup olive oil, whisking the whole time. Stir in 2 tablespoons chopped flat-leaf parsley. Have two lemons, halved crosswise, ready to grill and serve.
  • Salsa verde: Blend 1 cup roughly chopped herbs (ideally mostly parsley plus a mix of mint, cilantro, thyme and any other herbs you’d like with chicken) with 2 cloves garlic, 1 anchovy, and 1 teaspoon capers with 1/4 cup olive oil in a food processor. (Or, finely mince everything by hand.) Add the juice of half a lemon. Adjust to taste, adding more lemon or olive oil as needed. If you wish, have two lemons, halved crosswise, ready to grill and serve.
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    chicken curry – smitten kitchen

    [Note: This dish was previously, incorrectly called “Chicken Tikka Masala.”]

    In February, I fell into an I Miss GBBO rabbit hole (my interest waned when Mel, Sue and Mary Berry left, although perhaps it’s my loss) and found myself on Chetna Makan, the talented semifinalist from the 2014 season’s YouTube page, watching her make her mom’s chicken curry. It looked absolutely amazing. I watched the video, “BEST Chicken Curry recipe!” three times, and, having failed to find the recipe online or in her cookbooks, did that thing I imagine we had to in the pre-internet era of food television: wrote down the recipe from what she was saying. My kids were in the backseat and I kept saying “shh! I need to hear what spice this is!” (I’m fun.)

    fresh tomatoes, just trust memarinated chicken, onions, tomatoes, and spice

    I have so many dishes of Indian subcontinent origin on this site, but there hasn’t been a go-to chicken curry, just this sheet pan tikka, mostly because I didn’t know I needed one in my life. Silly Deb. But then I followed the recipe from my scrawled notes, we ate it for dinner, and absolutely did not shut up about it for at least three weeks after, telling everyone I saw about this “unbelievably good chicken curry” that would now be a staple in my cooking repertoire forever. I told friends to watch the video and make it, and would then text them a list of the changes I’d made and shockingly, this [“Watch and transcribe a 5-minute cooking video and then make these edits”] didn’t tempt anyone. I mean, if only I had an internet website I could share the edited recipe on and send them a link to? Nah, who needs that noise.

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    chicken, leek, and rice soup – smitten kitchen

    I hope nobody you know is sick right now. I hope it’s, at worst, a common cold, common boredom bred by self-quarantine, or a stubbed toe because you tried some ridiculous workout video you found online. Or, if you’re me, last week, after yet another thing fell out of my chaotic freezer onto my foot (I don’t even get to blame “fitness”) I decided to, what’s that word, it feels so unnatural to type… organize? Right, that. I decided to sift through the freezer and see what was taking up so much space and I realized that Deb Of A Few Months (let’s be honest: probably longer) Ago did a very cool thing and made an excess of chicken stock and froze it in one-quart bags which meant that “wohoo! dinner is sorted!”

    what you'll needthinly sliced, never enoughleeks, garlicadd good broth

    I’ve published a few chicken noodle soups recipes to date. I’ve got a quite rushed one and a leisurely one for when you want absolute perfection; there’s a grandma-style cozy on in Smitten Kitchen Every Day, my second cookbook, but one thing I’ve not yet covered is the simplest: a chicken soup you make with already-made stock.*

    remove the chickenadd the riceshred the chickenreturn the chicken to the pot

    Once you have it, things are incredibly easy: quick-cooking but never dry chicken thighs, any rice you have around, and this one leans heavily on leeks, as well. I adore leeks because I love onions and I love green vegetables and they’re halfway between, which means that they do double duty. Here, just a little garlic, sometimes a carrot stick or rib of celery (whatever I have to use up), and a couple big leeks perfume an entire pot of chicken broth that we simmer boneless, skinless chicken thighs in. Pull them out, cook the rice, shred the chicken, add it back and I mean, that’s it, You’re done. You just made soup. You’re pretty amazing, not that I have ever doubted it.

    chicken, leek, and rice soup

    Three absolutely key things, however, convert this from “uh, you just boiled chicken, leeks, and rice together” into something more dynamic. 1. Salt and pepper (listen to Oprah, guys) — when you’re trying to get simple ingredients to wake up, it matters. Season each addition, each layer of the soup, well and you’ll build a pot with really robust flavor. 2. A finishing trifecta of an herb or herbs of your choice (I show parsley but also like chives and dill, or all three), some hot pepper flakes, lemon zest, and if you wish, juice too. I also love it with a nice dollop of harissa. 3. Considering this a bit of a springboard recipe, with built-in flexibility. If you’re thinking that “a chicken soup without [any ingredient you’re shocked not to see here] just isn’t chicken soup” don’t skip it. It needs to taste like rustic coziness to you above all — I hope it does the trick.

    chicken, leek, and rice soup

    * Let’s talk about chicken stock: I find store bought chicken stock very uneven; some of it is so excessively chicken-y but not in a way that tastes natural; many are tinny-tasting too. They’re fine, to me, in blended soups or soups with a lot of ingredients (although bouillon paste has always been my favorite, for both space and taste considerations) but I think the broth in chicken noodle soup should taste very real because there’s almost nothing hiding the taste and the only way to do that is to start by making your own.

    I, of course, have a recipe for that. But even if you don’t have, say, 3 pounds of chicken wings lying around, I can promise you that if you simmer a chicken carcass from leftover rotisserie with chopped onion, garlic, a bay leaf, a carrot, celery, peppercorns — whatever you’ve got — for 45 minutes and strain it, you’ll need up with something far more delicious than you can get in a box. And you’ll have cleaned out the fridge.



    Six months ago: Stuffed Eggplant Parmesan
    One year ago: Extra-Flaky Pie Crust
    Two year ago: Luxe Butterscotch Pudding
    Three years ago: Butterscotch Pie
    Four years ago: Everyday Meatballs and Roasted Yams and Chickpeas with Yogurt
    Five years ago: The ‘I Want Chocolate Cake’ Cake and Cornmeal-Fried Pork Chops with Goat Cheese Smashed Potatoes
    Six years ago: Kale and Quinoa Salad with Ricotta Salata
    Seven years ago: French Onion Tart
    Eight years ago: Multigrain Apple Crisps
    Nine years ago: Pina Colada Cake and Whole Wheat Goldfish Crackers
    Ten years ago: Monkey Bread with Cream Cheese Glaze and Cauliflower and Caramelized Onion Tart
    Eleven years ago: Devil’s Chicken Thighs with Braised Leeks and Red Kidney Bean Curry
    Twelve years ago: Greens, Orzo and Meatball Soup and Big Crumb Coffee Cake
    Thirteen years ago: Strawberry Rhubarb Pecan Loaf

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    roast chicken with schmaltzy cabbage – smitten kitchen

    roast chicken with schmaltzy cabbage – smitten kitchen

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    I didn’t know I needed a new roast chicken in my life when Helen Rosner, the New Yorker’s roving food correspondent and all-around fascinating person, posted on her Instagram a few weekends ago that she didn’t have her usual vegetables to put under her roast chicken so she was using cabbage instead. Yet the very next evening, so was I, plus twice since then, and likely one more time before this week is out and I have a hunch I will not be alone. Rosner won a James Beard award for an essay I still routinely quote from to my kids (“but chicken tenders have no terroir!” because we live in opposite land where they don’t like them but I do — but that’s a whole other blog entry) because it delights me so much. A year ago she nearly broke the internet when she said she likes to use a hairdryer to get the crispiest chicken skin. All I’m saying is that when Rosner talks about chicken, I find good reason to tune in.

    all you need (plus some butter)cut into thick quartersa cabbage jigsawbaste with butter

    Look, I really like cabbage. I was never tormented with it as a kid, so I love it with the abandon of someone who chooses it. I like it in salads. I like it pickled. I love it roasted. But even if you’re not me, even if you’re cabbage-hesitant, I think you will find cabbage cooked slowly in salty buttery chicken drippings until charred at the edges and caramelized throughout — the cause of fighting at dinner over who got the best pieces of cabbage (!) — to be best thing to eat with roast chicken since potatoes.

    final schmaltzy cabbage

    This recipe has five ingredients and two are salt and pepper, which, like, doesn’t even count in ingredient-counting parlance. The rest — a chicken, cabbage, and butter — are made for a time like this, when many grocery stores may be understocked, budgets may be slashed and stretched, and we try to figure out how to do more with less, all while craving deeply cozy and rewarding meals. I nominate this.

    roast chicken with schmaltzy cabbage



    Six months ago: Skillet Ravioli with Spinach
    One year ago: Cannelli Aglio e Olio
    Two year ago: Fig Newtons and Cripsy Tofu Pad Thai
    Three years ago: Granola Bark
    Four years ago: Caramelized Brown Sugar Oranges with Yogurt and Potato Pizza, Even Better
    Five years ago: Why You Should Always Toast Your Nuts (Please!) and Obsessively Good Avocado-Cucumber Salad
    Six years ago: Dark Chocolate Coconut Macaroons and Baked Eggs with Spinach and Mushrooms
    Seven years ago: Spinach and Smashed Egg Toast and Bee Sting Cake
    Eight years ago: Over-the-Top Mushroom Quiche and Banana Bread Crepe Cake with Butterscotch
    Nine years ago: Blackberry and Coconut Macaroon Tart
    Ten years ago: Baked Kale Chips and Almond Macaroon Torte with Chocolate Frosting
    Eleven years ago: Artichoke-Olive Crostini and Chocolate Caramel Crackers
    Twelve years ago: Spring Panzanella and Lemon Yogurt Anything Cake
    Thirteen years ago: Arborio Rice Pudding and Gnocchi with a Grater


    Roast Chicken with Schmaltzy Cabbage

    The sizes here barely matter. You should get the size chicken you can get — my local stores usual sell city-sized ones (3 pounds, sometimes less, occasionally more). They’re delicious but if yours is bigger, you’ll just need more cooking time. My cabbage was also 3 pounds; I had a little extra and made a riff on the vinegar slaw with cucumber and dill from The Smitten Kitchen Cookbook on the side, but you could also make this pickled cabbage salad or another slaw.
    • 1 large head (2 1/2 pounds) green cabbage
    • Splash of oil, any kind
    • Kosher salt
    • Freshly ground black pepper
    • 1 whole chicken (shown here is 3 pounds)
    • 4 tablespoons unsalted butter, melted
    • A lemon, if you wish, for serving (we never used ours)
      Heat your oven to 450 degrees F. Halve your cabbage and slice each half into 1 to 1.5-inch thick slabs. Very thinly coat the bottom of a 12-inch ovensafe skillet* or an equivalent roasting pan with oil, just to keep the cabbage from sticking before juices trickle down. Arrange cabbage slices in the pan as if you were making a mosaic, cutting pieces down as needed to get them to fit tightly. Season cabbage with salt and pepper. Pat your chicken dry and rub or brush it with 1 tablespoon of the butter. Generously salt and pepper the chicken all over (I use a full tablespoon of Diamond kosher salt on my 3-pound bird; use half of another brand). Place chicken breast side-up over the cabbage and roast for 45 to 60 minutes, spooning the bird and cabbage around it with butter a few times throughout. Chicken is done when a thermometer inserted into the thickest part of the breast reads 155 degrees, or 165 degrees for the thigh. If your chicken is much larger and you find it’s getting too dark for your tastes, reduce the heat to 425.

      Lift the chicken off the cabbage and set on a plate (or warmed tray) to rest. Flip each section of cabbage over carefully in the pan, nestling them back in, and return the pan to the oven for 5 to 10 minutes at 450 degrees, until the edges are very dark brown. Season with more salt and pepper if needed.

      Cut chicken into pieces and serve with the cabbage, finishing everything with lemon if you wish.

    • I swear by this frying pan (I’ve had mine for 16 years and plan to keep it forever), this thermometer, and this spatula.


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