New to the kitchen? Here are my nine key pieces of advice to set yourself up for success, plus one of my favorite, easy dinner recipes from my cookbook Healthyish.
One-Pan Crispy Chicken with Herbed Potatoes and Onions
MAKES DINNER FOR 4
I love this kind of recipe—you put in 15 minutes of prep work on the front end, and then sit back and relax while the oven does the rest. If you want to pick just one herb, I suggest rosemary.
2½ to 3 pounds new potatoes, cut into ½-inch pieces (about 8 cups)
1 medium onion, diced
2 fresh rosemary branches
10 fresh thyme sprigs
5 fresh oregano sprigs
1 lemon, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons Dijon mustard
2 tablespoons unsalted butter, at room temperature
4 chicken legs (about 3 lbs/1.4 kg total)
HOW TO MAKE IT
1. Preheat your oven to 425ºF, with a rack positioned in the top of the oven.
2. Toss the potatoes, onion, rosemary, thyme, oregano, lemon, and 1 teaspoon each salt and pepper in a 9 by 13-inch baking dish. Set aside.
3. Mix the mustard and butter together in a small bowl. Gently loosen the skin of the chicken and rub the mustard-butter underneath. Season the chicken legs with 1 teaspoon salt and ½ teaspoon pepper.
4. Place the chicken legs on top of the potatoes and nestle them in so they’re secure. Roast until an instant-read thermometer inserted in the thickest part of the chicken registers 160ºF and the potatoes are golden brown and tender, 50 minutes to 1 hour.
5. Remove from the oven and let rest for 5 minutes before serving. This allows the chicken to reach 165ºF and for the juices to redistribute. Serve hot.
From Healthyish by Lindsay Maitland Hunt, published by ABRAMS c 2017.