dinner therapist

A mix of butter, miso paste, pasta water, and Parm makes this pasta super flavorful.

Creamy Miso Butter Pasta

panko breadcrumbs

kosher salt,

red pepper flakes (optional)

Parmesan cheese (1/2 cup firmly packed freshly grated

garlic

black pepper

white or yellow miso paste

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days. Reheat over low heat on the stovetop and thin the sauce out with a few spoonfuls of water.

The Kitchn

Kelli Foster

Step 1

Bring a large pot of salted water to a boil. Meanwhile, melt 2 tablespoons of the unsalted butter in a large, high-sided skillet over medium heat. Add 1/2 cup panko breadcrumbs, 1/4 teaspoon kosher salt, and 1/8 teaspoon red pepper flakes if using. Cook, stirring regularly, until golden brown, about 3 minutes. Transfer to a small bowl and wipe the skillet clean with paper towels.

Step 2

Finely grate 1 ounce Parmesan cheese (about 1/2 packed cup) or measure out 1/3 cup store-bought grated, plus more for serving, if desired. Finely grate 1 garlic clove.

Step 3

Add 1 pound long dried pasta to the boiling water and cook for 1 minute less than the package instructions for al dente. Reserve 1 1/2 cups of the pasta water. Drain the pasta.

Step 4

Place 1/4 cup white or yellow miso paste and 1 cup of the pasta water in a glass measuring cup or small bowl. Whisk until smooth.

Step 5

Melt the remaining 6 tablespoons unsalted butter in the reserved skillet over medium heat. Add the garlic and cook until fragrant, 20 to 30 seconds. Add the miso mixture and 1/4 teaspoon black pepper. Whisk until mostly smooth. Bring to a simmer. Cook, stirring regularly, until slightly thickened, 1 to 2 minutes. Add the Parmesan cheese and whisk to combine. Add the pasta and toss to coat. If the sauce is too thick, thin it out with more pasta water a tablespoon at a time.

Step 6

Serve topped with the breadcrumbs. Taste and season with more kosher salt and black pepper as needed.

With a smoky flavor and subtle heat, this cozy chili will make you think it has the richness of meat even though (spoiler) it&#x27;s totally vegan.

Creamy White Bean Chili

onion

celery

green bell pepper

white beans

olive oil

diced green chiles (do not drain)

cumin

oregano

chili powder

(32-ounce) box low-sodium vegetable

corn kernels (do not thaw)

lime

Sour cream or Greek yogurt

avocado

scallions

cilantro leaves

Storage: Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.

Prepare the following, adding each to the same large bowl as you complete it: Dice 1 large yellow onion (about 2 cups). Thinly slice 2 medium celery stalks (about 3/4 cup). Trim and dice 1 medium green bell pepper (about 1 cup). Mince 3 garlic cloves.

Drain and rinse 4 (about 15-ounce) cans white beans.

Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add the onion mixture and cook until the onions are translucent, 5 to 8 minutes. Add 1 (4-ounce) can diced green chiles (do not drain), 1 tablespoon ground cumin, 2 teaspoons dried oregano, 1 1/2 teaspoons kosher salt, 1/4 teaspoon chili powder, and 1/4 teaspoon black pepper. Cook, stirring often, until fragrant, about 1 minute.

Add the white beans and 1 (32-ounce) box low-sodium vegetable or chicken broth. Stir to combine. Bring to a simmer over medium-high heat. Reduce the heat to maintain a gentle simmer and cook until the flavors meld and the liquid is slightly thickened, about 30 minutes.

Transfer about 2 cups of the chili into a blender. Blend until smooth, about 30 seconds. Return to the pot. Simmer until the chili is slightly thickened, about 10 minutes. Add 1 cup corn kernels and stir to combine.

Remove from the heat. Add the juice from 1 medium lime (about 2 tablespoons) and stir to combine. Taste and season with more kosher salt as needed. Serve with desired toppings.

It was good and my daughter who is a vegetarian could also eat it. With a nice piece of french bread for dipping.

All you need is za&#x27;atar and lemon to make the most irresistible chicken.

4-Ingredient Za&#8217;atar Chicken Thighs

olive oil, divided

kosher salt, divided

chicken thighs (6 to 8)

broccoli crowns or 1 medium head cauliflower (1 1/2 to 2 pounds)

Tahini,

parsley

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.

Finely grate the zest of 1 medium lemon into a medium bowl. Juice the zested lemon until you have 3 tablespoons. Reserve 1 tablespoon lemon juice; add the remaining juice to the bowl of zest. Cut the remaining 1 lemon into wedges and reserve for serving.

Add 2 tablespoons of the olive oil, 3 tablespoons of the za&#x27;atar, 1 teaspoon of the kosher salt, and 1/4 teaspoon black pepper to the bowl of zest, and stir to combine. Add 2 pounds boneless, skinless chicken thighs and rub all over with the za’atar mixture. Let marinate at room temperature while you prep the vegetables and heat the oven, at least 10 minutes.

Arrange a rack in the middle of the oven and heat the oven to 425℉.

Cut 1 medium broccoli crown or 1 medium head cauliflower into 1/2-inch thick pieces and place on a rimmed baking sheet. Drizzle with the reserved lemon juice and remaining 2 tablespoons olive oil. Season with the remaining 1 teaspoon za’atar and 1/2 teaspoon kosher salt, and use your hands to toss until evenly coated. Push the vegetables to the sides of the baking sheet in an even layer to make room for the chicken. Place the chicken in a single layer on the baking sheet.

Roast until the chicken is lightly browned, cooked through, and an instant-read thermometer inserted into the thickest part registers at least 165°F, 20 to 25 minutes. Squeeze the reserved lemon wedges over the chicken. Drizzle some tahini all over and garnish with chopped fresh parsley leaves if desired.

I cross-tested this recipe and TBH I feel like I won the jackpot on that assignment. Everyone in my family loved this dinner (even the kids!) and raved about the za&#39;atar seasoning and juiciness of the chicken thighs. I did a light drizzle of tahini on top of my serving and served with extra lemon wedges. Yum!

I came for a 4-ingredient meal, it turned out to have 9 ingredients. 

I read way more than just 4 ingredients here, 

I have yet to try this. I may, despite the fact that it’s a little more than double the advertised ingredients. It still sounds very tasty, but I’m, pretty much always, looking for the simplest recipes I can find, that are a bit different than my old standbys. The most difficult thing about this recipe for me, is trying to find za’atar in my local grocery stores. We’re only slightly large enough to (maybe) find tahini. ( I know, it’s optional).If I find I have the time/energy to give this a try if I can find the ingredient. 

Delicious! I made it last night. And to everyone crying over the &#34;extra&#34; ingredients, it&#39;s just oil and salt and pepper, haha! I did add the optional tahini bc I&#39;m obsessed with it. It&#39;s a very easy recipe that is oh so yummy. This will be a staple in my house.

This one-pan dinner has it all: juicy chicken, garlic and herb tomato rice, and a 10-minute prep time.

One-Pan Italian Chicken and Rice

bone-in, skin-on chicken thighs (about 1 1/2 pounds total)

white rice

Italian seasoning

tomatoes

chicken broth

balsamic vinegar

Storage: Refrigerate leftovers in an airtight container for up to 4 days.

Arrange a rack in the middle of the oven and heat the oven to 350℉.

Dice 1 small yellow onion (about 2/3 cup). Mince 3 garlic cloves. Pat 4 bone-in, skin-on chicken thighs dry with paper towels, then season all over with 1 teaspoon of the kosher salt and 1/4 teaspoon black pepper.

Place the chicken skin-side down in a single layer in a 10-inch cast iron or oven-safe skillet over medium-high heat and cook until the skin is crisp and golden-brown, 7 to 9 minutes. Flip the chicken and cook until the second side is golden brown, 3 to 4 minutes. Transfer the chicken to a plate; it will not be cooked through.

Reduce the heat to medium. Add the onion to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add 1 cup long-grain white rice, 2 teaspoons dried Italian seasoning, 1/4 teaspoon red pepper flakes if using, and the remaining 3/4 teaspoon kosher salt. Stir to combine and cook until toasted, about 2 minutes.

Add 1 (14.5-ounce) can fire-roasted diced tomatoes and their juices and 1 1/2 cups low-sodium chicken broth. Stir, scraping the bottom of the pan with a wooden spoon to release any stuck-on bits, and bring to a boil. Remove the pan from the heat. Return the chicken to the pan skin-side up on top of the rice and pour in any accumulated juices on the plate.

Transfer the skillet to the oven and bake until the chicken is cooked through and the rice is tender, 18 to 25 minutes. Transfer the chicken to plates. Add 1 teaspoon balsamic vinegar to the rice and stir to combine. Serve the rice with chicken. Garnish with chopped fresh parsley leaves if desired.

I was initially worried that the rice would dry out uncovered, but shouldn&#39;t have been. Fantastic recipe, easy and no fuss, family Loved it. I used an oven safe enamel coated skillet, worked fine.And I did have to substitute Jasmine Rice, no issues. I also only had a 28 oz can of petite diced tomatoes. I used half of that and added the other half to cannellini beans that had been drained and sauted in some of the chicken fat with onion, garlic and Italian seasoning. Worked as a great side.Thanks so much for sharing this!

What great and easy recipe.  Filling and super tasty.  I added a sprig of rosemary as I had some left over and halved the recipe (and pan size).  Total cooking time was just over 20 minutes.  Will be added to my go-tos

We didn&#39;t have fire-roasted diced tomatoes.  We used regular diced. We also used skinless boneless thighs... just really hard to find chicken with skin around here! I cooked the thighs on each side until they released from the Dutch oven.Worked perfectly.. Family so went back for seconds!

I was wondering how the rice would cook without a piece of aluminum foil sealing pan.  It didn&#39;t.  Rice cooks by steam, and was still hard by the end of cooking time.  Had to cover the pan, and keep in the oven an additional 15 minutes.

This was good! At first, I had some reservations about relying upon the rendered fat from the chicken to be sufficient (some recipes call for added oil or butter) but it worked perfectly. My chicken skin was crispy and perfect, and no added fat was needed. I have two criticisms and one comment: 1) It was really salty even when made with reduced sodium broth. Perhaps the salt quantities in the recipe are based on an assumption of an extraordinarily low sodium broth being used, but it would have been helpful if this assumption had been made explicit. Fortunately, this is easily fixable next time. 2) After 20 minutes, my rice was not close to being cooked. I cooked mine for 40 minutes total, which is more consistent with other chicken and rice recipes that use similar cooking techniques. My comment (not a criticism, but a matter of personal taste) is that this Italian inspired version of classic chicken and rice was a nice variation on the classic but it wasn&#39;t obviously better to me.  The herbs and tomatoes were good (hard to go wrong with that combination) but it didn&#39;t have that magic (whole is more than the sum of the parts) synergy with the underlying chicken and rice flavors to turn it into something really special. Nevertheless, you have my thanks for the recipe - it was definitely enjoyable and worth making again some time.

This was delicious and so easy to make will do it again and I can use this with pork chops 

Made this on a Tuesday night and the whole family enjoyed!  My 18 year old son who rarely comments on meals said this is one that you should make again!  And I definitely will.  It is an easy fix and I followed the recipe exactly- rice cooked perfectly as did the chicken.

I made this for my son and his family, and they loved it.  I gave it 4 stars because the so-called 10 minutes of prep is quite funny. What exactly is considered the &#39;prep&#39;?  And if you aren&#39;t including the time to assemble everything, brown the chicken, and toast the rice, etc., then a cooking newbie will think this can get in the oven in 10 minutes.  Au contraire mon ami.  I also baked the assembled chicken and rice in a ceramic dish but I covered it because the recipe didn&#39;t state it was to go in uncovered. Didn&#39;t seem to impact it because as I said above, my family loved it, including my 8 yr old granddaughter, who actually asked for seconds.

I made this for my son and his family, and they loved it. I gave it 4 stars because the so-called 10 minutes of prep is quite funny. What exactly is considered the &#39;prep&#39;? And if you aren&#39;t including the time to assemble everything, brown the chicken, and toast the rice, etc., then a cooking newbie will think this can get in the oven in 10 minutes. Au contraire mon ami. I also baked the assembled chicken and rice in a ceramic cast iron dish, but I covered it because the recipe didn&#39;t state it was to go in uncovered. Didn&#39;t seem to impact it because as I said above, my family loved it, including my 8 yr old granddaughter, who actually asked for seconds.

You only need 10 minutes to prep these saucy noodles.

Easy Beef and Broccoli Noodles

dried udon, ramen, soba, lo mein noodles, or spaghetti

broccoli

ginger

low-sodium chicken broth, divided

soy sauce

oyster sauce

honey

cornstarch

beef

scallions,

sesame seeds,

Make ahead: The sauce can be mixed together up to 1 day ahead and refrigerated in an airtight container. Rewhisk before using.Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Bring a large pot of salted water to a boil. Add 8 ounces dried noodles of choice and cook for 2 minutes less than the package instructions. Drain and rinse well under cool water.

Cut 1 large broccoli crown into 1-inch florets (about 3 cups). Mince 2 garlic cloves, and peel and mince 1 (1-inch) piece of fresh ginger (about 1 tablespoon). Place the garlic, ginger, 3/4 cup of the low-sodium chicken broth or water, 1/4 cup reduced-sodium soy sauce or tamari, 2 tablespoons oyster sauce, 1 tablespoon honey, and 1 tablespoon cornstarch in a medium bowl and whisk to combine.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add 1 pound lean ground beef and season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook, breaking up the meat into medium pieces with a wooden spoon, until browned and cooked through, 5 to 7 minutes.

Add the broccoli and remaining 1/2 cup low-sodium chicken broth or water. Stir to combine, cover, and cook until the broccoli is vibrant in color and barely crisp-tender, about 3 minutes. Whisk the sauce once more to combine. Add the sauce and the noodles to the skillet and cook, tossing regularly, until the sauce is thickened and coats the noodles well, 2 to 3 minutes. Garnish with thinly sliced scallions and toasted sesame seeds if desired.

Overall, tasty and will repeat it with some mods. I knew that &#34;10 minutes assembly&#34; is for the Benihana chefs out there. 40 minutes was more like it. Next time I&#39;ll remember to cook noodles at the end of that timespan. I&#39;ll also put in more broccoli; initial 4 cups barely covered the first 2 servings. Fortunately I have more to steam and add tomorrow. Would also like a touch more sauce, maybe just 1/4 c with proportionate cornstarch bump. I don&#39;t use oyster sauce, so just upped the soy. May be why I want more ginger! although I was using frozen portions that don&#39;t translate to &#34;1 in. piece&#34; which could be the issue. Could also sub my grocery store&#39;s shaved beef for the burger. 

It was really good! I made it for my father and hubby and they loved it too. The only problem I had was the sauce didn&#39;t thicken up but was still awesome! I love all the different ideas.

It was really good! I made it for my father and hubby and they loved it too. The only problem I had was the sauce didn&#39;t thicken up but was still awesome! I love all the different ideas on here, ThanksRachel Manell

I made this just to try because I had some leftover ground beef.  I used rice vermicelli for the noodles, but I think I would make this again with something a bit more sturdy.  sauce was very tasty and could be adapted to other dishes.  I gave it 4 stars only because prep time is a bit more than 10 minutes, especially for the average cook.

Easy. Good flavor. Next time I&#39;ll cook the noodles the full time &amp; add the beef and broccoli to each serving separately. I used lo mein noodles &amp; it was hard to mix. I cooked longer because I don&#39;t like crispy broccoli. The sauce didn&#39;t thicken much but I had some sweet soy sauce on hang which has a thicker texture &amp; I added some. 

This one-pan dinner has it all — juicy chicken, burst tomatoes, and melted mozzarella — and it cooks in under 30 minutes.

One-Pan Caprese Baked Chicken

grape or cherry tomatoes (about 10 ounces)

balsamic glaze,

chicken breasts (about 2 pounds total)

mozzarella cheese

basil

Mince 3 garlic cloves and add to a broiler-safe 9x13-inch baking dish. Add 1 pint grape or cherry tomatoes, 3 tablespoons olive oil, 2 tablespoons balsamic glaze, and 1/2 teaspoon of the kosher salt. Stir to combine.

Pound 4 medium boneless, skinless chicken breasts: Working with 1 piece at a time, place in a large resealable bag and pound to an even 1/2-inch thickness. Season all over with the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper.

Add the chicken to the baking dish 1 piece at a time, turning to coat all over with the balsamic mixture. Push the tomatoes to the edges of the baking dish and nestle the chicken in a single layer in the middle.

Roast until the chicken is cooked through and registers at least 165°F on an instant-read thermometer inserted into the thickest part, 20 to 25 minutes. Meanwhile, thinly slice 4 ounces fresh mozzarella cheese. Pick the leaves from 1/4 small bunch fresh basil and thinly slice until you have 2 tablespoons.

Remove the chicken from the oven. Heat the oven to broil. Spoon the tomatoes over the chicken. Place the mozzarella over the chicken and tomatoes in a single layer. Broil until the cheese is melted, 1 to 2 minutes. Drizzle with more balsamic glaze if desired and garnish with the basil.

This quick and easy pasta dinner is packed with vegetables and tossed with a light &amp; creamy no-cook sauce.

One-Pot Corn Pasta

corn

unsalted butter

water

dried short pasta,

Parmesan cheese (1/2 cup finely grated or 1/3 cup store-bought grated)

ricotta cheese

Frozen corn: 3 1/2 cups frozen corn kernels can be used in place of the fresh corn, no need to thaw before using.Storage: Refrigerate leftovers in an airtight container for up to 3 days. Add a splash of water or milk when reheating to make it saucy again.

Thinly slice the white and light green parts of 4 medium scallions (about 1/2 cup). Mince 3 garlic cloves. Shuck 4 ears fresh corn and cut the kernels off the cobs (3 to 4 cups).

Melt 3 tablespoons unsalted butter in a Dutch oven over medium heat. Add the scallions, garlic, and 1/4 teaspoon red pepper flakes if using. Cook, stirring occasionally, until fragrant, 1 to 2 minutes. It’s okay if the butter begins to brown.

Add 3 1/2 cups water and 2 teaspoons kosher salt, and stir to combine. Add 12 ounces dried short pasta and stir to combine. Bring to a boil over high heat. Continue to boil, stirring occasionally with a wooden spoon to prevent the pasta from sticking to the bottom of the pot, until the pasta is al dente, 6 to 11 minutes depending on the pasta shape.

Meanwhile, pick the leaves from 1/2 medium bunch fresh basil and coarsely chop until you have 1/2 cup; chop more basil for garnish if desired. Finely grate 1 ounce Parmesan cheese (about 1/2 cup lightly packed) if needed, or measure out 1/3 cup store-bought.

Remove the pot from the heat. Add the corn, Parmesan, and 1 cup whole-milk ricotta cheese. Stir until well combined and the pasta is coated with the cheese. Let sit for 5 minutes before serving so the sauce can thicken. Add the basil and stir again to redistribute the sauce. Serve garnished with more basil if desired.

The sauce is just the right balance of sweet, savory, and tangy — it’s perfect.

5-Ingredient Honey Garlic Chicken Bites

chicken

salt

apple cider vinegar

garlic,

Storage: Refrigerate leftovers in an airtight container for up to 3 days.

Pat 1 1/2 pounds chopped boneless, skinless chicken pieces dry with paper towels. Season all over with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Whisk 1/4 cup honey, 2 tablespoons soy sauce, and 1 tablespoon plus 1 1/2 teaspoons apple cider vinegar together in a small bowl.

Heat 1 tablespoon of the olive oil in a large cast-iron or stainless steel skillet over medium heat until shimmering. Add half of the chicken in a single layer. Cook until golden-brown on the bottom and the chicken easily releases from the bottom of the pan, about 4 minutes. Flip and cook until golden brown on the second side, about 2 minutes more. Transfer the chicken to a plate (some pieces may not be cooked through).

Heat the remaining 1 1/2 teaspoons olive oil in the skillet and repeat browning the remaining chicken. Transfer to the plate.

Return the chicken and any accumulated juices to the skillet. Stir in 4 minced garlic cloves and cook until fragrant, 30 seconds. Increase the heat to medium-high. Pour in the sauce and cook, spooning some of the sauce over chicken, until the chicken is cooked through and the sauce is thickened slightly, glossy, and reduced by about half, 3 to 4 minutes. Garnish with thinly sliced scallions if desired.

This comforting soup is the ultimate low-effort, high-reward dinner.

Easy Dumpling Soup

sesame oil

scallions, thinly sliced (about 1/2 cup)

low-sodium chicken or vegetable broth

baby spinach (about 3 packed cups)

carrots

Serving options: chili crisp, sliced scallions, chopped fresh cilantro leaves, toasted sesame seeds

Storage: Refrigerate leftovers in an airtight container for up to 2 days.

Heat 2 tablespoons toasted sesame oil in a Dutch oven or large pot over medium heat until shimmering. Add 4 thinly sliced scallions, 4 minced garlic cloves, 1 tablespoon peeled and minced ginger, and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until very fragrant, about 1 minute.

Stir in 6 cups low-sodium chicken broth and 3 tablespoons soy sauce. Bring to a boil over medium-high heat. Add 16 ounces frozen dumplings and cook according to package instructions until cooked through.

Remove the pot from the heat. Stir in 3 ounces baby spinach and 1 cup shredded carrots until the spinach is just wilted, about 30 seconds. Taste and season with more kosher salt as needed.

This is a great super easy recipe! I added broccoli and spinach. Sesame oil definitely makes a huge difference in taste. I will definitely be making again. 

This was delicious!  I followed the recipe except I never add extra salt.  Even the low sodium chicken broth and soy sauce has plenty of salt.  The only other thing I did was to use the potato peeler and slice some very thin and narrow extra slices of ginger into the hot soup after it was done cooking.  This soup reminds me of the Pho soups we had in Vietnam and Cambodia.

This soup is one of the best things I&#39;ve ever tasted.  It&#39;s deceptively easy, yet the return in your investment is huge.  The only thing I changed was adding some shredded leftover roast chicken breast.  Why?  Because I had it on hand.  This will be on our weekly rotation all winter, and possibly forever.  It&#39;s that good 👍 

You only need 10 minutes to cook this saucy skillet.

15-Minute Peanut-y Chicken and Vegetable Skillet

peanut butter

rice vinegar or apple cider vinegar

chicken,

Optional garnishes: thinly sliced scallions, chopped fresh cilantro leaves, lime wedges, hot sauce

rice

Make ahead: The peanut sauce can be made up to one day ahead and refrigerated in an airtight container. Let sit at room temperature for about 20 minutes, then stir with a spoonful or two of water to loosen if needed.Storage: Refrigerate leftovers in an airtight container for up to four days.

Stir 1/3 cup smooth peanut butter, 3 tablespoons soy sauce, 3 tablespoons rice vinegar, and 2 teaspoons of the toasted sesame oil in a medium bowl until well-combined (it will look curdled at first and then smooth out).

Heat the remaining 1 tablespoon toasted sesame oil in a large skillet over medium-high heat until shimmering. Add 1 pound ground chicken, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Cook, breaking up the meat into small pieces with a wooden spoon, until the meat is no longer pink, 5 to 7 minutes.

Stir in 4 minced garlic cloves and cook until fragrant, about 30 seconds. Stir in 1 (12- to 14-ounce) bag coleslaw and cook until the slaw is crisp-tender, 1 to 2 minutes.

Stir in the peanut sauce until the mixture is well-coated. The sauce will thin out when mixed with the chicken and vegetables. Taste and season with more kosher salt as needed. Garnish with thinly sliced scallions and chopped fresh cilantro leaves if desired.  Serve with cooked rice or noodles if desired.

Made this tonight for dinner with some rice and we all liked it. Easy to prepare and to clean up! Would be good with some chopped peanuts on top.

Super easy and tasty dinner that came together quickly! I used chunky peanut butter for the sauce which added nice texture. I served over rice noodles. Adding this to my easy weeknight dinner rotation!

Delicious and EASY!  Everyone loved it, can’t believe that much flavor with so little effort.

The sauce at the bottom of the sheet pan is everything.

Sheet Pan Greek Chicken

lemons (about 2 tablespoons)

lemon juice, divided

paprika

black pepper, divided

bone-in, skin-on chicken thighs (about 6)

Yukon Gold or red potatoes (about 5 small), thinly sliced

grape or cherry tomatoes (about 9 ounces)

onion,

feta cheese,

pitted olives,

dill

Stir the finely grated zest of 2 medium lemons, 2 tablespoons of the lemon juice, 2 minced garlic cloves, 3 tablespoons of the olive oil, 2 teaspoons dried oregano, 1 teaspoon of the kosher salt, 1 teaspoon paprika, and 1/4 teaspoon of the black pepper together in a large bowl.

Pat 2 pounds bone-in, skin-on chicken thighs dry with paper towels. Use your fingers to gently loosen and pull the skin away from the meat without removing it. Add to the bowl and rub all over with the lemon mixture, working it gently under the skin. Let sit and marinate at room temperature while you heat the oven and prepare the vegetables.

Toss 12 ounces thinly sliced small Yukon Gold potatoes, 2 cups grape tomatoes, 1 sliced medium red onion, 4 ounces crumbled feta cheese, 1/2 cup pitted olives if using, the remaining 2 tablespoons olive oil, 3 tablespoons lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper together on a rimmed baking sheet. Arrange into an even layer.

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