one pan dish

Chicken Marsala is a beloved Italian-American staple, and this extra-simple (and extra delicious!) version is a great weeknight dinner.

Dairy-Free One Pan Chicken Marsala

chicken breasts (butterflied and halved – about 1.5#)

all purpose flour (or rice flour,

salt

olive oil (divided)

shallots (sliced 1/4” thick)

garlic

thyme (plus more for garnish if desired)

oz cremini mushrooms (sliced 1/4” thick)

Marsala

chicken broth

Prepare the 2 chicken breasts by slicing in half horizontally. To even out the cutlets and reduce cooking time, cover the cutlets with plastic wrap and pound them thin either using a meat tenderizer or the bottom of a heavy pan.

Sprinkle the chicken cutlets evenly with 2 teaspoons of salt. Dredge each piece of chicken in the flour and shake off any excess. Add 2 tablespoons of olive oil to a heavy large skillet over medium-high heat. Add the 4 chicken breast pieces and sear until golden brown, about 2-3 minutes per side. Transfer the chicken to a plate and set aside.

Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Cook, stirring often, until fragrant, about 30 seconds. Add the mushrooms to the pan and cook, stirring often, until tender and the juices evaporate, about 5 minutes. Season with 1/2 teaspoon salt. Add the Marsala wine. Simmer until the Marsala reduces by half, about 2 minutes.

Reduce the heat to medium and add the broth and the thyme leaves. Simmer until reduced by half, about 3 minutes. Return the chicken to the skillet, making sure to pour in any juices that may have collected on the plate. Cook just until heated through, turning to coat in the sauce once or twice, about 2 minutes.

Using tongs, transfer the chicken to plates. Spoon the sauce over the chicken and serve. Sprinkle more fresh thyme leaves over the top if desired.

Easy recipe for roasted leg of lamb with garlic, herbs and mustard spread with baby potatoes.

Roasted Leg of Lamb Recipe (video)

leg of lamb

tbsp dijon mustard

olive oil

thyme

rosemary

garlic cloves

tsp black pepper

baby potatoes

salt and black pepper

tbsp herb blend

Preheat the oven to 350F. Place the potatoes into a large casserole dish or roasting pan. Drizzle with olive oil and season generously with salt, pepper and herbs. Use a spatula to toss the potatoes in the seasonings, until well coated.

In a small bowl, prepare the spread for the lamb: mix together the mustard, olive oil, thyme, rosemary, garlic, salt and pepper. Add more oil as needed until the sauce is creamy.

Next, prepare the lamb. Trim off any extra thick pieces of fat. Using a sharp knife, score the fatty layer that surrounds the leg of lamb, taking care not to go too deep. Watch mt video recipe to see how it's done. Using your hands, rub the prepared spread all over the leg of lamb, making sure the meat is well seasoned all over. If using boneless leg of lamb, season the inside of the leg where the bone as been removed.

If using boneless leg of lamb, season the meat all over, then use kitchen twine to truss the meat; the leg meat should be snugly together. Trussing the meat will ensure it cooks more evenly. Watch my video to see how it's done.

Arrange the leg of lamb over the seasoned potatoes. Roast uncovered in the preheated oven at 350F/177C for 1 1/2 to 2 1/2 hours, until the internal temperature reaches 135F/57C for medium doneness. For medium-well, roast the lamb to 145F/63C. Bone-in lamb will take slightly longer. Timing also depends on size of the leg. Once the meat is done, allow it to rest in the casserole pan for 15 to 20 minutes before slicing using a sharp carving knife. Make sure to remove any kitchen twine before slicing!

Pollo al horno especiado con patatas y chalotas

ROASTED CHICKEN WITH SEASONED POTATOES AND SHALLOTS

chicken leg quarters

lb small or baby potatoes

lemon

shallots

extra virgin olive oil

tsp black ground pepper (divided)

tsp pimentón de la Vera (substitute with paprika)

garlic powder

tsp sea salt flakes

Preheat the oven to 450ºF.

In a small bowl mix pimentón, 1 tsp garlic powder, 1 tsp sea salt, 1 tsp black pepper, about half of the thyme leaves, zest of the lemon and 3 Tbs olive oil. Brush all over the chicken, cover and chill for at least 2 hours and up to overnight.

Wash and slice unpeeled potatoes into 1/2-inch-thick rounds. Quarter the shallots lengthwise. Slice the lemon into 1/4 inch-thick slices.

Place potatoes, shallots and lemon in a large bowl. Sprinkle with 1/2 tsp sea salt, 1/2 tsp black pepper, remaining thyme leaves, 4 sprigs of rosemary, 1/2 tsp garlic powder and 4 Tbs olive oil. Toss to coat.

Place chicken leg quarters skin side up in an oven pan large enough to hold the vegetables. Roast the chicken in the pre-heated oven for 30 minutes. Remove from the oven and scatter the vegetables around the chicken. Slice the head of garlic transversally and place in the oven pan alongside the chicken and vegetables. Drizzle garlic with 1 Tbs olive oil.

Return the tray to the oven and roast for an extra 20 to 30 minutes, or until the potatoes are golden and tender on the inside. Remove tray from the oven, arrange the remaining fresh rosemary sprigs and let rest 10 minutes before serving, making sure to drizzle the vegetables with the baking juices.

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Dairy-Free One Pan Chicken Marsala

Dairy-Free One Pan Chicken Marsala

Roasted Leg of Lamb Recipe (video)

ROASTED CHICKEN WITH SEASONED POTAT...

Top 4 one pan dish recipes from across the web

The most viewed one pan dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Dairy-Free One Pan Chicken Marsala

Dairy-Free One Pan Chicken Marsala

Roasted Leg of Lamb Recipe (video)

ROASTED CHICKEN WITH SEASONED POTAT...

The most viewed one pan dish recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine