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It’s the last day of summer and the weather gods are treating us to a cool, rainy day. I’m pulling on my wool socks and digging out my down vest from the back of the closet. Tempus fugit, and it just won’t stop.
Meanwhile.
Today would be the perfect day for puttering around the kitchen. On this kind of day, there are plenty of tempting goodies to be baked or stews to simmer on the stove. But I just don’t feel like cooking. I know, you probably think I can’t wait to get into the kitchen and mess around. Try out something new or fine-tune an old favorite. NOT. At least not today. I want to curl up on the couch under a blanket and read a book. When was the last time I did that?
We still have to eat, and I still stubbornly resist ordering take-out. That’s why I love a one-pan chicken dish. Place some vegetables in a small roasting pan*. Add a little stock or wine and some herbs. Let everything cook for a bit in the oven so the vegetables start to soften. Place the chicken (thighs or breasts) on top with the skin sides up.
*(I really like one that looks like this, which, to be accurate, is a more of a brasier, but a lot less cumbersome than a roasting pan. I think I bought mine at TJMaxx. There’s a wide range of prices and quality, just be sure the bottom is nice and thick.)
This version is one of many sheet pan/skillet recipes I have on rotation. It makes a lot out of a little to create Moroccan-ish type flavors. Coriander and paprika are the main seasonings, but you could substitute cumin and/or a pinch or two of cinnamon or ginger to stick with the flavor profile. Lemons and olives complete the theme. Use the olives that you have on hand, and if you don’t have lemons, you could use a combination of oranges to add some sweetness and citrus and white wine vinegar to add acidity. It’s an easy weeknight supper, or if you’re having a lazy Saturday like me, make it tonight!
How to keep chicken breasts from drying out in the oven:
It’s a deep, dark secret that no one talks about: Don’t overcook them!
Duh.
Of course, it gets a little tricky if you only try to follow the cooking time recommended in a recipe. The size of chicken breasts is all over the place, so obviously (?) if you’re paying attention, some breasts will cook faster than others.
There is a two-part solution:
1) Use an instant read thermometer. If you don’t have one, buy one like this. Now. Seriously. Don’t procrastinate. You will end up using it all the time (not just for chicken.) I know it’s pricey. I’ve only had to buy one bright pink one (so I can find it) in several years. I spent at least that much on replacing numerous cheaper ones that failed.
2) Start testing the chicken early. Insert the thermometer into the thickest part of the breast about 10 minutes before its recommended cooking time. Most recipes say 165 degrees is the safest to ensure bacteria is killed. If you want to live dangerously, I suggest you pull it out slightly before that (160-163 degrees) and tent the chicken with foil, so the chicken ticks up a few degrees while it rests.
3) I know, I only said two. I want to add that thighs are less prone to drying out and are actually better if allowed to reach 175 to 180 degrees. Chicken thighs have more fat and connective tissue than breast meat, so cooking them to a higher temperature breaks down the collagen, making them more tender and flavorful. At 165°F, thighs can still be a bit chewy. Cooking them longer results in a more tender texture.
How to brown the chicken skin for a one-pan chicken or sheet pan chicken.
1) If you want some crispy golden skin, set the pan under the broiler for 1 to 2 minutes at the end of cooking. Be sure to keep your eye on it, because boom! It can go from pallid to burned in nano second.
2) Use the convection setting at the end of cooking (in this case, once the chicken has reached a few degrees under the 165 degree target.) If you haven’t been using your convection setting you should try it out. Set to convection, the oven fan circulates hot air around the food. The constant movement of dry, hot air helps to draw moisture away from the skin, promoting browning and crispiness. It’s recommended to turn the temperature down by about 25 degrees when you change it to convection. You’ll need to eyeball this. It takes anywhere from 3 to 6 minutes for the chicken skin to brown.
One-Pan Chicken Breasts with Moroccan Flavors
Serves 4 | Prep time: 10 minutes | Cook time: 45 to 50 minutes
INGREDIENTS
6 small Yukon Gold or other potatoes (1 1/4 pounds), cut into 1 1/2-inch pieces
1 lemon, thickly sliced
1 medium onion, halved and sliced
3/4 cup chicken stock
1/2 cup pitted black or green olives
3 tablespoons olive oil
4 chicken breasts on the bone, skin intact (2 1/2 to 3 pounds)*
Salt and black pepper, to taste
1 1/2 teaspoons ground coriander
1 teaspoon sweet paprika
Juice of 1/2 lemon
1/2 cup chopped fresh parsley
Pinch of Aleppo or Maras pepper (for garnish)
*substitute thighs if you prefer and cook them a little longer (175 to 185 degrees
METHOD
1. Set the oven at 400 degrees. Have on hand a 12-inch skillet with an overproof handle or a small roasting pan.
2. In the pan, spread the potatoes, lemon slices, and onions. Sprinkle them with salt and pepper. Add the stock and olives. Sprinkle them with 2 tablespoons of the oil. Set the pan in the oven and bake for 20 minutes, or until the vegetables start to soften.
3. Sprinkle the chicken on both sides with salt, black pepper, coriander, and paprika.
4. Remove the pan from the oven. Turn the oven down to 375 degrees. Set the breasts on top, skin sides up. Sprinkle the skins with the lemon juice and the remaining 1 tablespoon oil.
5. Transfer the skillet to the oven and roast for 25 to 35 minutes, or until the potatoes are tender when pierced with a knife and a meat thermometer inserted into the thickest part of the breasts registers 165 degrees. Transfer the chicken to a serving platter. If the chicken is done before the potatoes, remove it from the pan and set it on a platter. Tent with foil. Return the pan to the oven for 5 to 8 minutes, or until the potatoes are tender.
6. Spoon the potatoes, olives, lemons, and sauce onto a serving platter and set the chicken pieces on top. Sprinkle with parsley and Aleppo or Maras pepper.
7. Optional: If you like, brown the chicken under the broiler. Set a rack 4 inches from the broiler and heat the broiler. Slide the pan under the broiler and cook for 2 to 4 minutes, or until golden.
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Until next time….
XXOO
Sally