Melissa Clark - Dinner in One : Exceptional & Easy One-Pan Meals

Acknowledgments

Im forever grateful to the team that helped put this book together, because goodness knows I couldnt have done it without them.

My brilliant longtime editor, Doris Cooper.

My cheeky co-conspirator, Janis Donnaud (aka my agent).

The terrific folks at Clarkson Potter: Aaron Wehner, Raquel Pelzel, Francis Lam, Stephanie Huntwork, Kim Tyner, Bianca Cruz, Terry Deal, Kate Tyler, and Erica Gelbard.

The amazing photography team, including Linda Xiao and her assistant, Christina Zhang; food stylist Monica Pierini and her assistant, Emma Rowe; prop stylist Paige Hicks and her assistant, Julie Bernouis. What a fun shoot!

The best recipe testers ever, Jade Zimmerman, Adelaide Mueller, and Sofia Todesco.

And, as always, many thanks to my editors at The New York Times Food section, Sam Sifton, Emily Weinstein, and Krysten Chambrot. And to my recipe columnist colleagues, Genevieve Ko, Eric Kim, and Yewande Komolafe, who always inspire me in one-pot meals and beyond.

Finally, thanks to the very rascally Daniel and Dahlia. Wait, did you actually read this far?

Food writer and cookbook author Melissa Clark is staff reporter for The New York Times Food section, where she writes the popular column A Good Appetite and has appeared in over 100 cooking videos. She is the author of The New York Times bestseller Dinner in French as well as Dinner, Dinner in an Instant, Comfort in an Instant, and Kid in the Kitchen. The winner of multiple James Beard and IACP awards, Melissa earned an MFA in writing from Columbia, and her work has been selected for The Best American Food Writing. She lives in Brooklyn with her husband and daughter.

Sheet Pans

Crispy Lemon Chicken

with Potatoes, Oregano, and Capers

This lemony, herby dish might be my favorite way to cook chicken and potatoes in one pan. The potatoes get a head start in the oven while chicken drumsticks and thighs marinate, absorbing the flavors of lemon zest, garlic, oregano, and red pepper flakes. Then the pieces are plopped on top of the potatoes so their glorious fat renders while everything roasts and crisps. It all emerges glistening, golden, and richly flavored. I love this served alongside a spinach salad, but any tumble of leafy greens will work.

Serves 4

1 lemon

1 pounds Yukon Gold potatoes , peeled and thinly sliced

2 teaspoons dried oregano , divided

1 teaspoons kosher salt , divided, plus more to taste

teaspoon freshly ground black pepper , divided

3 tablespoons extra-virgin olive oil , divided

2 to 2 pounds bone-in, skin-on chicken drumsticks and thighs

3 fat garlic cloves , minced or finely grated

Pinch of crushed red pepper flakes

Torn fresh parsley, basil, or mint leaves , for serving

1 tablespoon capers , drained, for serving

Heat the oven to 425F and, if you like, line a rimmed sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside.

On the prepared sheet pan, combine the potatoes, teaspoon of the oregano, teaspoon of the salt, and teaspoon of the black pepper; toss well to coat. Spread the potatoes out in a single layer. Squeeze one lemon half all over the potatoes and drizzle with 1 tablespoon of the oil. Roast the potatoes for 15 minutes.

While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 teaspoon salt and teaspoon black pepper. To the bowl with the lemon zest, stir in the garlic, the remaining 2 teaspoons oregano, and red pepper flakes. Add the chicken and toss, making sure it gets well coated with all the seasonings.

After the potatoes have roasted for 15 minutes, add the chicken to the pan, placing the pieces skin side up on top of the potatoes. Drizzle the chicken and potatoes with the remaining 2 tablespoons oil. Continue to roast until the chicken and potatoes are cooked through and everything is golden and crisped, 25 to 35 minutes longer.

Transfer the chicken and potatoes to a platter or serving plates and sprinkle with the torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half, and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve the remaining sauce on the side.

Swap It Out

If youd rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.

Tarragon Chicken

with Caramelized Onions and Butternut Squash

Pairing chicken with tarragon and garlic is a classic that never gets old. Here, the licorice-y herb is used to marinate bone-in drumsticks and thighs, which are then roasted on the same pan as sliced onions and cubes of butternut squash. As the chicken cooks, the fat renders, coating the vegetables, while the fragrant steam rising from the onions flavors the bird. Its a succulent, easy, and very satisfying dinner. If you prefer white meat, substitute bone-in chicken breast halves, and start checking them after 20 minutes.

Serves 3 to 4

1 pound butternut squash , cut into 1-inch cubes

1 teaspoon honey

3 tablespoons extra-virgin olive oil , divided, plus more for drizzling

Pinch of crushed red pepper flakes

1 teaspoons kosher salt , plus more as needed

2 large onions , sliced (about 4 cups)

teaspoon freshly ground black pepper , plus more as needed

3 tablespoons chopped fresh tarragon leaves (or 1 teaspoon dried tarragon)

2 garlic cloves , finely grated or minced

2 pounds bone-in, skin-on chicken drumsticks and thighs

Sherry vinegar , to taste

Heat the oven to 425F. In a large bowl, toss the squash with the honey, 1 tablespoon of the oil, red pepper flakes, and a pinch of salt. Arrange the squash on one side of a rimmed sheet pan.

Spread out the onions on the other side of the sheet pan. Drizzle the onions and squash with a little oil and sprinkle with salt and black pepper, tossing to coat the vegetables. Roast for 15 minutes.

Meanwhile, in the same bowl you used for the squash (you dont need to wash it first), stir together the tarragon, garlic, remaining 2 tablespoons oil, 1 teaspoons salt, and teaspoon black pepper. Add the chicken and toss to coat.

After the onions and squash have roasted for 15 minutes, toss them well. Add the chicken to the pan, nestling the pieces in with the vegetables, and roast until the chicken is cooked through and the onions and squash are browned and tender, 30 to 40 minutes. If the chicken skin or onions arent as brown as youd like, run the pan under the broiler for 1 to 2 minutes.

Place the chicken on a platter. Drizzle the onions and squash with sherry vinegar and sprinkle with more salt and black pepper, if needed. Spoon the vegetables around the chicken and serve.

Swap It Out

Cubed sweet potatoes or turnips can stand in for the butternut squash. Or use regular potatoes, omitting the honey. And if youre not a tarragon fan, chives or marjoram work just as well.