I can make a mean mess in the kitchen and somehow end up using every pot and pan within reach. That’s why one-dish dinners are appreciated around here, especially by my husband who normally takes on the task of washing whatever I dirty.
Most of my one-dish dinners are kind of a spinoff of a Jamie Oliver recipe. They’re simple, rustic (my favorite kind of presentation), and feature lemon. And yes, I know lemon isn’t locally sourced around here, but I balance it out (hopefully) by buying from a local store, not one of the chains. Trust me, if lemons could grow around here, we would have an entire backyard.
Roast dishes should never be limited to the fall/winter because they are a great way to utilize seasonal veggies. Of course, a more summery version is going to include tomatoes, squash, onions, etc. In the fall/winter, root vegetables can easily replace the ingredients used here.
To top the dish off, I went with gremolata (because I just can’t serve something without a green in it). It’s a simple condiment, traditionally accompanying ossobuco and made with lemon zest, garlic, and parsley. I subbed in basil and added olive oil and some salt, just because I think recipes are made to be adapted (and I kinda hate parsley). At any rate, gremolata adds a nice “pop” of bright flavors and could easily be used on fish, steak, etc. Since herbs are so abundant during the summer, it’s easy to locally source leafy ones (or, even better, to grow some at home with minimal space needed).
Roasted Chicken Thighs with Summer Vegetables (serves: 2, with some veggies leftover)
Note: It takes some time, but you may want to pick out the lemons before serving so no one accidentally takes a big bite. Especially if you use yellow squash. Trust me. It’s hard to spy the difference when you’re hungry.
1 lb. chicken thighs
1 lemon, thinly sliced (If you make gremolata, just use the lemon you zested.)
2-3 large garlic cloves, peeled and smashed
4 c. assortment of seasonal vegetables (carrots, onions, yellow squash, etc.)
1 Tbsp. duck fat (or olive oil)
Put the duck fat (or olive oil) in a large glass casserole dish. Place the dish in the oven while heating the oven to 400 degrees (this warms the fat and helps prevent sticking). When the oven has heated, add to your dish the chicken thighs, lemon, garlic, and vegetables and toss to coat with the fat/oil. Season with salt and pepper.
Bake for about 45 minutes, stirring the vegetables halfway through. The chicken should get brown and golden on top. (Alternately, if you want brown, crispy thigh skin all over, sear the chicken while the veggies roast the first 20 minutes. Then, add the chicken for the remaining roasting time.)
Serve over a bed of rice (we went with a wild rice medley) and top with the gremolata (below).
Note: The traditional parsley could be used here instead of basil.
Zest of 1 lemon
2-3 garlic cloves, peeled and finely chopped
1/4 c. basil, finely chopped
Mix the lemon zest, garlic, and basil. Add the olive oil and season with salt.