Sheet-Pan Chicken With Sweet Potatoes and Fennel

Credit New York Times

Sheet-Pan Chicken With Sweet Potatoes and Fennel

Yewande Komolafe

• Yield 4 servings
• Time 45 minutes

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Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

This easy, sheet-pan dinner sings thanks to its zingy vinaigrette of sharp pecorino, warming cracked pepper and bright lemon — which you’ll want to slather on everything. These flavors really get a chance to shine drizzled on top of roast chicken and seasonal vegetables. Don’t be afraid to substitute the sweet potatoes and fennel with whatever vegetables you have on hand. Serve the dish with a handful of leafy greens and a generous amount of the vinaigrette.

Poultry, Chicken Breast, Fennel, Pecorino, Sweet Potato, Dinner, Weekday, Weeknight, Main Course

533 ratings

Ingredients

• 2 ½ to 3 pounds bone-in, skin-on chicken breasts (about 10 to 12 ounces each)
• ½ cup olive oil
• Kosher salt
• 2 medium sweet potatoes, cut into 1-inch pieces (about 1 1/4 pounds)
• 1 small fennel bulb, cut into 1-inch wedges, fronds chopped and reserved
• ¼ cup white wine vinegar
• 1 lemon, zested, plus 2 tablespoons juice
• 1 tablespoon Dijon mustard
• 1 garlic clove, grated
• 1 ½ teaspoons black pepper, plus more to taste
• 1 cup crumbled or grated pecorino cheese
• ¼ cup parsley, leaves and tender stems
• 4 cups leafy greens, such as baby spinach or torn kale (optional)

• Nutritional Information

Preparation

1. Heat oven to 425 degrees. In a large bowl, toss chicken with 2 tablespoons oil. Season with salt and arrange on a large rimmed baking sheet, skin-side up.
2. In the same bowl, toss potatoes and fennel with 2 tablespoons oil. Season with salt and arrange in an even layer around the chicken.
3. Roast until chicken and potatoes are a deep golden brown and fennel is starting to caramelize at the edges, about 35 to 45 minutes.
4. As chicken cooks, combine vinegar, lemon zest and juice, mustard, garlic and 1 1/2 teaspoon pepper in a small bowl. Whisk in remaining 1/4 cup olive oil in a thin stream and stir in pecorino. Season with salt and pepper.
5. Transfer the chicken to a cutting board to rest. Toss the fennel fronds and parsley with the roasted vegetables.
6. To serve, cut the chicken off the bone and slice. Divide chicken and vegetables among plates. Serve with a handful of leafy greens if you like, and spoon the pecorino vinaigrette over everything.

One-Pot Spaghetti With Cherry Tomatoes and Kale

Easy

Credit New York Times

One-Pot Spaghetti With Cherry Tomatoes and Kale

Tejal Rao

• Yield 4 servings
• Time 20 minutes

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Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

In this simple recipe, raw pasta and cherry tomatoes are simmered together in a single pan, cooking the pasta and forming a thick, starchy sauce at the same time. The efficient technique is internet famous, but this is the British cookbook author Anna Jones’s vegetarian take on the phenomenon, adapted from her book “A Modern Way to Cook.” The technique is easy to master and endlessly adaptable: When you add the kale, you could also toss in a couple of anchovies and a generous pinch of red-pepper flakes. When you season and top with cheese, you could add a pile of fresh chopped herbs, like mint, basil or oregano.

Featured in: Review: Practical Magic For The Modern Cook. 

Pastas, Cherry Tomato, Kale, Spaghetti, Spinach, Easy, Quick, Weekday, Weeknight, Main Course

2,197 ratings

Ingredients

• 1 pound spaghetti
• 1 pound cherry tomatoes, halved (about 2 pints)
• 2 lemons, zested
• ¼ cup plus 3 tablespoons olive oil
• 2 teaspoons kosher salt, plus more to taste
• 1 bunch kale or spinach, leaves only, washed and chopped
• Black pepper
• Parmesan, for serving

• Nutritional Information

Preparation

1. Bring just over a quart of water to a boil. Meanwhile, place spaghetti, tomatoes, lemon zest, oil and 2 teaspoons kosher salt in a large, dry, shallow pan. (The pan should be large enough that the dry spaghetti can lie flat.)
2. Carefully add the boiling water to the pan with the spaghetti. Cover pan, and bring up to a boil. Remove lid and simmer for about 6 minutes, using tongs to move the spaghetti around now and then so it doesn’t stick. Add kale or spinach and continue cooking until remaining liquid has reduced to a sauce and the pasta is cooked through. Taste, season with salt and pepper, and top with Parmesan.

Cooking Notes

500

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• Most Helpful129
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Lotti2 years ago

Yuck! Easier and much fresher tasting: Cook spaghetti in traditional way in one pot of water. Briefly heat tomatoes and lemon zest in oil in another pot and add spinach. Add cooked spaghetti and add salt and pepper and cheese.

541 This is helpful

Deb2 years ago

I like very spicy food, so mine has a lot of garlic, red chili pepper flakes, etc. The first time I made this was for a Vegan friend who was visiting. In place of Parmesan, I placed dry roasted almonds--unsalted--in my food processor and pulsed until they were the texture of fine meal. I stirred this into my finished dish and everybody thought it was cheese. It added protein to the dish and I omitted the one thing that made it non-Vegan--the Parmesan.

200 This is helpful

Marc2 years ago

Not to be too nitpicky about it or anything but isn't that, like, two pots? :-)

188 This is helpful

REINVENTING THE WHEEL?2 years ago

I think this is a fine recipe, that may be supplemented with just about any green such as arugula, swiss chard, etc. I think the normal way to cook pasta is the way to go here. I have found it is easier to add the ingredients after the pasta has been cooked "very" al dente to get the best flavor and consistency. This is an old and simple technique, which has worked in this and in many recipes.

143 This is helpful

Lisa's Kale Soup

1 onion, diced
2 carrots, diced
4 cloves garlic, crushed
4 C redskin potatoes, diced
8 C vegetable broth
1 can white beans
1 can diced tomatoes
1 bunch kale, chopped
Thyme, other herbs you like, salt, pepper

1. Saute the onions, carrots and garlic
2. Put in the potatoes and vegetable broth. Bring to boil.
3. Add everything else and cook until tender.

Lomi Lomi Kale Salad

For years, I kept getting kale in my Community Supported Agriculture box, and for years was befuddled.  I didn't like kale chips.  I didn't like kale salad.  I could put up with it sauteed, but only barely.

But bit by bit, I found a few recipes I actually liked.  And last weekend, I found myself PURPOSELY BUYING kale, because I couldn't wait for it to show up in my CSA box! 

Here's one of the recipes that won me over, courtesy of Don and Joan at Dancing Hen Farm, who in turn say they got it from someone named Claudia. "Lomi Lomi" in Hawaiian means to squeeze or massage, they report.  The massage step is critical to making the leaves tender.  After all, who among us doesn't feel more tender after a good massage?

One word of warning - if you do this right, you'll be very safe from vampires. It's also an excellent way to make long-winded interviewees find excuses to keep their answers short, especially if you ask questions with a lot of "h" sounds in them.

Ingredients:

1 large head of fresh kale, washed and torn into pieces discarding the spine and stems
1 bunch of basil, chopped
3 cloves of garlic (I told you you'd be safe from vampires)
1/2 cup extra virgin olive oil
1 tsp. sea salt or kosher salt
1/2 cup roasted pumpkin seeds
1/2  cup feta or goat cheese
1/2 cup grape tomatoes

You can vary this recipe, I'm told, using sunflower seeds instead of pumpkin seeds, adding diced apples soaked in lemon juice, adding garbanzo beans and adding apple cider vinegar with a little honey mixed in.

Place the first five ingredients in a large bowl and mix well, massaging them together with clean hands.  Then lightly toss with the remaining three ingredients.