1 skillet, 3 recipes
Sometimes this time of year starts to feel like it’s all about too-brothy soups and too-wimpy salads — but it doesn’t have to be that way.
Flavor can be easy. It can even be 1-pan easy.
3 tablespoons olive oil, divided 1 3.5-4-pound chicken sea salt & fresh black pepper dried lemon zest crushed fennel seeds 4-5 parsnips, rough-chopped 2 bulbs fennel, cored and halved 2-3 wide strips lemon zest lemon wedges for serving
Preheat oven to 425 degrees. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Season chicken inside & out with salt, pepper, lemon zest & powdered fennel. Cook, breast side down, until golden brown. Use tongs to carefully rotate chicken, browning on all sides (about 12-15 minutes total). Transfer to a plate and reserve skillet. Toss fennel, parsnips, and lemon zest in skillet with remaining olive oil. Season with salt & pepper. Place chicken, breast side up, on top of vegetables. Roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165 (about 40-45 minutes). Transfer chicken to a cutting board and let rest for 10 minutes before carving. Serve chicken and vegetables with pan juices & lemon.
With Spicy Pickles & Tzatziki
1 loaf crusty bread, sliced 2 chicken breasts, cut into strips 1/2 pound thinly sliced provolone cheese (two slices per panini) 1 jar Gordy’s Pickle Jar Hot Chili Spears 1 bundle radishes, rinsed & thinly sliced 1 container Cava Foods tzatziki 1 bunch baby kale leaves
Heat panini press to medium-high heat. Brush press with melted butter. Spread tzatziki over one piece of rusty bread. Layer pickles, radishes, chicken, and kale on top. Top with provolone and second piece of bread. Carefully press, until golden brown on the outside and gooey on the inside, approximately 6-8 minutes.
With Hummus Dressing
1 bundle lacinato kale 1 bundle Brussels sprouts, ends removed & leaves pulled apart leftover skillet-roasted chicken meat, carefully shredded 1/2 teaspoon paprika 1/4 teaspoon red pepper flakes for dressing: 1 package Cava Foods Greek Yogurt Hummus 2 tablespoons white wine vinegar 1/2 lemon, juiced 3 tablespoons olive oil red pepper flakes to taste
Rinse kale and Brussels sprouts and carefully pat dry. Whisk together hummus, vinegar, lemon juice, and red pepper flakes. Add olive oil a few drops at a time, whisking vigorously as you go. Toss chicken in a few tablespoons of the dressing, as well as the paprika and extra red pepper flakes. To assemble, toss greens in dressing and top with chicken. Finish with a few garlic pita strips (we made our own by baking thin strips with garlic and olive oil at 400 degrees for 12 minutes).
Created by Cava Grill