We had a friend for a simple Sunday meal, and I made the Roasted Chicken Provençal from The New York Times, which has become a go-to one-hour meal for me and, apprarently, thousands of others (this is one of the Times' most popular dishes of 2015). I stick pretty closely to the recipe but add halved fingerling or baby Yukon gold potatoes to the pan while roasting. Why not get the starch course done at the same time?
|Roasted Chicken Provençal|
First, Roast Chicken with Sumac, Za'Atar and Lemon, from Ottolenghi: The Cookbook, the breakthrough book that got me excited about Middle Eastern food. This doesn't look like much from the photo, but trust me, that's the photographer's (my) fault and not the cook's (mine). This and all of Ottolenghi's books are worth the space on your shelves.
|Chicken with Sumac, Za'atar and Lemon|
|Orange and Ginger Cake|
|Cheesy Rice with asparagus|