“I tell you not to worry because I’ve done all the worrying for you!”īonnie Stern, beloved teacher and bestselling cookbook author, wants nothing more than for you to feel like she’s in the kitchen cooking beside you. Serve topped with the cooked lemon slices and olives, and the fresh cilantro. If the chicken hasn’t browned yet, increase the oven temperature to 425☏ and cook for 10 minutes longer or until the chicken and vegetables are nicely browned.Ĥ. Uncover and roast for another 30 minutes. ![]() Cover with aluminum foil and roast for 20 minutes.ģ. Spoon the fennel-lemon mixture over and around the chicken. Arrange the chicken pieces in a single layer on a baking sheet lined with parchment paper or inĪ large baking dish or shallow Dutch oven, skin side up. Marinate in the refrigerator for a few hours if you have time, or cook right away.Ģ. Place the chicken pieces in a large bowl, along with the onions, garlic, fennel, lemons, cilantro, olives, preserved lemon peel, olive oil, honey, salt, coriander, cumin, paprika, and turmeric. – 1 tsp ground coriander 1 tsp ground cuminġ. – 1/4 cup extra virgin olive oil 1 Tbsp honey – 1/2 cup large green olives, pitted by gently smashing or tearing apart ![]() – 1 cup coarsely chopped fresh cilantro or flat-leaf parsley + more for serving – 1 lemon, thinly sliced (or 2 if you don’t have preserved lemons) ![]() – 1 bulb fennel, trimmed, halved, and cut into thick wedges – 3 lb chicken pieces (12 chicken thighs or 6 whole legs) Canadian culinary legend Bonnie Stern shared her recipe for Sheet Pan Chicken with Lemon and Olives from her new book “Don’t Worry, Just Cook”, written with her daughter, Anna Rupert, and featuring a Foreword from Yotam Ottolenghi.īonnie Stern’s Sheet Pan Chicken with Lemon and Olives
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