The new thing I’m seeing in recipes is sheet pan cooking. One pan for the entire entree must be the selling point. Also, the recipes appear to be relatively fail proof and quick. No harm in quick, easy and fewer dishes to wash!
One of my favorite chefs is Melissa Clark. In a recent New York Times, she shared her recipe for Chili-Roasted Chicken with Honey, Lemon and Feta. Since I love that combination of flavors, I gave it a try.
The chicken turned out perfectly. It is bone-in chicken – thighs and drumsticks – the most flavorful chicken parts, in my opinion. Clark suggests a combination of mint, dill, parsley and rosemary, all herbs found in my garden. Clark adds honey for a caramelized sweetness, red pepper flakes for a bite and feta for a salty balance.
The recipe can be prepared in less than one and a half hours and most of that time is awaiting the next step, leaving plenty of time to prepare accompaniments and set the table.
We were very happy with this recipe and think you may also enjoy the flavors and ease of preparation.
The recipe is available in the New York Times at https://cooking.nytimes.com/recipes/1022164-chile-roasted-chicken-with-honey-lemon-and-feta