Marry Me Chicken

Dinner · Meat & Poultry Mains

Marry Me Chicken

Chicken breasts in a creamy sun-dried tomato sauce with garlic, fresh thyme, Parmesan, and basil, finished in the oven.
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Prep
10 minutes
Cook
25 minutes
Total
35 minutes
Serves
4 people

Bring it to the table

About this recipe.

Seared chicken breasts finish in the oven in a garlic cream sauce with sun-dried tomatoes, Parmesan, fresh thyme, and basil.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp. Extra Virgin Olive Oil (divided)
  • 4 Boneless, skinless chicken breasts
  • Kosher Salt (to taste)
  • Ground Black Pepper (to taste)
  • 2 Cloves Garlic (minced)
  • 1 Tbsp. Fresh thyme (leaves)
  • 1 tsp. Crushed Red Pepper Flakes (crushed)
  • ¾ Cup Chicken Broth (low sodium)
  • ½ Cup Heavy Cream
  • ½ Cup Sun-dried tomatoes (oil-packed, drained and chopped)
  • ¼ Cup Parmesan Cheese (freshly grated)
  • Fresh basil (torn, for serving)

The cooking plan

How to make Marry Me Chicken.

  1. Heat the oven to 375°F with a rack in the center. Pat the chicken dry and season with salt and black pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Brown the chicken for about 5 minutes per side, working in batches if necessary. Transfer to a plate; it will finish cooking in the oven.

  2. Reduce the heat to medium. Add the remaining 2 tablespoons oil, garlic, thyme, and red pepper flakes. Stir for about 1 minute, until fragrant. Add the broth and scrape up browned bits. Stir in the sun-dried tomatoes and cream, bring to a gentle simmer, then reduce the heat and stir in Parmesan until melted.

  3. Return the chicken and collected juices to the skillet. Transfer to the oven and bake about 10–12 minutes, or longer as needed, until a thermometer in the thickest part of each breast reads 165°F. Chicken size affects the timing; use the temperature rather than clear juices to judge doneness.

  4. Use an oven mitt to remove the hot skillet. Divide the chicken among four plates, spoon the sauce over, and garnish with torn fresh basil.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Marry Me Chicken

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Seared chicken breasts finish in the oven in a garlic cream sauce with sun-dried tomatoes, Parmesan, fresh thyme, and basil.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 3 Tbsp. Extra Virgin Olive Oil divided
  •  
    4 Boneless, skinless chicken breasts
  • Kosher Salt to taste
  • Ground Black Pepper to taste
  • 2 Cloves Garlic minced
  • 1 Tbsp. Fresh thyme leaves
  • 1 tsp. Crushed Red Pepper Flakes crushed
  • ¾ Cup Chicken Broth low sodium
  • ½ Cup Heavy Cream
  • ½ Cup Sun-dried tomatoes oil-packed, drained and chopped
  • ¼ Cup Parmesan Cheese freshly grated
  • Fresh basil torn, for serving

Equipment

Ovenproof skillet
Instant-read thermometer
Knife and cutting board
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 375°F with a rack in the center. Pat the chicken dry and season with salt and black pepper. Heat 1 tablespoon oil in a large oven-safe skillet over medium-high heat. Brown the chicken for about 5 minutes per side, working in batches if necessary. Transfer to a plate; it will finish cooking in the oven.
  2. Reduce the heat to medium. Add the remaining 2 tablespoons oil, garlic, thyme, and red pepper flakes. Stir for about 1 minute, until fragrant. Add the broth and scrape up browned bits. Stir in the sun-dried tomatoes and cream, bring to a gentle simmer, then reduce the heat and stir in Parmesan until melted.
  3. Return the chicken and collected juices to the skillet. Transfer to the oven and bake about 10–12 minutes, or longer as needed, until a thermometer in the thickest part of each breast reads 165°F. Chicken size affects the timing; use the temperature rather than clear juices to judge doneness.
  4. Use an oven mitt to remove the hot skillet. Divide the chicken among four plates, spoon the sauce over, and garnish with torn fresh basil.

Notes

The red pepper quantity is 1 teaspoon, corrected against the original source. Use less for milder heat. Makes four portions from four chicken breasts; timing is an estimate and varies with their thickness. Use an oven-safe skillet and remember its handle stays hot after baking.

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Penne with Creamy Sausage and Sun-Dried Tomato Sauce

Dinner · Meat & Poultry Mains

Penne with Creamy Sausage and Sun-Dried Tomato Sauce

Sweet Italian sausage and sun-dried tomatoes flavor a cream sauce for penne, with spinach, Parmesan, and fresh herbs stirred in at the end.
4 from 2 votes
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Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 people

Bring it to the table

About this recipe.

Penne tossed with sweet Italian sausage, oil-packed sun-dried tomatoes, spinach, heavy cream, and Parmesan.

Penne with Creamy Sausage and Sun-Dried Tomato Sauce

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • Kosher Salt (for pasta water and seasoning, to taste)
  • ¾ Cup Sun-Dried Tomatoes in Oil (drained and sliced crosswise; reserve 2 tablespoons of the packing oil)
  • 1 Lb Sweet Italian Sausage (raw pork sausage, bulk or removed from casings)
  • 1 Lb Penne
  • 1 Sm Yellow Onion (finely chopped)
  • 2 Cloves Garlic (finely chopped)
  • 2 Cups Heavy cream
  • 5 oz Baby Spinach
  • ¼ Cup Parmesan Cheese (grated (about 1 oz.), plus more for serving)
  • ½ Cup Parsley (fresh, chopped. or basil)

The cooking plan

How to make Penne with Creamy Sausage and Sun-Dried Tomato Sauce.

  1. Bring a large pot of salted water to a boil. Cook penne according to its package directions until al dente. Reserve about 1/2 cup cooking water before draining. Prepare the sausage and sauce while the pasta cooks.

  2. Heat the reserved 2 tablespoons tomato-packing oil in a large, deep skillet over medium-high heat. Add the raw pork sausage and break it into bite-size pieces. Cook about 8–10 minutes until browned and cooked through to 160°F (71°C), checking a larger piece with a food thermometer.

  3. Add chopped onion and garlic to the skillet. Reduce the heat to medium and cook 5–7 minutes, stirring, until softened. Stir in the sliced sun-dried tomatoes for about 1 minute. Add heavy cream and bring to a gentle simmer for 2–3 minutes until slightly thickened.

  4. Reduce heat to low and stir in spinach until wilted. Remove from the heat and stir in Parmesan. Add drained penne and toss gently. Add reserved pasta water a little at a time only if needed to loosen the sauce. Taste before adding salt, since sausage, tomatoes, and cheese are already seasoned.

  5. Divide among four portions and finish with chopped parsley or basil and extra Parmesan as desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Penne with Creamy Sausage and Sun-Dried Tomato Sauce

4 from 2 votes
Penne tossed with sweet Italian sausage, oil-packed sun-dried tomatoes, spinach, heavy cream, and Parmesan.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Kosher Salt for pasta water and seasoning, to taste
  •  
    ¾ Cup Sun-Dried Tomatoes in Oil drained and sliced crosswise; reserve 2 tablespoons of the packing oil
  •  
    1 Lb Sweet Italian Sausage raw pork sausage, bulk or removed from casings
  •  
    1 Lb Penne
  • 1 Sm Yellow Onion finely chopped
  • 2 Cloves Garlic finely chopped
  • 2 Cups Heavy cream
  • 5 oz Baby Spinach
  • ¼ Cup Parmesan Cheese grated (about 1 oz.), plus more for serving
  • ½ Cup Parsley fresh, chopped. or basil

Equipment

Large stockpot
Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Bring a large pot of salted water to a boil. Cook penne according to its package directions until al dente. Reserve about 1/2 cup cooking water before draining. Prepare the sausage and sauce while the pasta cooks.
  2. Heat the reserved 2 tablespoons tomato-packing oil in a large, deep skillet over medium-high heat. Add the raw pork sausage and break it into bite-size pieces. Cook about 8–10 minutes until browned and cooked through to 160°F (71°C), checking a larger piece with a food thermometer.
  3. Add chopped onion and garlic to the skillet. Reduce the heat to medium and cook 5–7 minutes, stirring, until softened. Stir in the sliced sun-dried tomatoes for about 1 minute. Add heavy cream and bring to a gentle simmer for 2–3 minutes until slightly thickened.
  4. Reduce heat to low and stir in spinach until wilted. Remove from the heat and stir in Parmesan. Add drained penne and toss gently. Add reserved pasta water a little at a time only if needed to loosen the sauce. Taste before adding salt, since sausage, tomatoes, and cheese are already seasoned.
  5. Divide among four portions and finish with chopped parsley or basil and extra Parmesan as desired.

Notes

Original ingredient amounts and four-serving yield are retained; these are generous portions. Reserve the tomato oil before draining the tomatoes. The recipe specifies pork sausage and a 160°F endpoint. Timing is an estimate with pasta and sauce cooking alongside each other. No nutrition calculation is supplied.

Tried this recipe?

Let us know how it was!

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How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Creamy Steak Fettuccine

Dinner · Meat & Poultry Mains

Creamy Steak Fettuccine

Sliced sirloin tops fettuccine in a Parmesan milk sauce with cherry tomatoes and spinach. A drizzle of balsamic glaze finishes each portion.
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Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
25 minutes
Total
40 minutes
Serves
4 people

Bring it to the table

About this recipe.

Fettuccine with sliced sirloin, a Parmesan milk sauce, cherry tomatoes, spinach, and balsamic glaze.

Creamy Steak Fettuccine

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • Kosher salt (to taste)
  • 12 oz Fettuccine
  • 1 lb Sirloin steak (raw, about 1 inch thick)
  • 2 Tbsp Olive Oil
  • Ground Black Pepper (to taste)
  • 2 Tbsp Butter
  • 2 Cloves Garlic (minced)
  • 2 Tbsp All-Purpose Flour
  • 2 Cups Milk (whole milk)
  • ½ Cup Parmesan Cheese (freshly grated)
  • 1 Tbsp Parsley (freshly chopped)
  • 1½ Cups Cherry Tomatoes (halved)
  • 4 Cups Baby Spinach
  • 2 Tbsp Balsamic glaze

The cooking plan

How to make Creamy Steak Fettuccine.

  1. Cook fettuccine in boiling salted water according to its package directions until al dente. Reserve 1/2 cup pasta water before draining.

  2. While the pasta cooks, pat the sirloin dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the steak about 4 minutes per side as a guide, continuing until the center reaches at least 145°F (63°C) on a food thermometer. Transfer to a clean board and rest about 10 minutes while preparing the sauce; rest at least 3 minutes before slicing thinly across the grain.

  3. Reduce the skillet to medium heat. Melt the butter, stir in garlic for about 30 seconds, then whisk in flour and cook 1 minute. Gradually whisk in the milk until smooth. Bring to a gentle simmer and stir about 5 minutes until thickened. Add cherry tomatoes and cook 2–3 minutes until softened.

  4. Reduce the heat to low. Stir in Parmesan and parsley, then add the pasta and spinach. Toss until the spinach wilts, using reserved pasta water a little at a time to loosen the sauce. Taste and adjust salt and pepper.

  5. Divide pasta among four plates and top with the sliced steak. Drizzle with the measured balsamic glaze and serve promptly.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Creamy Steak Fettuccine

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Fettuccine with sliced sirloin, a Parmesan milk sauce, cherry tomatoes, spinach, and balsamic glaze.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • Kosher salt to taste
  • 12 oz Fettuccine
  • 1 lb Sirloin steak raw, about 1 inch thick
  • 2 Tbsp Olive Oil
  • Ground Black Pepper to taste
  • 2 Tbsp Butter
  • 2 Cloves Garlic minced
  • 2 Tbsp All-Purpose Flour
  • 2 Cups Milk whole milk
  • ½ Cup Parmesan Cheese freshly grated
  • 1 Tbsp Parsley freshly chopped
  • 1½ Cups Cherry Tomatoes halved
  • 4 Cups Baby Spinach
  •  
    2 Tbsp Balsamic glaze

Equipment

Large pot
Large skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Cook fettuccine in boiling salted water according to its package directions until al dente. Reserve 1/2 cup pasta water before draining.
  2. While the pasta cooks, pat the sirloin dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Cook the steak about 4 minutes per side as a guide, continuing until the center reaches at least 145°F (63°C) on a food thermometer. Transfer to a clean board and rest about 10 minutes while preparing the sauce; rest at least 3 minutes before slicing thinly across the grain.
  3. Reduce the skillet to medium heat. Melt the butter, stir in garlic for about 30 seconds, then whisk in flour and cook 1 minute. Gradually whisk in the milk until smooth. Bring to a gentle simmer and stir about 5 minutes until thickened. Add cherry tomatoes and cook 2–3 minutes until softened.
  4. Reduce the heat to low. Stir in Parmesan and parsley, then add the pasta and spinach. Toss until the spinach wilts, using reserved pasta water a little at a time to loosen the sauce. Taste and adjust salt and pepper.
  5. Divide pasta among four plates and top with the sliced steak. Drizzle with the measured balsamic glaze and serve promptly.

Notes

Original ingredient amounts and four-serving yield are retained. The sauce uses milk, butter, and flour, followed by Parmesan; no heavy cream is needed. Timing is an estimate with pasta cooking while the steak and sauce are prepared. Steak thickness affects cooking time; use the thermometer endpoint and rest before slicing. No nutrition calculation is supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Tomato-Butter Roast Chicken

Dinner · Meat & Poultry Mains

Tomato-Butter Roast Chicken

A whole chicken roasts over potatoes and leeks with cumin, ground mustard, and tomato-thyme butter. A clean reserved portion of the butter finishes the carved bird.
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Prep
15 minutes
Cook
1 hour 30 minutes
Refrigerated seasoning and resting
1 hour 15 minutes
Total
3 hours
Serves
6 people

Bring it to the table

About this recipe.

A whole chicken roasted over potatoes and leeks with a cumin-mustard rub and tomato-thyme butter.

Tomato-Butter Roast Chicken

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 tsp Ground Cumin
  • 1 tsp Mustard (ground)
  • ¼ tsp Cayenne Pepper
  • 1 Tbsp Kosher salt (plus 1 tsp., divided, plus more)
  • Ground Black Pepper (freshly ground, to taste)
  • 4 lb Whole chicken (one raw whole chicken, about 4 lb; thawed if frozen, giblets removed)
  • 1½ lbs. Baby Yukon Potatoes (quartered)
  • 2 Large Leeks (white and light green parts sliced into 1/2-inch rounds, washed well and drained)
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ Cup Unsalted Butter (unsalted, melted)
  • ¼ Cup Tomato paste
  • 1 Tbsp Thyme (fresh leaves)

Jump to Recipe

Reserve the serving butter first

Set aside the finishing butter in a clean bowl before brushing the raw chicken. Roast the bird until the breast, inner thigh, and wing all reach the thermometer endpoint, then rest before carving.

Adapted from Makinze Gore at Delish.

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The cooking plan

How to make Tomato-Butter Roast Chicken.

  1. Mix cumin, ground mustard, cayenne, 1 tablespoon of the kosher salt, and pepper. Pat the chicken dry and rub the mixture over it. Refrigerate for 1 hour on a tray that keeps raw juices contained.

  2. Heat the oven to 400°F (200°C). Toss quartered potatoes and washed, drained leek rounds with the measured tablespoon olive oil. Season lightly with extra salt and pepper if needed. Put about half in a large Dutch oven that can hold the chicken with its lid closed. Set the chicken breast-side up on the vegetables.

  3. Whisk melted butter, tomato paste, fresh thyme, and the remaining 1 teaspoon salt together. Before brushing the raw chicken, put 1/4 cup in a separate clean bowl for serving and refrigerate it. Brush the chicken with the rest and arrange the remaining vegetables around it. Keep the raw-chicken brush away from the reserved butter.

  4. Cover and roast for 45 minutes. Remove the lid and continue roasting about 35–45 minutes, or longer if needed. Check the thickest breast and innermost thigh and wing, avoiding bone; all should reach at least 165°F (74°C). Check that the potatoes are tender.

  5. Transfer the chicken to a carving board and rest 15 minutes. If the vegetables need more time, return the pot to the oven while the bird rests. Gently warm the clean reserved tomato butter until brushable, then brush over the rested chicken. Carve and serve with the potatoes and leeks.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Tomato-Butter Roast Chicken

No ratings yet
A whole chicken roasted over potatoes and leeks with a cumin-mustard rub and tomato-thyme butter.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Refrigerated seasoning and resting 1 hour 15 minutes
Total Time 3 hours
Servings: 6 people
Course: Main Course
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 tsp Ground Cumin
  •  
    1 tsp Mustard ground
  • ¼ tsp Cayenne Pepper
  • 1 Tbsp Kosher salt plus 1 tsp., divided, plus more
  • Ground Black Pepper freshly ground, to taste
  • 4 lb Whole chicken one raw whole chicken, about 4 lb; thawed if frozen, giblets removed
  •  
    1½ lbs. Baby Yukon Potatoes quartered
  •  
    2 Large Leeks white and light green parts sliced into 1/2-inch rounds, washed well and drained
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ Cup Unsalted Butter unsalted, melted
  • ¼ Cup Tomato paste
  • 1 Tbsp Thyme fresh leaves

Equipment

Large Dutch Oven
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Wire whisk
Pastry brush
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix cumin, ground mustard, cayenne, 1 tablespoon of the kosher salt, and pepper. Pat the chicken dry and rub the mixture over it. Refrigerate for 1 hour on a tray that keeps raw juices contained.
  2. Heat the oven to 400°F (200°C). Toss quartered potatoes and washed, drained leek rounds with the measured tablespoon olive oil. Season lightly with extra salt and pepper if needed. Put about half in a large Dutch oven that can hold the chicken with its lid closed. Set the chicken breast-side up on the vegetables.
  3. Whisk melted butter, tomato paste, fresh thyme, and the remaining 1 teaspoon salt together. Before brushing the raw chicken, put 1/4 cup in a separate clean bowl for serving and refrigerate it. Brush the chicken with the rest and arrange the remaining vegetables around it. Keep the raw-chicken brush away from the reserved butter.
  4. Cover and roast for 45 minutes. Remove the lid and continue roasting about 35–45 minutes, or longer if needed. Check the thickest breast and innermost thigh and wing, avoiding bone; all should reach at least 165°F (74°C). Check that the potatoes are tender.
  5. Transfer the chicken to a carving board and rest 15 minutes. If the vegetables need more time, return the pot to the oven while the bird rests. Gently warm the clean reserved tomato butter until brushable, then brush over the rested chicken. Carve and serve with the potatoes and leeks.

Notes

The original ingredient amounts and six-serving yield are retained. The listed total includes a 1-hour refrigerated seasoning period and 15-minute rest. Roasting time is an estimate for a roughly 4-pound bird; use a food thermometer in several locations. Reserve serving butter with clean utensils before any contact with raw chicken. No nutrition calculation is supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

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Roast Cod With Chorizo Crisp

Dinner · Seafood Mains

Roast Cod With Chorizo Crisp

A chorizo, Parmesan, fennel, and parsley crumb topping covers a whole cod fillet. Roasted baby potatoes and a lemon-garlic mayonnaise sauce make it a complete sheet-pan dinner.
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Save recipe Cook Mode
Prep
20 minutes
Cook
35 minutes
Resting
5 minutes
Total
1 hour
Serves
4 servings

Bring it to the table

About this recipe.

A whole cod fillet with a chorizo, Parmesan, fennel, and parsley crumb topping, served with roasted potatoes and lemon-garlic mayonnaise.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 1 Lg. Lemon
  • 4 Oz. Smoked Spanish Chorizo (ready-to-eat cured Spanish chorizo, casing removed if needed, coarsely chopped)
  • 2 Oz. Parmesan Cheese (rind removed, coarsely chopped)
  • 1 Tsp. Fennel Seeds
  • 5 Cloves Garlic (4 whole, 1 finely chopped)
  • 3½ tsp Diamond Crystal kosher salt (or 1 3/4 tsp Morton kosher salt, divided; plus a little for sauce if needed)
  • ½ Cup Panko
  • ½ Cup Parsley leaves with tender stems (packed, plus more for serving)
  • 3 Tbsp. Extra Virgin Olive Oil (divided)
  • 1½ Lbs. Baby Potatoes (halved or quartered into small, similar-size pieces)
  • Ground Black Pepper (freshly ground, to taste)
  • 2 lb Cod fillet (raw, skinless, thawed if frozen, pin bones removed; wide and fairly even in thickness)
  • ⅓ Cup Mayonnaise (for sauce, plus about 2 tsp for coating fish)

The cooking plan

How to make Roast Cod With Chorizo Crisp.

  1. Heat the oven to 425°F (220°C), with a rack in the middle. Peel thin strips of yellow zest from the lemon, leaving the white pith behind. Squeeze 2 tablespoons juice into a small bowl for the sauce. Cut the remaining lemon into serving wedges.

  2. Pulse the zest, chorizo, Parmesan, fennel seeds, four garlic cloves, and 1 1/2 teaspoons Diamond Crystal salt (or 3/4 teaspoon Morton) in a food processor until finely chopped. Add panko, parsley, and 1 tablespoon oil; pulse briefly to combine.

  3. Toss potatoes on a large rimmed baking sheet with the remaining 2 tablespoons oil, pepper, and remaining 2 teaspoons Diamond Crystal salt (or 1 teaspoon Morton). Spread out and roast for 15 minutes. Move the potatoes toward the edges to make room for the fish.

  4. Pat the cod dry and place in the center. Brush its top with about 2 teaspoons mayonnaise and press the crumb topping onto it. Roast about 18–20 minutes, checking early for a thin fillet, until its thickest part reaches 145°F (63°C) and the topping is golden. Check potatoes for tenderness. If the fish is ready first, transfer it carefully to a platter and continue roasting the potatoes. Rest the fish 5 minutes.

  5. Stir the reserved lemon juice, remaining finely chopped garlic clove, and 1/3 cup mayonnaise together. Taste before adding a little salt. Divide the fish and potatoes among plates and serve with the sauce, lemon wedges, and extra parsley.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Roast Cod With Chorizo Crisp

No ratings yet
A whole cod fillet with a chorizo, Parmesan, fennel, and parsley crumb topping, served with roasted potatoes and lemon-garlic mayonnaise.
Print Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Resting 5 minutes
Total Time 1 hour
Servings: 4 servings
Course: Main Course
Ingredients Equipment Instructions Notes

Some ingredient links are affiliate links. We may earn a commission at no extra cost to you. As an Amazon Associate I earn from qualifying purchases.

Ingredients
  

  • 1 Lg. Lemon
  •  
    4 Oz. Smoked Spanish Chorizo ready-to-eat cured Spanish chorizo, casing removed if needed, coarsely chopped
  • 2 Oz. Parmesan Cheese rind removed, coarsely chopped
  • 1 Tsp. Fennel Seeds
  • 5 Cloves Garlic 4 whole, 1 finely chopped
  • Light irregular kosher salt flakes in a small white bowl3½ tsp Diamond Crystal kosher salt or 1 3/4 tsp Morton kosher salt, divided; plus a little for sauce if needed
  •  
    ½ Cup Panko
  •  
    ½ Cup Parsley leaves with tender stems packed, plus more for serving
  • 3 Tbsp. Extra Virgin Olive Oil divided
  •  
    1½ Lbs. Baby Potatoes halved or quartered into small, similar-size pieces
  • Ground Black Pepper freshly ground, to taste
  •  
    2 lb Cod fillet raw, skinless, thawed if frozen, pin bones removed; wide and fairly even in thickness
  • ⅓ Cup Mayonnaise for sauce, plus about 2 tsp for coating fish

Equipment

Instant-read thermometer
Knife and cutting board
Mixing bowl
Stirring spoon
Stirring spoon
Rimmed baking sheet
Food processor
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F (220°C), with a rack in the middle. Peel thin strips of yellow zest from the lemon, leaving the white pith behind. Squeeze 2 tablespoons juice into a small bowl for the sauce. Cut the remaining lemon into serving wedges.
  2. Pulse the zest, chorizo, Parmesan, fennel seeds, four garlic cloves, and 1 1/2 teaspoons Diamond Crystal salt (or 3/4 teaspoon Morton) in a food processor until finely chopped. Add panko, parsley, and 1 tablespoon oil; pulse briefly to combine.
  3. Toss potatoes on a large rimmed baking sheet with the remaining 2 tablespoons oil, pepper, and remaining 2 teaspoons Diamond Crystal salt (or 1 teaspoon Morton). Spread out and roast for 15 minutes. Move the potatoes toward the edges to make room for the fish.
  4. Pat the cod dry and place in the center. Brush its top with about 2 teaspoons mayonnaise and press the crumb topping onto it. Roast about 18–20 minutes, checking early for a thin fillet, until its thickest part reaches 145°F (63°C) and the topping is golden. Check potatoes for tenderness. If the fish is ready first, transfer it carefully to a platter and continue roasting the potatoes. Rest the fish 5 minutes.
  5. Stir the reserved lemon juice, remaining finely chopped garlic clove, and 1/3 cup mayonnaise together. Taste before adding a little salt. Divide the fish and potatoes among plates and serve with the sauce, lemon wedges, and extra parsley.

Notes

Use cured, ready-to-eat Spanish chorizo for the crumb topping. Salt quantities depend on brand: the listed Morton amount is half the Diamond Crystal volume. The potatoes get a head start; their size and fish thickness affect timing. Mayonnaise is 1/3 cup for the sauce plus a thin coating for the fish, resolving the original ingredient/method mismatch. Four servings and times are estimates. No nutrition calculation is supplied.

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Easiest Meatballs

Dinner · Meat & Poultry Mains

Easiest Meatballs

Eight large beef meatballs bake on a sheet pan and finish with warm tomato sauce, basil, and Parmesan. A panko and milk mixture keeps the ingredient list straightforward.
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Prep
15 minutes
Cook
22 minutes
Panko soaking
10 minutes
Total
47 minutes
Serves
4 servings (2 large meatballs each)

Bring it to the table

About this recipe.

Eight large oven-baked beef meatballs made with a panko and milk mixture, Parmesan, garlic powder, and oregano.

Before you start

Gather your ingredients.

Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.

See the ingredient checklist
  • 3 Tbsp. Extra Virgin Olive Oil (Plus more for baking sheet)
  • 2 Lg Eggs
  • 1½ Cups Panko (Japanese breadcrumbs)
  • ½ Cup Milk (whole milk)
  • 1½ Tsp. Salt (Diamond Crystal or ¾ tsp. Morton Kosher salt)
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Oregano (dried)
  • Ground Black Pepper (to taste)
  • 2 Oz. Parmesan Cheese (finely grated (about ½ cup), plus more for serving)
  • 1 Lb. Ground Beef (raw, about 20% fat)
  • Tomato sauce (warm, homemade or store-bought marinara, as needed for serving)
  • Fresh basil leaves (torn, for serving, to taste)

The cooking plan

How to make Easiest Meatballs.

  1. Heat the oven to 425°F (220°C), with a rack in the upper third. Lightly oil a large rimmed baking sheet. Stir eggs, panko, milk, kosher salt, garlic powder, dried oregano, pepper, 2 ounces Parmesan, and the measured 3 tablespoons olive oil in a large bowl. Let stand 10 minutes so the crumbs soften.

  2. Mix in about one-quarter of the beef first, then gently work in the rest until evenly combined. Divide into eight equal portions and shape into large meatballs with lightly oiled hands. Arrange with space between them on the sheet.

  3. Bake about 15 minutes until the undersides are browned. Loosen with a firm spatula and turn. Bake another 5–7 minutes, or longer as needed, until each meatball reaches 160°F (71°C) in the center on a food thermometer.

  4. Serve two meatballs per portion with warm tomato sauce, torn basil, and extra Parmesan as desired.

Let’s cook

The full recipe.

Check off ingredients as you get them ready.

Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.

Easiest Meatballs

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Eight large oven-baked beef meatballs made with a panko and milk mixture, Parmesan, garlic powder, and oregano.
Print Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Panko soaking 10 minutes
Total Time 47 minutes
Servings: 4 servings (2 large meatballs each)
Course: Main Course
Cuisine: Italian American
Ingredients Equipment Instructions Notes

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Ingredients
  

  • 3 Tbsp. Extra Virgin Olive Oil Plus more for baking sheet
  • 2 Lg Eggs
  •  
    1½ Cups Panko Japanese breadcrumbs
  • ½ Cup Milk whole milk
  • 1½ Tsp. Salt Diamond Crystal or ¾ tsp. Morton Kosher salt
  • 1 Tsp. Garlic Powder
  • 1 Tsp. Oregano dried
  • Ground Black Pepper to taste
  • 2 Oz. Parmesan Cheese finely grated (about ½ cup), plus more for serving
  • 1 Lb. Ground Beef raw, about 20% fat
  •  
    Tomato sauce warm, homemade or store-bought marinara, as needed for serving
  • Fresh basil leaves torn, for serving, to taste

Equipment

Instant-read thermometer
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Rimmed baking sheet
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 425°F (220°C), with a rack in the upper third. Lightly oil a large rimmed baking sheet. Stir eggs, panko, milk, kosher salt, garlic powder, dried oregano, pepper, 2 ounces Parmesan, and the measured 3 tablespoons olive oil in a large bowl. Let stand 10 minutes so the crumbs soften.
  2. Mix in about one-quarter of the beef first, then gently work in the rest until evenly combined. Divide into eight equal portions and shape into large meatballs with lightly oiled hands. Arrange with space between them on the sheet.
  3. Bake about 15 minutes until the undersides are browned. Loosen with a firm spatula and turn. Bake another 5–7 minutes, or longer as needed, until each meatball reaches 160°F (71°C) in the center on a food thermometer.
  4. Serve two meatballs per portion with warm tomato sauce, torn basil, and extra Parmesan as desired.

Notes

Makes eight large meatballs, about four servings. Use 1 1/2 teaspoons Diamond Crystal kosher salt or 3/4 teaspoon Morton kosher salt as listed; the brands differ in density. This version specifies ground beef and a 160°F endpoint. Times are estimates and include the 10-minute panko soak. Sauce preparation is not included. No nutrition calculation is supplied.

Tried this recipe?

Let us know how it was!

A couple of useful answers.

How do I change the number of servings?

Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.

Can I print or check off the ingredients?

Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.

Keep the good food going

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Choose your next craving. Each card includes its recipe’s total time.