Whole Roasted Cauliflower

Side Dishes

Whole Roasted Cauliflower

A whole head of cauliflower is poached in vegetable stock with thyme and bay, then finished in the oven with melted butter. Cut it into wedges and spoon over the pan juices.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
40 minutes
Total
50 minutes
Serves
4 people

Bring it to the table

About this recipe.

A whole cauliflower simmered with thyme and bay, then roasted with melted butter and a little cooking stock.

Whole Roasted Cauliflower

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 Head Cauliflower (medium, with compact florets)
  • Fresh thyme (a few sprigs for poaching, plus leaves for finishing, to taste)
  • 2 Bay Leaf
  • 4 Cups Vegetable Stock (about 4 cups, or enough to cover the cauliflower in a snug pot)
  • ⅓ Cup Butter (melted)
  • Cracked Pepper (freshly cracked, to taste)

Jump to Recipe

Keep the head intact

Trim the stalk while leaving enough core to hold the florets together. Lift the hot cauliflower with sturdy utensils, drain it well, and check near the core for tenderness after roasting.

Adapted from Christina Cherrier at Eatwell101.

Explore more recipes

The cooking plan

How to make Whole Roasted Cauliflower.

  1. Heat the oven to 400°F (200°C). Remove the leaves and trim the stalk so the cauliflower sits level, keeping enough central core intact to hold the florets together. Rinse well.

  2. Set the cauliflower in a pot that fits it snugly. Add the vegetable stock, using enough to cover the head, and add the thyme sprigs and both bay leaves. Bring to a boil, then reduce to a gentle simmer for about 12 minutes. The head should be partly tender and still hold together.

  3. Carefully lift the cauliflower using two large slotted spoons or a sturdy spider and drain well. Reserve a little cooking stock; remove and discard the bay leaves and thyme stems. Transfer the head to an oven-safe skillet. Spoon a few tablespoons of stock around it and pour the melted butter over the top. Add thyme leaves and cracked pepper.

  4. Roast about 15–20 minutes, basting once with the buttery pan juices. Check the thickest part near the core with a small knife: it should slide in easily. Continue roasting as needed for a larger head. For extra color, use a broiler-safe metal pan and broil briefly, watching constantly.

  5. Transfer carefully to a serving plate or serve from the skillet. Cut into four wedges and spoon the buttery pan juices over them.

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.

Whole Roasted Cauliflower

No ratings yet
A whole cauliflower simmered with thyme and bay, then roasted with melted butter and a little cooking stock.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 people
Course: Appetizer, Main Course, Side Dish
Cuisine: Mediterranean, Middle Eastern
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 Head Cauliflower medium, with compact florets
  •  
    Fresh thyme a few sprigs for poaching, plus leaves for finishing, to taste
  • 2 Bay Leaf
  •  
    4 Cups Vegetable Stock about 4 cups, or enough to cover the cauliflower in a snug pot
  • ⅓ Cup Butter melted
  •  
    Cracked Pepper freshly cracked, to taste

Equipment

Large pot
Ovenproof skillet
Knife and cutting board
Slotted spoon or strainer
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat the oven to 400°F (200°C). Remove the leaves and trim the stalk so the cauliflower sits level, keeping enough central core intact to hold the florets together. Rinse well.
  2. Set the cauliflower in a pot that fits it snugly. Add the vegetable stock, using enough to cover the head, and add the thyme sprigs and both bay leaves. Bring to a boil, then reduce to a gentle simmer for about 12 minutes. The head should be partly tender and still hold together.
  3. Carefully lift the cauliflower using two large slotted spoons or a sturdy spider and drain well. Reserve a little cooking stock; remove and discard the bay leaves and thyme stems. Transfer the head to an oven-safe skillet. Spoon a few tablespoons of stock around it and pour the melted butter over the top. Add thyme leaves and cracked pepper.
  4. Roast about 15–20 minutes, basting once with the buttery pan juices. Check the thickest part near the core with a small knife: it should slide in easily. Continue roasting as needed for a larger head. For extra color, use a broiler-safe metal pan and broil briefly, watching constantly.
  5. Transfer carefully to a serving plate or serve from the skillet. Cut into four wedges and spoon the buttery pan juices over them.

Notes

The original cauliflower, two bay leaves, stock, butter, and four-serving yield are retained. The stock amount depends on head and pot size; use a snug pot and enough liquid to cover. Timing includes an allowance for bringing the stock to a boil and varies by size; use the knife-tender test. 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

Similar Recipes

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

Lemon Butter Cod

Dinner · Seafood Mains

Lemon Butter Cod

Pan-seared cod gets a light flour-and-spice coating, followed by a garlic, lemon, and butter sauce. Serve the four fillets with vegetables, rice, or potatoes as desired.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
10 minutes
Cook
15 minutes
Total
25 minutes
Serves
4 servings

Bring it to the table

About this recipe.

Lightly seasoned pan-seared cod with a garlic, lemon, and butter 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
  • 4 6 oz Cod filets (raw, skinless, each about 6 ounces and 1 inch thick; thawed if frozen and pin bones removed)
  • 1 Tbsp All-Purpose Flour
  • ½ tsp Paprika
  • ½ tsp Onion Powder
  • ¼ tsp Dried Thyme
  • ¼ tsp Dried Oregano
  • ⅛ tsp Cayenne Pepper
  • ¾ tsp Salt (to taste)
  • ¾ tsp Ground Black Pepper (freshly ground)
  • 5 Tbsp Butter (cut into 1 tbsp. pieces, divided)
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Minced Garlic
  • 1½ Tbsp. Chicken broth (low sodium)
  • 1½ Tbsp. Lemon juice (fresh)
  • 1 Tbsp. Parsley (chopped fresh)

The cooking plan

How to make Lemon Butter Cod.

  1. Pat the cod dry. Mix flour, paprika, onion powder, dried thyme, dried oregano, cayenne, salt, and pepper in a small bowl. Sprinkle and spread the mixture evenly over both sides of all four fillets.

  2. Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon of the butter with the olive oil. Add cod in a single layer, leaving space between the pieces. Cook about 3–4 minutes per side, turning gently with a broad spatula, until the thickest part reaches 145°F (63°C). Cook longer as needed for thicker fish. Transfer to serving plates.

  3. Reduce the heat to medium-low and let the skillet cool slightly. Add the remaining 4 tablespoons butter. When melted, stir in the garlic and cook briefly, about 15–30 seconds, just until fragrant.

  4. Remove the skillet from the heat. Carefully stir in the chicken broth and lemon juice. Spoon the sauce over the cod and sprinkle with the fresh parsley. 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.

Lemon Butter Cod

No ratings yet
Lightly seasoned pan-seared cod with a garlic, lemon, and butter sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
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
  

  •  
    4 6 oz Cod filets raw, skinless, each about 6 ounces and 1 inch thick; thawed if frozen and pin bones removed
  • 1 Tbsp All-Purpose Flour
  • ½ tsp Paprika
  • ½ tsp Onion Powder
  •  
    ¼ tsp Dried Thyme
  • ¼ tsp Dried Oregano
  • ⅛ tsp Cayenne Pepper
  • ¾ tsp Salt to taste
  • ¾ tsp Ground Black Pepper freshly ground
  • 5 Tbsp Butter cut into 1 tbsp. pieces, divided
  • 1 Tbsp. Olive Oil
  •  
    1 Tbsp. Minced Garlic
  • 1½ Tbsp. Chicken broth low sodium
  • 1½ Tbsp. Lemon juice fresh
  • 1 Tbsp. Parsley chopped fresh

Equipment

Non-Stick Skillet
Instant-read thermometer
Knife and cutting board
Mixing bowl
Spatula
Stirring spoon
Stirring spoon
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Pat the cod dry. Mix flour, paprika, onion powder, dried thyme, dried oregano, cayenne, salt, and pepper in a small bowl. Sprinkle and spread the mixture evenly over both sides of all four fillets.
  2. Heat a large nonstick skillet over medium-high heat. Melt 1 tablespoon of the butter with the olive oil. Add cod in a single layer, leaving space between the pieces. Cook about 3–4 minutes per side, turning gently with a broad spatula, until the thickest part reaches 145°F (63°C). Cook longer as needed for thicker fish. Transfer to serving plates.
  3. Reduce the heat to medium-low and let the skillet cool slightly. Add the remaining 4 tablespoons butter. When melted, stir in the garlic and cook briefly, about 15–30 seconds, just until fragrant.
  4. Remove the skillet from the heat. Carefully stir in the chicken broth and lemon juice. Spoon the sauce over the cod and sprinkle with the fresh parsley. Serve promptly.

Notes

The original ingredient amounts are retained. Four fillets make four servings. Cooking times are estimates for roughly 1-inch-thick fillets; use a food thermometer to check the center. The five tablespoons butter are divided into one for searing and four for the sauce. 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

Similar Recipes

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

Garlic Tuscan Chicken

Dinner · Meat & Poultry Mains

Garlic Tuscan Chicken

Thin chicken cutlets simmer in a Parmesan cream sauce with spinach and sun-dried tomatoes. Garlic powder and Italian seasoning keep the ingredient list simple.
5 from 1 vote
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
12 minutes
Cook
20 minutes
Total
32 minutes
Serves
4 people

Bring it to the table

About this recipe.

Thin chicken cutlets in a Parmesan cream sauce with garlic powder, spinach, and sun-dried tomatoes.

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
  • 2 Tbsp Olive Oil
  • 1½ lbs Chicken Breast (raw, boneless and skinless; cut horizontally into even cutlets about 1/2 inch thick)
  • 1 Cup Heavy Cream
  • ½ Cup Chicken Broth
  • ½ Cup Parmesan Cheese (freshly grated)
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 1 Cup Spinach (chopped. fresh is preferred )
  • ½ Cup Sun-Dried Tomatoes in Oil (drained and sliced)

Jump to Recipe

Use thin, even cutlets

Even thickness helps the chicken cook consistently. Check each piece with a food thermometer, then keep the cream sauce at a gentle simmer and stir the Parmesan in over low heat.

Adapted from Alyssa Rivers at The Recipe Critic.

Explore more recipes

The cooking plan

How to make Garlic Tuscan Chicken.

  1. Heat the olive oil in a large skillet over medium-high heat. Pat the cutlets dry and cook in a single layer, in batches if needed, about 3–5 minutes per side. Cook until each thickest part reaches 165°F (74°C) on a food thermometer; clear juices are not a reliable test. Transfer to a clean plate.

  2. Reduce the heat to medium-low. Add the heavy cream, chicken broth, garlic powder, and Italian seasoning, scraping up the browned bits. Bring to a gentle simmer, stirring, for about 3–5 minutes until slightly reduced. Avoid a hard boil.

  3. Reduce the heat to low and stir in the Parmesan a little at a time until melted. Add the chopped spinach and drained sun-dried tomatoes. Stir for 1–2 minutes until the spinach wilts.

  4. Return the cooked chicken and its plate juices to the skillet. Spoon sauce over the cutlets and warm gently for 1–2 minutes. Serve with the sauce; optional cooked pasta or rice is not included in the recipe timing.

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.

Garlic Tuscan Chicken

5 from 1 vote
Thin chicken cutlets in a Parmesan cream sauce with garlic powder, spinach, and sun-dried tomatoes.
Print Recipe Pin Recipe
Prep Time 12 minutes
Cook Time 20 minutes
Total Time 32 minutes
Servings: 4 people
Course: Main Course
Cuisine: American, 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
  

  • 2 Tbsp Olive Oil
  • 1½ lbs Chicken Breast raw, boneless and skinless; cut horizontally into even cutlets about 1/2 inch thick
  • 1 Cup Heavy Cream
  • ½ Cup Chicken Broth
  • ½ Cup Parmesan Cheese freshly grated
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • 1 Cup Spinach chopped. fresh is preferred
  •  
    ½ Cup Sun-Dried Tomatoes in Oil drained and sliced

Equipment

Large 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 olive oil in a large skillet over medium-high heat. Pat the cutlets dry and cook in a single layer, in batches if needed, about 3–5 minutes per side. Cook until each thickest part reaches 165°F (74°C) on a food thermometer; clear juices are not a reliable test. Transfer to a clean plate.
  2. Reduce the heat to medium-low. Add the heavy cream, chicken broth, garlic powder, and Italian seasoning, scraping up the browned bits. Bring to a gentle simmer, stirring, for about 3–5 minutes until slightly reduced. Avoid a hard boil.
  3. Reduce the heat to low and stir in the Parmesan a little at a time until melted. Add the chopped spinach and drained sun-dried tomatoes. Stir for 1–2 minutes until the spinach wilts.
  4. Return the cooked chicken and its plate juices to the skillet. Spoon sauce over the cutlets and warm gently for 1–2 minutes. Serve with the sauce; optional cooked pasta or rice is not included in the recipe timing.

Notes

Timing is an estimate for thin cutlets; thicker pieces or cooking in batches take longer. Use heavy cream and freshly grated Parmesan for the sauce. The original ingredient amounts and four-serving yield are retained. 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

Similar Recipes

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

Nashville Hot Chicken

Dinner · Meat & Poultry Mains

Nashville Hot Chicken

Crisp fried chicken gets a cayenne glaze made with butter, lard, brown sugar, and smoked paprika. Plan ahead for the refrigerated buttermilk marinade and fry in small batches.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
40 minutes
Refrigerated marinating and coating rest
2 hours 15 minutes
Total
3 hours 20 minutes
Serves
6 people

Bring it to the table

About this recipe.

Buttermilk-marinated fried chicken brushed with a spicy cayenne, butter, and lard glaze.

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

Ingredients

  • 1 Whole Chicken (raw, bone-in and skin-on, cut into 8 pieces)

Marinade

  • 1 Cup Buttermilk
  • ¼ Cup Pickle Brine
  • 2 Tbsp. Hot Sauce (Louisiana style of course)
  • 1 Large Egg

Flour

  • 2 Cups All-Purpose Flour
  • 2 Tsp. Salt

Sauce

  • ¼ Cup Unsalted Butter
  • ¼ Cup Lard
  • 2 Tbsp. Cayenne Pepper
  • 1 Tbsp. Light Brown Sugar (packed)
  • 1 Tsp. Smoked Paprika
  • ½ Tsp Garlic Powder
  • ½ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper
  • Vegetable Oil (as needed for frying; about one-third of the skillet depth)

Jump to Recipe

Check every piece

Chicken pieces vary in size. Use a food thermometer in the thickest part, away from bone, and cook each piece to 165°F before removing it. Keep the glaze in a separate saucepan and stir before brushing.

Adapted from Chef John at Allrecipes, with smoked paprika.

Explore more recipes

The cooking plan

How to make Nashville Hot Chicken.

  1. Whisk buttermilk, pickle brine, hot sauce, and egg. Coat the chicken pieces, cover, and refrigerate 2–4 hours. Keep separate from ready-to-eat food.

  2. Mix the flour with the 2 teaspoons salt in a shallow dish. Lift chicken from the marinade and let excess drip off. Coat in flour, dip back into the marinade, then coat in flour again. Set on a rack for 15 minutes while the oil heats. Discard leftover raw-chicken marinade and coating flour after breading.

  3. In a separate small saucepan, melt butter and lard over low to medium-low heat. Stir in cayenne, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Heat gently just until combined, then remove from the heat. Stir again before brushing; the fats may separate.

  4. Use a deep, heavy skillet with enough vegetable oil to reach about one-third of its depth, leaving room for the chicken and bubbling. Heat to 350°F (175°C), monitoring with a frying thermometer. Carefully lower in only a few pieces, skin-side down; avoid crowding.

  5. Maintain the oil near 325°F (163°C), adjusting the heat as needed. Turn the pieces and cook about 8–10 minutes per side as a guide; large pieces can take longer. Check each piece in its thickest part, avoiding bone, and continue cooking until it reaches at least 165°F (74°C). Remove pieces individually as they are done. Let the oil return to temperature between batches.

  6. Use clean tongs to transfer cooked chicken to a clean rack over a sheet pan. Stir the spicy glaze, then brush both sides. Serve promptly; white bread and pickle slices are optional accompaniments.

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.

Nashville Hot Chicken

No ratings yet
Buttermilk-marinated fried chicken brushed with a spicy cayenne, butter, and lard glaze.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Refrigerated marinating and coating rest 2 hours 15 minutes
Total Time 3 hours 20 minutes
Servings: 6 people
Course: Lunch, Main Course
Cuisine: American, Southern
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
  

Ingredients
  •  
    1 Whole Chicken raw, bone-in and skin-on, cut into 8 pieces
Marinade
  •  
    1 Cup Buttermilk
  •  
    ¼ Cup Pickle Brine
  • 2 Tbsp. Hot Sauce Louisiana style of course
  • 1 Large Egg
Flour
  • 2 Cups All-Purpose Flour
  • 2 Tsp. Salt
Sauce
  • ¼ Cup Unsalted Butter
  •  
    ¼ Cup Lard
  • 2 Tbsp. Cayenne Pepper
  •  
    1 Tbsp. Light Brown Sugar packed
  •  
    1 Tsp. Smoked Paprika
  • ½ Tsp Garlic Powder
  • ½ Tsp. Kosher Salt
  • ½ Tsp. Ground Black Pepper
  • Vegetable Oil as needed for frying; about one-third of the skillet depth

Equipment

Saucepan
Small Saucepan
Large skillet
Candy and frying thermometer
Instant-read thermometer
Knife and cutting board
Mixing bowl
Wire whisk
Stirring spoon
Stirring spoon
Rimmed baking sheet
Wire rack
Tongs
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Whisk buttermilk, pickle brine, hot sauce, and egg. Coat the chicken pieces, cover, and refrigerate 2–4 hours. Keep separate from ready-to-eat food.
  2. Mix the flour with the 2 teaspoons salt in a shallow dish. Lift chicken from the marinade and let excess drip off. Coat in flour, dip back into the marinade, then coat in flour again. Set on a rack for 15 minutes while the oil heats. Discard leftover raw-chicken marinade and coating flour after breading.
  3. In a separate small saucepan, melt butter and lard over low to medium-low heat. Stir in cayenne, brown sugar, smoked paprika, garlic powder, kosher salt, and black pepper. Heat gently just until combined, then remove from the heat. Stir again before brushing; the fats may separate.
  4. Use a deep, heavy skillet with enough vegetable oil to reach about one-third of its depth, leaving room for the chicken and bubbling. Heat to 350°F (175°C), monitoring with a frying thermometer. Carefully lower in only a few pieces, skin-side down; avoid crowding.
  5. Maintain the oil near 325°F (163°C), adjusting the heat as needed. Turn the pieces and cook about 8–10 minutes per side as a guide; large pieces can take longer. Check each piece in its thickest part, avoiding bone, and continue cooking until it reaches at least 165°F (74°C). Remove pieces individually as they are done. Let the oil return to temperature between batches.
  6. Use clean tongs to transfer cooked chicken to a clean rack over a sheet pan. Stir the spicy glaze, then brush both sides. Serve promptly; white bread and pickle slices are optional accompaniments.

Notes

The listed total includes the minimum 2-hour refrigerated marinade, 15-minute coating rest, and an estimated 40 minutes for frying in batches. Larger pieces or more batches need longer; use the thermometer endpoint. The original chicken, coating, glaze amounts, and six-serving yield are retained. The two tablespoons cayenne make a very hot glaze; brush on to taste. Oil quantity depends on the skillet. 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

Similar Recipes

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

Greek Chicken Gyros with Tzatziki

Dinner · Meat & Poultry Mains

Greek Chicken Gyros with Tzatziki

Chicken thighs marinate in yogurt, lemon, garlic, oregano, and a little honey Dijon before cooking. Warm pita, cucumber-tomato salad, and creamy tzatziki complete the wraps.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
25 minutes
Cook
25 minutes
Refrigerated marinating
4 hours
Total
4 hours 50 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Yogurt-marinated chicken thighs in warm pita with cucumber-tomato salad and homemade tzatziki.

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

Ingredients

  • 2 lb Chicken Thighs (raw, boneless and skinless)

Marinade

  • 3 Cloves Garlic (minced)
  • 1 Tbsp. White Wine Vinegar (red wine or apple cider is acceptable)
  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. Greek Yogurt (full fat preferred)
  • 1½ Tbsp. Dried Oregano
  • 1 Tsp. Salt
  • 1 pinch Black Pepper (to taste)
  • 1 Tbsp. Honey Dijon mustard

Tzatziki

  • 1/2–3/4 cup Grated cucumber (measured after seeding, grating, and squeezing dry)
  • 1¼ Cups Greek Yogurt (full fat preferred)
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil (use more if you want it richer)
  • 1 Clove Garlic (minced)
  • ¼ tsp salt
  • 1 Pinch Black Pepper (to taste)

Salad

  • 3 Roma Tomatoes (deseeded and diced)
  • 3 English Cucumbers (diced fine)
  • ½ red onion (peeled and finely chopped)
  • ¼ Cup Parsley (fresh, chopped, optional)
  • 1 Pinch Salt (to taste)
  • 1 Pinch Black Pepper (to taste)

To Serve

  • 6 Pita Breads (or flatbreads)
  • Cooking oil (a little for the grill or skillet)

Jump to Recipe

Plan for the marinade

Refrigerate the chicken while it marinates. The salad and tzatziki can be prepared during that time; keep them chilled and separate from raw chicken. Check the cooked thighs with a thermometer before slicing.

Adapted from Nagi at RecipeTin Eats, with this version’s honey Dijon addition.

Explore more recipes

The cooking plan

How to make Greek Chicken Gyros with Tzatziki.

  1. Mix all marinade ingredients: garlic, vinegar, 3 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons yogurt, oregano, 1 teaspoon salt, pepper, and honey Dijon mustard. Add raw chicken and turn to coat. Cover and refrigerate about 4 hours, or at least 2 hours and no longer than 24 hours.

  2. Seed and grate cucumber, then squeeze firmly in a clean towel. Measure 1/2–3/4 cup of the squeezed cucumber. Mix with the tzatziki yogurt, tablespoon lemon juice, tablespoon olive oil, garlic clove, 1/4 teaspoon salt, and pepper. Cover and refrigerate at least 20 minutes and until serving.

  3. Mix diced tomatoes and salad cucumbers with chopped red onion and optional parsley. Season lightly with the salad salt and pepper and refrigerate until needed.

  4. Heat a lightly oiled grill or large skillet over medium-high heat. Lift chicken from the marinade and let excess drip away. Cook in batches if crowded, about 5–7 minutes per side depending on thickness, until each piece reaches 165°F in the thickest part on a food thermometer. Discard raw marinade.

  5. Transfer cooked chicken to a clean plate and rest 5 minutes, then slice. Warm pita according to its package or briefly in a dry skillet. Fill with chicken, salad, and tzatziki. Serve extra salad and sauce alongside.

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.

Greek Chicken Gyros with Tzatziki

No ratings yet
Yogurt-marinated chicken thighs in warm pita with cucumber-tomato salad and homemade tzatziki.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Refrigerated marinating 4 hours
Total Time 4 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Greek-inspired
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
  

Ingredients
  •  
    2 lb Chicken Thighs raw, boneless and skinless
Marinade
  • 3 Cloves Garlic minced
  •  
    1 Tbsp. White Wine Vinegar red wine or apple cider is acceptable
  • 3 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil
  • 3 Tbsp. Greek Yogurt full fat preferred
  • 1½ Tbsp. Dried Oregano
  • 1 Tsp. Salt
  • 1 pinch Black Pepper to taste
  •  
    1 Tbsp. Honey Dijon mustard
Tzatziki
  •  
    1/2–3/4 cup Grated cucumber measured after seeding, grating, and squeezing dry
  • 1¼ Cups Greek Yogurt full fat preferred
  • 1 Tbsp. Lemon Juice
  • 1 Tbsp. Extra Virgin Olive Oil use more if you want it richer
  • 1 Clove Garlic minced
  • ¼ tsp salt
  • 1 Pinch Black Pepper to taste
Salad
  • 3 Roma Tomatoes deseeded and diced
  •  
    3 English Cucumbers diced fine
  • ½ red onion peeled and finely chopped
  • ¼ Cup Parsley fresh, chopped, optional
  • 1 Pinch Salt to taste
  • 1 Pinch Black Pepper to taste
To Serve
  •  
    6 Pita Breads or flatbreads
  •  
    Cooking oil a little for the grill or skillet

Equipment

Large skillet
Grill
Instant-read thermometer
Knife and cutting board
Box grater
Mixing bowl
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Mix all marinade ingredients: garlic, vinegar, 3 tablespoons lemon juice, 1 tablespoon olive oil, 3 tablespoons yogurt, oregano, 1 teaspoon salt, pepper, and honey Dijon mustard. Add raw chicken and turn to coat. Cover and refrigerate about 4 hours, or at least 2 hours and no longer than 24 hours.
  2. Seed and grate cucumber, then squeeze firmly in a clean towel. Measure 1/2–3/4 cup of the squeezed cucumber. Mix with the tzatziki yogurt, tablespoon lemon juice, tablespoon olive oil, garlic clove, 1/4 teaspoon salt, and pepper. Cover and refrigerate at least 20 minutes and until serving.
  3. Mix diced tomatoes and salad cucumbers with chopped red onion and optional parsley. Season lightly with the salad salt and pepper and refrigerate until needed.
  4. Heat a lightly oiled grill or large skillet over medium-high heat. Lift chicken from the marinade and let excess drip away. Cook in batches if crowded, about 5–7 minutes per side depending on thickness, until each piece reaches 165°F in the thickest part on a food thermometer. Discard raw marinade.
  5. Transfer cooked chicken to a clean plate and rest 5 minutes, then slice. Warm pita according to its package or briefly in a dry skillet. Fill with chicken, salad, and tzatziki. Serve extra salad and sauce alongside.

Notes

The listed total includes 4 hours of refrigerated marinating. The tzatziki cucumber amount is measured after squeezing, so cucumber size does not change the sauce ratio. Chicken thickness determines cooking time; use the thermometer rather than relying on a short sear. Keep raw-chicken utensils separate from the salad, sauce, and cooked chicken.

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

Similar Recipes

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

Pesto Cod with Sautéed Vegetables

Dinner · Seafood Mains

Pesto Cod with Sautéed Vegetables

Cod fillets get a pesto and breadcrumb coating, with sautéed zucchini, yellow squash, and red pepper on the side. Lemon and Parmesan are optional finishing touches.
Leave a review
Jump to recipePrint recipe
Save recipe Cook Mode
Prep
15 minutes
Cook
20 minutes
Total
35 minutes
Serves
6 servings

Bring it to the table

About this recipe.

Pesto-and-breadcrumb-coated cod with sautéed zucchini, yellow squash, and red pepper, served with optional lemon, Parmesan, and cooked rice.

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
  • 4 lbs Cod (raw fillets, thawed if frozen; cut into six portions)
  • 1 Cup basil pesto (jarred or homemade; divided between both sides of the fish)
  • 1 Cup Breadcrumbs (unseasoned; divided between both sides)
  • 1 Tbsp Olive Oil
  • 1 Med Zucchini (trimmed and cut into 1/4-inch half-moons)
  • 1 Med Yellow Squash (trimmed and cut into 1/4-inch half-moons)
  • 1 Med Red Bell Pepper (stemmed, seeded, and diced)
  • 1 Clove Garlic (minced (fresh preferred))
  • 1 Pinch salt (to taste)
  • 1 Pinch Black Pepper (to taste)

Optional for Serving:

  • ¼ Cup Parmesan Cheese (Freshly grated)
  • 1 Lemon (cut into wedges)
  • 2 Cups White rice (already cooked; optional, cooked separately)

Jump to Recipe

Check the thickest piece

Cod portions can vary widely in thickness. Leave space on the baking sheets and use a thermometer to judge doneness while the vegetables cook in a separate skillet.

Explore more recipes

The cooking plan

How to make Pesto Cod with Sautéed Vegetables.

  1. Heat oven to 450°F. Line one or two rimmed baking sheets with parchment rated for this temperature. Pat thawed cod dry and cut into six portions of similar thickness. Measure pesto into a separate bowl so utensils touching raw fish do not go back into the jar.

  2. Use half the pesto and breadcrumbs to coat one side of the fish, pressing crumbs gently into the pesto. Place coated-side down on the prepared sheets. Coat the upper sides with the remaining pesto and breadcrumbs. Leave space around each portion; use two trays if needed.

  3. Bake about 10–18 minutes, depending on thickness and tray loading. Check early and continue until the thickest part reaches 145°F on a food thermometer and the flesh is opaque and flakes readily. Rotate trays if needed for even cooking.

  4. While fish bakes, heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and red pepper. Season lightly and cook, stirring often, about 8–10 minutes, until tender-crisp. Cook in batches if crowded. Reduce heat, add garlic, and stir for 30 seconds.

  5. Serve cod with the vegetables. Add optional cooked rice, grated Parmesan, and lemon wedges as desired. The recipe timing does not include cooking the rice.

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.

Pesto Cod with Sautéed Vegetables

No ratings yet
Pesto-and-breadcrumb-coated cod with sautéed zucchini, yellow squash, and red pepper, served with optional lemon, Parmesan, and cooked rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: 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
  

  • 4 lbs Cod raw fillets, thawed if frozen; cut into six portions
  •  
    1 Cup basil pesto jarred or homemade; divided between both sides of the fish
  •  
    1 Cup Breadcrumbs unseasoned; divided between both sides
  • 1 Tbsp Olive Oil
  •  
    1 Med Zucchini trimmed and cut into 1/4-inch half-moons
  • 1 Med Yellow Squash trimmed and cut into 1/4-inch half-moons
  • 1 Med Red Bell Pepper stemmed, seeded, and diced
  • 1 Clove Garlic minced (fresh preferred)
  • 1 Pinch salt to taste
  • 1 Pinch Black Pepper to taste
Optional for Serving:
  • ¼ Cup Parmesan Cheese Freshly grated
  • 1 Lemon cut into wedges
  • 2 Cups White rice already cooked; optional, cooked separately

Equipment

Large skillet
Instant-read thermometer
Knife and cutting board
Mixing Bowls (Set)
Stirring spoon
Stirring spoon
Rimmed baking sheet
Parchment paper
Lidded glass jar
Measuring cups and spoons

Equipment images are illustrative. Exact products may vary.

Instructions
 

  1. Heat oven to 450°F. Line one or two rimmed baking sheets with parchment rated for this temperature. Pat thawed cod dry and cut into six portions of similar thickness. Measure pesto into a separate bowl so utensils touching raw fish do not go back into the jar.
  2. Use half the pesto and breadcrumbs to coat one side of the fish, pressing crumbs gently into the pesto. Place coated-side down on the prepared sheets. Coat the upper sides with the remaining pesto and breadcrumbs. Leave space around each portion; use two trays if needed.
  3. Bake about 10–18 minutes, depending on thickness and tray loading. Check early and continue until the thickest part reaches 145°F on a food thermometer and the flesh is opaque and flakes readily. Rotate trays if needed for even cooking.
  4. While fish bakes, heat olive oil in a large skillet over medium-high heat. Add zucchini, yellow squash, and red pepper. Season lightly and cook, stirring often, about 8–10 minutes, until tender-crisp. Cook in batches if crowded. Reduce heat, add garlic, and stir for 30 seconds.
  5. Serve cod with the vegetables. Add optional cooked rice, grated Parmesan, and lemon wedges as desired. The recipe timing does not include cooking the rice.

Notes

Fish thickness matters more than a fixed baking time. Check the thickest pieces with a thermometer, and remove thinner pieces when done. Keep the pesto and breadcrumbs used for coating separate from any clean garnish. Optional rice is measured cooked, not dry.

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

Similar Recipes

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