Do you need a Mediterranean vacation? This Greek chicken dinner is the next best

There is a railway dinner, and then there is a leaf pan evening dinner with which you make the feeling that you are feeling a culinary magic trick. This chicken meal developed by my colleague Craig Ruff In our Birmingham, Alabama, the test kitchen ends up in the latter camp. At first glance, it seems to be an uncomplicated tray made of roasted chicken and vegetables. But with a few intelligent steps in the stages, the power of a lemon vinaigrette in a variety of ways and with a creamy homemade tzatziki ends with an impressive, Greek inspired chicken with a roasted vegetable dish, which is impressive both week-night-free and acute.

Craig’s recipe is borrowed from a page from a common restaurant game book that Daniel praised: The “Two-sauce trick. “Several sauces can sound like chef-y-overkill on paper, but in practice they are often incredibly easy to draw and they immediately give the depth, a contrast and a feeling of polish even the most uncomplicated meal.

The aroma foundation begins with a simple lemon vinaigrette with covered lemons. Lemon juice, red wine vinegar, garlic, thyme, oregano, coriander and olive oil combine a sauce that serves three times. Part of it goes into the marinating of the chicken legs, where it makes the meat tender and ensures that everyone is lively and aromatic. Another serving is thrown with a lot of vegetables before they hit the oven so that the onions, broccolini and tomatoes roast with their own bright, herbal roasted roast spices. The last splash is whispered together with the Pan drops to form a golden, chicken finish sauce that you drizzle over everything. This one fast vinaigrette, which is used on purpose, builds up flavor layers from start to finish.

The second sauce is just as important, even though it comes together with almost no effort. As the chicken takes on, rub a cucumber, express its liquid and stir it with garlic, herbs and olive oil in Greek yogurt. This simple tzatziki is the creamy, cooling counterpoint for the roasted chicken and vegetables. Spoon it onto every table before stacking the sheet metal mixture over it, and it looks like a canvas for everything else that it can shine.

Apart from the two sauces, Craigs recipe also uses a thoughtful timing technique to make this dinner both successfully and mainly hand-off. Instead of pushing everything into the pan at once, each element gets its own moment. Onions are roasted first and scattered around the chicken, where they soften and caramelize in rendered fat. Broccolini comes next, just long enough to become tender patients and a little. Finally, cherry tomatoes, olives and feta join the party and collapse in the last minutes of the oven and brown. By tumbling your time in the oven, every vegetable cooks to its best texture instead of sacrificing the taste of the uneven roast.

The result is a colorful, Greek-inspired plate full of fresh flavors, lemon and vegetables with the wealth of skin-on chicken legs, salty olives and creamy feta. And because the oven makes most of the heavy lifting, you can adjust the table, pour a glass of wine or just hang out while dinner ends in the oven.

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