By Emily Weinstein, The New York Times
We live to help you serve here at New York Times Cooking, but never more so than this time of year. Thanksgiving, the holidays, New Year’s — there’s a lot to eat, and we want to make it all delicious.
In that spirit, I’ve got five weeknight dishes for you below, including a simple baked chicken recipe that would pair well with just about any holiday side dish.
1. Baked Chicken Drumsticks
Chicken breasts and thighs are perennial favorites when it comes to weeknight dinner recipes, but for another quick-cooking and flavorful chicken dinner, consider these baked drumsticks. Coated with a mix of everyday pantry spices and roasted until browned and tender, they are reliably delicious with very little effort. Like chicken thighs, drumsticks are forgiving to cook: While technically cooked through at 165 degrees, they remain juicy and moist at even 175 degrees and higher. Serve them with your favorite weeknight side dishes, such as rice pilaf and lemony steamed broccoli, or a big plate of crudités and ranch dressing for dipping. Finally, if you like things on the spicier side, add a pinch of ground cayenne to the spice mixture or sprinkle with a few shakes of your favorite hot sauce when the chicken comes out of the oven.
By Lidey Heuck
Yield: 4 servings
Total time: 50 minutes
Ingredients
- 2 teaspoons smoked paprika
- 1 1/2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 1/2 teaspoons kosher salt (such as Diamond Crystal)
- 1/2 teaspoon black pepper
- 8 chicken drumsticks (about 2 pounds)
- 2 tablespoons extra-virgin olive oil
- Chopped fresh parsley (optional), for serving
Preparation
1. Heat the oven to 400 degrees and line a sheet pan with parchment paper.
2. In a small bowl, combine the paprika, onion powder, garlic powder, salt and pepper, and mix with one of the measuring spoons.
3. Pat the drumsticks dry with a paper towel and place them in a large bowl. Drizzle the drumsticks with the olive oil and toss to coat, then sprinkle with the spice mixture and toss again until well-coated.
4. Arrange the drumsticks, evenly spaced, on the prepared pan. Bake for 20 minutes, then flip and bake for 15 to 20 more minutes, until the drumsticks are browned and cooked through. (An internal thermometer inserted into the meatiest part of a drumstick should register at least 165 degrees, and preferably closer to 175 degrees.)
5. Serve hot or warm. Store leftovers in a sealed container in the refrigerator for up to 3 days. To reheat, bake at 350 degrees, loosely wrapped in foil, for about 20 minutes, until heated through. To recrisp the skin, adjust heat to 425 degrees, unwrap the foil and cook for 5 minutes more.
2. Harissa Shrimp With Greens and Feta
For any ingredient lucky enough to float its way, harissa offers so much beyond the bright red tint it lends. A fruity concentrate of puréed peppers, garlic, spices and oil, this jammy paste deepens in flavor once it’s kissed by the heat of a broiler. This sheet pan shrimp dish, complete with roasted greens and topped with fresh avocado, feta, onion and cilantro, can be a quick lunch or light dinner. The shrimp is marinated briefly here, but if you have time, you can cover and refrigerate the shrimp for up to 24 hours.
By Yewande Komolafe
Yield: 4 servings
Total time: 40 minutes
Ingredients
- 1 pound peeled and deveined large shrimp
- 1/4 cup harissa paste
- 4 garlic cloves, grated
- 2 teaspoons ground cumin
- 5 tablespoons olive oil
- 2 limes, divided
- Salt and black pepper
- 1 bunch fresh chard or kale (about 8 ounces), leaves and stems chopped into 1-inch pieces
- 1 medium avocado, sliced
- 1/2 cup chopped red onion
- 1/2 cup crumbled feta
- 1/2 cup chopped fresh cilantro
- Couscous or rice (optional), for serving
Preparation
1. Move a rack in the oven about 3 inches from the top. Heat oven to 400 degrees.
2. In a medium bowl, combine the shrimp, harissa, garlic, cumin and 1 tablespoon oil. Zest and juice 1 lime right into the bowl and cut the other into wedges and set wedges aside. Season shrimp mixture lightly with salt and pepper, toss and marinate for 10 minutes. (If you have time, you can cover and refrigerate the shrimp to marinate for 30 minutes and up to 12 hours for a deeper flavor.)
3. Place the greens on a large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle lightly with salt and pepper. Use your hands to toss and coat the greens and spread in an even layer. Pour 1/2 cup water into the baking sheet.
4. Roast on the top rack, rotating once and stirring with a pair of tongs, until the greens are wilted and stems softened with a slight crunch, about 10 minutes. Move the greens to one side of the baking sheet and turn the oven setting to broil.
5. Add the shrimp in a single layer on the other side and drizzle the shrimp and greens with the remaining 2 tablespoons oil.
6. Broil on the top rack, rotating the pan once, until the shrimp are just cooked, brown around the edges, and the greens are brown in spots, 8 to 10 minutes.
7. Toss the shrimp and greens together. Top with avocado, onions, feta and cilantro. Serve immediately, over couscous or rice if you’d like, with lime wedges for squeezing.
3. Coconut Curry Chickpeas With Pumpkin and Lime
Canned pumpkin puree and coconut milk, heavily seasoned with curry spices and lots of fresh lime juice, make a sweet-sharp sauce for chickpeas. It’s a rich, creamy curry that you can eat on its own or serve over rice or couscous. If you want to incorporate more vegetables, stir in some spinach, baby kale or sliced green beans during the last few minutes of cooking, letting them soften in the sauce.
By Melissa Clark
Yield: 4 to 6 servings
Total time: 30 minutes
Ingredients
- 3 tablespoons neutral oil, such as sunflower or canola
- 1 large onion, chopped
- 2 jalapeños, seeded or not, thinly sliced
- 1 bay leaf
- 1 knob ginger (about 1 inch), minced
- 4 garlic cloves, minced
- 1 1/2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 (15-ounce) cans chickpeas, rinsed
- 1 (13.5-ounce) can coconut milk (do not use light coconut milk)
- 1 (13.5-ounce) can pumpkin purée
- 1 1/2 teaspoons fine sea salt, more as needed
- 3/4 cup chopped cilantro, more for serving
- 2 to 3 tablespoons fresh lime juice, plus wedges for serving
- Cooked rice or couscous, for serving (optional)
Preparation
1. Heat oil in a large skillet over medium-high heat. Stir in onion, jalapeño and bay leaf. Cook, stirring occasionally, until onion is golden on the edges, about 8 minutes.
2. Add ginger and garlic and cook until fragrant, about 2 minutes, stirring frequently. Stir in garam masala, cumin and turmeric; cook for an additional 30 seconds.
3. Stir in chickpeas, coconut milk, pumpkin, 1/2 cup water and 1 1/2 teaspoons salt. Bring to a simmer and continue to simmer for 10 minutes, stirring occasionally, to let the flavors meld. (Add more water if it starts to look too thick.) Stir in cilantro and lime juice to taste. Taste and add more salt if necessary.
4. Serve over rice or couscous if you like, and top with more cilantro and lime wedges on the side.
4. Pasta Aglio e Olio With Tuna
Adding flaked tuna to pasta aglio e olio (pasta with garlic and oil) turns the ultimate Italian pantry pasta into an even more satisfying meal that requires no added time or effort. While oil-packed tuna lends an especially nice lushness here, you can use tuna packed in water, too. That’s because marinating the tinned fish in lemon zest and juice while the pasta water comes to a boil and the pasta cooks helps even subpar tuna lose any muted canned flavor. But perhaps the biggest win here is that by wilting in an entire clamshell of arugula (or baby spinach or kale, if you prefer) at the end, you’ve got a complete dinner on your hands; no salad required.
By Sheela Prakash
Yield: 4 to 6 servings
Total time: 40 minutes
Ingredients
- Salt
- 2 (5- to 7-ounce) cans or jars tuna, drained
- 1 small lemon, zested and juiced
- 1 pound spaghetti (or other long pasta)
- 1/4 cup extra-virgin olive oil, plus more for serving
- 6 garlic cloves, thinly sliced
- 1/2 teaspoon crushed red pepper, plus more for serving
- 5 ounces arugula (about 5 packed cups)
Preparation
1. Bring a large pot of salted water to a boil over high heat.
2. In a small bowl, combine the tuna, lemon zest and juice; set aside.
3. Add the pasta to the boiling water and cook 1 minute less than package instructions for al dente. Reserve 2 cups of pasta cooking water, then drain the pasta.
4. Meanwhile, heat the olive oil in a large (12-inch) skillet with high sides over medium-low. Add the garlic and crushed red pepper and cook, stirring occasionally, until very fragrant and the garlic just begins to turn pale golden, 2 to 3 minutes. Remove from the heat.
5. Add the reserved pasta water to the pan and bring the mixture to a simmer over medium-high heat. Simmer until reduced by about half, 4 to 6 minutes. Add the pasta and continue to simmer, tossing frequently, until the pasta is al dente and coated in a glossy sauce, 1 to 2 minutes.
6. Remove from the heat and stir in the tuna as well as the arugula, handfuls at a time, until the arugula just wilts. Taste and season with salt.
7. Divide among bowls and serve garnished with a drizzle of olive oil and more crushed red pepper, if desired.
5. Sheet-Pan Mushroom Parmigiana
This smart weeknight dinner offers all the comforting flavors of a classic Parmigiana, but with minimal work. Earthy portobello mushrooms are used here, offering a perfect cradle for the red sauce and creamy mozzarella. Use good quality store-bought marinara sauce (vodka, arrabiata or amatriciana), a much-underrated pantry item that can turn around a meal quickly. This flexible recipe can be scaled up or down without too much fuss. It accounts for two portobello mushrooms per person, but if you’re serving them with pasta or a salad, you could reduce to one each. The basil-scented breadcrumbs finish the mushrooms with a lovely, herbaceous crunch. Extra breadcrumbs keep well in an airtight container and are wonderful for topping pasta, salads, soups and roasted vegetables.
By Hetty Lui McKinnon
Yield: 4 servings
Total time: 30 minutes
Ingredients
- 10 ounces cherry or grape tomatoes, halved (1 pint)
- 2 garlic cloves, finely chopped
- Extra-virgin olive oil
- Kosher salt and black pepper
- 8 portobello mushrooms, stems removed
- 3 cups store-bought or homemade marinara sauce
- 3 cups (12 ounces) shredded low-moisture mozzarella
- 1 cup panko bread crumbs
- 1/2 cup (1/2 ounce) basil leaves, finely chopped, plus more leaves for topping
Preparation
1. Heat oven to 425 degrees. Arrange the cherry tomatoes on a sheet pan, along with half the garlic, and drizzle with 1 to 2 tablespoons of olive oil. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper and toss to coat the tomatoes.
2. To the sheet pan, add the mushroom caps in between the tomatoes, gill side up, and drizzle each generously with olive oil. (Don’t skimp here, as the olive oil will add lots of rich flavor.) Scatter the mushrooms with the remaining garlic and season each mushroom with salt and black pepper. Fill each mushroom with marinara sauce and top with cheese. Place in the oven and roast for 15 to 20 minutes, until the cheese is melted, bubbly and golden.
3. Meanwhile, heat a medium skillet over medium-high. Add 1 tablespoon of olive oil and add the breadcrumbs, basil and 1/2 teaspoon of salt. Stir constantly for 2 to 3 minutes, until golden. Remove from heat immediately and transfer to a bowl or jar.
4. To serve, transfer mushrooms to serving plates, along with a few of the roasted cherry tomatoes. Top each mushroom with the basil breadcrumbs and scatter with a few basil leaves.
This article originally appeared in The New York Times.