This Easy 1-Pan Chicken Dinner Tastes Like Summer in Spain

• 份量: 4 servings
• 准备时间: 20 minutes
• 总时间: 1 hour

配料

6 scallions (2 1/2 ounces; 70 g)

6 medium fresh shishito peppers (3/8 ounce; 92 g total), stemmed

1 tablespoon (15 ml), plus 1 teaspoon neutral oil such as vegetable oil, divided

1 1/2 tablespoons (12 g) smoked paprika

1 teaspoon freshly ground black pepper

1 1/2 tablespoons Diamond Crystal kosher salt, divided; for table salt, use half as much by volume

4 boneless, skin-on chicken breasts (about 10 ounces; 283 g each), patted dry

1 large red bell pepper (6 ounces; 170 g), sliced into 1/4-inch-thick strips (about 2 cups)

1 large orange bell pepper (6 ounces; 170 g), sliced into 1/4-inch-thick strips (about 2 cups)

4 cloves garlic, thinly sliced

6 (4-inch) sprigs of woody herbs (such as thyme or oregano), divided

12 ounces (340 g) cherry tomatoes (about 2 cups)

1/2 cup finely chopped fresh cilantro (1/2 ounce; 14 g)

6 tablespoons (90 ml) extra-virgin olive oil

3 tablespoons (45 ml) fresh lime juice from 2 medium limes

1/4 cup (60 ml) dry sherry

2 tablespoons (28 g) unsalted butter, cut into 1/2-inch pieces

步骤

Adjust oven rack to middle position and preheat oven to 450°F (230°C). Slice scallions into 2-inch-long pieces and place dark green parts in a large bowl; set white and light green parts aside. To the large bowl with scallion greens, add shishitos and 1 teaspoon vegetable oil and toss until evenly coated.

Heat an empty 12-inch oven-proof skillet over high heat until hot, about 5 minutes. Add scallion mixture to skillet in a single layer and cook, tossing occasionally, until lightly charred on all sides, 4 to 5 minutes. Transfer to a cutting board, and let rest until cool enough to handle, about 5 minutes. (Do not wipe skillet out.)

In a small bowl, stir together paprika, pepper, and 1 tablespoon salt, and sprinkle evenly over chicken. Add remaining 1 tablespoon vegetable oil to now-empty skillet, and add chicken skin-side down in a single layer; cook over medium heat, undisturbed, until deeply browned on underside, 5 to 8 minutes. Flip chicken and cook, undisturbed, until browned on other side, about 4 minutes. Transfer chicken to a large plate, skin-side up, reserving drippings in skillet; set aside.

Add bell peppers, 1 teaspoon salt, and reserved white and light green scallion parts to skillet, and cook over medium-high, undisturbed, until lightly browned on underside, 3 to 5 minutes. Add garlic and 3 herb sprigs, and cook, stirring and tossing constantly, until fragrant, about 2 minutes; stir in cherry tomatoes and remove from heat.

Place chicken skin-side up on top of vegetables in a single layer, and bake until an instant-read thermometer inserted into the thickest part of chicken registers 155°F, 15 to 18 minutes.

While chicken bakes, stem shishitos; finely chop charred shishitos and scallion greens, and place in a medium bowl; stir in cilantro, olive oil, lime juice, and remaining 1/2 teaspoon salt, and set aside. Divide chicken and vegetable mixture evenly among 4 plates, reserving liquid in skillet; discard herb sprigs.

Add sherry and remaining 3 herb sprigs to reserved liquid in skillet, bring to a simmer over medium-high and cook, undisturbed, until reduced by about half, 3 to 4 minutes. Remove from heat and stir in butter; drizzle sherry sauce and scallion topping evenly over chicken and vegetables; discard (or compost) herb sprigs.

营养

• 卡路里: 585 kcal
• 总脂肪: 38 g
• 饱和脂肪: 11 g
• 不饱和脂肪: 0 g
• 胆固醇: 132 mg
• 钠: 1618 mg
• 总碳水化合物: 21 g
• 膳食纤维: 6 g
• 总糖: 11 g
• 蛋白质: 41 g