Helloooo there, Friday. I’ve never been happier to see you.
This was a long week. Every day felt like it should have been the next day. Know what I mean? I woke up yesterday TOTALLY believing it was Friday until about 10 am. Whomp whomp.
Two weekends ago, I embarked on a ten-day trip. It started out for business in Hawaii (you may remember me complaining about this trip a couple years ago. Bratastic). After a couple days working in paradise, I met up with my husband and two of our good friends in San Francisco (they were there for the Super Bowl. Our friends work for the NFL. Good friends to have!), and we ventured down the coast to Carmel, the dreamiest little town on Earth. We stayed there for a night and then drove up to Napa for a few days. It was one of the best trips we’ve ever taken. So much fun, great wine, and incredible food.
The only downside? Kieran wasn’t with us. Yup. Ten days away from my munchkin. It was tough but worth it. It’s important to have some parents-only time, too, and I’d say we’re set for awhile in that department! It made coming home all that much sweeter. His face when he first saw us…gah. It will be burned in my memory forever.
OK, so I lied. Maybe there’s a second downside to all the traveling. I’m exhausted. I’ve been recovering ever since our plane touched down in Philly five days ago. Playing catch up, if you will. Because, as we all know too well, just because you go on vacation doesn’t mean the rest of your life does. Chores, laundry, work, and parenting were all waiting for me. I haven’t felt up to preparing a big meal since we’ve been home. Dinners this week have consisted of salads topped with store-bought croutons and Rotisserie chicken. Definitely taking help from the store this week!
I’m determined to get back into my cooking grove this weekend, though. And this skillet roast chicken will definitely be happening on Sunday night. It will feed us for a couple nights, which is the freaking best.
Not only is this chicken incredibly tasty, but it’s a cinch to prepare. It’s quick, simple, and takes place in one skillet. Gotta love that. Roast chicken is one of those meals I am ALWAYS in the mood for. I never get sick of it. It’s simple but so satisfying and comforting. L-O-V-E it. Wanting to switch things up from my normal herb-lemon roast chicken, I went the Asian route and mixed some tahini and toasted sesame oil into the recipe. The result was so fabulously warm and nutty…I’m pretty much obsessed.
To keep things bright and light, I roasted some lemons along with the chicken, and I highly recommend that you do this as well. Roasted, caramelized lemons are a delicious little munch alongside the juicy, salty, just-a-touch-sweet, crispy-skinned chicken. Eating the garnish! That’s what we’re doing.
I love to serve this alongside some jasmine rice and something green, like roasted broccoli or sautéed baby bok choy. I cook a bunch of both and serve it up for several nights in a row. It’s the perfect (and delicious!) solution to a busy, long week.
Yup, I can feel my mojo returning already. Happy Friday!
1 tablespoon canola oil
3 lbs chicken breasts, thighs, and legs (bone in, skin on) -- or any combo of bone-in chicken parts you like
3 garlic cloves, grated
1 tablespoons grated fresh ginger
¼ cup honey
⅓ cup tahini paste
¼ cup soy sauce
1 tablespoon toasted sesame oil
3 teaspoons Sriracha (or more to taste)
Salt and pepper
Toasted sesame seeds
Cooked jasmine rice, for serving
Preheat the oven to 400°F and heat the canola oil in a large cast-iron skillet or braiser over medium-high heat. Season the chicken parts with a little salt and pepper and then place, skin side down, in the hot oil. Sear for 2 minutes and then flip and sear for another 2 minutes on the other side. You want both sides to be a deep golden brown and for the skin to be crisp. Once you achieve this, remove the pan from the heat.
Meanwhile, in a bowl, whisk together the garlic, ginger, honey, tahini, soy, sesame oil, and Sriracha. Zest and juice one of the lemons into the mixture. Whisk well until everything is smooth and incorporated. Season, to taste, with salt and pepper.
Cut the remaining lemon into wedges and nestle them into the pan with the chicken. Pour the sauce evenly over the top and make sure everything is nicely coated.
Place the skillet in the hot oven and bake for 25-30 minutes, or until the internal temerpature reaches 165°F on a meat thermometer.
Broil the skillet for 1-2 minutes, or until the chicken skin is crispy and the glaze caramelizes in spots. Remove the pan from the oven and garnish with lots of chopped scallions and sesame seeds.
Serve with the jasmine rice and roasted lemon wedges.