One-pot recipes: Pan-roasted chicken with asparagus, more

These two dishes from chef Scott Conant will be a sure win for dinner tonight.

Endive salad with pine nut dressing and shaved Parmesan
Servings:

4 servings

Ingredients

  • For the dressing:

    • 1/4 cup pine nuts, toasted
    • 1/4 cup fresh lemon juice
    • 3 tbsps honey, such as wildflower
    • Kosher salt
    • Pinch of crushed red pepper
    • 1/2 cup extra-virgin olive oil
  • For the salad:

    • 16 endive leaves, cut in half lengthwise
    • 12 radicchio leaves, quartered
    • 16 arugula leaves, preferably wild arugula, torn in half
    • 28 strips Parmigiano-Reggiano cheese, shaved
    • 1/4 cup pine nuts, toasted

Preparation

Baking Directions:

Pan-roasted chicken with potatoes & asparagus and peas
Servings:

4 servings

Ingredients

    • 2 tbsps extra virgin olive oil
    • Kosher salt and lots of freshly ground black pepper
    • 1 3 to 3 1/2-pound chicken, cut into 8 pieces
    • 1 large onion, chopped
    • 8 to 10 fingerling potatoes
    • 1/2 cup peas
    • 1/2 cup asparagus

Preparation

Baking Directions:

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