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Video: Dinner tonight: Budget-friendly roasted chicken

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    >>> this morning in today's kitchen, what's for dinner? a budget friendly one-man meal. allie louis clapp is food editor for bon appetit .

    >> thighs are the new breasts.

    >> are you a thigh man now?

    >> i am now.

    >> it's true. that is breast-obsessed culture and it's really alling about the thighs.

    >> the thighs are cheaper.

    >> they are cheaper.

    >> they taste better.

    >> they don't dry out. they're moist and with these boneless skinless chicken thighs, they cook as fast as a breast.

    >> so you're sauteing them in a pan.

    >> olive oil, salt and pepper .

    >> and slicing up lemon . how come?

    >> we are in love with lemon .

    >> is lemon the new lime?

    >> i can't go that far.

    >> all right.

    >> we are all big lemon fans.

    >> just slices?

    >> i will save this half to finish the sauce. scatter these over. i browned these for five or six minutes.

    >> both sides?

    >> just on the bottom. the whole skill let goes in the oven. you need an oven proof skill let. we call it pan roasting. if you don't have one, get a skill let that goes in the oven so the handle isn't plastic. it's great to sear things. put the skill let in the oven.

    >> you have done that for six, seven minutes.

    >> exactly. pull out the chicken. this is a quick pan sauce .

    >> you have left the lemon in?

    >> you see all the delicious browned bits?

    >> the fonde.

    >> oh, my. quite a vocabulary.

    >> i used to watch the fonde on "happy days." i'm sorry.

    >> that's all right. i'll laugh for you. this is deglazing over a low flame. you want to scrape all the brown bits up. a little bit of white wine . cook it down for a minute. add in chicken broth . and i forgot all this stuff.

    >> shallots, garlic, red pepper flake. that was supposed to happen before anything wet happened.

    >> we won't tell.

    >> we're faking it anyway. so it doesn't matter.

    >> you end up with this beautiful sauce.

    >> nice.

    >> you put it right over.

    >> so you made a pan sauce .

    >> look how thick it is with the chicken broth and wine cooks down. it's beautiful.

    >> lovely.

    >> that goes right over top. we can squeeze a little bit of extra lemon on top if you like, put it in the sauce or over top for some fresh lemon flavor. the cooked lemon flavor is amazing. you have two flavors coming out of the same thing. simple salad. whatever you want on the side. rice, couscous, whatever.

    >> what's back here?

    >> another ode to chicken thighs. this is a simple ka bob. the marinade is yogurt, coriander and cilantro. blend it up. broil it, make some salsa. we have cucumber, scallion, chilies, lemon juice .

    >> hi! this smells amazing.

    >> that's it. a little bit of salt and pepper . that's pretty easy. again, we love lemon .

    >> nice.

    >> right over top.

    >> delicious.

    >> fantastic.

    >> thank you.

    >> thank you so much. good to see you again. remember,

TODAY recipes
updated 3/8/2013 6:05:03 PM ET 2013-03-08T23:05:03

Allie Lewis Clapp, food editor at Bon Appetit, shares 4 recipes to get you through the week, so serve up these delicious dinners to your family.

Grocery list:


•       2 oz. country ham or prosciutto

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•       4 pork tenderloins (about 1 pound each)

•       3 lb. skinless, boneless chicken thighs


•       ½ medium red cabbage

•       1 apple

•       5 oz. baby arugula

•       ½ cup finely chopped English hothouse cucumber

•       ¼ cup plus 2 Tbsp. chopped fresh cilantro

•       3 sprigs oregano

•       1 serrano chile

•       2 scallions

•       2 lemons

•       1 large shallot

•       2½ garlic cloves


•       ¼ cup plain whole-milk yogurt

•       4 Tbsp. unsalted butter


•       2 15-oz. cans black-eyed peas

•       1 cup long grain white rice

•       2½ cups low-sodium chicken broth

•       ½ cup strong coffee or espresso

•       3 Tbsp. plus 1 tsp. apple cider vinegar

•       ¼ cup reduced-sodium soy sauce

•       2 Tbsp. plus 1 tsp. brown sugar

•       3 Tbsp. honey

•       Pinch of granulated sugar

•       2 bay leaves

•       1 tsp. cracked coriander seeds

•       1 tsp. turmeric (optional)

•       ¼ tsp. cayenne pepper

•       ¼ cup olive oil

•       ¼ cup vegetable oil

•       Crushed red pepper flakes

•       Kosher salt, black pepper


•       1 cup bread-and-butter pickles

•       1¼ cup lager

•       ¼ cup dry white wine (such as Sauvignon Blanc)

•       12 metal skewers

Recipe: Roasted chicken thighs with lemon and oregano (on this page) Recipe: Chicken skewers with cucumber salsa (on this page) Recipe: Redeye-glazed pork tenderloin with black-eyed peas (on this page) Recipe: Beer-marinated pork tenderloin with red cabbage (on this page)

Recipe: Roasted chicken thighs with lemon and oregano

  • 1 lemon
  • 11/2 lb. (about 8 small) skinless, boneless chicken thighs
  • Kosher salt, freshly ground pepper
  • 3 tsp. olive oil, divided
  • 3 sprigs oregano
  • 1 Tbsp. minced shallot
  • 1/2 garlic clove, minced
  • 1/8 tsp. crushed red pepper flakes
  • 1/4 cup dry white wine (such as Sauvignon Blanc)
  • 1/2 cup low-sodium chicken broth

Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges. Season chicken thighs with salt and pepper.

Heat 1 tsp. oil in a large ovenproof skillet ovher medium heat and cook chicken (keeping thighs folded) until halfway cooked, about 10 minutes.

Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven and roast until chicken is cooked through and lemon slices on bottom of skillet are caramelized, 6–8 minutes.

Transfer chicken pieces and caramelized lemon slices to a warm platter. (Leave softened lemon slices in the skillet.) Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute.

Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1–2 minutes. Add broth; cook until thickened, about 3 minutes. Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 tsp. oil. Return chicken to skillet to rewarm. Serve topped with caramelized lemon slices.

Serving Size

Makes 12 servings

Recipe: Chicken skewers with cucumber salsa

  • 1/2 cup finely chopped English hothouse cucumber
  • 3 Tbsp. thinly sliced scallions, divided
  • 1 Serrano chile (with seeds), finely chopped
  • 1 Tbsp. fresh lemon juice
  • Pinch of granulated sugar
  • Kosher salt, freshly ground pepper
  • 11/2 lb. skinless, boneless chicken thighs, cut into 11/2" pieces
  • 1/4 cup plus 2 Tbsp. chopped fresh cilantro
  • 1/4 cup plain whole-milk yogurt
  • 1 Tbsp. vegetable oil
  • 2 garlic cloves, coarsely chopped
  • 1 tsp. cracked coriander seeds
  • 1 tsp. turmeric (optional)
  • Special Equipment: 12 metal skewers

Combine cucumber, 2 Tbsp. scallions, chile, and lemon juice in a small bowl; mix well. Stir in sugar; season salsa with salt and set aside.

Place chicken in a medium bowl and season with salt and pepper. In a mini-processor or a blender, purée ¼ cup cilantro, yogurt, vegetable oil, garlic, coriander, and turmeric. Pour marinade over chicken; toss to coat. Let marinate at room temperature 20 minutes.

DO AHEAD:Can be made 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes before continuing.

Preheat broiler. Thread 4 pieces of chicken onto each skewer and transfer to a foil-lined baking sheet. Broil, turning once and watching closely to prevent burning, until browned and cooked through, about 8 minutes. (Alternatively, grill skewers over medium-high heat on a gas grill or over medium heat on a charcoal grill.) Transfer skewers to plates. Spoon cucumber salsa over chicken. Garnish with remaining 2 Tbsp. cilantro and 1 Tbsp. scallions.

Serving Size

Makes 12 servings

Recipe: Redeye-glazed pork tenderloin with black-eyed peas

  • For redeye glaze
  • 2 tsp. vegetable oil
  • 2 oz. country ham scraps or prosciutto
  • 3 Tbsp. shallots, coarsely chopped
  • 1/2 cup strong coffee or espresso
  • 2 cups low-sodium chicken broth
  • 3 Tbsp. honey
  • 2 Tbsp. apple cider vinegar
  • Tenderloin and assembly
  • 1 Tbsp. kosher salt
  • 1 tsp. (packed) light brown sugar
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. cayenne pepper
  • 2 trimmed pork tenderloins (1 lb. each)
  • 2 Tbsp. vegetable oil
  • 1 cup bread-and-butter pickles, very finely chopped
  • Buttered black-eyed peas, for serving (2 15-oz. cans plus 2 Tbsp. unsalted butter)

Redeye glaze
Heat oil in a medium heavy saucepan over medium heat. Add ham and sauté until golden. Add shallots and cook, stirring often, until they begin to soften, about 3 minutes. Stir in coffee, scraping up any browned bits.Add broth, honey, and vinegar; bring to a simmer and cook until sauce coats the back of a spoon, about 20 minutes. Strain into a small bowl. DO AHEAD: Can be made 2 days ahead. Let cool completely; cover and chill. Rewarm before using.

Tenderloin and assembly
Combine first 4 ingredients in a small bowl. Season pork with spice mixture.Preheat oven to 350°. Heat oil in a large cast-iron skillet over high heat. Sear pork on all sides until deep golden brown, about 8 minutes total. Transfer skillet to oven. Roast pork, occasionally brushing with glaze, until an instant-read thermometer inserted into meat registers 140°, about 15 minutes. Transfer meat to a carving board. Let rest, uncovered, 10 minutes.Slice pork. Transfer to plates and spoon chopped pickles over. Serve with black-eyed peas.

Serving Size

Makes 8 servings

Recipe: Beer-marinated pork tenderloin with red cabbage

  • 2 pork tenderloins (1 lb. each)
  • 1/4 cup lager
  • 1/4 cup reduced-sodium soy sauce
  • 2 Tbsp. (packed) light brown sugar
  • 1 Tbsp. plus 1 tsp. apple cider vinegar, divided
  • 3 Tbsp. olive oil
  • 2 Tbsp. unsalted butter
  • 1/2 medium red cabbage, cored, cut into 1/2" strips
  • 1 apple, peeled, cored, chopped
  • 2 bay leaves
  • Kosher salt, freshly ground pepper

Place pork in a large resealable plastic bag. Whisk lager, soy sauce, brown sugar, and 1 Tbsp. vinegar in a small bowl; pour into bag with pork and seal. Chill, turning occasionally, for at least 4 and up to 24 hours.

Preheat oven to 400°. Heat oil in a large ovenproof skillet over medium-high heat. Remove pork from marinade, allowing any excess to drip off (reserve marinade). Cook pork, turning, until browned on all sides, 8–10 minutes.

Transfer skillet to oven and roast until an instant-read thermometer inserted into thickest part of pork registers 140°, 10–15 minutes. Transfer to a plate and let rest at least 10 minutes. Pour reserved marinade into a small saucepan. Bring to a boil, reduce heat, and simmer until slightly thickened, 5–8 minutes.

Meanwhile, melt butter in another large skillet over medium heat. Add cabbage, apple, bay leaves, and 1 cup water; season with salt and pepper. Cook, tossing occasionally, until cabbage is softened, 15–20 minutes. Add remaining 1 tsp. vinegar and toss to combine.

Slice pork and serve with cabbage mixture and sauce.

Serving Size

Makes 8 servings

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