Recently I purchased Gwyneth Paltrow’s latest cookbook; It’s All Easy.
In there, I found the most delicious chicken recipe that I would ever make. The best part? It’s all made with simple ingredients. And, it really is all easy.
Today’s recipe: The Zuni Sheet Pan Chicken
I’m personally a fan of Gwyneth Paltrow. I know she gets a lot of heat from the media, but so does everyone in Hollywood. To me, she’s authentic. She’s not TRYING to be anyone other than herself. She happens to like gluten-free recipes, great. Guess what, so do millions of other health-conscious people in the world.
The It’s All Easy cookbook has a variety of recipes that aren’t solely for the vegans and gluten-frees out there.
If comfort food is more your style, a lot of these recipes can be interpreted that way. You can reconfigure them (if you like) to add in some heartier meats and thicker sauces. I happen to love a lot of the recipes as they are, because I know I’m personally always on the hunt for good tasting AND healthy recipes.
As much as I love vegetarian and vegan options, S loves his meat. So we went with the Zuni Sheet Pan Chicken for this one!
I’ve been toying with the idea of fanning out HARD and pulling a Julie & Julia move on this cookbook. (In case you’ve never seen Julie & Julia). This is a serious consideration for two reasons:
- As I train for my next marathon, I NEED meals that will help fuel my body in a healthy way.
- I genuinely love each of the recipes in It’s All Easy. And I think you will, too!
Zuni Sheet Pan Chicken - Gwyneth Paltrow's It's All Easy Cookbook
I love this recipe! Zuni Sheet Pan Chicken has become one of my family's faves, from Gwyneth Paltrow's It's All Easy Cookbook.
- 1 whole chicken about 1.6kg (3½ lb), cut into 8 pieces
- 6 large garlic cloves unpeeled, smashed with the back of a knife
- 1 teaspoon very finely chopped fresh rosemary
- 1 teaspoon very finely chopped fresh thyme
- 1 teaspoon salt
- freshly ground black pepper
- 1 lemon zested and cut in half
- 4 tablespoons olive oil
- ½ baguette torn into roughly 2cm-5cm (¾ in-2in) pieces
- 2 anchovies finely chopped or smashed with a fork
- 2 tablespoons red wine vinegar
- 4 tablespoons water
- 4 large handfuls of rocket mustard greens, kale, escarole or whatever greens you like
- lemon wedges optional
Preheat the oven to 220C/425F/gas 7.
Arrange the chicken pieces skin-side-up on a large rimmed baking sheet or in a large baking dish or roasting pan and scatter the garlic cloves around them.
In a small bowl, combine the rosemary, thyme, salt, several generous grinds of pepper, lemon zest and 1 tablespoon of the olive oil. Mix together and rub all over the chicken, being sure to get some under the skin.
Place the baking sheet in the oven and roast the chicken, undisturbed, for 40 minutes. After 40 minutes, remove from the oven and arrange the torn bread and zested lemon halves in between the chicken pieces, tossing them in any juice the chicken has released. Drizzle everything with another glug of olive oil (about 2 tablespoons) and return the pan to the oven to roast for 10 minutes more.
Meanwhile, combine the anchovies, vinegar and water in a small bowl and set aside. Place the rocket (or other greens) in a large shallow serving bowl.
Simple ingredients. Easy to make. Delicious recipes for the whole family.
Remove the chicken from the oven and immediately add the anchovy mixture – this will help deglaze the pan so you don’t lose all those nice crispy bits.
Use tongs (or your fingers) to pluck out the croutons and add them to the serving bowl with the rocket (or other greens). Toss with the remaining 1 tablespoon olive oil and a pinch of salt. Top with the chicken pieces and lightly tent the bowl with aluminium foil.
Next, take the garlic cloves and squeeze them out of their skins back on to the baking sheet and squeeze the roasted lemon halves over to release all their juice.
Use a wooden spoon or spatula to crush the softened garlic cloves and scrape up as much of the crusty bits on the bottom of the pan as possible.
Pour about half the garlicky pan sauce over the chicken and bread salad and serve with the remaining sauce on the side and lemon wedges to finish, if desired.
The Zuni Sheet Pan Chicken has risen to the top of my heart mate’s favourite chicken dishes.
Nick Joly | Inspired by Nick.