This Simple 1-Pan Rooster Dinner Tastes Like Summer time in Spain

It is easy to provide all of the summer time dinner glory to the grill. However on a weeknight within the thick of August warmth, the actual MVP is a skillet dinner, like this satisfying summer time rooster and vegetable dish. This one-pan meal is full of the flavors of summer time, with out requiring you to face over a flame within the solar.

This rooster and summer time vegetable skillet, developed by Craig Ruff in our Birmingham, Alabama, take a look at kitchen, rapidly turned a favourite of everybody who tried it throughout recipe testing. It hits all the suitable notes for a satisfying warm-weather supper: smoky and juicy rooster, caramelized candy peppers, charred cherry tomatoes that pop in your mouth, and a duo of sauces that dial the flavour up with out weighing the dish down. As a bonus, it comes collectively in below an hour, with a tidy sufficient prep-and-cook rhythm that it feels manageable for any evening of the week.

The Taste Profile That Makes This Skillet Rooster Dinner Stand Out

Whereas the produce on this skillet may look acquainted, its taste profile is what units it aside. Craig deliberately leans into what he calls “Spanish taste notes”—layers of smoke, mild sweetness, and herby brightness. As a substitute of the summer time produce trifecta of zucchini, corn, and eggplant, this recipe facilities on bell peppers and cherry tomatoes, coaxed into complexity by excessive warmth, smoky paprika, and a splash of sherry.

The best way to Construct Layers of Taste in One Skillet

From a method perspective, this dish is all about layering daring taste in a single skillet, with out a grill in sight. The rooster sears till the pores and skin crisps and the paprika blooms within the fats, giving every thing within the pan its smoky spine. Then, the entire skillet goes right into a scorching oven for a fast roast. This lets the greens stoop luxuriously and the rooster end cooking gently, staying moist and tender. In the meantime, you have received simply sufficient time whereas the dinner roasts to throw collectively the sauce—or somewhat, sauces. 

Add Massive Taste with Two Simple Sauces

One of many parts that makes this dinner really feel so particular is the combo of sauces you serve it with: a smoky-sharp charred shishito sauce and a silky, fortified pan sauce created from the fond and juices left within the pan after roasting the rooster and greens. This two-sauce transfer feels cheffy, however it’s extremely straightforward to drag off, as our editorial director, Daniel, explains in his article about this cooks’ cheat code for elevating any dish. 

The shishito sauce is Craig’s playful riff on a basic summer time inexperienced sauce. He chars entire shishitos and scallion greens till blistered, then chops them finely and folds in cilantro, lime juice, and olive oil. The result’s a vivid, grassy, smoky condiment that cuts by the sweetness of the tomatoes and peppers.

The second sauce is a pan discount made with a splash of dry sherry (or perhaps a crisp white wine in a pinch) and a knob of butter. It is fast, however concentrated, and will get drizzled over the rooster and greens simply earlier than serving, sealing the entire thing with a shiny, restaurant-level end. A skillet dinner this layered and vigorous deserves a spot within the weeknight rotation, no grill required.

Prepare dinner Mode
(Preserve display screen awake)