Fennel-crusted rooster and scallion: Traybakes pack huge taste into one-pan meals

It’s been a bit for the reason that traybake crossed the Atlantic from Britain, the place a bunch of cooking personalities popularized a method that mixes huge taste and weeknight comfort onto one pan.

But for the uninitiated, meat and greens are positioned on a baking sheet together with some seasonings, then go into the oven collectively. The rooster is flavored because it cooks, and with the correct lower of meat and the correct greens, all of them are carried out on the similar time. Dinner is served!

For this recipe from our e-book “COOKish,” which limits recipes to only six elements with out sacrificing taste, we go for bone-in, skin-on rooster components, that are onerous to overcook. Tender, silky, frivolously charred scallions function an accompaniment to spice-crusted rooster, and assist to taste a fast pan sauce. We roast lemon halves with the rooster, which brings out their sweetness, then squeeze them onto the pan to combine with the juices and scallions.

A sprinkle of recent herbs on the finish retains the dish vivid and full of life. Tarragon performs up the licorice notes of the fennel seed; cilantro brings out the coriander. Serve it with a grain or rice pilaf, crusty bread or over polenta.

Fennel-Crusted Chicken and Scallion Traybake

Start to complete: 50 minutes (quarter-hour energetic)

Servings: 4

2 teaspoons fennel seeds, crushed

1½ teaspoons floor coriander

Kosher salt and floor black pepper

3 kilos bone-in, skin-on rooster breasts or thighs

1 bunch scallions, lower into 1½-inch items

1 lemon, halved

Extra-virgin olive oil, for drizzling

Chopped recent tarragon OR recent cilantro, to serve

Heat the oven to 450°F. Mix the fennel, coriander, 1 tablespoon salt and ½ teaspoon pepper. Set the rooster pores and skin up on a rimmed baking sheet. Arrange the scallions and lemon halves round it. Drizzle with oil, then sprinkle with the spices. Roast till the breasts attain 160°F or thighs attain 175°F, 30 to 40 minutes. Transfer the rooster to a platter. Squeeze the juice of the lemon halves onto the pan and stir to mix with the scallions. Spoon across the rooster and sprinkle with tarragon.

Get extra recipes and dinner concepts from The Washington Times meals part.