Recipe page
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Recipe page
A recipe page for food memberships, cooking clubs and recipe newsletters, written to be followed with flour on your hands. The sample is a one-pan braised chicken: a short introduction from the chef, quick stats for time and servings, an ingredients checklist, the method as numbered steps, a timing table for different cuts, make-ahead notes and tips. Use it as the pattern for every recipe in your library. Keep the structure, change the ingredients and steps, and replace the photo with one of your own finished dish.
One-pan chicken with white beans, lemon and rosemary
This is the dinner I make when I want something that tastes like it took all afternoon but really took 15 minutes of work. The chicken skin crisps in the pan, the beans soak up every drop of the juices, and a squeeze of lemon at the end makes it all taste bright.
Ingredients
Tick things off as you gather them. Everything here is easy to find at a regular grocery store.
For the chicken
- 6 bone-in, skin-on chicken thighs (about 2 1/4 pounds)
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary
For the beans
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, smashed
- 2 cans (15 ounces each) cannellini beans, drained and rinsed
- 1 cup low-sodium chicken stock
- 1 lemon, half sliced thin, half for juice
- 3 big handfuls baby spinach or chopped kale
Method
- Season ahead. Pat the chicken very dry with paper towels and season all over with the salt and pepper. If you have time, leave it uncovered in the fridge for an hour or up to a day.
- Heat the oven and pan. Heat the oven to 425F. Warm the oil in a 12-inch oven-safe skillet over medium heat.
- Crisp the skin. Lay the thighs in skin side down and leave them alone for 10 to 12 minutes, until the skin is deep golden and releases easily. Turn them over and move them to a plate.
- Build the beans. Pour off all but 2 tablespoons of fat. Add the onion and garlic and cook for 5 minutes until soft. Stir in the beans, stock, lemon slices and rosemary, and bring to a simmer.
- Roast. Nestle the chicken back in, skin side up and above the liquid so it stays crisp. Roast for 25 to 30 minutes, until the thickest thigh reads 175F.
- Finish with greens. Move the chicken to a board. Stir the spinach into the hot beans until it wilts, then add lemon juice and salt to taste.
- Serve. Return the chicken to the pan, scatter over the crisp rosemary leaves and bring the whole pan to the table.
Timing for other cuts
The method works with most cuts of chicken. Sear times are for skin side down; always check with a thermometer.
| Cut | Sear | Oven at 425F | Done at |
|---|---|---|---|
| Bone-in thighs | 10 to 12 min | 25 to 30 min | 175F |
| Drumsticks | 8 to 10 min | 30 to 35 min | 175F |
| Bone-in breasts | 8 min | 30 to 35 min | 160F, then rest 5 min |
| Boneless thighs | 5 to 6 min | 12 to 15 min | 170F |
| Whole bird, spatchcocked | Skip | 45 to 50 min | 165F in the breast |
Tips from the kitchen
If your skin always sticks or burns, start the thighs in the pan before it is fully hot. The fat renders slowly and the skin crisps evenly instead of scorching in spots.
Make ahead
Cook the beans up to two days ahead and refrigerate. Sear the chicken, nestle it in and roast on the night.
Swap the beans
Chickpeas or butter beans both work. Use dried beans cooked at home if you have them, with some of their cooking liquid in place of stock.
Leftovers
Keeps for 3 days in the fridge. Shred the chicken into the beans and loosen with a splash of stock for a quick soup.
Naturally gluten-free and dairy-free. Check your stock label if you cook for someone with a gluten allergy.
Made it? Post a photo of your pan in the Kitchen Club forum and tell us what you served alongside. We feature a member's dish every Friday.
Use this page
Make it yours in a few minutes
- Find it in your Control Panel. Go to Content > Page Library and search for "Recipe page".
- Add it to your site. Choose a title and a department. The page arrives as a draft, with its pictures copied to your site and your site's name already in place.
- Change the words and pictures. Open it in the Membergate editor, replace the sample text and images with your own, and make it live when you are ready.