Golden sheet-pan turmeric chicken with chewy-crispy rice

Melissa Clark's new sheet-pan dinner recipe is an absolute winner.

View in browser|nytimes.com Continue reading the main story January 20, 2024 Linda Xiao for The New York Times There's no such thing as too many sheet-pan dinner recipes By The New York Times Cooking Our affinity for sheet-pan dinners is downright Seussian. We like a sheet pan with salmon and potatoes. We like a sheet pan with feta and tomatoes. We like a sheet pan with chicken and bok choy. A sheet-pan bibimbap? That's pure joy. Now Melissa Clark has a new recipe for sheet-pan turmeric chicken and crispy rice, a dish inspired by Persian tahdig, Korean nurungji and Spanish socarrat. Lemony, gingery chicken legs with golden, chewy-crispy rice make a richly flavored dinner that's very easy and very nice. Featured Recipe Sheet-Pan Turmeric Chicken and Crispy Rice View Recipe → (We'll stop rhyming now.) One-pot dinners are equally loved here at New York Times Cooking — they are, after all, the stovetop version of sheet-pan recipes. Ali Slagle's one-pan salmon niçoise with orzo is a heartier take on the classic summer salad, perfect for those winter nights when you want something light but still warming and filling. Yewande Komolafe's asaro is also bright and comforting, with soft, generous pieces of yams and plantains bathed in a spicy, tomatoey, coconutty, brothy curry. "Delicious and happy," says Hannah K., a reader — exactly the vibes we've come to expect from Yewande's recipes. Also one-pot — well, one skillet — is this kimchi and potato hash from Hetty Lui McKinnon. As Tanya Sichynsky noted in her Veggie newsletter, it is potato degrees outside, and this spicy-sour, creamy-crispy pan of seasoned potatoes and kimchi is just the thing for freezing temps. No kimchi in the fridge? Consider this your cue to make a huge batch of Eric Kim's incredibly easy kimchi this weekend. A lazy Saturday or Sunday is a great opportunity to indulge in a dinner that takes a bit more time and gives you an excuse to go to that market or specialty grocer you don't make it to during the week. Naz Deravian's new shoyu ramen recipe yields a gorgeous bowl of (store-bought) noodles swimming in a soothing (homemade) chicken-dashi broth, garnished with soy-marinated eggs, nori and whatever other toppings you'd like. And Ali's easy burritos, inspired by Los Angeles-style beef, bean and cheese burritos, freeze like a dream. (In other words: You've sorted out lunches for the coming week.) Learning to cook this year, or helping a new cook in the kitchen? We just made a series of delicious beginner recipes free to nonsubscribers until Jan. 22. Try out seven new recipes by Sohla El-Waylly (like this roasted salmon with dill and cucumber salad), and 10 easy dishes that will build confidence in the kitchen. Sign up for a free Cooking account or log in to your free account to get access, and share everything you cook with us along the way. Continue reading the main story ADVERTISEMENT David Malosh for The New York Times. Food Stylist: Simon Andrews. One-Pan Salmon Niçoise With Orzo By Ali Slagle 35 minutes Makes 4 servings David Malosh for The New York Times. Food Stylist: Barrett Washburne. Asaro (Yam and Plantain Curry) By Yewande Komolafe 50 minutes Makes 4 to 6 servings Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Kimchi and Potato Hash With Eggs By Hetty Lui McKinnon 30 minutes Makes 4 servings Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Shoyu Ramen By Naz Deravian About 8 hours Makes 6 servings  Christopher Testani for The New York Times. Food Stylist: Simon Andrews. Easy Burritos By Ali Slagle 50 minutes Makes 6 burritos Sign up for the Five Weeknight Dishes newsletter Fresh dinner ideas for busy people who want something great to eat, with NYT Cooking recipes sent to you weekly. Get it in your inbox Sign up for The Veggie newsletter Tanya Sichynsky shares the most delicious vegetarian recipes for weeknight cooking, packed lunches and dinner parties. Get it in your inbox Continue reading the main story ADVERTISEMENT Continue reading the main story Need help? Review our newsletter help page or contact us for assistance. You received this email because you signed up for Cooking from The New York Times. To stop receiving Cooking, unsubscribe. To opt out of other promotional emails from The Times, including those regarding The Athletic, manage your email settings. To opt out of updates and offers sent from The Athletic, submit a request. Subscribe to NYT CookingGet the NYT Cooking app Connect with us on: Change Your EmailPrivacy PolicyContact UsCalifornia Notices The New York Times Company. 620 Eighth Avenue New York, NY 10018