A super fast sheet-pan chicken dinner

Garlicky chicken with blistered tomatoes needs only fifteen minutes under the broiler.

View in browser|nytimes.com July 29, 2024 SUPPORTED BY INVESCO QQQ Yasmin Fahr's sheet-pan garlicky chicken with blistered tomatoes. Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich. A super fast sheet-pan dinner for when you're tired of cold salads By Melissa Clark I know we're in the middle of summer salad season and all, but I have to confess I miss my sheet pans. I have no wish to fight the air-conditioner by turning on the oven, but I could really use an easy, convenient way to break up the parade of cold dishes, preferably one that doesn't include my leaving the house to light the grill. Yasmin Fahr to the rescue! She runs her sheet-pan garlicky chicken with blistered tomatoes under the broiler for a mere 15 minutes, not enough to annoy my split system. Cutting the boneless thighs into smaller pieces means the chicken cooks through in the time for the tomatoes, lemon slices and onions to blacken at the edges and to get silky soft. She serves with plenty of fresh mint, crumbled feta, yogurt and pita on the side for a vivid, savory one-pan meal. Featured Recipe Sheet-Pan Garlicky Chicken With Blistered Tomatoes View Recipe → As we draw nearer to peak tomato, let's keep the tom-mentum going with Colu Henry's BLT pasta. As previously announced, I hold off until August to make a proper BLT sandwich, but Colu's rigatoni makes an ideal bridge dish. She sautés cherry tomatoes in bacon fat, then stirs in handfuls of arugula for a fresh green element with extra piquancy. A little Pecorino Romano cheese makes it creamy, rich and almost enough to make you forget about those sandwiches just over the horizon. But we can't let all these tomatoes overshadow eggplant season! I've been celebrating their summery abundance with Kay Chun's ebullient sabich bowls. They're a bread-free take on the traditional Israeli pita sandwich stuffed with fried eggplant, tomato-cucumber salad and hard-cooked eggs. Kay roasts her eggplant instead of frying it, adding chickpeas to the pan for a pleasing oily-salty crunch. Serve over salad greens, rice or your favorite grains for a sustaining, meatless meal. Still not turning the oven on? Sue Li's sweet and sour eggplant with garlic chips is made entirely on the stovetop. While the sticky, soy-glazed chunks of fried eggplant are delectably soft and supple, the garlic chips are what make this dish shine. "This is stupidly delicious," bacongougere, a reader, comments in the notes. "I had to hide the garlic chips after making them so the hubby and I wouldn't EAT THEM ALL before dinner." I feel you, bacongougere. If shellfish tickles your fancy, Yasmin's miso shrimp and corn couscous salad is wonderfully adaptable and ever so easy. While the pearl couscous simmers in a pot, you quickly sear corn and shrimp in a skillet alongside. Combine them and dress with miso butter, lemon and scallions for a nubby, tangy-sweet seasonal salad. It's the time of the summer when my favorite fruit tends to get a little soft — the peaches, plums and apricots weeping nectar into my fruit bowl. Kay's apricot snack cake is a perfect place to use them up. She calls for soft fresh apricots, but any stone fruit will work (you'll need about 1¾ cups pitted, sliced fruit). Serve this for dessert with ice cream, or as breakfast with yogurt. Or maybe cut a dainty slice to nibble with afternoon tea or a cold glass of milk, which is exactly the image the words "snack cake" bring to my mind. And as always, you'll want to subscribe to get all these summery recipes, along with thousands of others. If you need any technical help, the brilliant people at cookingcare@nytimes.com are there for you. And you can find me at hellomelissa@nytimes.com. That's all for now. See you on Wednesday. A MESSAGE FROM INVESCO QQQ Recipe For Innovation with Chef Kristen Kish To innovate the future, sometimes we have to reflect on the past. From childhood apple pie with her grandma in Michigan to pavlova along an Australian river with her wife, Chef Kristen Kish's recipes innovate on her fondest food memories. Invesco Distributors, Inc. Watch Now Linda Xiao for The New York Times. Food Stylist: Ali Slagle. BLT Pasta By Colu Henry 30 minutes Makes 4 to 6 servings Dane Tashima for The New York Times. Food Stylist: Erika Joyce. Sabich Bowls By Kay Chun 45 minutes Makes 4 servings Andrew Purcell for The New York Times. Food Stylist: Barrett Washburne. Sweet and Sour Eggplant With Garlic Chips By Sue Li 20 minutes Makes 2 to 4 servings David Malosh for The New York Times. Food Stylist: Simon Andrews. Miso Shrimp and Corn Couscous Salad By Yasmin Fahr 30 minutes Makes 4 servings Dane Tashima for The New York Times Apricot Snack Cake By Kay Chun 45 minutes, plus cooling Makes One 9-by-5-inch loaf 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 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. 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