Roast chicken with a late summer twist.
Pop a chicken in the oven, sauté some fresh summer corn in butter, then plate it up with a generous dollop of Spain's famously nutty, fruity, flavorful Romesco sauce to round it out.Easy weeknight dinners aren't just about finding recipes that can be made in under 30 minutes from start to finish. They're also not solely about cooking up huge batches of stew on the weekend so you can feed yourself the same exact meal every night of the coming week.
In this recipe, I cook sweet summer corn in butter with thyme, leek, and white pepper to make the vegetable base of the meal. This vegetable ragout can be cooked while your chicken roasts, but you could also make the corn in advance . In a lot of classic French cooking, white pepper is used when you don't want the little flecks of black pepper visible in a dish. I've never bought into letting appearances determine choosing one ingredient over another, especially not at home.
The romesco, too, can be made day-of, but it keeps well in the fridge for several days, so it's yet one more component you can make in advance and then keep at the ready. It's also a recipe you can double to ensure you have more to slather on sandwiches or serve with vegetables or some other meat during the week.
If you get those components prepared ahead of time, all you have to do for dinner is pop a chicken in the oven. And if you want to eliminate the spatchcocking step and just roast the chicken whole, that's fine too—there's nothing wrong with making your life a little easier when you can.Spatchcocking the chicken help the dark and white meat reach their doneness levels at the same time.
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