A homey whole roast chicken is a dinner classic, but this Kleftiko-Style Greek roasted chicken and vegetables is company-worthy for its bold flavors and striking presentation.

First, I dress the chicken in an herby, lemon and garlic rub that gives the chicken big Greek flavor. If you’ve been here a while you know I don’t believe there’s such a thing as too much garlic! Then I roast it in parchment paper to trap moisture resulting in the juiciest, most flavorful chicken.

I was inspired by the classic Greek lamb dish Kleftiko, where the meat and veggies are wrapped in parchment paper. The parchment traps the steam and all the meat’s juices. (There’s a long history of this style of roasting protein in the Mediterranean–the French Fish en Papillote being another example.) The seasoned juices from the chicken add loads of savory flavor to the veggies, while the steam cooks the meat gently, preventing overcooked breasts and undercooked thighs. I finish everything with big hunks of feta that get deliciously soft and golden under the broiler. 

I love this recipe so much that I included it in my second cookbook, Simply Dinner, where my goal was to bring joyful recipes that don’t require loads of fuss. At the end of the day, this Greek roast chicken and vegetable recipe is essentially a sheet pan meal wrapped like a gift for a show-stopping presentation.

Ingredients for Roasted Chicken and Vegetables

I bring big Greek flavors with this roast chicken and vegetable recipe using two layers. First, is the garlic lemon rub, which coats the chicken in a zippy, savory flavor. Second, a lemon and white wine sauce fills the parchment with fragrant steam and soaks into all the veggies as they roast. You’ll need:

For the Garlic and Lemon Rub

• Garlic: And a lot of it! Get your garlic mincing skills polished with this recipe, as a healthy amount of garlic provides much of this chicken’s flavor.
• Dijon mustard: Adds a rich, peppery flavor. 
• Lemons: Opt for untreated lemons as you’ll use both the zest and juice.  
• Extra virgin olive oil: Coats the chicken, allowing the skin to crisp and the spices to stick.

For the Chicken

• Whole chicken: Look for a (3 1/2 to 4 pound) bird, which will roast evenly in the same time the veggies take to get tender. 
• Seasonings: Italian seasoning adds an incredible aromatic quality to the chicken meat—you can make it yourself or use a store-bought variety. Kosher salt and black pepper enhance the flavor. 
• Baby potatoes: Stay tender and don’t require peeling, but feel free to swap in whatever variety you have on hand. If you’re working with larger varieties, peel and cut them into smaller pieces. 
• Tomatoes: I like sweet, juicy, and firm Roma tomatoes for this recipe, but any medium-sized variety will work. Because they’re baked in the oven, they don’t need to be the perfect summer tomato.
• Bell peppers: Any color you like will bring a pop of sweetness. If you prefer more vegetal flavors, go for purple or green. For a sweeter option, red, yellow, or orange are your best bet. 
• Onion: I like the sweet and mild flavor of red onion with this recipe, plus it adds a nice bit of color but you don’t need to be too picky. White or yellow onion will work just fine. 
• Chicken stock: Homemade chicken stock is a special treat, but you can swap in a low-sodium store-bought variety if you don’t have any on hand. 
• Dry white wine: It doesn’t need to be too fancy—just something dry and drink-able. A chardonnay would work great here.
• Feta cheese: Adds a decadent creamy-tangy-melty element in the final minutes. It’s totally optional, though. Simply leave it off for a dairy-free option. 

How to Make Roasted Chicken and Vegetables

This is a modern take on the 500-year-old cooking method. A group of Greek mountain rebels called the Klefts (or Klephts) used to cook their “stolen” meats (often lamb) in makeshift underground ovens, which trapped the smell of the food so they could go about their “business” undetected. Nowadays, kleftiko is cooked in parchment parcels in the oven to mimic this sneaky underground trick, which just so happened to also produce the most meltingly tender roasts. Here’s how it’s done:

Make the Garlic Lemon Rub

• Get ready. Position a rack in the center of the oven and preheat the oven to 375°F. Line a large roasting pan with two large pieces of parchment paper going in opposite directions, making a cross shape with overhangs on all 4 sides of the pan. (I like to have about 8 inches of parchment overhang.) They should be large enough to cover the dish when finished.
• Prepare the Garlic and Lemon Rub: In a small bowl, mix together 2 tablespoons Italian seasoning, 10 minced garlic cloves, 1 tablespoon mustard, 2 tablespoons of olive oil, and the zest of 2 lemons. 

Prep the Chicken and Vegetables

• Spatchcock the chicken: Place a (3 1/2 to 4 pound) chicken on a cutting board with the breast side down and its backbone facing you. Use a pair of sturdy kitchen shears to cut out the backbone by cutting along both sides of the spine. Remove the backbone (freeze for making chicken stock). Flip the bird over and push down on the breasts to flatten the chicken. Remove the wing tips (add to freezer bag for stock). Use paper towels to pat both sides of the chicken dry. 
• Season: Rub all over (including under the skin) with a large pinch of salt and pepper (about 1 1/2 teaspoons each), followed by the garlic lemon rub. Be sure to push the seasonings underneath the skin as well.
• Prep the veggies, adding them to the prepared pan as you go. Halve 1 1/2 pounds baby potatoes. Cut 3 Roma tomatoes into wedges. Core 2 bell peppers and cut them into large pieces. Cut a large red onion into large pieces, and place them into the parchment line pan. 
• Season the veggies. Season the vegetables the Italian seasoning and a big pinch of salt and pepper (about 1/2 teaspoon each). Drizzle about 1 tablespoon of olive oil and carefully toss to coat (try not to disturb the parchment layers too much), then spread the veggies into a single layer. 
• Add the chicken: Place the chicken on top of the vegetables with the breast up. Pour in 1/2 cup stock, 1/2 cup white wine, and the juice of 2 lemons over the vegetables and around the chicken (don’t pour over the chicken). 

Roast the Chicken and Vegetables

• Wrap and roast: Pull the parchment paper sides up and over the chicken and tightly crimp them together to fully enclose the chicken and vegetables in the parchment parcel. Roast for about 1 hour and 15 minutes.
• Finish roasting uncovered: Carefully remove the roast chicken and vegetables from the oven and uncrimp the parchment. Tuck the edges of the paper into the pan to prevent burning. If you’d like, add 4 ounces feta cheese, breaking it into large pieces as you go. Return the pan to the oven. Cook uncovered until an instant-read thermometer registers 155°F when inserted into the thickest part of the thigh, another 10 to 15 minutes. Remove the pan from the oven.
• Broil the chicken: Set the broiler to high. Place the pan on the middle rack and broil until the skin turns golden brown, about 5 minutes or so. 
• Rest, carve, and serve. Remove the chicken from the oven and allow to rest for 15 minutes. Check the internal temperature so it reads 165°F, before carving and serving. I usually place the whole pan on the table and serve directly out of the pan family style.

What to Serve with Roast Chicken and Potatoes

You already have the side, veggies, protein, and starch covered, so you really don’t need to add anything more for a full meal. That said I do love a fresh salad for balance. 

This roasted chicken and vegetables recipe has so much flavor I’d hate to add something that will compete for the spotlight. I would keep it simple with something more mild and texture-rich, like Celery Salad with Greek Yogurt Dressing, which will also bring a welcome tang to complement the garlic and lemon sauce.

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Roasted Chicken and Vegetables in Parchment

An easy roast chicken and vegetable dinner recipe inspired by the classic Greek lamb dish Kleftiko, where the meat and veggies are wrapped in parchment paper and roasted until fall off the bone tender. This is a show-stopping one pan dinner.

Course Dinner, Entree, Entree/Poultry, Meat and Poultry

Cuisine Greek, Greek/Mediterranean

Diet Diabetic

Prep Time 30 minutes minutes

Cook Time 1 hour hour 45 minutes minutes

Servings 8 people

Calories 549.1kcal

Author Suzy Karadsheh

Ingredients

For the Garlic and Lemon Rub

• 2 tablespoons Italian seasoning
• 10 large garlic cloves, minced
• 1 tablespoon Dijon mustard
• 2 large lemons, zested
• 2 tablespoons extra virgin olive oil

For the Chicken

• 1 (3 1/2 to 4 pound) whole chicken
• Kosher salt
• Ground black pepper
• 1 1/2 pounds baby potatoes, scrubbed and halved
• 3 Roma tomatoes, cut into wedges
• 2 large bell peppers, any color, cored and cut into large pieces
• 1 large red onion, cut into large pieces
• 1 tablespoon Italian seasoning
• 1 tablespoon extra virgin olive oil
• 1/2 cup chicken stock
• 1/2 cup dry white wine
• Juice of 2 large lemons
• 4 ounces creamy feta cheese, cut into large pieces (optional)

Instructions

• Get ready. Position a rack in the center of the oven and preheat the oven to 375°F. Line a large roasting pan with two very large pieces of parchment paper going in opposite directions, making a cross shape with overhangs on all 4 sides of the pan. (I like to have about 8 inches of parchment overhang.)
• Prepare the Garlic and Lemon Rub. In a small bowl, combine the Italian seasoning, garlic, mustard, and lemon zest. Add 2 tablespoons of olive oil and mix.
• Spatchcock the chicken. Place the chicken on a cutting board with the breast side down and its backbone facing you. Use a pair of sturdy kitchen shears to cut out the backbone by cutting along both sides of the spine. Remove the backbone (freeze for making chicken stock). Flip the bird over and push down on the breasts to flatten the chicken. Remove the wing tips (add to freezer bag for stock). Use paper towels to pat both sides of the chicken dry.
• Season the chicken. Rub all over (including under the skin) with a large pinch of salt and pepper (about 1 1/2 teaspoons each), then with the Garlic Lemon Rub. Be sure to push the seasonings underneath the skin as well.
• Make a veggie bed for the chicken. Add the potatoes, tomatoes, bell peppers, and onion to the roasting pan on top of the parchment. Season with the Italian seasoning and a big pinch of salt and pepper (about 1/2 teaspoon each). Drizzle with the olive oil and carefully toss to coat (try not to disturb the parchment layers too much), then spread the veggies out in a single layer.
• Add the chicken. Place the chicken on top of the vegetables with the breast up. Pour the stock, white wine, and lemon juice over the vegetables and around the chicken (don’t pour over the chicken).
• Wrap and roast. Pull the parchment paper sides up and over the chicken and tightly crimp them together to fully enclose the chicken and vegetables in the parchment parcel. Bake for about 1 hour and 15 minutes.
• Finish roasting uncovered. Carefully remove the pan and uncrimp the parchment. Tuck the edges of the paper into the pan to prevent burning. Add the feta cheese (if using) and return the pan to the oven. Cook uncovered until an instant read thermometer registers 155°F when inserted into the thickest part of the thigh, another 10 to 15 minutes. Remove the pan from the oven.
• Broil the chicken. Set the broiler to high. Place the pan on the middle rack and broil until the skin turns golden brown, about 5 minutes or so.
• Rest, carve, and serve. Remove the chicken from the oven and allow to rest for 15 minutes. Check the internal temperature so it reads 165°F, before carving and serving. I usually place the whole pan on the table and serve directly out of the pan family style.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and spices used in this recipe.
• Make Ahead Tip: Spatchcock and season the chicken and let it marinate in the fridge overnight. You can also prepare the vegetables and store them separately in the fridge overnight. The next day, simply assemble and follow the recipe from step 4.

Nutrition

Calories: 549.1kcal | Carbohydrates: 36.3g | Protein: 31.3g | Fat: 31g | Saturated Fat: 9.1g | Polyunsaturated Fat: 5.2g | Monounsaturated Fat: 14.1g | Trans Fat: 0.1g | Cholesterol: 112mg | Sodium: 352.1mg | Potassium: 1084.6mg | Fiber: 7.1g | Sugar: 5.6g | Vitamin A: 725.7IU | Vitamin C: 101.7mg | Calcium: 204mg | Iron: 4mg

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Roasting pork loin in the oven is a vastly underused holiday main. Like roasted lamb leg or whole turkey, it’s sure to impress a crowd. Pork loin, however, is a deceptively easy–and affordable–one-pan meal, allowing you to enjoy the company while it roasts. 

This pork loin recipe seasons the meat with a warming blend of Spanish-inspired flavors that will make your house smell absolutely delicious. As a bonus, you can make it even easier on yourself by seasoning the pork loin the night before and letting it marinate in your fridge. Not only will it give you time to make the sides and desserts on the day-of, it will also intensify the flavors. 

Butternut squash and apples are roasted in the same pan as the pork, soaking up and contributing to the drippings. That’s right: you get your main and a side covered in just one dish! 

Ingredients for this Pork Loin Recipe

I rely on a Spanish-inspired blend of orange, garlic, rosemary, paprika, and cinnamon to add a comforting flavor to this pork loin roast recipe. Butternut squash and apples roast in the drippings for an impressive and flavorful meal. Here’s what you’ll need:

• Orange: Zest the orange to use in the seasoning, then squeeze the juice over the roast just before baking.
• Extra virgin olive oil: I like our Spanish Hojiblanca olive oil. It’s lightly bitter with a fruity apple aroma.
• Garlic: I like to mash the garlic into a paste, making it easier to spread all over the pork loin.
• Rosemary: Rosemary is aromatic with a minty, woody flavor. It’s commonly used in Spanish cuisine and is a classic pairing with pork.
• Salt and pepper: Season the pork and enhance the other flavors in the dish.
• Sweet paprika: Sweet Spanish paprika is made from dried and finely ground red peppers, adding a sweet and smoky flavor with a fruity aroma.
• Cinnamon: A touch of cinnamon adds warm complexity and complements the pork, apples, and squash. Too much could take over and risk it tasting too sweet.
• Pork loin: Choose a pork loin that’s about 3 pounds. Do not use pork tenderloin which is much smaller than pork loin. Trim the silverskin, but leave the fat cap on top.
• Butternut squash: Butternut squash has a sweet and nutty taste. You can substitute it with another winter squash if preferred.
• Golden Delicious apples: The closest to Spain’s Reineta apple is Golden Delicious. However, you can use any tart apple that won’t fall apart, like Honeycrisp or Pink Lady.

The Difference Between Pork Loin and Pork Tenderloin

While the names are confusingly similar, pork loin and pork tenderloin are two completely different cuts of meat and shouldn’t be substituted for each other.

Pork tenderloin is long, narrow, and boneless. It’s a leaner cut with little to no visible fat. It’s cooked quickly at a high temperature to ensure it stays tender.

Pork loin is broader and flatter than pork tenderloin. It can be boneless or bone-in. While it is lean, it is not as lean as pork tenderloin. It has a visible layer of fat along the top of the cut of meat called the fat cap. Pork loins are larger, serving a crowd, and can be roasted over a longer period of time.

How to Cook Pork Loin in the Oven

While you should plan on cooking pork loin in the oven for 1 1/2 to 2 hours, only about 20 minutes is hands-on. Plus, the pork is roasted with a side of squash and apples at the same time. If you have the time, season the pork the night before for better flavor. For the juiciest pork, let it rest for 15 minutes before slicing and serving. Here are the steps:

Get Ready to Roast

• Prepare the seasoning: Mince 4 garlic cloves finely on a large cutting board, then sprinkle with a pinch of kosher salt. Use the knife to press and scrape the minced garlic against the cutting board until you have a smooth paste. Transfer the garlic paste to a small mixing bowl and zest in 1 orange (save the fruit for later). Add 1 tablespoon chopped rosemary leaves, 2 teaspoons sweet paprika, 1/4 teaspoon ground cinnamon, 1/2 teaspoon black pepper, 2 teaspoons kosher salt, and 3 tablespoons olive oil. Mix into a paste.
• Season the pork: Pat a 3-pound pork loin dry with paper towels. Use a sharp knife to slide under the thin white layer of silverskin and remove it (leave the thicker layer of fat, called the fat cap, on top as it will keep the meat juicy and flavorful as it roasts). Spread the paste all over the pork loin. Set aside at room temperature while preparing the squash and apples, or refrigerate it overnight if you have the time.

Roast the Pork Loin in the Oven

• Preheat the oven: Arrange a rack in the center of the oven and preheat it to 425°F.
• Prep the squash and apples: Peel, core, and chop 1/2 a butternut squash into 1 1/2-inch pieces. Core and slice 2 golden delicious apples into 1-inch wedges. Add both to a large bowl and season with the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
• Roast: Set the pork loin in the center of a large roasting pan. Arrange the squash and apples around the pork. Slice the zested orange in half and squeeze the juice from half of the orange over the pork, squash, and apples. Roast for 25 minutes. Reduce the heat to 350°F and roast until the internal temperature of the pork registers 145°F, 30 to 40 minutes.
• Rest: Remove the pork from the oven and cover it loosely with foil. Let it rest for 15 to 20 minutes.
• Slice and serve: Cut the pork loin crosswise into 3/4-inch-thick slices. Serve with the roasted squash, apples, and a drizzle of the pan drippings over top.

The Best Temperature for Cooking Pork Loin

Use a meat or instant-read thermometer and cook the pork to 145°F. The number one cause of dry pork loin is overcooking it. If you’re using an instant-read thermometer, check the pork’s internal temperature after 45 minutes.

Once cooked, let it rest for 15 to 20 minutes before slicing. If you slice it too early, the juices pool out of the meat. The resting period allows the juices to reabsorb and redistribute through the meat.

How Long to Cook Pork Loin

How long a pork loin cooks will depend on its size and shape. The foolproof way to know when it’s done is to use a thermometer. 

According to the USDA, it should register 145°F. This pork loin recipe roasts at 425°F for 25 minutes and then finishes baking at 350°F until the internal temperature reaches 145°F, an additional 30 to 40 minutes. A larger roast will take more time.

Is Pork White Meat?

Because pork is classified as livestock, it is officially considered a red meat, like beef or lamb. Culinarily, though, pork is sometimes considered a white meat because it is leaner than traditional red meats and is lighter in color. Pork loin is leaner than chicken thigh but not as lean as chicken breast.

What to Serve with Roast Pork Loin

Butternut squash and apple wedges roast alongside the pork loin, providing a side without any extra effort. But if you’re looking to create a spread, you can add plenty of seasonal sides to the meal.

I always appreciate a starch that I can drizzle with the pan juices, like golden saffron rice or classic garlic mashed potatoes.

You can also start with a crisp and refreshing winter salad. This anise-scented shaved fennel salad would work well with the pork and apples. Or emphasize the citrus and rosemary with this endive salad.
For dessert, bring out more apples with this Italian apple olive oil cake or continue the citrus notes with an orange cardamom olive oil cake.

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Pork Loin with Butternut Squash and Apples

I rely on a Spanish-inspired blend of orange, garlic, rosemary, paprika, and cinnamon to add a comforting flavor to this pork loin roast recipe. Butternut squash and apples roast in the drippings for an impressive and flavorful meal. Serve with a starch for drizzling with the pan juices, like golden saffron rice or classic garlic mashed potatoes.

Course Entree

Cuisine Spanish

Diet Gluten Free, Low Lactose

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Resting Time 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8

Calories 358.9kcal

Author Mark Beahm

Ingredients

• 4 garlic cloves
• Kosher salt
• 1 orange
• 1 tablespoon chopped fresh rosemary
• 2 teaspoons sweet paprika
• 1/4 teaspoon ground cinnamon
• 3/4 teaspoon freshly ground black pepper (divided)
• 5 tablespoons extra virgin olive oil (divided)
• 3 pounds pork loin
• 1/2 butternut squash, peeled, cored, and chopped into 1 1/2-inch pieces
• 2 golden delicious apples, cored and sliced into 1-inch wedges

Instructions

• Prepare the seasoning: Mince the garlic finely on a large cutting board, then sprinkle with a pinch of kosher salt. Use the knife to press and scrape the minced garlic against the cutting board until you have a smooth paste. Transfer the garlic paste to a small mixing bowl and zest in the orange (save the fruit for later). Add the rosemary, paprika, cinnamon, 1/2 teaspoon black pepper, 2 teaspoons kosher salt, and 3 tablespoons olive oil. Mix into a paste.
• Season the pork: Pat the pork loin dry with paper towels. Use a sharp knife to slide under the thin white layer of silverskin and remove it (leave the thicker layer of fat, called the fat cap, on top as it will keep the meat juicy and flavorful as it roasts). Spread the paste all over the pork loin. Set aside at room temperature while preparing the squash and apples, or refrigerate it overnight if you have the time.
• Preheat the oven: Arrange a rack in the center of the oven and preheat it to 425°F.
• Prep the squash and apples: In a large bowl, season the butternut squash and apple with the remaining 2 tablespoons olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper.
• Roast: Set the pork loin in the center of a large roasting pan. Arrange the squash and apples around the pork. Slice the zested orange in half and squeeze the juice from half of the orange over the pork, squash, and apples. Roast for 25 minutes. Reduce the heat to 350°F and roast until the internal temperature of the pork registers 145°F, 30 to 40 minutes.
• Rest: Remove the pork from the oven and cover the loosely with foil. Let it rest for 15 to 20 minutes.
• Slice and serve: Cut the pork loin crosswise into 3/4-inch-thick slices. Serve with the roasted squash, apples, and a drizzle of the pan drippings over top.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and paprika used in this recipe.
• This is a pork loin recipe, not to be confused with a pork tenderloin recipe. Be sure to use a 3-pound pork loin (or adjust the cook times and seasonings according to the size of your loin). 
  • If you came home with a tenderloin by accident, you can still use these seasonings if you’d like but borrow the method from our pork tenderloin recipe.
• What to do with the other butternut squash half? Cube it for Fall Rotini Pasta (you can freeze the cubes and make the recipe later).

Nutrition

Calories: 358.9kcal | Carbohydrates: 14.7g | Protein: 39g | Fat: 15.9g | Saturated Fat: 3.4g | Polyunsaturated Fat: 1.7g | Monounsaturated Fat: 9.1g | Cholesterol: 107.2mg | Sodium: 86.6mg | Potassium: 901.4mg | Fiber: 2.7g | Sugar: 7.4g | Vitamin A: 5299.2IU | Vitamin C: 21.2mg | Calcium: 46.5mg | Iron: 1.5mg

The post Roast Pork Loin with Butternut Squash and Apple appeared first on The Mediterranean Dish.

Even if you’ve never been to Puglia — the ‘heel’ of Italy’s boot — you might be familiar with orecchiette. The smallish saucer-shaped pasta’s name translates to “little ears,” and in my opinion it’s one of the most fun shapes. The little saucers make perfect vessels for catching sauce, a feature that makes them especially satisfying to eat.

In Bari, the capital of Puglia, there is a street in the city’s Old Town, where you’ll find women seated at tables, entertaining tourists as they turn out hand-shaped orecchiettes by the thousands, which you can buy in packages. But you don’t have to travel across the ocean to get orecchiette; these days, the popular shape is available in the dry pasta aisle of most supermarkets.

A classic pairing, and one of the tastiest ways to serve it, is orecchiette with sausage and broccoli rabe. Similar to the flavors in Italian Wedding Soup, it’s a marriage of complementary ingredients—each bringing out the best in the other. 

Broccoli rabe is a hearty green that thrives in cool temperatures. Like radicchio, it has a pleasingly bitter flavor that is complimented by the richness of spicy sausage. Sometimes it has what looks like small, thin broccoli florets, and other times it’s just the greens. Either will work in this recipe.

In this version, I’ve lightened things up a bit by substituting turkey sausage for the traditional pork, backing up the flavor with white wine, chile flakes, and garlic. The resulting pasta dish makes a great cold-weather meal. For years, it’s been one of my go-to weeknight dinners. I’m betting it will become one of yours, too!

What is in Orecchiette with Sausage and Broccoli Rabe?

The ingredient list for this hearty pasta is short, but it is big on flavor. Here’s what you need to make it.

• Extra-virgin olive oil: The quality of olive oil can really make a difference in your cooking. If you need some help choosing a good variety, try our Italian Nocellara.
• Italian turkey sausages: With less saturated fat and fewer calories than pork sausage, turkey sausage is a healthful alternative. Using Italian turkey sausage means you get the same robust flavors, but in a lighter package. You’ll need one pound for this recipe.
• Dry white wine: Just a splash added to the browned sausage really boosts the flavor of the sauce.
• Broccoli rabe: This appealingly bitter green is also known as rapini or cima di rapa. It has large, slightly ruffled leaves and small florets, and its assertive flavor stands up well to garlic and hot pepper. You’ll need two bunches — about 1 pound — for this recipe.
• Garlic and crushed red pepper: Broccoli rabe loves garlic and spice, so be generous. I add 3 to 4 cloves of garlic and a generous pinch of red pepper flakes when I make this dish.
• Orecchiette pasta: This small, saucer-shaped pasta is thick and satisfying, substantial enough to stand up to the assertiveness of spicy broccoli rabe and Italian sausage.
• Pecorino Romano cheese: Freshly grated zesty Pecorino cheese is optional, but it adds a glorious finishing touch to this pasta dish.

How to Make Orecchiette with Sausage and Broccoli Rabe

This hearty pasta dish requires only a few steps and comes together in about an hour. Here’s how to make it.

Prep and Cook the Sausage and Broccoli Rabe

• Prep the broccoli rabe. Thoroughly rinse, but do not dry, a pound of broccoli rabe and trim off any tough bottom stems. Chop the tender stalks, leaves, and florets into large pieces and set aside.
• Brown the sausage. Pour 2 tablespoons olive oil into a large deep skillet or sauté pan and set over medium heat. Scatter 1 pound Italian turkey sausage (3 to 4 links), removed from their casing and crumbled, into the pan and cook, stirring often, for 10 to 12 minutes, until nicely browned but still tender. 
• Deglaze the pan. Raise the heat to medium-high and 1/4 cup white wine. Scrape up any brown bits stuck to the pan. Simmer for 2 to 3 minutes, until most of the wine has evaporated. Turn off the heat and scrape the sausage into a bowl. Set aside.
• Make a garlicky oil. Set the pan back on medium-low heat and add 1/4 cup of olive oil. Add 3 to 4 crushed and peeled garlic cloves and cook for 2 to 3 minutes, just until it begins to release its fragrance. 
• Wilt the broccoli rabe. Add the broccoli rabe by the handful—as much as will fit. Cover the pan and let the broccoli rabe wilt for a few minutes before adding more. Once you have added all the broccoli rabe, sprinkle in 1/2 to 1 teaspoon red pepper flakes and 1 teaspoon fine salt (or 1 1/4 teaspoons of kosher salt). Cover partially and cook, using tongs to toss the broccoli rabe from time to time, until it has lost its bright green color and is completely tender, 20 to 30 minutes. 

Cook the Pasta, Finish the Sauce

• Meanwhile, put a pot of water on to boil. Fill a large pot 2/3 full and set it over medium-high heat. When it comes to a boil, add a generous pinch of salt.
• Finish the sauce: When the broccoli rabe is completely tender, pour in the remaining 1/4 cup wine and simmer briefly. Scrape the cooked sausage back into the pan and toss with the broccoli rabe. Cook just until heated through. Turn off the heat and remove the garlic cloves (or leave them in). Cover to keep warm.
• Cook the pasta: Stir 1 pound dry orecchiette into the boiling salted water. Cook until barely al dente—about a minute less than the recommended cooking time on the pasta package. Reserve about 1 cup cooking water, then drain the pasta. 
• Toss: Transfer the pasta to the pan with the broccoli rabe and sausage and turn the heat to medium-low. Pour in 1/2 cup of the pasta water and cook, using a large serving spoon or a spatula to toss until the pasta is al dente and coated in the sauce. Add more reserved water if necessary to finish cooking the orecchiette.
• Serve. Divide the dressed pasta among individual bowls. Sprinkle a spoonful of grated Pecorino cheese on top, if you like, and serve.

Swaps and Substitutions

Orecchiette and broccoli rabe are much easier to find in supermarkets than they were just a few years ago. Still, if you’re having a hard time, here are some good stand-ins.

• Use a different pasta. Can’t find orecchiette? Try cavatelli instead! Cavatelli are short, sturdy curls of pasta. Like orecchiette they are from Puglia, and they go just as well with broccoli rabe and sausage. Other shapes that work well in this preparation are cavatappi, penne, and rigatoni.
• Try different greens. If you’re not able to find broccoli rabe, or if you’re not a fan of its pungent flavor, substitute the same amount of broccolini, or even standard broccoli. Just cut the stems and florets into big bite-sized pieces and reduce the cooking time by about 10 minutes—you want the greens to be tender but not overcooked and mushy.
• Skip the alcohol. Not into cooking with wine? Substitute the same amount of chicken stock or vegetable broth and carry on.

Ways to Make it Your Own

As much as I love the traditional version, it can be fun to play around with this recipe. Here are some delicious ways to switch things up.

• Omit the sausages. You’ll be surprised how hearty and flavorful this pasta is even without the crumbled sausage, especially if you add a shower of freshly grated pecorino cheese right before serving. Between the greens, the garlic, the peperoncino, and the cheese, there is more than enough flavor to go around.
• Add chickpeas. The earthy taste and creamy texture of chickpeas complement the assertive greens. Toss cooked chickpeas with the greens towards the end of cooking until heated through. Then toss with the cooked pasta.
• Try it with tomato. Add a couple of good squirts of tomato paste to the sausage as it browns to give the sauce an extra layer of flavor. Stir in the tomato paste and a splash of water right before you add the wine. The extra liquid will help dilute the tomato paste so that it evenly coats the sausage.

What to Serve with Orecchiette with Sausage and Broccoli Rabe

This pasta dish is pretty much a one-dish meal; it contains protein (the sausages), vegetables (the broccoli rabe) and carbs (the pasta).

Still, I sometimes serve it with a side or light dessert. For a side dish, try this bright Citrus Salad with Honey and Vanilla, or one of my favorite go-to’s, this Lemon Parmesan Salad. If you’re more of a dessert person, try our refreshing two-ingredient Lemon Sorbet.

More Classic Pasta Dishes:

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Orecchiette with Sausage and Broccoli Rabe

This classic dish from Puglia combines sturdy saucer-shaped pasta, hearty greens, and zesty Italian turkey sausage. It’s satisfying without being too rich. It’s been a favorite of my family’s for years. When you make it, you’ll see why.

Course Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6 people

Calories 435.7kcal

Author Domenica Marchetti

Ingredients

• 1 pound broccoli rabe
• Extra virgin olive oil
• 1 pound (3 to 4 links) Italian turkey sausage, removed from their casing and picked apart into small pieces
• 1/2 cup dry white wine
• 3 to 4 garlic cloves, lightly crushed and peeled
• 1/2 to 1 teaspoon red pepper flakes, or to taste
• Fine sea salt
• 1 pound dry orecchiette pasta
• Freshly grated Pecorino Romano (optional)

Instructions

• Prep the broccoli rabe. Thoroughly rinse the broccoli and trim off any tough bottom stems. Coarsely chop the tender stalks, leaves, and florets into large pieces and set aside.
• Brown the sausage. Pour 2 tablespoons olive oil into a large deep skillet or sauté pan and set over medium heat. Scatter the sausage into the pan and cook, stirring often, for 10 to 12 minutes, until nicely browned but still tender.
• Deglaze the pan. Raise the heat to medium-high and pour in half of the white wine. Scrape up any brown bits stuck to the pan. Simmer for 2 to 3 minutes, until most of the wine is absorbed. Turn off the heat and scrape the sausages into a bowl. Set aside.
• Make a garlicky oil. Set the pan back on medium-low heat and add 1/4 cup of olive oil. Add the garlic and cook for 2 to 3 minutes, pressing with a wooden spoon to release its flavor.
• Wilt the broccoli. Add the broccoli rabe by the handful—as much as will fit. Cover the pan and let the broccoli wilt for a couple of minutes before adding more. Once you have added all the broccoli, sprinkle in 1/2 to 1 teaspoon red pepper flakes and 1 teaspoon fine salt (or 1 1/4 teaspoons of kosher salt). Cover partially and cook at a gentle simmer, using tongs to toss the broccoli from time to time until the broccoli has lost its bright green color and is completely tender, 20 to 30 minutes.
• Meanwhile, put a pot of water on to boil. Fill a large pot 2/3 full and set it over medium-high heat. When it comes to a boil, add a generous pinch of salt.
• Finish the sauce: When the broccoli rabe is completely tender, pour in the remaining wine and simmer briefly. Scrape the cooked sausage back into the pan and toss with the broccoli rabe. Cook just until heated through. Turn off the heat and remove the garlic cloves (or leave them in). Cover to keep warm.
• Cook the pasta: Stir the orecchiette into the boiling salted water. Cook until barely al dente—about a minute less than the recommended cooking time on the pasta package. Reserve about 1 cup cooking water, then drain.
• Toss: Transfer the pasta to the pan with the broccoli rabe and sausage and turn the heat to medium-low. Pour in 1/2 cup of the pasta water and cook, using a large serving spoon or a spatula to toss until the pasta is al dente and coated in the sauce. Add more reserved water if necessary to finish cooking the orecchiette.
• Serve. Divide the dressed pasta among individual bowls. Sprinkle a spoonful of Pecorino cheese on top, if you like, and serve.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil used in this recipe
• Use a different pasta. Can’t find orecchiette? Try cavatelli instead! Cavatelli are short, sturdy curls of pasta. Like orecchiette they are from Puglia, and they go just as well with broccoli rabe and sausage. Other shapes that work well in this preparation are cavatappi, penne, and rigatoni.
• Skip the alcohol. Not into cooking with wine? Substitute the same amount of chicken or vegetable broth.
• Try different greens. If you’re not able to find broccoli rabe, or if you’re not a fan of its pungent flavor, substitute the same amount of broccolini, or even standard broccoli. Just cut the stems and florets into big bite-sized pieces and reduce the cooking time by about 10 minutes—you want the greens to be tender but not overcooked and mushy.

Nutrition

Calories: 435.7kcal | Carbohydrates: 63.2g | Protein: 23.8g | Fat: 8.2g | Saturated Fat: 2.9g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 2g | Cholesterol: 40.1mg | Sodium: 735mg | Potassium: 489.2mg | Fiber: 5.2g | Sugar: 4.9g | Vitamin A: 2140.6IU | Vitamin C: 38.7mg | Calcium: 118.5mg | Iron: 10mg

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Busy cooks, say hello to another no-fuss, comforting, skillet chicken recipe! When I need a weeknight dinner that’s big on flavor but low-effort, Garlic Dijon Chicken is one of my go-to dishes.

A whisk-together marinade of garlic, Dijon mustard, and spices packs a punch. The prep is simple, but the result is tender, tangy chicken. The sauce and a layer of onion roasted on top keep the meat juicy and full of flavor. Because it only needs a quick trip in the oven, it’s a recipe that fits into even the busiest evenings.

Serve it with a simple kale salad and some crusty no-knead olive bread, and you have a satisfying meal. This Garlic Dijon Chicken is also a great recipe to make ahead for meal prep!

Ingredients for Garlic Dijon Chicken

This recipe uses fresh, simple ingredients, many of which you probably already have in your kitchen. Each one brings something to the dish, creating a balance of comforting and bright flavors. Here’s what you’ll need:

• Chicken thighs: It’s no secret that I love chicken thighs! They’re great in this recipe because the rich flavor of the dark meat stands up well to the tangy sauce. You can use chicken breasts for a leaner option, if you like.
• Salt and pepper: I season the chicken thighs ahead so they can sit while I make the sauce. This step gives the kosher salt and the flavor of the black pepper a chance to permeate the meat. 
• Onion: Sweet and juicy roasted onion adds texture and bulk to this skillet dinner.
• Dijon mustard: France’s famous mustard is made with a base of white wine and has a smooth, creamy texture. It adds bold, tangy flavor that gives complexity to the sauce. 
• Honey: Just a little bit of honey balances the sharpness of the mustard. I love our Greek Honey, which has a slightly herbal flavor (more on this below) in this recipe. 
• Extra virgin olive oil helps the marinade coat the chicken evenly and adds some welcome richness.
• Garlic brings a bold, aromatic flavor that permeates the chicken as it marinates. Adding it to the sauce helps its flavor carry through the dish without it burning in the oven. 
• Spices: A blend of ground coriander, paprika, black pepper, and cayenne pepper echoes the warm, horseradishy heat of the mustard.
• Fresh parsley: A scattering of fresh parsley leaves at the end adds welcome color and freshness. 

Ingredient Spotlight

When bees forage citrus blossoms, clover, or lavender fields, the flowers impart beautiful floral flavors to their honey. On the Greek island of Crete, which has more bee hives per acre than any other country in Europe, the bees forage the mountainous terrain, feasting on nectar from the flowers of wild thyme, oregano, and other plants growing in the rocky hillsides. 

The resulting amber-colored Greek honey has a subtle herbal flavor that’s incredibly unique. I love using it in savory recipes, like this garlic dijon chicken, but it’s also lovely in Greek Honey Cake or drizzled over Greek yogurt. 

• TRY IT: Find this special Greek honey at our shop or give this glorious Italian citrus honey a try.

How to Make Garlic Dijon Chicken 

This dish is quick to prep, making it ideal for busy nights. Simply mix the marinade, coat the chicken, and bake. Here’s the breakdown, step by step. 

• Get ready. Preheat the oven to 425°F.
• Season the chicken. Take 1 1/2 pounds boneless, skinless chicken thighs out of the fridge. Pat them dry and season on both sides with salt and pepper. Set aside for a few minutes while you make the sauce. 
• Make the honey garlic Dijon sauce. In a large bowl, combine 3 teaspoons Dijon mustard, 2 teaspoons honey, 1/3 cup extra virgin olive oil, 6 minced garlic cloves, 1 teaspoon ground coriander, 3/4 teaspoon paprika, 1/2 teaspoon black pepper, ½ teaspoon cayenne pepper, and a pinch of salt. Mix.
• Coat chicken in the sauce. Add a few pieces of chicken at a time to the bowl with the sauce and use tongs to coat each one in the sauce mixture. Once coated, transfer the chicken to a large lightly-oiled cast iron skillet (or baking sheet). Scrape any remaining Dijon sauce left in the bowl on top. Add 1 chopped yellow onion on top.
• Bake the chicken. Transfer the skillet to the oven and bake until chicken thighs are fully cooked through (internal temperature should register 165°F), about 25 to 30 minutes.
• Serve. Remove from heat and garnish with fresh parsley. 

How to Get Ahead

If you want to make this meal even quicker, you can prep the elements ahead of time. 

• Mix the Marinade: Mix up the marinade and store it in an airtight container in the refrigerator for up to 2 days. The olive oil and honey in the mixture will both thicken at colder temperatures, so make sure to remove it from the fridge and let it come back to room temperature, stirring to recombine everything, before adding it to the chicken. 
• Chicken Prep: Marinate the chicken, a day in advance for deeper flavor, then just add it to the skillet with the onion and bake it when you’re ready to eat.

What to Serve with Garlic Dijon Chicken

This garlic Dijon Chicken is a versatile dish you can pair up with your favorite sides. To keep things fast, I often serve it with a simple salad. Keep the French flavors in play by adding French Lentil Salad with colorful peppers and cucumbers. Start cooking the lentils before prepping the chicken and they’ll be done at about the same time!

For something even faster, try colorful Balela salad or my lazy 3-ingredient Mediterranean salad. Want something warm? Add Greek potatoes or Italian Oven Roasted Vegetables. Start these in the oven first so they’re ready when the chicken is ready! 

How to Store Garlic Dijon Chicken

Store leftover Garlic Dijon Chicken in an airtight container in the refrigerator for up to 3 days. Freeze in an airtight container or freezer bag for up to 2 months. 

Fast Weeknight-Friendly Chicken Recipes

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Garlic Dijon Chicken Recipe

Easy, flavor-packed garlic Dijon chicken is the perfect weeknight meal.

Course Entree

Cuisine Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 8 people

Calories 198.1kcal

Author The Mediterranean Dish

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• Kosher salt
• Ground black pepper
• 1 large yellow onion, roughly chopped
• Fresh parsley, chopped

For Garlic Dijon Sauce

• 3 teaspoons Dijon mustard
• 2 teaspoons honey
• 1/3 cup extra virgin olive oil
• 6 garlic cloves, minced
• 1 teaspoon ground coriander
• 3/4 teaspoon paprika
• 1/2 teaspoon black pepper
• ½ teaspoon cayenne pepper (optional)
• pinch salt

Instructions

• Get ready. Preheat the oven to 425°F.
• Season the chicken. Take chicken out of the fridge. Pat dry and season on both sides with salt and pepper. Set aside for a few minutes while you make the sauce.
• Make the Garlic Dijon sauce. In a large bowl, combine the Dijon mustard, honey, olive oil, garlic, spices, and salt. Mix.
• Coat chicken in the sauce. Add a few pieces of chicken at a time to the bowl with the sauce and use tongs to coat each one in the sauce mixture. Once coated, transfer the chicken to a large lightly-oiled cast iron skillet (or baking sheet). Scrape any remaining Dijon sauce left in the bowl on top. Add the onions.
• Bake the chicken. Transfer the skillet to the oven and bake until chicken thighs are fully cooked through (internal temperature should register 165°F), about 25 to 30 minutes.
• Serve. Remove from heat and garnish with fresh parsley.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, coriander and paprika used in this recipe.
• Keep in mind: Garlic Dijon chicken bakes quickly, so it’s a good idea to prepare sides first.
• Storage: Store leftover Garlic Dijon Chicken in an airtight container in the refrigerator for up to 3 days. Freeze in an airtight container or freezer bag for up to 2 months.

Nutrition

Calories: 198.1kcal | Carbohydrates: 4g | Protein: 16.8g | Fat: 12.7g | Saturated Fat: 2.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 7.9g | Trans Fat: 0.01g | Cholesterol: 80.8mg | Sodium: 97.8mg | Potassium: 252.9mg | Fiber: 0.6g | Sugar: 2.1g | Vitamin A: 167.3IU | Vitamin C: 1.9mg | Calcium: 19.2mg | Iron: 0.9mg

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