Want to add Chef Patterson’s herb vinaigrette? Here’s how: heat 1/4 cup pure olive oil in small pan until nearly smoking, add 10 sage leaves, and fry for 10 to 15 seconds or until just crisp. Quickly transfer the fried leaves to a paper towel–lined plate, sprinkle with a pinch of salt, and set aside, keeping the oil hot. Add 2 tablespoons of rosemary leaves to the oil and fry for 3 to 4 seconds. To avoid burning it, immediately tilt the pan so the oil pools on one side and scoot the rosemary out of the oil using a fork. Carefully remove the rosemary, transfer to a paper towel, add a pinch of salt, and reserve. Cool the olive oil to warm, add 1/2 teaspoon minced rosemary, 1 1/2 teaspoons minced fresh sage, and 2 teaspoons minced fresh thyme. Add 2 tablespoons red wine vinegar and salt to taste.

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The Best Chicken Recipe Ever, Period. Seriously

Servings 6

Calories 273kcal

Ingredients

• 1 large whole chicken about 4 1/2 pounds, deboned and butterflied so it can lay flat, in one piece, with the skin side up (ask the butcher to do it for you)
• 1 teaspoon kosher salt

Instructions

• Salt the chicken with 1 teaspoon of salt 1 to 3 hours prior to cooking and reserve in the refrigerator until 10 minutes before cooking.
• Preheat the broiler. Put the chicken, skin-side up, on a rimmed sheet pan and place it under the broiler, 3 to 6 inches from the heat (depending on the intensity of your oven), to brown and crisp the skin, about 10 minutes, rotating the pan a few times for even browning. Turn the oven temperature down to 250°F and cook for 25 minutes.
• Cut the chicken into entrée-size pieces, transfer to a platter and prepare to be blown away.

Nutrition

Calories: 273kcal | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 476mg | Potassium: 240mg | Vitamin A: 178IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 1mg

MORE:
Outrageously Delicious Gluten-Free Dairy-Free Banana Berry Muffins
Gluten-Free Chicken Piccata
The Best Chocolate Chip Cookies Ever, Period (Yes, they’re gluten-free!)

Photo credit: Maren Caruso

Photography Emma K. Morris

1 teaspoon ground cumin


1 teaspoon ground coriander


6 tablespoons olive oil


1 cup (about 1⁄2 bunch) cilantro leaves, packed


Juice and zest of 1 lemon


2 cloves garlic, peeled


1 teaspoon paprika


4 (6-ounce) skinless salmon fillets or 8-ounce salmon steaks


1⁄2 teaspoon kosher salt


2 cups cooked lentils


6 ounces baby spinach


20 cherry tomatoes of various colors, halved

Preheat the oven to 375°F. In a small sauté pan over medium heat, toast the cumin and coriander, stirring until just fragrant, about 2 to 3 minutes. Pour the spices onto a plate to cool, and set aside.

In a blender or food processor, combine 4 tablespoons olive oil, 1⁄2 cup cilantro leaves, lemon juice and zest, garlic, paprika, cumin, and coriander.

Prepare 4 parchment-paper squares, each as long as the roll is wide. Season the salmon with the salt. Place 1⁄2 cup cooked lentils onto the center of each of the 4 parchment-paper squares.
Top each with one quarter of the spinach, 1 salmon fillet, and 10 tomato halves. Slather the salmon and tomatoes with the blended cilantro paste, and drizzle each with 1⁄2 tablespoon olive oil. Fold the parchment squares to enclose the ingredients and crimp the edges to seal. Bake on a baking sheet for 15 to 18 minutes, depending on the fish’s thickness.

Open each packet (careful of the steam), transfer the packets to a serving plate, garnish with the remaining cilantro,
 and serve.

Photo credit: Photography Maren Caruso / Styling Alexandra Nardi