Cheese lovers are in for a treat this week:
Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca JurkevichA one-pan dinner featuring roasted chicken thighs—what could be better? Though technically you’ll use two pans tonight, since you’ll roast four extra thighs separately to use later in the week. Season and brown them along with the recipe’s chicken , then put them in a small baking dish to roast alongside the big skillet.
The hardest part of this salad is pulling the chicken from the bones. But guess what? You already did that on Monday, so dinner will be on the table in minutes. Serve the blue cheese on the side if it’s too strong for your kids, or swap in feta instead. Before you go to bed tonight, get the 12 lamb chops marinating for tomorrow. Stow them in the fridge overnight.As soon as you get home, pull the lamb from the fridge—it needs to come to room temperature before grilling. Wondering why you bought 12 chops, when the recipe calls for eight? You’re giving yourself four chops to cook with tomorrow. While you’re waiting for the lamb to lose its chill, prepare the verde sauce.
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