What you’ll love about this lentil soup recipe: 

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• Smoky + savory: Harissa brings the heat, roasted red peppers round it out.
• Pantry-forward: Brown lentils, jarred peppers, broth — there’s a good chance you already have it all.
• Meal-prep approved: Makes a generous batch that gets better with time and keeps great in the freezer!

Vegetarian Lentil Soup with Harissa and Roasted Red Peppers

Welcome to Soups That Eat Like a Meal — my unapologetically cozy corner of the internet for everyone who agrees that soup is a love language. These are soups with substance. You can serve them with crusty bread or a side sald if you want, but they’re meant to be hearty enough that you don’t have to. If you like your dinner to be comforting and luxurious, but with a minimal amount of effort, you’re in the right place.

This smoky lentil soup is the kind of weeknight recipe that make you feel like you pulled it all together. It’s cosy and satisfying, and won’t leave you with a huge pile of dishes to wash.

It leans on a few strategic shortcuts — pre-chopped mirepoix, jarred roasted peppers, and refrigerated or canned lentils — so you can get straight to the part where your kitchen smells amazing.

The harissa does a lot of heavy lifting in the flavor department, while the lemon at the end cuts through the richness with just enough brightness to balance things out and keep it from feeling muddy.

Even better, it freezes well so it’s great for meal prep, and it’s easy to dress up with fun garnishes like cilantro, a drizzle of olive oil, or , my favorite, a lemony yogurt that makes the soup extra creamy and bright.

As soon as I took my first taste, I knew I was going to want a second bowl!

lentil soup Ingredients

To make a simple yet satisfying lentil soup, you’ll need:

Pre-chopped mirepoix. This blend of onion, carrot, and celery is the base of so many delicious meals. Look for it in the produce section at Trader Joe’s or your favorite supermarket. If you can’t find it pre-chopped, you can dice 1 small onion, 2 carrots, and 2 ribs of celery. It’s the same, but less convenient.

Harissa. Harissa is a North African chili paste or spice blend that’s bold, smoky, and a little spicy, with a rich depth of flavor. It’s traditionally made with dried red chilies, garlic, olive oil, spices like cumin and coriander and adds so much flavor to recipes like this soup. It typically comes is a tube or small jar and can be purchased in specialty grocery stores, the ethnic foods aisle of some large grocery stores or on Amazon.

• If you can’t find harissa, you can approximate it’s flavor in this recipe by combining 1 Tablespoon each tomato paste and olive oil with 1 teaspoon smoked paprika, 1/2 teaspoon ground cumin, and a pinch of cayenne or crushed red pepper.

Roasted red peppers. These add a sweet, smoky flavor to the soup.

Cooked brown lentils. Using pre-cooked lentils saves a ton of time. You can find cooked lentils in the refrigerated produce section or use canned lentils.

Vegetable broth + Water. I use one carton of broth and add an extra cup of water to give the soup enough volume.

Lemon. Lentils have an earthy flavor and can taste heavy. A little lemon juice at the end adds acidity and perks the soup up.

Plain Greek Yogurt. Adds more acidity and a bright, creamy finish to the soup.

How To Make smokey lentil soup

Start by cooking the vegetables in a little olive oil until they begin to soften.

Add the garlic, tomato paste, and harissa and give it a good stir. Cooking the them for a minute before adding liquid helps deepen their flavor and makes a huge difference in the recipe’s final flavor.

Next, add the roasted red peppers, lentils, broth, and water and simmer it for about 20 minutes to let the flavors meld.

Finally, use an immersion blender (or transfer to a blender) to puree the soup about halfway. This way, you get a creamy texture while still keeping some texture for interest.

To give the soup and extra-special finish, mix together 1 cup of plain Greek yogurt with the zest and juice from 1 lemon, a teaspoon of olive oil, and a generous pinch of flaky salt. Drizzle the yogurt over each individual bowl of soup, or stir it right into the pot.

Frequently asked questions

More recipes you’ll love:

• Creamy Chicken and Gnocchi Soup
• 30-Minute Tortellini Vegetable Soup
• Spicy Broccoli and 3 Cheese Soup
• Instant Pot Chicken Tortilla Soup
• Miso Potato Soup with Crispy Chickpeas

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Smoky Lentil Soup with Harissa and Yogurt

Smoky Lentil Soup with Harissa and YogurtThis lentil & roasted red pepper soup uses pantry staples (hello, jarred peppers + harissa!) and comes together in 35 minutes. Top it with lemon yogurt and pretend you planned it all day.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword lentil soup, spicy lentil soup, vegetarian soup recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 361kcal

Author Lauren Keating

Ingredients

• 2 Tablespoons olive oil
• 2 cups chopped mirepoix (onion, carrot, celery mix)
• 2 cloves garlic minced
• 1 Tablespoon tomato paste
• 2 Tablespoons harissa
• 12 ounces roasted red peppers drained and chopped
• 3 cups cooked brown lentils rinsed
• 4 cups low sodium vegetable broth
• 1 cup water
• ½ lemon juiced
• Salt and pepper to taste
• Fresh cilantro for garnish

For the Lemon Yogurt

• 1 cup plain Greek yogurt
• 1 teaspoon olive oil
• 1 lemon zest and juice
• 1 pinch kosher salt

Instructions

• Heat 2 Tablespoons olive oil in a large pot over medium heat.
• Add 2 cups chopped mirepoix and cook 4–5 minutes, until slightly softened.
• Add 2 cloves garlic , 1 Tablespoon tomato paste, and 2 Tablespoons harissa. Cook 1 minute, stirring constantly, to bloom the spices.
• Stir in 12 ounces roasted red peppers,3 cups cooked brown lentils , 4 cups low sodium vegetable broth, and 1 cup water. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10 minutes.
• Blend about half the soup with an immersion blender for a creamy texture (or leave it chunky if you prefer).
• Stir in ½ lemon (juice) and season with salt and pepper.

To make the lemon yogurt:

• In a small bowl, combine 1 cup plain Greek yogurt, 1 teaspoon olive oil, zest and juice from 1 lemon, and 1 pinch kosher salt. Stir until well blended.

To serve:

• Divide the soup between four bowls and top with fresh cilantro and a drizzle of lemon yogurt.

Nutrition

Serving: 1serving | Calories: 361kcal | Carbohydrates: 52g | Protein: 21g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 3mg | Sodium: 1390mg | Potassium: 873mg | Fiber: 18g | Sugar: 12g | Vitamin A: 610IU | Vitamin C: 71mg | Calcium: 139mg | Iron: 6mg

This recipe for Smoky Lentil Soup with Harissa originally appeared on my other site, The Busy Foodie.

What you’ll love about this recipe:

• One pan recipe. Everything roasts together (yes, even the gnocchi) for minimal cleanup and maximum flavor.
• Bold, smoky salmon. A paprika-cumin rub takes the fish from basic to “wait, who cooked this?!”
• Texture heaven: Tender-crisp gnocchi, charred broccoli, flaky salmon, and creamy yogurt sauce? Yes, please.

Sheet Pan Gnocchi Is My Love Language

I love one pan recipes and sheet pan gnocchi is kind of my signature move. It gets the best texture — crispy and browned outside but still tender and chewy inside, and there’s something fascinating about the fact that you don’t need to boil it.

It’s been a while since I’ve done a new recipe with it, so I thought I’d play around with vegetables and salmon. The result was this sheet pan salmon recipe and it’s a total winner with layer upon layer of flavor.

The salmon gets a delicious smoky spice rub that gives it the most beautiful crust, and the bed of potato gnocchi, red onion, and broccoli that it roasts over is so full of flavor. To really kick things up a notch, I finished it all off with a drizzle of hot honey and served it with a hot honey dipping sauce.

We couldn’t get enough! You’ll definitely want to add this one to your weekly rotation.

Ingredients You’ll Need

Gnocchi. Nothing fancy, just a pack of shelf stable gnocchi. Look for it in the pasta aisle!

Fresh Broccoli. A weeknight hero. Cut it into small-ish florets so it roasts evenly and gets those crispy edges.

Red Onion. Roasted wedges get caramelized and jammy, adding sweetness and depth to your plate.

Salmon fillets. Go for skin-on if you can. It helps protect the fish from overcooking and adds flavor, even if you don’t eat it. Aim for 6 oz portions. Frozen salmon is ok, but you’ll want to let it defrost in the fridge overnight before cooking.

Smoked Paprika + Cumin. For earth, smoky flavor that makes this recipe taste gourmet.

Hot Honey. For a little sweet heat and a whole lot of flavor. Mikes is classic, but in a pinch, you can make your own by warming honey with dried red pepper flakes.

Plain yogurt. I prefer nonfat Greek for the extra protein, but any plain yogurt will work.

You’ll also need a large sheet pan, big enough to roast everything in a single layer. If you’re doubling the recipe, use two sheet pans to make sure everythign has plenty of room. And overcrowded pan means the veggies will steam instead of crisp.

Pro tips

• Dry brining the salmon will improve the texture and help prevent it from releasing albumin (that watery white stuff that sometimes seeps out when you cook it). To do this, generously coat the salmon with kosher salt. A tablespoon or two is plenty. Let it sit for about 40 minutes at room temperature, then rinse the salt off and pat the salmon dry. I start this process when I first turn the oven on. By the time I’m ready to season the salmon and add it to the sheet pan, it’s good to go.
• Coat the vegetables and gnocchi with oil in a bowl. I’m always tempted to do this right in my sheet pan, but it’s a lot easier to get a good even coat if you mix everything in a bowl first.
• Don’t overcrowd the pan. Give everything room to breathe—especially the salmon. If it’s all packed too tightly, the gnocchi and veggies will steam instead of roast. Use two sheet pans if needed; your crisp factor will thank you.
• Watch the salmon closely at the end. Salmon can go from perfect to overcooked fast. I like to pull mine around 120–125°F for a medium, buttery center. If you’re using thinner fillets or farmed salmon, check a couple minutes early. Remember, you can always pop if back in the oven for a minute if you want to cook it more, but you can’t uncook it once the damage is done.



Commonly asked questions

More delicious sheet pan recipes

• Sheet Pan Chicken Fajitas
• Sheet Pan Chicken and Gnocchi with Broccoli Rabe
• Lemon-Parmesan Gnocchi with Mushrooms (Sheet Pan Dinner)
• Sheet Pan Mediterranean Chicken Thighs
• Sheet Pan Spanish Style Potatoes with Chorizo
• One Pan Orange Salmon with Sweet Potatoes

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Smoky Sheet Pan Salmon with Gnocchi and Hot Honey Yogurt Sauce

This bold, flavor-packed sheet pan dinner brings together crispy gnocchi, flaky salmon, charred broccoli, and a dreamy hot honey yogurt sauce—all in under 40 minutes.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword hot honey salmon, sheet pan gnocchi, sheet pan salmon

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 606kcal

Author Lauren Keating

Ingredients

• 1 pound shelf-stable or refrigerated gnocchi
• 4 cups broccoli florets about 1 medium head
• 1 small red onion cut into wedges
• 1½ pounds salmon or 3-4 fillets, preferably skin-on
• 3 Tablespoons olive oil divided
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 2 cloves garlic grated or minced
• Kosher salt & freshly cracked black pepper

Hot Honey Yogurt Sauce

• ½ cup nonfat, plain Greek yogurt
• 1½ Tablespoons hot honey adjust to taste
• Pinch of salt

Instructions

• Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper for easy cleanup.
• In a large bowl, combine gnocchi, broccoli florets, and red onion wedges. Add 2 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper. Toss until evenly coated. Spread in a single layer on the sheet pan.
• Roast for 15 minutes, tossing once halfway through, until gnocchi is golden and broccoli is starting to char.
• White the vegetables cook, pat the salmon dry. Rub with the remaining 1 Tbsp olive oil, 1 tsp smoked paprika, ½ tsp cumin, salt, and pepper.
• Nestle the salmon skin-side down into the center of the sheet pan. Return to the oven and roast for 10–12 minutes, or until the salmon is just opaque and flakes easily (internal temp should be 120–125°F for medium).

Make the hot honey yogurt sauce

• In a small bowl, whisk together Greek yogurt, 1 Tablespoon hot honey, and a pinch of salt until smooth.
• Drizzle the remaining ½ tablespoon of hot honey over the roasted salmon. Serve the salmon and vegetable with a generous spoonful of the hot honey yogurt sauce on the side.

Nutrition

Serving: 1serving | Calories: 606kcal | Carbohydrates: 57g | Protein: 44g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 95mg | Sodium: 502mg | Potassium: 1238mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1136IU | Vitamin C: 84mg | Calcium: 130mg | Iron: 7mg

What you’ll love about this recipe:

• Hands Off, Make Ahead Recipe: Impress everyone with a dish that looks high effort but is almost entirely hands-off. Cook the short ribs in a Dutch oven or slow cooker and prep the sauces ahead of time for easy assembly when you’re ready to eat. 
• Tons of Flavor and Texture: With crispy, caramelized short ribs and two easy homemade sauces, these Korean tacos are loaded with texture and bold Korean flavors you won’t be able to resist.
• Melt-in-your-mouth tender. No tough, chewy beef here!

Chef-Inspired Short Rib Tacos

If you ask me what my favorite food is, there’s a good chance my answer will be tacos. 

Ask my husband the same question and odds are he’ll say short ribs. 

This short rib taco recipe combines both of those treats into a Mexican-Korean fusion treat that neither of us can pass up.

Plus they have the added bonus of unlocking a food memory — dinner at Roy Choi’s Best Friend in Las Vegas. 

Long before short rib tacos became a big thing, Choi’s innovative combination of Korean BBQ flavors with LA taco staples put this incredible genre on the map. Without him modernizing street food culture, we might never have this craveable favorite. 

If you’re in Vegas, I highly recommend going and giving his original kogi beef taco recipe a try (the restaurant is also a total vibe and so much fun!). If not, give this recipe a try They’re definitely different than his — this isn’t a copycat recipe — but they have a similar flavor profile and definitely help scratch that Korean fusion itch.

Ingredients You’ll Need

Short Ribs. Look for well-marbled short ribs on the bone for the best flavor and tenderness. If short ribs aren’t available, or if you want something leaner, chuck roast can also be used.

Gochujang and Sriracha. Provide depth and heat. Find gochujang, a sweet and spicy fermented red chili paste, in any Asian market or well-stocked supermarket.

Low Sodium Soy Sauce. Controls the salt level while providing the umami base for the taco sauce. 

Brown Sugar. Balances the heat with its sweetness. Honey or maple syrup work in a pinch.

Sesame Oil, Lime Juice and Fresh Ginger. Add that unmistakable Korean flavor. 

Sour cream. Or Greek yogurt 

Your Favorite Toppings. Like fresh cilantro, pickled onions, shredded cabbage, and fresno chili pepper for serving.

Flour Tortillas.

How to make short rib tacos

Braise the beef until form tender. Shred the beef and mix with the Korean taco sauce, then broil until crisp.

Make the sriracha crema by whisk together sour cream, lime juice, and sriracha.

Assemble the tacos and add your favorite toppings!

Pro tips

• Braise the ribs slowly to ensure they become perfectly tender, then broil them after shredding to enhance their flavor and get the edges all crispy and caramelized. 
• Store extra sauce separately to avoid soggy tacos when reheating.
• Garnishing these tacos with fresh herbs adds a brightness and keeps the short ribs from tasting to heavy or muddy. I have hanging containers of basil and cilantro in my kitchen window so I always have them one hand. You can also keep leftover herbs vibrant by storing them with stems in water, just like you would do with cut flowers. Swap the water every day or two and the herbs will stay fresh for at least a week!



Commonly asked questions

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Korean Short Rib Tacos

Inspired by Korean BBQ and built for easy weeknight dinners or casual entertaining, this recipe features tender, braised beef in Korean taco sauce, nestled into warm tortillas and topped with crisp slaw and a drizzle of creamy sriracha. Once you’ve had one, you’ll definitely be reaching for another.

Course Beef Recipes

Cuisine Korean, Mexican

Keyword Korean short rib tacos, Korean tacos, short rib tacos

Prep Time 25 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 25 minutes minutes

Servings 4 (2 tacos each)

Calories 638kcal

Author Lauren Keating

Ingredients

For the Braised Short Ribs

• 2 pounds bone-in short ribs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 Tablespoon vegetable oil
• 1 sweet onion chopped (about 1 cup)
• 3 cloves garlic minced
• 1 cup beef broth
• 1 bay leaf
• ¼ cup low sodium soy sauce
• ¼ cup brown sugar
• 1 Tablespoon sesame oil
• ¼ cup gochujang
• 1 fresh ginger grated

For the Sriracha Crema

• ½ cup reduced fat sour cream
• 1 Tablespoon sriracha
• 1 Tablespoon lime juice

For Serving

• 8 4.5-inch flour tortillas warmed
• Fresh cilantro
• Pickled red onions
• Shredded cabbage
• Fresno chili pepper thinly sliced

Instructions

Cook the Short Ribs

• Season the short ribs with salt and pepper.
• Heat the oil in a large Dutch oven or oven-safe pot with a lid over medium-high heat.
• Sear the short ribs, working in batches to avoiding overcrowding the pan, until browned on each side. Remove and set aside.
• Add the onion to the pot and cook until softened, about 5 minutes, stirring occasionally. Add the garlic and cook for about 30 seconds more.
• Return the short ribs to the pot. Pour in the beef broth and add the bay leaf.
• Bring the mixture to a simmer. Cover the pot and transfer to a preheated oven at 325°F.
• Braise for 1½ -2 hours, or until the short ribs are fork-tender.
• Meanwhile, whisk together soy sauce, brown sugar, sesame oil, gochujang, and ginger in a small bowl until the sugar dissolves.
• Transfer the short ribs to a baking sheet; remove and discard the bones. Shred the meat with two forks.
• Pour the Korean BBQ Taco Sauce over the shredded short ribs and toss to coat evenly.
• Broil the short ribs on high for 2-3 minutes, or until lightly caramelized, watching closely to prevent burning.

Make the Sriracha Crema

• In a small bowl, whisk together the sour cream, sriracha, and lime juice until smooth. Adjust sriracha to your taste.

Assemble the Tacos

• Fill the tortillas with shredded beef.
• Top with pickled red onions, Sriracha Crema, cilantro, slaw mix, and sliced red chili pepper.

Nutrition

Serving: 2tacos | Calories: 638kcal | Carbohydrates: 51g | Protein: 40g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 1934mg | Potassium: 1004mg | Fiber: 3g | Sugar: 21g | Vitamin A: 139IU | Vitamin C: 11mg | Calcium: 165mg | Iron: 6mg

Whether you’re looking for an easy holiday meal that doesn’t take up oven space or aiming to impress your friends with a Sunday feast that will have them begging for seconds, this air fryer roast beef recipe is exactly what you’re looking for. It comes out of the air fryer perfectly tender in under an hour!

Discover the Rump Roast Recipe That’s Breaking All the Rules

Roast beef holds a cherished spot in the heart of family gatherings for its simplicity and grandeur.

A beautiful roast can be intimidating and traditionally requires hours of slow roasting (I can never make one without recalling the scene from Gilmore Girls when Lindsay makes one for Dean), but you don’t need a culinary degree or years of kitchen toil under your belt to master this recipe.

The air fryer cooks the roast from the outside in, sealing the juices under a delicious herb crust. The meat comes out so tender and juicy! And even better, air fryer roast beef is ready to eat in just about an hour.

Arm yourself with a good-quality roast (I use bottom round), your favorite seasonings, and your air fryer basket and you’ll be ready to male this classic recipe any night of the week!

Ingredients You’ll Need

Bottom round roast. Look for a 3-4 pound roast good marbling for the best flavor and tenderness. For the best quality beef at an affordable price, choose a Certified Angus roast. These cuts are selected from the top third of choice cuts (ie above average) with marbling that can be similar to a prime roast.

Dried spices. I use a mix of garlic powder, Italian seasoning, kosher salt, and my personal secret weapon: Penzy’s mignonette pepper, a blend of black and white pepper and coriander that makes everythingtaste incredible.

Olive Oil.

You’ll also need a roasting pan that’s large enough to fit your roast. A meat thermometer is also helpful for ensuring your roast is cooked perfectly.

How to make a tender beef roast in the air fryer

Combine the oil and herbs in a small bowl.

Massage the herb rub into the beef, ensuring it’s thoroughly coated. This not only infuses the meat with flavor but also guarantees a gorgeous brown crust forms on the exterior of the roast.

Air Fry the beef for 15 minutes plus an additional 10 minutes per pound for medium rare. That means a 3 pound roast would take 45 minutes. For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total).

Rest the beef for 15 minutes before slicing to allow the juices to redistribute throughout the meat. This will keep them from running all over the place when you slice into the meat and will ensure it stays deliciously juicy.

Pro tips for the best oven beef roast

• Preheat your air fryer. Just like your oven, preheating helps to cook your roast evenly. It only takes a few minutes. I turn my air fryer on when I start putting the herb rub together.
• Let It Rest. Always let your roast beef rest for at least 10 minutes before slicing. Please don’t skip this step if you want a tender roast beef!
• Invest in a Meat Thermometer. The perfect medium rare is achieved at an internal temperature of 130°F (54°C). Take it out of the air fryer at 125°F — the temperature will continue to rise after you stop cooking it.
• Cut across the grain into thin slices.

Commonly asked questions

More delicious main course recipes for special occasions

• Air Fryer Rotisserie Chicken
• Classic Rump Roast
• Baked Crab Cakes
• Slow Cooker Red Wine Beef
• Prosciutto Wrapped Pork Tenderloin
• Baked Ham with Apricot-Mustard Glaze
• Roasted Beef Tenderloin with Horseradish Crust

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Air Fryer Roast Beef

This simple roast beef recipe is made in the air fryer in just about an hour. It's so tender and juicy!

Course Beef Recipes

Cuisine American

Keyword air fryer bottom round, air fryer roast beef, bottom round roast beef

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 360kcal

Author Lauren Keating

Equipment

• Air Fryer
• meat thermometer

Ingredients

• 3-4 pound bottom round beef roast
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1 teaspoon Italian seasoning
• ¾ teaspoon mignonette pepper or black pepper
• ½ teaspoon garlic powder

Instructions

• Preheat your air fryer to 375°F.
• In a small bowl, combine the oil, salt, Italian seasoning, pepper, and garlic powder.
• Rub the beef all over with the spice rub.
• Air fry the beef for 15 minutes, plus an additional 10 minutes per pound for medium rare, to an internal temperature of 125℉)
• Let the beef rest on a cutting board tented with foil for 15 minutes.
• Slice the beef thinly against the grain.

Notes

For a medium well roast, cook 15 minutes plus an additional 13 minutes per pound (about 55 minutes total) and for well done, cook an additional 17 minutes (65 minutes total)

Nutrition

Serving: 1serving | Calories: 360kcal | Carbohydrates: 0.4g | Protein: 50g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 141mg | Sodium: 515mg | Potassium: 781mg | Fiber: 0.2g | Sugar: 0.02g | Vitamin A: 6IU | Vitamin C: 0.01mg | Calcium: 49mg | Iron: 5mg

Try these easy Shrimp and Corn Tacos with for a quick summer meal that shines a spotlight on sweet summer corn. The filling, inspired by Mexican street corn, is the perfect complement to sauteed shrimp. One bite and you’ll be hooked!

Savor the Season: Shrimp Tacos with Fresh Corn Salsa

These street corn tacos might be one of the best things I ate all summer.

There’s nothing quite like corn at the end of summer when it’s at it’s peak sweetness. When I saw that our local farmstand was selling them for under a quarter a piece, I couldn’t resist loading up my bag.

I must have had tacos on my mind after drooling over this instagram reel a few days prior, because it didn’t take me long at all to decide what I wanted to make first: bright and flavorful shrimp tacos loaded with the flavors of street corn and gooey, melty cheese.

I don’t usually buy precooked shrimp, but I happened to have a bag of them in the freezer from in Instacart mixup, and I knew they’d be perfect for this recipe. After a quick defrost, I popped the tails off and gently warmed them in the pan I had used to cook the other ingredients. They only needed a minute or two. It was so easy, and I loved not having to worry about them overcooking.

I’m looking forward to making them again and again, and I know you’ll love them as much as I do!

Ingredients and Substitutions

Note this is not the full ingredient list (scroll to the full recipe at the bottom of the post for that) but an overview that’s meant to give useful tips and substitution options.

Shrimp. For tacos, I like to use large shrimp (26-40 per pound) since they’re big enough to feel substantial but small enough to enjoy in one bite. I used precooked shrimp in this recipe, which was great because I really didn’t have to worry about over or under cooking them. Just make sure to remove the tails before gently heating the, – no one wants to find a shrimp tail in their taco!

Corn. Yes, cutting corn off the cob is annoying. Yes, it’s also worth it. Nothing compares the the sweetness and crunch of fresh off the cob corn. You can buy fresh corn kernels if you must, but please don’t use frozen or canned corn for this recipe or you’ll lose the flavor and texture that makes them so special.

Scallions/Green Onions. I love the delicate flavor that these give the salsa-like corn topping. They aren’t as sharp as regular onion, and they cook up fast which helps keep this recipe speedy.

Jalapeno. Remove and discard the seeds for less spice; keep them in for a hotter taco.

Tortillas. I’m usually a corn tortilla girlie, but this shrimp tacos recipe really calls for flour. The softer texture and milder flavor of flour tortillas really lets the other ingredients shine!

“Everything But The Elote” seasoning. This isn’t absolutely necessary so you can leave it out if you don’t have any (you can also make your own!), but it adds another great layer of flavor and introduces a subtle smoky flavor to the taco filling.

Commonly asked questions

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Shrimp + Street Corn Tacos

Shrimp and Corn Tacos are a quick summer meal that shines a spotlight on sweet summer corn. One bite and you'll be hooked!

Course Healthy Weeknight Dinner Recipes

Cuisine Mexican

Keyword Mexican street corn tacos, shrimp tacos

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 650kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon olive oil
• 1 red bell pepper diced
• 2 jalapeno peppers minced
• 2 cups fresh corn kernels from about 3 ears
• 4 scallions green and white parts chopped
• ¼ cup cilantro chopped
• 1 tablespoon Everything But the Elote seasoning
• 1 pound large cooked shrimp thawed if frozen, tails removed
• 12 flour tortillas
• 12 ounces Monterrey Jack cheese shredded
• ¼ cup crumbled cotija cheese

Instructions

• Set a large skillet over high heat. When the skillet is hot, add the oil.
• Add the diced bell pepper and jalapeno. Cook 3-4 minutes, until beginning to soften.
• Add the corn kernels, scallion, and seasoning. Cook for 2-3 minutes, until warmed through. Stir in the cilantro and set aside.
• Heat a second pan over medium-high heat. Add as many tortillas as will fit in one layer. Sprinkle the tortillas with shredded cheese, if using, and fold them in half like a quesadilla. Cook 1-2 minutes per side, until the tortilla is warmed through and the cheese is melted. Repeat with the remaining tortillas. Keep warm.
• In the same pan you used for the tortillas, heat the shrimp, covered, until warmed through, about 3 minutes. Stir the shrimp into the corn mixture.
• To serve, open each tortilla. Spoon the shrimp and corn filling over the melted cheese. Top with cotija cheese.

Nutrition

Serving: 3tacos | Calories: 650kcal | Carbohydrates: 64g | Protein: 38g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 189mg | Potassium: 607mg | Fiber: 6g | Sugar: 10g | Vitamin A: 1909IU | Vitamin C: 54mg | Calcium: 570mg | Iron: 5mg

This skillet gnocchi with salmon takes advantage of one of my favorite kitchen hacks: cooking packaged gnocchi without boiling it first. It saves so much time, and the resulting pillowy soft dumplings with crispy edges are a revelation. For this recipe, I combined the gnocchi with salmon, peas, and loads of fresh herbs for a delightful one-pan Spring dinner.

What you’ll love about this salmon gnocchi recipe:

• One Pan Recipe: From pan to plate in under 30 minutes, this dish is your new go-to for impressing guests or treating yourself.
• No Boiling Required: Save time by cooking the gnocchi right in your skillet. There’s no need to wait for a big pot of water to boil!
• Fresh and Flavorful: Every bite is a burst of fresh herbs and zesty lemon. Use whatever herbs you happen to have on hand.

Effortless Elegance: One-Pan Gnocchi with Salmon in Under 30 Minutes

Have you ever found yourself staring into the fridge after a long day, wishing for something exciting and new yet easy to whip up? That’s the genesis of this Salmon and Gnocchi recipe! Drawing inspiration from my windowsill garden’s bounty and those stunning salmon cuts at the local market, this meal feels indulgent but is incredibly simple to prepare.

Picturing the elegance of a high-end restaurant dish but craving the comfort of a home-cooked meal, I realized the potential of combining the robust flavors of salmon with the fun texture of skillet gnocchi. I can’t get my fill of peas in the first few weeks of Spring, so I grabbed some of those too. A touch of white wine, a dash of Dijon, and a sprinkle of fresh herbs later, some serious magic happened.

Key Ingredients and Substitutions

Salmon. Look for a fresh, medium filet that weights about ¾ pound. Wild-caught Alaskan salmon is ideal for its rich flavor and sustainability. If you’re opting for a farmed variety, try one from the Faroe Islands.
Packaged Gnocchi. These tender dumplings made from potato flour are a fun alternative to pasta. Look it in flat, shrink-wrapped packages the in the pasta or Italian-import aisle.
Peas. Frozen peas are a time-saving way to add a pop of sweetness and color.
Fresh Herbs. I LOVE combining salmon and peas with mint and dill, but you can use any combination of herbs that you love. Basil, tarragon, or parsley are all great options. Fresh is best for that garden-to-table taste.
White Wine. This gives that sauce a pop of fruity acidity. Choose a dry variety you’d enjoy drinking. If you don’t drink or cook with wine, you can swap it out for chicken broth.

Pro Tips

Commonly asked questions

More salmon recipes to try:

• How to Air Fry Salmon
• Frozen Salmon in Air Fryer
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Two-Minute Salmon Teriyaki

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Skillet Gnocchi with Salmon and Peas

Weeknight dinner couldn't be easier than this one-pan salmon gnocchi recipe. It's a low-effort meal that’s packed with fresh flavor.

Course Main Course

Cuisine American

Keyword gnocchi with salmon, skillet gnocchi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 399kcal

Author Lauren Keating

Ingredients

• 2 tablespoons olive oil
• 1 medium salmon filet about 3/4 pound
• 1 pound gnocchi
• 2 cups frozen peas
• 1 tablespoon Dijon mustard
• ¼ cup grated Parmesan cheese
• salt and pepper
• ½ cup chopped fresh herbs mint, dill, scallion
• ½ cup white wine
• lemon juice to finish

Instructions

• Heat 1 tablespoon oil in a large skillet over medium-high heat. Add gnocchi; cook 5-8 minutes until golden and plump, stirring halfway through. Remove and set aside.
• In the same skillet, add the remaining oil. Season salmon generously with salt and pepper. Cook over medium-high heat, about 6 minutes per side or until done as preferred. Use your spatula to gently break the salmon into large flakes..
• Reduce heat to medium. Stir in the peas, mustard, and white wine. Add back the cooked gnocchi and some Parmesan cheese. Season to taste with salt and pepper.
• Mix in the fresh herbs and finish with a squeeze of lemon juice.
• Plate immediately and serve with additional Parmesan and black pepper.

Nutrition

Serving: 1serving | Calories: 399kcal | Carbohydrates: 52g | Protein: 19g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 29mg | Sodium: 560mg | Potassium: 414mg | Fiber: 7g | Sugar: 4g | Vitamin A: 628IU | Vitamin C: 29mg | Calcium: 105mg | Iron: 6mg

What you’ll love about this recipe:

• Ready in 30 minutes: Fire roasted corn and poblano peppers give this soup loads of flavor in a short amount of time.
• Made for topping: Let everyone at the table get creative with their toppings to make a one of a kind bowl. From the traditional sprinkle of Cotija, to a zesty punch of lime, or an extra dollop of sour cream – you can tailor your bowl to your heart’s content.
• Freezer friendly: Freeze your leftovers for a quick and easy meal in the coming weeks! Your future self with thank you.

A summer Staple gets a makeover for the cool weather

Street corn is the ultimate culinary chameleon.

Whether it’s at a backyard BBQ, a tailgate party, or a low-key family dinner, it always seems to fit the occasion. It’s a staple for us all summer long, but this spectacular makeover brings it into comfort food territory that’s perfect for winter!

This street corn chowder takes all the flavor of street corn – fire-roasted corn, smokey chile powder, and salty cotija cheese – and rounds it out with sour cream for a velvety finish.

But the real fun is adding toppings. From cilantro and lime wedges to jalapeno slices and tortilla chips, you can dress this soup up so many different ways.

I could go on, but I’d rather have you taste it. Brace yourself for a culinary fiesta, and let’s get cooking!

Ingredients and Substitutions

• Fire Roasted Corn: Frozen fire-roasted corn adds extra flavor without any extra effort. The fire roasting process enhances the corn’s natural sweetness and add a touch of smokey flavor. If you can’t find it, you can also roast fresh sweet corn in a skillet for a similar flavor.  
• Poblano Peppers: Fresh poblano peppers echo the flavor of the ancho chile powder and give this soup a pop of freshness and a hint of heat. If you don’t like spicy food, you can swap them out for red or green bell pepper. If you do like spice, turn up the heat with green chiles.
• ​Ancho chile powder: Ancho chile powder is made from dried poblano peppers and is one of the key flavors of Mexican street corn. It has a mild heat and gives the chowder just the right amount of heat, smoky flavor, and color to our chowder.
• Yellow Onion & Garlic: These aromatic staples help build the base flavor.
• Broth: Chicken or vegetable, it’s your choice. Choose a low-sodium variety to give yourself more control over your soup’s saltiness.
• Sour cream: Gives the chowder a creamy finish. You can substitute half and half, heavy cream, or canned coconut milk. 
• Cotija Cheese: This aged, dry cheese brings a wonderful, salty balance to the sweetness of the corn. If you can’t find it, feta cheese is a nice substitute.
• Fresh Lime Juice & Zest: A vibrant burst of citrus to brighten up the chowder.
• Fresh Cilantro: Our finishing touch! Cilantro adds a fresh, bright flavor to your soup.

How to make street corn chowder

Sautee the onions and poblano peppers in a large soup pot until they’re soft. Add the chile powder and salt and stir everything around for a minute to let the spices toast.

Add the fire-roasted corn and broth and bring it all to a simmer.

Puree the soup with an immersion blender.

Reduce the heat and stir in the sour cream, cheese, and cilantro.

Serve the chowder with your favorite toppings.

Commonly asked questions

More delicious corn recipes you’ll love:

• Classic Street Corn
• Esquites (Street Corn Salad)
• Buffalo Street Corn
• Goat Cheese Street Corn
• Curry Corn Salad
• Instant Pot corn chowder

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Mexican Street Corn Chowder

Discover the elegance of simplicity with this Street Corn Chowder recipe. Packed with vibrant vegetables and providing tons of comforting flavor in every spoonful, it's a gourmet experience ready in under 30 minutes.

Course Soups and Stews

Cuisine American

Keyword Mexican street corn soup, street corn chowder

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 513kcal

Author Lauren Keating

Ingredients

• 2 tablespoons olive oil
• 1 small onion diced
• 1 Poblano pepper diced
• 2 garlic cloves minced
• 6 cups frozen corn fire roasted, preferred
• ¼ teaspoon ancho chili powder
• ½ teaspoon kosher salt
• 4 cups chicken stock or vegetable broth
• tablespoon fresh lime juice
• 1 teaspoon grated lime zest
• ½ cup sour cream
• ½ cup grated Cotija cheese
• ¼ cup cilantro chopped
• lime wedges, tortilla chips, etc, for serving

Instructions

• Add the oil to a large soup pot or Dutch oven over medium heat. When hot, stir in the onions, poblano pepper and garlic and cook for 3-4 minutes, until softened.
• Add the corn, chili powder, and salt. Stir and cook for 1-2 minutes. Stir in the broth, lime juice and lime zest. Simmer over low heat for 15 minutes, or until heated through.
• Use an immersion blender to blend the soup into a chunky puree.
• Stir in the sour cream, cotija cheese, and cilantro. Simmer over low heat until warmed through.
• Top with additional ancho chile powder. Serve with lime wedges, tortilla chips, sour cream, and all of your favorite toppings.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 72g | Protein: 18g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 41mg | Sodium: 873mg | Potassium: 1119mg | Fiber: 8g | Sugar: 6g | Vitamin A: 491IU | Vitamin C: 45mg | Calcium: 150mg | Iron: 3mg

What you’ll love about this recipe:

• Simple Shopping List: All you need are 8 ingredients, and most of them are likely sitting in your pantry already!
• Palate Party: It’s astounding how something so simple can explode with complex flavors – crunchy, tangy, and a delightful burst of fresh herbs.
• Textures Galore: This simple salad has so many different textures, from crunchy celery to creamy chickpeas to soft artichokes. Every bite is interesting, and it’s a great way to introduce peopel to the flavor of kale. 

Savor Simplicity: An Easy Kale and Chickpea Salad That’s Packed with Flavor

I love the comfort of a well-made, nutrient-rich salad!

This kale salad recipe is a tribute to the simple pleasures of home cooking, where simple ingredients combine to make something thats truely greater than the sum of it’s parts. It’s just the kind of inviting and satiating salad that is sure to find its place in your heart!

I’ve been making variations on this chickpea salad for years – along with my mayo free potato salad, it’s my favorite recipe to take on picnics and bring to potlucks. 

It’s simple, nutritious and always a crowd pleaser, even among self-proclaimed kale haters. 

The salad has evolved over the years, but the base always remains the same – chickpeas, artichoke hearts, cucumber, red onion, and red bell pepper. More recently, I’ve been inspired by the Confetti Crunch Salad from Whole Foods and I’m really into adding tons of celery. it adds so much crunch! 

This simple salad is so versatile — it works as a main meal or as a side dish. It’s equally as delicious chilled as it is room temperature, so it’s great for cookouts and potlucks! 

It stays crunchy in the fridge for days, so it’s perfect for meal prep lunches, too! I can’t get enough.

Ingredients You’ll Need

Celery: This veggie plays a key role in delivering a delightful crunch, balancing out the textures. Choose firm, vibrant green stalks. If your celery has leaves attached, even better! Add them right into the salad — they have an amazing flavor!

Red Bell Pepper: For a pop of brilliant color and more sweet crunch. Choose red peppers as they’re at their sweetest and ripest stage. Remember, red peppers are sweeter than green peppers, which.aren’t as tasty in this recipe. If you can’t find a red pepper, you can swap in yellow or orange, or chop up some jarred roasted red peppers. 

Fresh Kale: Known for it’s robust flavor and nutrient content, kale adds a hearty texture to the dish. Pick deep-colored, sturdy leaves without any signs of wilting or browning. I like making this with Curly Kale because it has a tender texture and a slightly less butter, more peppery flavor. That said, Lacinato Kale (also known as Tuscan Kale or “Dinosaur Kale”) is also a great option! The only thing I’d avoid is baby kale, which has an entirely different texture. 

Chickpeas (Garbanzo beans): For an added punch of protein and a comforting earthiness to this salad. You can use canned chickpeas for convenience, just give them a rinse and they’re good to go!

Fresh Herbs: A mix of fresh herbs like oregano and mint adds dynamic flavor to the salad. Experiment with different herbs to find your favorite combo!

Caesar Vinaigrette

This dressing finishes off this raw kale salad. Make your own, or use store bought! I like Newman’s Own or Marzetti for grab-and-go options. 

To make your own, you’ll need olive oil, Worchestershire sauce, garlic, lemon juice, Dijon mustard, grated Parmesan cheese, and salt and pepper. 

Or opt for a creamier salad with my Greek Yogurt Caesar Dressing.

Pro Tips

• To soften the kale leaves and remove some bitterness, massage them with a little salt before adding the other ingredients. It’s a trick I learned in cooking school and it’s a real game changer if you think you don’t like kale!
• Rinse canned chickpeas to reduce sodium content and improve the flavor.
• Let the salad chill out in the fridge for an hour or so to let all of the flavors meld together. The chilling step is crucial – the salad completely transforms in that hour and goes from being kind of blah to being totally awesome.

Variations and optional add-ins

This salad is so versatile, and once you have the base down, it’s fun to make it your own with your favorite twists. Try:

• Using crispy chickpeas instead of fresh ones for a different textural experience
• Add sunflower seeds or pistachios
• Stir in feta cheese crumbles or blue cheese
• Swap the chikpeas for white beans, cannellini beans, black beans, or even frozen and thawed edamame
• Don’t like Caesar dressing or need a vegan option? Try a lemon tahini dressing, Greek dressing, or my basic vinaigrette. In a pinch a drizzle of olive oil and apple cider vinegar is also delicious! 

More hearty salad recipes you’ll love:

• Brussels Sprouts Salad with Maple Vinaigrette
• Cauliflower Tabbouleh Salad
• Harvest Kale Salad with Pomegranate + Apples
• 5-Minute Summer Corn Salad with Curry and Lime
• Lobster Farro Salad with Citrus Vinaigrette
• Millet and Chicken Greek Salad

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Chickpea and Kale Caesar Salad

Course Healthy Salad Recipes

Cuisine American

Keyword kale chickpea salad

Prep Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6

Calories 136kcal

Author Lauren Keating

Ingredients

• 4 stalks celery
• 1 red bell pepper
• ½ seedless cucumber
• ½ small red onion
• 1 cup (packed) kale leaves
• ¼ teaspoon kosher salt
• 1 can (15.5 ounces) chickpeas drained and rinsed
• 1 can (8.5 ounces) artichoke heart quarters roughly chopped
• 1 Tablespoon freshly chopped oregano
• 1 Tablespoon freshly chopped mint
• ¼ cup olive oil
• 2 garlic cloves minced
• 1 lemon juiced
• 1 teaspoon Worcestershire sauce
• ½ teaspoon creamy Dijon mustard
• ¼ cup grated Parmesan cheese
• ½ teaspoon black pepper

Instructions

• Cut the celery, pepper, and cucumber into bite sized pieces. Thinly slice the onion. You should end up with about 1 cup celery, 1 cup cucumber, and 1/4 cup onion.
• Discard the tough kale stems. Slice the kale into shreds, then roughly chop.
• Add the kale to a large bowl and sprinkle with the salt. Using clean hands, massage the kale until it begins to soften and releases some butter green liquid. Pour off the liquid, then add the chopped vegetables, artichoke hearts, chickpeas, and herbs to the salad.
• In a small bowl, whisk together the olive oil, garlic, lemon juice, Dijon mustard, and Parmesan cheese. Season the dressing to taste with salt and pepper.
• Pour the dressing over the salad and mix well. Cover and refrigerate at least 1 hour before serving to allow the flavors to meld.

Nutrition

Serving: 1serving | Calories: 136kcal | Carbohydrates: 8g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 233mg | Potassium: 346mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4748IU | Vitamin C: 74mg | Calcium: 164mg | Iron: 1mg

Raise a Glass to Wine Can Chicken on the Grill!

There’s something about roast chicken that always feels homely and brings back memories from our childhood kitchens. This wine can chicken recipe brings up all those nostalgia feels, but with a modern twist!

Beer can chicken (also known as “beer butt chicken”) has been around for a while, but the second OI saw a recipe for wine can chicken in a copy of Food + Wine magazine, I knew I had to try it. Immediately.

This recipe borrows that cooking technique but uses more traditional flavors like lemon and herbs instead of their bold berbere spice. The result is a fantastically juicy roast chicken with a bright flavor that had me hooked from the first bite.

Ingredients You’ll Need

Whole Chicken: Look for a small roasting chicken, about 4 pounds total. A little bigger or smaller is ok, but you might need to adjust the cooking time. Don’t forget to check the body cavity for giblets, which should be always removed before cooking.

White Wine or Prosecco. Look for canned white wine thats on the dryer side. Canned wine is easy to find these days (helpful hint: look in stores that are close to gold courses!) but you can also pour bottled wine into an empty can or invest in a vertical roaster. Sub in non-alcoholic wine if you prefer!

Shallot: These guys add a mild, sweet flavor. Don’t have a shallot? A small red onion will do the trick, too.

Brown Sugar. A little bit of brown sugar is a great trick for ensuring perfectly browned, crispy skin with a hint of sweet caramelization.

Lemon Zest/Juice. Punch up the flavor with some lip-smacking tang. Bottled lemon juice will work in a pinch, but nothing beats the flavor of fresh.

Poultry Seasoning. Whatever your go-to poultry seasoning is. I love the one from Penzey’s, but this time I used Greek Freak from Spiceology.

Garlic. Because everything’s better with garlic, right?

Kosher Salt: Salt is key for a well-seasoned bird.

You’ll also need a cast iron pan or another heavy pan that can go on the grill. A meat thermometer is also helpful for ensuring your chicken is cooked perfectly.

How to grill a whole chicken

Mix the aromatics, oil, and sugar together to create your seasoning rub. Let it sit for a minute or two to allow the flavor to infuse.

Rub the herb rub all over the chicken, making sure it’s completely covered. In addition to adding flavor, this will ensure the chicken skin gets perfectly browned and crisp. .

Place the wine can on a cast iron skillet and pop the chicken on top.

Grill over indirect heat until cooked through

Let the chicken rest before slicing to allow the juices to redistribute throughout the meat.

Pro tips

• No grill? No problem! You can also use this seasoning rub on an air fried rotisserie chicken.
• To check if your chicken is cooked, slice into the thickest part. If the juice runs clear, you’re good to go!
• Don’t crowd the grill! Go ahead an pop a few potato or whatever else you want on there, but be sure to give your chicken ample space for even heat and proper cooking.
• Don’t let the drippings go to waste! Use them to make a delicious chicken gravy.



Commonly asked questions

More delicious chicken recipes

• One Pan Greek Chicken and Potatoes
• Frozen Chicken Breasts In The Air Fryer
• Homemade Chicken Spiedies
• 30-Minute Chicken and Chorizo Paella
• Skillet French Onion Chicken Breasts

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Wine Can Chicken

Grilled to perfection and infused with flavor, this juicy wine can chicken will be the talk of your next backyard BBQ.

Course Chicken Recipes

Cuisine American

Keyword grilled whole chicken, wine can chicken

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Resting time 10 minutes minutes

Total Time 1 hour hour 50 minutes minutes

Servings 8 servings

Calories 263kcal

Author Lauren Keating

Ingredients

• 1 shallot minced
• 4 garlic cloves minced
• 1 lemon zest and juice
• 2 Tablespoons poultry seasoning
• 1 Tablespoon kosher salt
• 1 Tablespoon olive oil
• 1 teaspoon brown sugar
• 4 pound whole chicken
• 1 can white wine

Instructions

• In a small bowl, mix together the shallot, garlic, lemon zest and juice, poultry seasoning, olive oil, and salt to make a seasoning paste. Let sit for 5 minutes to allow the flavors to melt.
• Pat the chicken dry with paper towels, then rub the skin with the seasoning paste.
• Preheat your grill to high (450°F to 500°F) on one side, keeping other side unlit.
• Open the wine can and place in center of a cast-iron skillet. Carefully lower the chicken onto the can, so it stands upright.
• Place the skillet on the grill with chicken breast facing the unlit side. Cover and grill for 45 minutes.
• Rotate the chicken to position the breast toward the heat source and grill another 35-45 minutes, or until the chicken is cooked through (an instant read thermometer inserted into the thickest part of the thigh should read 165ºF).
• Remove chicken and skillet from grill. Let rest for 10 minutes before carving.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 3g | Protein: 21g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 950mg | Potassium: 249mg | Fiber: 1g | Sugar: 1g | Vitamin A: 182IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 1mg

What you’ll love about this recipe:

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• Speedy and Simple. Go from prep to plate in less than an hour!
• Easy Clean Up. One pan means less cleaning, and we definitely love that!
• 8 Ingredients, Full Flavor. A handful of everyday ingredients magically combine into a mouthwatering dish.

Shake up your dinner routine with One Pan Greek Chicken & Potatoes!

This one pan chicken and potatoes recipe is a quick-to-prepare, easy-to-clean-up, protein-packed meal that takes the stress out of dinner prep.

The beauty of this sheet pan chicken dish lies in its simplicity – a few pantry staples and fresh produce are all you need. It’s the perfect recipe for those hectic days when you need a quick and hearty meal without compromising on health or taste. Plus, one pan means it’s a breeze to clean up!

It’s as effortless as a stroll in the park, yet so flavorful, it’ll have you dreaming about that summer trip to Greece. So, put on that apron, preheat your oven and let’s dive right into this culinary adventure.

Lemon Juice. This adds a fresh kick to the dish. Always squeeze fresh lemon juice for the best flavor.

Garlic. The ultimate flavor booster! Fresh cloves are the way to go here, but frozen garlic puree also works well. Stay away from garlic power; the flavor just isn’t the same.

Dried Oregano and Onion Powder. Oregano adds an earthy, minty note synonymous with Greek cuisine while onion powder gives the dish a delicious savory note. Dried herbs have a stronger, more concentrated flavor than fresh.

Feta cheese. For a salty, briny finish that’s absolutely delicious.

You’ll also need a roasting pan or sheet pan that’s large enough to hold all of the ingredients in a single layer.

How to make it:

Add the chicken and potatoes to a baking pan or sheet pan and drizzle with olive oil, lemon juice, and spices.

Let the chicken rest for at least 10 minutes to soak up that delicious flavor.

Bake until the chicken is cooked through and the potatoes are tender.

Broil to crisp up the chicken skin and add some beautiful browning. (You can skip this step if you’re using skinless chicken breasts.)

Sprinkle with feta cheese and garnish with lemon wedges.

Commonly asked questions

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One Pan Greek Chicken and Potatoes

This recipe is so delicious and packed with flavor! It’s zesty, cheesy, herby and oh so good! Best of all? It comes together in only a couple of minutes.

Course Chicken Recipes

Cuisine Greek

Keyword greek chicken and potatoes recipe, one pan chicken dinner, one pan greek chicken

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Resting Time 10 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 people

Calories 517kcal

Author Lauren Keating

Ingredients

• 1 pound chicken thighs and drumsticks bone-in, skin-on
• 2 pounds small potatoes cut into 1-inch pieces
• ¼ cup olive oil
• 2 lemons juiced
• 7 garlic cloves minced
• 1 tablespoon dried oregano
• 1 tablespoon onion powder
• ½ teaspoon flaky salt
• ¼ teaspoon cracked black pepper
• ¼ cup feta cheese crumbled
• lemon wedges for serving

Instructions

• Preheat the oven to 400°.
• Place the chicken in a baking pan. Add the potatoes and drizzle with olive oil and lemon juice.
• Add the garlic, oregano, onion powder and salt and pepper and toss to coat. Let everything rest for 10 minutes.
• Bake for 40-45 minutes or until the chicken is cooked through and the potatoes are tender. The chicken juices should run clear when pierces with a knife.
• Broil on high for an additional 3-5 minutes to brown and crisp the chicken skin.
• Remove from the oven and sprinkle with feta cheese. Serve with lemon wedges.

Nutrition

Serving: 1serving | Calories: 517kcal | Carbohydrates: 49g | Protein: 21g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 469mg | Potassium: 1235mg | Fiber: 7g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 77mg | Calcium: 132mg | Iron: 4mg