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WEEKNIGHT MEALS

cook:

45 min

Picture for WEEKNIGHT MEALS

5,626,498 views  Some weeknights are meant for simplicity like one pot meals and sheet pan meals. These recipes are easy and customizable to your taste.

2 Servings

US

original

metric

INGREDIENTS

For the One Pot Chicken:

For the One Pot Chicken:

sweet potatoes

2 sweet potatoes

Granny Smith apples

2 Granny Smith apples

Fresh sage

Fresh sage

skin on, bone chicken thighs

4 in skin on, bone chicken thighs

Salt and pepper

Salt and pepper

Bourbon (or white wine)

Bourbon (or white wine)

Chicken stock

Chicken stock

Chopped pecans

Chopped pecans

Lemon Juice

Lemon Juice

Chives

Chives

For the One Pan Salmon:

sheet For the One Pan Salmon:

Baby Yukon Gold potatoes

Baby Yukon Gold potatoes

Olive oil

Olive oil

Salt and pepper

Salt and pepper

Asparagus

Asparagus

Salmon fillets

Salmon fillets

Garlic

cloves Garlic

Lemon Juice

Lemon Juice

Dijon mustard

Dijon mustard

Chives

Chives

For the Creamy Pesto Cavatelli (Blue Apron):

For the Creamy Pesto Cavatelli (Blue Apron):

Garlic

Garlic

Zucchini

Zucchini

Spinach

Spinach

Cocktail tomatoes

Cocktail tomatoes

Cavatelli pasta

Cavatelli pasta

Crema Bel Paese Cheese

Crema Bel Paese Cheese

Basil Pesto

Basil Pesto

Crushed Red Pepper Flakes

Crushed Red Pepper Flakes

DIRECTIONS

1.

For the One Pot Chicken

1.

Start by peeling and cubing sweet potatoes. Set aside.

sweet potatoes

2 sweet potatoes

2.

Peel, core, and dice Granny Smith apples. Mince some fresh sage. Set aside.

Granny Smith apples

2 Granny Smith apples

Fresh sage

Fresh sage

3.

Take chicken thighs and season with salt and pepper on the skin side.

skin on, bone chicken thighs

4 in skin on, bone chicken thighs

Salt and pepper

Salt and pepper

4.

Add a little oil to a stainless steel or cast iron skillet and put over high heat. Once it’s ripping hot, add chicken thighs, skin side down. Season meat side with salt and pepper. Flip when they’re brown and pull away cleanly from the bottom of the pan. Cook for a few minutes but don’t cook them through, you just want some color on there.

5.

Remove chicken and all but 1 tbsp of chicken fat in the pan. Add sweet potatoes and Granny Smith apples. Sauté over medium heat for about 5-7 minutes. Season with salt and pepper.

Salt and pepper

Salt and pepper

6.

Deglaze with a few glugs of bourbon, and after the alcohol has burned off add enough chicken stock to see it pool under the potatoes and apples. Add minced sage, and mix to combine.

Bourbon (or white wine)

Bourbon (or white wine)

Chicken stock

Chicken stock

7.

Add the chicken back to the pan making sure it’s skin side up and place the whole thing in the oven preheated to 375°F and cook until thickest part of the chicken thigh reaches 175°F.

8.

Roughly chop some pecans and toast them.

Chopped pecans

Chopped pecans

9.

Add some lemon juice to the pan with the chicken, potatoes, and apples.

Lemon Juice

Lemon Juice

10.

Top the whole thing with toasted pecans and chives.

Chives

Chives

11.

Serve and enjoy!

12.

For the One Pan Sheet Salmon

1.

Start by halving some baby Yukon gold potatoes, placing them in a bowl and coating them with olive oil. Season with salt and pepper, and mix to combine.

Baby Yukon Gold potatoes

Baby Yukon Gold potatoes

Olive oil

Olive oil

Salt and pepper

Salt and pepper

2.

Place on a preheated baking sheet that has been in a 400°F oven for about 20 minutes. Make sure all potatoes are slice side down and cook for about 25 minutes.

3.

While potatoes are cooking, cut the ends off of a bunch of asparagus, place in a bowl and toss with olive oil, salt, and pepper.

Asparagus

Asparagus

Olive oil

Olive oil

Salt and pepper

Salt and pepper

4.

In a small bowl combine garlic, lemon juice, dijon mustard, a good glug of olive oil, salt and pepper. Mix to combine.

Garlic

1 clove Garlic

Dijon mustard

1 tsp Dijon mustard

Olive oil

Olive oil

Salt and pepper

Salt and pepper

Lemon Juice

1 Lemon Juice

5.

Generously coat your fish with your vinaigrette mixture.

6.

Remove pan with potatoes from the oven and use a spatula to mix them up, but keep them on the pan, and put on one side. In the middle of the pan place your salmon, skin side down, and on the other side place your asparagus.

Salmon fillets

Salmon fillets

7.

Place back in the oven for 15 minutes or until salmon reaches in internal temperature of 125°F. Top salmon with some chives.

Chives

Chives

8.

Plate up, serve and enjoy!

9.

For the Creamy Pesto Cavatelli

1.

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Quarter the zucchini lengthwise, then thinly slice crosswise. If necessary, peel the garlic, then roughly chop. Quarter the tomatoes; place in a bowl and season with salt and pepper. Stir to coat.

Zucchini

Zucchini

Garlic

Garlic

Cocktail tomatoes

Cocktail tomatoes

Spinach

Spinach

2.

Add the pasta to the pot of boiling water. Cook, stirring occasionally, 9 to 11 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the pasta cooking water, drain thoroughly.

Cavatelli pasta

Cavatelli pasta

3.

While the pasta cooks, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced zucchini in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Turn off the heat and season with salt and pepper to taste.

Crushed Red Pepper Flakes

Crushed Red Pepper Flakes

Garlic

Garlic

Zucchini

Zucchini

4.

Add the cooked pasta, spinach, seasoned tomatoes, cheese, and half the reserved pasta cooking water to the pan of cooked zucchini. Cook on medium-high, stirring vigorously, 1 to 2 minutes, or until thoroughly combined and the spinach is wilted. Stir in the pesto (if the pasta seems dry, gradually add the remaining cooking water to achieve your desired consistency). Turn off the heat and season with salt and pepper to taste. Enjoy!

Cavatelli pasta

Cavatelli pasta

Spinach

Spinach

Cocktail tomatoes

Cocktail tomatoes

Zucchini

Zucchini

Basil Pesto

Basil Pesto

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