From the Oven to the Table: Simple dishes that look after themselves

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Mine didn’t and just stayed stubbornly on top of the chicken so I scraped it off into the bottom of the pan. Next time would bake at a higher temperature for the last 15 minutes to achieve crispy brown chicken skin. Following averythingcooks suggestion I added the potatoes to the pan which gave them a chance to meld with the pan juices. Many recipes are a combination of meat and fresh vegetables that pair together using herb and sauce blends for flavoring.

I have people over for dinner and was able to start cooking at 5, with it and appetizers and asparagus in the oven by 530. FYI, On the last page of the index of the book (239) it specifies the temperature and oven Diana uses for all her recipes.Used boneless skinless thighs which worked surprisingly well (I started the potatoes/onions earlier). As it turned out, the Asiago were inserted in the center of the sausage, they all got melted into the batter, leaving a hollow tube running thru the center of the sausage. I think next time I would double the marinade if making a full recipe or make the marinade for the full recipe when using half the chicken and other ingredients. All in one pan roasting is a step up from casseroles and slow cooker meals but has some of the same pitfalls, namely making everything mono flavor and mono texture. Next time, I will push more of the bread to the edge of the baking dish for the last 5 minutes to crisp up.

When I first tasted this I felt it was bland and disappointing but I must have underseasoned it, as a good grind of salt and pepper really improved it. Completely agree with all about the dressing - first, really difficult to get the miso to emulsify with the oil and having halved the amounts, it was still way too much and made the food feel oily.I prefer cavolo nero cooked quite slowly, so I ignored the method and cooked the vegetables, covered, on a lower heat for 45 minutes, then did the raisin/pinenut/garlic garnish. I used smoked burrata and served 3 half peppers as a main course portion with some garlic flatbread and Ottolenghi's charred tomatoes with cold yoghurt. I made as directed other than using dried oregano in place of the fennel seeds (as suggested by one commenter) and I finished with a mix of Thai basil (LOTS on hand) and parsley.

I sliced my fennel rather than cutting into wedges as I had rather thin bulbs that didn't make impressive wedges.

I cooked the potatoes on their own for 15 mins first as personally I think they always take a bit longer.