Baking Times for Meats

These are my tried and true, favorite baking times for:


Chicken quarters: 400F for 35-40 minutes (loosely tent with foil if skin is burning)


Whole chicken, 4-5 lbs: 425F for 15 min + 375F for 50 min to 1 hr; rest 15 min





Pan-Roasted Chicken With Harissa Chickpeas

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished.

Ingredients
SERVINGS: 4
1 tablespoon olive oil
8 skin-on, bone-in chicken thighs (about 3 lb.)
Kosher salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, finely chopped
2 tablespoons tomato paste
2 15-oz. cans chickpeas, rinsed
¼ cup harissa paste
½ cup low-sodium chicken broth
¼ cup chopped fresh flat-leaf parsley
Lemon wedges, for serving

Ingredient Info:
Harissa, a spicy North African red chile paste, is available at Middle Eastern markets, some specialty foods stores, and online.

Preparation
ACTIVE: 20 MINTOTAL: 45 MIN

Preheat oven to 425°. Heat oil in a large ovenproof skillet over medium-high heat. Season chicken with salt and pepper. Working in 2 batches, cook until browned, about 5 minutes per side; transfer to a plate.
Pour off all but 1 Tbsp. drippings from pan. Add onion and garlic; cook, stirring often, until softened, about 3 minutes. Add tomato paste and cook, stirring, until beginning to darken, about 1 minute. Add chickpeas, harissa, and broth; bring to a simmer.
Nestle chicken, skin side up, in chickpeas; transfer skillet to oven. Roast until chicken is cooked through, 20–25 minutes. Top with parsley and serve with lemon wedges for squeezing over.

Recipe by Dawn Perry
Photograph by Hirsheimer & Hamilton