This tender rib cut marinates in minutes, cooks quickly on the grill and has a delicious, beefy flavor – talk about a weeknight win!
Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini.
Call us chickpea obsessed, but this salad features the beloved legume in two ways – oven-baked to a crisp and then smeared under the salad in hummus form.
A rich, herbaceous butter turns this simple roasted chicken into a wow-worthy dish. Here, we dry brine the bird with salt overnight for a perfectly juicy result with golden skin, but if you’re short on time, you can skip that step.
By baking these wings on an oven-safe rack elevated over a baking sheet, air can circulate around the wings, making them perfectly crisp. Roasted cauliflower and garlic spinach round out the meal.