Mix-and-Match Dishes That Make Every Meal a No-Brainer

Here's a no-fuss recipe for a classic that offers just as much flavor as the original, but calls for chicken parts instead of a whole bird, thus cutting way back on the amount of work involved. You simply place the meat into a resealable plastic bag or bowl, and toss in shallots, garlic, thyme, olive oil and lemon juice. Let it all sit in the fridge while the oven preheats, then spread the contents of the bag (or bowl) into a roasting pan. You'll have golden-brown, slightly crisp meat and a wonderful sauce with which to serve it.

Instead of using a whole chicken, use 8 pieces (any combination of legs, thighs, drumsticks or breasts)
Instead of lemon, use orange
Instead of shallots, use any onion
Instead of thyme, use rosemary or sage
Instead of white wine, use chicken or vegetable stock

Get the recipe: Roasted Chicken with Lemon, Thyme and Shallots