roasted chicken, crispy rosemary potatoes, and a proper lemon-dill cream
Serves 4
For this dinner, I set out to turn a simple plate into a cohesive, leveled-up dinner that would (hopefully) impress my family. Ultimately I wanted your typical Sunday night dinner to look like something you’d find in an overpriced restaurant. I was looking for a nod to spring while serving my wife and daughters something that still felt nourishing. My youngest wants to try out being gluten-free, so this checks that box too.
If I learned anything on Next Level Chef, it’s how a well-plated dish changes the entire look of your dinner. It doesn’t take a whole lot of extra effort, but it makes all the difference. I’ll drop some tips down below in the newsletter.
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Chicken
3 large boneless, chicken breasts (I bought the ones with the skin on and removed the bones myself; they taste better)
Kosher salt
Freshly cracked black pepper
Olive oil
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