What I cooked: March 5, 2017 Provencal Chicken, Mais Oui

If you are a regular reader, then you know thatI love a one-pot dish. Sometimes you want a homemade meal, but the thought of a pile of dishes will send you to the nearest drive-through. I get it. So when you find a main course that requires little more than assembly, you grab it. And when that dish is delicious and makes a Sunday dinner feel like a Saturday night out, you add to the regular rotation.

The Roasted Chicken Provencal from @nytimesfood is just such a dish. Over the past year, I have developed great admiration for Sam Sifton's recipes. They are not always easy balance between accessibility (so that you'll actually try to make it) and deep, rich flavors. Check out the Cooking section of the Times for more of his repertoire.

Heres de Provence dusted chicken legs, shallots, lemon wedges, chicken broth and wine meld after an hour in the oven into a roasting pan full of comfort food. Rice pilaf and haricots vests complete the plate. And don't forget to squeeze those roasted lemon wedges over the finished dish.

You're welcome. :)