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Pour half of the chimichurri sauce into an 8-inch square baking dish. Pour the remaining sauce into a bowl, cover, and set aside.

Slice each chicken breast lengthwise into strips about ½ inch thick. Place the strips in the baking dish and turn them to coat with chimichurri. Cover and refrigerate.

Meanwhile, heat the oven to 400°F, positioning racks in the upper third and the center. Line 2 rimmed baking sheets with foil.

In a large bowl, combine the potatoes and asparagus. In a small bowl, whisk together the olive oil, salt, pepper, oregano, and cumin. Drizzle the mixture over the vegetables, then toss to coat.

Arrange the potatoes and asparagus in an even layer on one baking sheet, then place it on the upper rack. Roast for 25 to 35 minutes, or until the potatoes are cooked through. Remove the pan from the oven and set the oven to broil.

Arrange the chicken in a single layer on the second baking sheet. Place it on the center rack and broil for 5 minutes, then turn the chicken and broil it for another 5 minutes. Serve the chicken and vegetables with the reserved chimichurri sauce for dipping.

HOW LONG? 45 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

White Wine Braised Chicken

The red wine version of this classic French dish was delicious, but the wine turned the chicken an unappealing purple. If you’re color-blind, have at it. Otherwise, stick with white.

2 tablespoons olive oil

3 to 3¼ pounds bone-in, skin-on chicken legs and thighs

6 cloves garlic, minced

1 large yellow onion, diced

1 large carrot, chopped

1 red bell pepper, cored and diced

1 cup pitted and chopped green olives

1 teaspoon dried thyme

1 teaspoon dried basil

1 teaspoon smoked paprika

1½ cups chicken broth

1½ cups chardonnay or other white wine

1½ tablespoons cornstarch

2 tablespoons cool water

Salt and ground black pepper, to taste

In a large Dutch oven over medium-high, heat the olive oil. Add the chicken and brown lightly on all sides, turning as needed.

Add the garlic, onion, carrot, bell pepper, olives, thyme, basil, and paprika. Sauté until the onion is just tender, about 6 minutes.

Add the broth and wine. Mix well, bring the liquid to a simmer, then cover, reduce the heat to low, and cook for 10 minutes. Uncover the pot, increase the heat to medium, and cook for another 15 minutes. Use tongs to transfer the chicken to a plate and cover it with foil.

In a small cup, mix together the cornstarch and water, then add it to the Dutch oven. Cook, stirring constantly, until thickened, about 1 minute. Season with salt and pepper.

Serve the chicken with sauce ladled over it.

HOW LONG? 45 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 6 SERVINGS

Porcini Chicken with Wilted Spinach

If spinach isn’t your thing, try this chicken over rice or couscous, either of which would be great tossed with the same lemon–olive oil mixture.

Two ½-ounce packages dried porcini mushrooms

1 tablespoon smoked paprika

1 teaspoon garlic powder

½ teaspoon mustard powder

½ teaspoon ground cumin

½ teaspoon black peppercorns

2 teaspoons kosher salt, divided

2 boneless, skinless chicken breasts

2 tablespoons butter

4 tablespoons extra-virgin olive oil, divided

Juice of 2 lemons (about ¼ cup)

2 cloves garlic, minced

10 ounces (about 6 cups) baby spinach

1 red bell pepper, cored and thinly sliced

Heat the oven to 200°F.

In a food processor, combine the mushrooms, paprika, garlic powder, mustard powder, cumin, peppercorns, and 1½ teaspoons of the salt. Process until reduced to a fine powder. Transfer to a shallow bowl.

Carefully slice each chicken breast across the center horizontally to create 2 thin cutlets. Flatten each with a meat mallet to an even thickness, about ¼ inch.

Dredge each piece through the mushroom mixture, coating both sides.

In a large skillet over medium-high heat, combine the butter and 2 tablespoons of the olive oil. When the butter is melted, add the chicken and sauté until lightly browned on the bottom, about