Weeknight Cooking

Dinner Tonight: Extraordinary Roasted Chicken + Quick Peanut Butter Squares

July 17, 2015

Chicken Peanut butter squares

If you follow our Dinner Tonight column, you know that it's intended to help us all get to the table more easily by giving a few recipe suggestions to spur on weeknight dinnertime. But today's Dinner Tonight isn't just about helping us get to the table—it's about encouraging us to stay there, to reflect about what we're eating, and about the connections we make when people share their recipes with us.

Earlier this week, sdebrango shared the sad news that we lost one of our longtime community members, Selma | Selma's Table (also known as Divasparkle), after a long battle with cancer. In addition to being an active member of our Food52 community, Selma, who lived in London, kept a blog called Selma's Table, where she shared "stories and recipes from a wonderful life," nurtured a sourdough starter named Twinkle, and kept an ongoing list of tips and tricks from her own kitchen. Tonight, we're making her Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas and her Quick Peanut Butter and Chocolate Squares—both Community Picks, and one a contest winner—and remembering her.

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The Menu:

Click through on the recipe photos or titles to see (and save and print) the full recipes, or take advantage of our handy grocery list and overview below.

Extraordinary Marinated and Roasted Chicken, Potatoes, and Chickpeas



Quick Peanut Butter and Chocolate Squares

Chocolate squares

Grocery List:

(Organized by area of the market)

Serves 4 to 6 (with leftover cookies)

1 3/4 pounds (800 grams) potatoes
1 medium head of garlic
2 to 3 lemons
1 pint heavy cream
1 pint buttermilk
1 bunch fresh coriander (cilantro) leaves (leaves and stalks, chopped)
1 17.6-ounce container of Greek yogurt or tzatziki (or enough for each serving to have a generous dollop)
8 bone-in, skin-on chicken thighs
2 sleeves (240g) saltine crackers
1 jar smooth peanut butter
1 cup (200g) chopped dark chocolate
1 tablespoon tomato paste
1 15-ounce (400 grams) can chickpeas
1 small tube harissa paste (or to your taste)
2 teaspoons dry-roasted whole cumin seeds 

We are assuming you have butter, milk, sugar, vanilla, olive oil, brown sugar, mayonnaise, soy sauce, flaky sea salt, and chili flakes. If not, be sure to add them to your list!


The night before (or, at the latest, as you’re heading out the door this morning), rinse and drain the chickpeas, peel and chop the potatoes and cut them into 3 inch chunks, and juice the lemons. Mix the marinade ingredients together in a medium bowl and place it in a large freezer bag with the chicken, chickpeas, potatoes, and garlic. Let it hang out in the fridge overnight.

An hour and a half before dinner, preheat the oven to 375° F (or 200° C). Pour the contents of the freezer bag into a large roasting pan. Season with salt and pepper, wrap tightly with foil, and cook for 1 hour while you make the peanut butter base for the peanut butter-chocolate bars. Press the mixture into a foil-lined pan and cool while you melt together the chocolate and cream. Pour it over the cooled peanut butter base, sprinkle with salt, and pop back in the fridge until firm. Set the table. Dinner’s only 15 minutes away!

Remove the foil from the chicken and cook for an additional 15 minutes before removing it from the oven and showering it with roasted cumin seeds, chopped coriander, and praise. Serve with big dollops of Greek yogurt (and tuck into generous portions of peanut butter-chocolate squares for dessert).

Photos by James Ransom

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It is always sad when one loses a member of a community, even if it is just virtual. This is a very nice tribute to Selma, thank you.
Dinithi July 22, 2015
A beautiful collection of recipes to celebrate Selma The Sparkling Diva :) It is so wonderful to see this as she was such a big influence on everyone at Fiesta Friday!
Michelle M. July 21, 2015
Thank you so much for joining our tribute to Selma at Fiesta Friday, it's so lovely to see how many lives she really touched and how food can join us all together
Julie @. July 19, 2015
Thank you so much to join our tribute and featuring these beautiful dishes of Selma's . It just shows how big her wings actually are.
Jhuls July 19, 2015
Oh, wow!! It is very lovely to see Food52 at Selma's Tribute at Fiesta Friday. We appreciate your time taking part in this special tribute. Selma was a very talented and inspiring cook.
Angie July 18, 2015
Thank you so much for remembering Selma alongside her "other family" at FiestaFriday.net. She was a big part of our community. An extraordinarily talented individual and a phenomenal cook!
Sue O. July 17, 2015
Thank you so much. Selma was so special. I just made this recipe myself on Tuesday night and it was so delicious.
Elaine @. July 17, 2015
Wonderful to see Selma honoured in this way, she was an amazing cook as well as a wonderful lady xx
ChefJune July 17, 2015
sad news. This is the first I'm seeing it. :( Now I'm hungry for chicken, potatoes and chick peas. Waht a delicious idea. Au revoir, divasparkle.
Kristen M. July 17, 2015
Two amazing recipes from a very special person, and I love learning that her sourdough starter was named Twinkle. She will be very much missed.