The Dynamite Chicken cookbook is here! Get ready for 60 brand-new ways to love your favorite bird. Inside this clever collection by Food52 and chef Tyler Kord, you'll find everything from lightning-quick weeknight dinners to the coziest of comfort foods.
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14 Comments
Anne
May 11, 2018
We were really under-whelmed by this. The chicken just tasted boring and although crispy, was quite dry. The peas were nice looked long and slow like this, like Petit Pois à La Française, but the leeks were - just leeks! And the dill didn't seem to really complement any of these ingredients, tarragon may be a better choice. OK for an easy kids supper, but we found taste-wise it was pretty dull. Sorry!
debkok
April 25, 2018
How do I adjust the cooking time if using bone in chicken breasts? Or boneless chicken breasts?
FrugalCat
April 14, 2018
I made it with frozen corn kernels, onion and scallion instead of leeks, and extra garlic. It came out great- the corn was soft but held its shape. Will make again.
mizerychik
April 24, 2018
That sounds great. I was wondering if I could substitute another frozen vegetable since I'm allergic to peas.
Kristen M.
April 12, 2018
Thanks Ellen—we're looking into the print button issues. Thank you for your patience!
Ellen F.
April 12, 2018
I was finally able to get it by searching from the home page, although clicking the "print" icon in the recipe resulted in the same error message. Thanks for trying to help
Kristen M.
April 12, 2018
OK Ellen, we believe these issues are fixed—but let us know if you're still running into trouble.
Ellen F.
April 12, 2018
Hmm, I'm still getting a screen that says "Oh dear, something's gone wrong in the kitchen"
Kristen M.
April 12, 2018
Ellen—oh no! The link on the "go to recipe" button above seems to be working for me, but sometimes internet browsers behave differently. Is that where you were clicking? Anyway, here's the link and I hope it works for you! https://food52.com/recipes/76686-nigella-lawson-s-chicken-and-pea-traybake
Caroline@Bibliocook
April 11, 2018
This is such a fab recipe - definitely the one that I've made most from Simple. Great flavours on the day you cook it and the leftovers, with chicken shredded, are great tossed through pasta.
Virginia
April 13, 2018
Just wondered if you actually cooked the chicken + other ingredients at 400 degrees for the 75 min. total that the directions specify. Also, did you use the full 2 teaspoons of salt? The recipe sounds quite good, though I do have those two questions. Thanks for any response I may get!
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