With a sensible option to roast in a 400-degree oven, I successfully made the “Dukkah-Crusted Chicken with Lemon Hummus,” from Simply Recipes. How nice to win with the multiple elements on my plate.

The night before, I made the vinaigrette in my food processor, then marinated the chicken in most of that vinaigrette and some of the dukkah in a ziploc bag in the refrigerator.

Do you remember how I love dukkah? It’s an enchanting mix of nuts and spices that will enhance anything. The juicy chicken, here, colors beautifully in the oven and is further augmented with sprinkles of dukkah. I baked for 50 minutes.

And let’s talk about making hummus in the food processor. I kept adding salt (1 1/2 tsp.) and lemon juice (8+ Tbsp.) and water (3/4 cup) until it was right for me. Smooth and creamy and wow.

I toasted my pitas in the oven and made the side salad with spinach (instead of arugula) and mint and cucumber. Again, a great victory. You can do it, too.

Chicken Legs (4) = $6.54
Chicken Breasts (2) = $8.72
Small Pita Breads (6) = $1.82
Canned Chickpeas (30 oz.) = $3.14
Persian Cucumber = .54¢

PREP TIME: overnight marination, 50 minutes to roast
TASTE: lemony hummus is the platform for juicy chicken sprinkled with dukkah

Next time, I’ll revisit an old romance: Biscoff cookie butter. I’ll make the “Biscoff Swirl Muffins with Biscoff Crumble,” from Food Lust People Love. Oh, boy. Come back to my site next week, to see how great this will be.