Ree makes a quick marinade with balsamic vinegar, garlic and Italian herbs to add deep flavor to the chicken and the veggies before roasting them. The crowning touch is the torn ciabatta she adds during the last ten minutes of baking which turn into crispy croutons.

Shrimp and croutons suck up the juices from roasted olives, tomatoes and red onions in this knock-out supper. A quick, briny dressing brings everything together.

This dish could not be easier, toss everything together and let it roast for 45 minutes. Dinner is served!

Make a Sunday-worthy supper in half the time by spatchcocking a whole chicken. Potatoes, zucchini and tomatoes soak right in the chicken’s savory juices.