Looking for a quick and simple way to make a delicious chicken dinner? Stove-top recipes are a lifesaver for busy nights, ...

1. Make the chicken mixture. I seasoned a pound of ground chicken with salt, garlic powder, black pepper, and added an egg. Mix everything together thoroughly.

Combine 1 cup of marinade with the chicken in another bowl or plastic zip-top bag, turning to evenly coat. Cover and refrigerate the chicken for 2 to 4 hours. Reserve the remaining marinade. 2.

Place reserved rendered chicken fat and remaining half of tomato-grape mixture in skillet. Place skillet on lower oven rack. Roast at 425°F until tomatoes blister and oil is bubbly, 8 to 10 minutes.

Take my recipe for oven-roasted chicken shawarma, which lots of people make. (More than 17,000 readers have given it a rating on New York Times Cooking.) I’ve been making it for friends and ...