There's no need to choose between having your homemade chicken turn out either crispy or juicy. You can have the best of both ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

Add chicken, skin-side down, and brown until skin is crisp and fat renders, 5 minutes. Flip and cook 1 minute more. Transfer to a plate and cover ... and return to oven. Roast until figs and ...

Roast chicken is a dish for all seasons ... Stir the pan juices over the hob to heat through. Serve the carved chicken on a large platter and pour the pan juices over the top.

Learn how to roast a juicy, flavorful whole chicken in the oven with this easy, no-fail method. Whether you prefer butter or ...

Roast chicken is a staple meal cooked weekly in most British households, but it can be a disaster if it comes out of the oven undercooked with a soggy and bland skin. Lisa Bryan, a cook and ...

Roast the chicken, skin side up, for 15 minutes, or until golden and cooked through. To serve, divide the rice between plates, place a chicken breast on the rice and spoon some of the tomato sauce ...

Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a variety of flavorings.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat ... skin-side up, to a serving dish along with olives ...

Returning to the chicken, pour any juices on the plate into the sauce before carving the meat. Arrange on serving plates with the roasted onions and potatoes. Serve with the dressed salad and the ...