For the juiciest, tastiest roasted chicken leg quarters, learn how to make a hot honey glaze infused with honey, chile ...

Ina Garten has been making perfect roast chicken for years—so much so that it’s become one of her most famous recipes. But ...

For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a ...

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.

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 ...

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 ...