Stir together the butter, curry powder, lemon zest and lemon juice in a medium bowl until combined. Pat the chicken dry. Use ...

Finely grate 1 teaspoon zest from the lemon and set it aside. Juice the lemon and measure 3 tablespoons juice into a small ...

I always have bone-in, skin-on chicken thighs in my fridge. That’s because I love this cold-pan chicken recipe. It comes ...

Roast chicken is a satisfying comfort food that ... I placed the chicken breast-side up in a cast-iron skillet and set the timer for 50 minutes. I was tempted to open the oven door when I heard ...

You must understand that since moving to Mexico I have the smallest kitchen possible. This means that I don’t have standard kitchen helpers, not even such items that my entire life I thought of as ...

A creamy spinach-artichoke filling tucks into pounded chicken breasts in this impressive yet comforting chicken roulade ...

Heat the remaining oil in an ovenproof cast iron skillet or frying ... into the pan and top with the chicken skin-side up. Pour over the ’nduja sauce and roast in the oven for about 10 minutes ...

Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast-iron skillet over medium. Cook until fat is rendered and skin is crispy, about 15 minutes.