Sear chicken thighs in a cast-iron pan for crispy skin then drizzle them with a zesty lemon vinaigrette for a simple yet sensational meal. Anna Theoktisto is a recipe tester and developer.

First, grab yourself a bowl. Into that bowl, you should grate a nub of ginger, squeeze in some lemon juice, add a little ...

To make the marinade, whisk together the honey ... over the chicken thighs and top with the sliced spring onions, sesame seeds and fresh coriander to serve. Batter up! Get the lemon and sugar ...

Place the chicken thighs in an even layer in the pan. In a small bowl, combine the ketchup, soy sauce, honey, garlic, ginger, apple cider vinegar, olive oil and juice from one lemon. With a fork ...

Well, we have an even easier way to make it with these air fryer Lemon Rosemary Chicken thighs. That’s right, they’re made in ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Whisk in mustard, silan, honey, lemon juice, salt, pepper and chile flakes. Season chicken generously with salt. Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side ...

We love the way honey caramelises in a pan, lending a crispy, sticky finish to chicken. We’ve used chicken thigh here because it packs a fantastic flavour, remains moist as it cooks and ...

Today’s recipe for garam masala baked chicken thighs with pears ... For pomegranate molasses, you can use a mix of honey or maple syrup with vinegar or lemon juice. Storage: Refrigerate for ...