A quick lemon vinaigrette tops this simple seared chicken thighs in this simple but vibrant chicken recipe. Serve with a ...

And bone-in thighs are even cheaper than the ... You can also save the bones and roast them later to make a flavorful chicken ...

This article originally published on The Kitchn. See it there: My Rule-Breaking Cooking Trick for the Most Delicious Chicken ...

Spicy ’nduja adds warmth to a simple creamy sauce that's poured over crispy chicken thighs and toasted sourdough ... Drizzle over half of the oil and roast for 25 minutes until blistered ...

Season chicken thighs generously on both sides with salt ... without covering chicken. Roast until chicken is tender when pierced with a knife and internal temperature reads 175 degrees on an ...

Place in a large non-stick roasting tin. Toss with two tablespoons of the oil and season to taste with salt and pepper, then put into the oven for 15 minutes. Cut the chicken thighs in half ...

overcooked breasts and get some bone-in chicken thighs. Their dark meat has more fat and connective tissue than white meat, ...

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.

In this lighter version of pot roast, chicken pieces instead of beef ... in this case, with chicken thighs and breasts. In a typical braise, the meat and vegetables are usually seared first ...