Chicken thighs have finally gotten their due in the kitchen, and for good reason. They are, in our estimation, the best option for most cooks (and we really love chicken dinners). They are inexpensive ...

Preheat oven to 425°F with racks in top third and lower third positions. Set an oven-safe wire rack on a large rimmed baking sheet. Pat chicken thighs dry. Sprinkle 2 teaspoons kosher salt evenly over ...

Say no to flabby chicken skin. Coat your chicken with rice flour for the crispiest skin ever. Rice flour also absorbs less oil than other flours, so the chicken is less greasy. Sear the chicken on ...

Enjoy the easiest stovetop or oven-baked chicken thighs bursting with herbs and lemon flavors any weeknight perfect for busy lifestyles. Our one-pan recipe has all the rich taste but totally ...

Rub the flesh of the chicken with the harissa paste. Try not to get any harissa paste on the skin. Heat the olive oil in a large sauté pan over medium-low. Generously season the chicken flesh with ...

1. In a bowl large enough to hold all the chicken and marinade, combine 1 tablespoon of the olive oil, salt, black pepper, garlic, cumin, paprika, red pepper, coriander, cardamom, turmeric, lemon ...

Chicken and rice is classic comfort food whether presented as fancy or homey. It also makes for an excellent one-pot dinner. The one problem: This poultry-grain combo can take up to an hour to cook, ...

You don’t have to be young, or even young at heart, to appreciate chicken nuggets. At their best, they’re tender, juicy pieces of chicken, tucked in to a well-seasoned, golden, and crunchy batter. At ...