Season the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat oil over high heat and brown the meat in small batches, so as not to overcrowd the pan. Transfer the cooked chicken ...

Preserved lemon blends into a garlicky, spiced butter that roasts into the chicken, adding a bright, savory depth that’s both familiar and a little unexpected.

It’s that in-between season for so many East Coast and Midwesterners. The time of year when it’s no longer the dead of winter, but it’s not spring yet. All the luscious, green spring foods have yet to ...