1. Preheat oven to 450 degrees. Spread a sheet of foil over a large shallow baking pan (a half-sheet pan is ideal). Combine all the sauce ingredients in a mini food processor or blender and purée. 2.

Lay the chicken flat in a casserole and add all the above ingredients. Mix well and cover with a cling film. Once marinated, let the chicken stay in the marinade for about eight hours or even ...

Everyone loves a good roast chicken, but whole birds can be tricky to cook. The breast meat is best at 150 degrees, and tends to dry out after that. However, that’s before the dark meat has reached ...

Baked chicken dinners are a great way to make a flavorful and easy meal with minimal effort. Whether you prefer classic ...

To butterfly the chicken, place the whole chicken with its breast side down and the drumsticks pointing toward you. The backbone is now on top. Holding the tail that is pointing toward you, cut along ...

Preheat oven to 425 degrees. Combine all marinade ingredients. Butterfly chicken and gently coat with the marinade. Place in refrigerator overnight (or at least 4 hours) Toss potatoes and brussels ...

A relatively hands-off way to cook chicken is to roast it, bone-in. There are three ways to approach this, each of which has its advantages. Leaving the bird whole makes an impressive presentation at ...

Spatchcock is the term used for butterflied chicken (or any bird). Some markets now sell spatchcock chickens but you can also do it yourself. You have to remove the backbone, which is easy enough with ...

I have a rather large collection of cookbooks that I began curating in my late teens. They vary tremendously in topic and cuisine. I have some that outline specific diets, like the Mediterranean diet, ...