For the holiday meal, use a large bird (5½ to 6 pounds) so the dish serves six or yields ample leftovers. If you prefer a ...

Season the chicken generously with sea salt and black pepper. Cover the chicken loosely with foil and roast for 30 minutes. Remove the foil and roast for another 30 minutes. Reduce the temperature ...

Whether it is a chicken parmesan that only a chicken breast can tie together or the irresistibly juicy thighs of a perfectly roasted clay oven chicken, there is no denying that white and dark 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.

Roasted chicken is a Passover mainstay. It’s easy to prepare while keeping kosher and takes well to a variety of seasonings and sauces, like bold and savory chutney. Though the selection ...