When it comes to comfort food, simple ingredients and easy preparation often deliver the best flavor. This One-Pan Roasted ...

From author Makenna Held’s new Mostly French cookbook, this lemon and sumac chicken—paired with these 8 rosé wine picks—will ...

An average of 4.9 out of 5 stars from 23 ratings This roast chicken is a real show stopper ... cover with just-boiled water and leave to stand for five minutes. This will make the skins easier ...

For the juiciest, tastiest roasted chicken leg quarters, learn how to make a hot honey glaze infused with honey, chile ...

Ed Anderson/Symon’s Dinners Cooking Out If you think a whole bird needs to be cooked in the oven, think again. The ...

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 ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

Spoon sauce from pan on top of chicken and return to oven. Roast until figs and grapes are slightly caramelized and chicken skin is deep mahogany in color, 15 minutes. Season with salt and pepper ...