We love quick-cooking chicken cutlets for weeknights, and this lemon-herb chicken recipe is ready in just 30 minutes. Serve ...

Introduction Skip the store-bought bird—this Slow Cooker Rotisserie Chicken delivers juicy, flavorful results without turning ...

Remove chicken from pan and set aside. Keep pan, with drippings, over medium heat. Smash cooked garlic with the tines of a fork so it sizzles in the drippings. Add lemon zest, lemon juice ...

In a small bowl, stir the lemon zest strips with the smashed garlic, olive oil, chopped herbs and crushed red pepper. Pour the mixture over the chicken and turn to coat. Cover with plastic wrap ...

With that in mind, I thought this week's recipe, Creamy Lemon Chicken and Broccoli Pasta, could create a little spring in the kitchen, no matter what the weather is like outside. And since there ...

White meat chicken, artichoke hearts and lemon slices are fried and lacquered in a buttery, winy pan sauce. By Melissa Clark Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose. Place chicken on rimmed ...

Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more. Squeeze lemon over chicken, olives and fennel. Transfer chicken, skin-side up, to a serving ...

You, too? Fear not, because you still have plenty of time to make Joan Nathan’s chicken with artichokes and lemon. Based on a fragrant Moroccan favorite, this easy skillet chicken dish is both ...

In a large bowl, mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, salt and pepper. Leave in the fridge to marinate for a few hours or overnight. Preheat the oven to 400 F.