Roasted orange delivers big flavor in this smoky chicken traybake By: Christopher Kimball, The Associated Press Posted: 8:01 AM CST Monday, Dec. 9, 2024 Last Modified: 8:24 AM CST Monday, Dec. 9, 2024 ...

Roasting a chicken upright in a Bundt pan allows the bird to cook evenly and the skin to get crisp all over. Plus, the juices ...

The best way to know if a roasted chicken is done is to insert a meat thermometer deep into the breast or thigh of the chicken without touching the bone. It should read 165F.

Place chicken in single layer in 9-by-13-inch (22.5-by-32.5 cm) baking dish. In bowl, whisk mustard, soy sauce, lemon juice and oil. Pour over chicken; turn to coat evenly. Sprinkle on mixed herbs ...

Chicken 4 chicken leg quarters, patted dry (about 2 1/4 pounds) 2 teaspoons plus 1/2 tablespoon kosher salt, divided 2 yellow onions, divided 1/2 cup water, divided 1 1/4 cups vegetable oil, divided ...

This roast chicken is a showstopper on its own, but it’s even better with the right accompaniments. Classic sides like crispy roast potatoes, garlic butter green beans, or a tangy slaw work ...

Stir in noodles and chicken; cook, covered, until noodles are just cooked through, about 7 to 10 minutes. Stir in lemon zest, lemon juice, green onion, parsley, dill and fennel fronds.

I paired mine with eggplant puree, crispy zucchini, roasted potatoes and a rich, well-seasoned gravy. But even if you just serve the chicken as-is, you’ll be happy. I guarantee it. Leftovers?

Roast until spotty brown and the thickest part of the thighs reach 175°F, 30 to 35 minutes. Using tongs, transfer the chicken and vegetables to a platter; tent with foil.

Roast until spotty brown and the thickest part of the thighs reach 175°F, 30 to 35 minutes. Using tongs, transfer the chicken and vegetables to a platter; tent with foil.