Bring all ingredients to a boil, allow to cool before submerging the chicken. Let the chicken sit in the cool brine, in the refrigerator, for 12 hours. Use a mix of firm winter roots, cut to 1.5 ...

Herbs, garlic and butter give this hearty meal-in-one a classic flavor. It’s a lot like pot roast, except it uses chicken instead of beef. —Isabel Zienkosky, Salt Lake City, Utah Go to Recipe ...

This sheet pan dinner pairs delicious Italian Sausage with Roasted Vegetables and a Parmesan cheese and Dijon dressing, all ...

2 tsp dried tarragon 2 bone-in chicken breasts 10-12 oz/350-375 g each) 2 bone-in chicken legs and thighs (8-10 oz/275-350 g each) Salt and freshly ground pepper to taste 1 tbsp olive oil Vegetables ...

3) Assemble the Dish: Spread the prepared vegetables evenly in a baking dish. Add the quartered lemons to the pan to roast. Place the whole chicken on top of the vegetable bed.

Roasted together in a hot oven, the chicken parts and vegetables emerged browned and perfectly cooked in about 35 minutes. Use Brussels sprouts no bigger than golf balls, as larger ones are often ...

On a rimmed baking sheet, combine the chicken, sweet potatoes and onion. Drizzle on the honey mixture and rub it into the chicken and vegetables. Arrange the chicken skin up in a single layer in ...

For a pan packed with well-browned, herb-flecked chicken and vegetables that roasted at the same rate, we arranged our ingredients on a sheet pan with their cooking times in mind.

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.