Ina Garten has been making perfect roast chicken for years—so much so that it’s become one of her most famous recipes. But ...

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 ...

By Sam Sifton Melissa Clark’s green goddess roasted chicken.Credit...Christopher Testani for The New York Times. Food Stylist: Spencer Richards. Good morning. I took a walk through the flower ...

People can’t get enough of our roast chicken ... (She also advises cooks not to be shy about seasoning meat.) You should cook chicken to a safe internal temperature. To avoid overcooking ...

I’m a fan of making Italian cooking fun and easy, and there’s no need to be shy when ... Tender chicken breasts are cooked ...

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.

While the chicken is great alone, it’s best dressed up with all the fixings: a garlicky toasted walnut relish for crunch, sliced scallion and torn mint for freshness (don’t be shy here ...

Let’s bring it back, starting with this pot roast of a whole chicken with chunky vegetables. To roast or to pot roast? The difference is liquid. We usually roast meat in a very hot oven after ...