This simple roast chicken recipe will result in juicy meat and tender vegetables in about an hour, making it an ideal weeknight treat. About 1 1/2 pounds assorted root vegetables, such as carrots, ...

The concept of roasting a chicken certainly sounds simple, right? Grandmas and gourmet chefs alike have been doing it for decades. But just like with how to make pancakes or how to make chocolate chip ...

You can tell a lot about a cookbook by its first and its last recipe. Like a long meal, the first thing you’re given to eat can determine your dining experience, and your last mouthful is often what ...

The lacquered look of a glazed roasted chicken may be alluring, but it can be a trial to execute well. The sugar in glazes caramelizes in the oven, adding deep sweet-savory notes and intensifying ...

With decades of cooking and testing recipes under my apron, I’m no spring chicken. (Sadly.) But I certainly love to eat a good spring chicken, especially if preparing the meal for my family entails an ...

Celebrity chef Michael Mina laughs when he thinks about his dad, Ezzat, using the grill. Whatever he cooked, “the outside was burnt and the inside was raw,” he said. But his mom, Minerva, was the chef ...

Recipe courtesy of Voracious/Little, Brown and Co.) We’re a chicken-eating family over here and I’ve tried roasting a chicken more ways than I would like to admit! Spatchcocking, or removing the ...

Place the chicken breast-side down on a cutting board. Starting at the neck end, use a sharp boning knife or poultry shears to cut down one side of the backbone toward the tail, stopping about ...

Here the bird is opened out and flattened - see the instructions in the recipe method or ask your butcher to do it for you. I tend to cook this recipe all together in the oven, but if you’re using the ...

Spatchcocked Chicken with Chickpeas: This chicken dish is done far faster than a whole roasted bird, so time is on your side. Jonny Valiant Jonny Valiant Spatchcocking — a technique that involves ...