Spatchcocking and roasting a chicken is the best method, yielding the crispiest skin and evenly cooked, juicy meat. Trussing ...

Description: Looking for a faster way to roast a whole chicken? This crispy spatchcock chicken from New York Times Cooking delivers juicy meat and golden skin using a simple technique that cuts ...

Our herb-roasted spatchcock chicken recipe boasts crispy-skinned chicken, grapefruit-brightened roasted fennel and potatoes, ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...

LITTLE ROCK — Like most cooks, I’ve had many conversations on the proper way to roast a whole chicken. Some argue that roasting with the breast side down is the very best way to keep the bird moist ...

Preheat oven to 375 degrees. Place butter in a glass pie plate; microwave on medium until melted, 30 to 60 seconds. Stir in mustard, salt and pepper. Press chicken skin-side down into butter mixture ...

Chicken is one of those ingredients that never goes out of style. It’s versatile, budget friendly, and works well in ...

Make perfectly crispy Oven Baked Chicken Wings with this easy method, including seven different flavor options for wings ...

These star-topped pies are inspired by an Italian Christmas treat known as Chestnut Tortelli, where a spiced chocolate and chestnut filling is encased inside a sweet pasta dough, then baked. This ...