Rub mixture over chicken breast on all sides, including under the skin if skin-on. Place in the center of a baking sheet and lay half the lemon slices on top. Place in the oven and bake 15 minutes ...

Preheat oven to 425 F. Pat chicken skin dry with paper towels. Generously season chicken cavity with salt and pepper. Add lemon quarters and thyme sprigs to cavity. Truss chicken. Rub skin with ...

An easy oven main dish is this delicious recipe for chicken coriander with lemon and chili powder complete with potatoes and ...

This flavor duo is great for adding zip to steak, shrimp, and even French fries—so it's no surprise that we used it for these lemon-pepper wings. Our secret to the crispiest, oven-baked chicken wings?

If you’re in the mood for noodles, Judy Kim’s chile oil noodles with cilantro are supremely pleasing and spicy enough to ...

Preheat the oven to 200C/180C Fan/Gas 6. Mix the butter, tarragon, lemon zest, garlic, salt and pepper in a bowl. Using your hands, carefully separate the chicken skin from the breast meat ...

Preheat oven to 425 F. Cut 8 very thin slices from the lemon (discarding the end slices) and remove the seeds. Lay the lemon slices down on the bottom of a glass or metal roasting pan that will fit ...

Try some simpler efforts after the monster Thanksgiving feast. These are quick, easy and delicious, and use only a sheet pan.

Lemon zest is added to lemon juice, thyme, garlic and shallots to make a lively sauce. Season flour with salt and pepper, and dredge the chicken all over. Heat the oil in a heavy skillet large ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

Add the lemon thyme and return the chicken to the pan. Cover with a lid and cook in the oven for about 20 minutes, or until the chicken is cooked through. Just before serving, trim the tip from ...