Overcooked lamb, dry chicken, pork with no crackle – the Easter roast can be a battlefield. Here’s how to nail every joint, ...

From author Makenna Held’s new Mostly French cookbook, this lemon and sumac chicken—paired with these 8 rosé wine picks—will ...

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

There's no need to choose between having your homemade chicken turn out either crispy or juicy. You can have the best of both ...

In a small bowl, mix the first eight ingredients. Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub ...

This cuts cooking time by 15-30 minutes, making roast chicken a far more practical option for midweek. This technique also helps solve the problem of the breast meat becoming dry and overdone by ...

Roast chicken is a staple meal cooked weekly in most British households, but it can be a disaster if it comes out of the oven undercooked with a soggy and bland skin. Lisa Bryan, a cook and ...

Strain rice and toss dry. Season with more salt if needed ... around chicken and return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender ...

The roast potatoes are Tony Singh's creation ... Taste and adjust the seasoning to taste. Pat the chicken dry with kitchen paper. Put it in a dish and rub the marinade all over it and if time ...