When it comes to no-fuss dinners that never disappoint, these Baked Chicken Thighs are at the top of my list. They’re golden, ...

My favorite way to make baked chicken thighs when I have a little more time to make sides too is to make this chicken thigh ...

Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes ... Sprinkle chicken thighs with kosher salt and black pepper. Place chicken, skin side down, in a large cast ...

You'll toss sautéed shrimp and sugar snap peas with pasta, add a quick salad, and if you like, end the meal with a scoop of ...

Heat oil in a large heavy skillet over medium-high heat. Add chicken, skin-side down, and brown until skin is crisp and fat renders, 5 minutes. Flip and cook 1 minute more. Transfer to a plate and ...

Sprinkle chicken thighs evenly with pepper and 2 teaspoons salt. Place chicken in skillet, skin side down, and cook, undisturbed, until skin is deep golden brown, 12 to 15 minutes. Flip chicken ...

Remove the pan from the heat. Add the chicken bites back to the pan and toss to coat them evenly with the garlic butter.

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Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

skin side up, in a 3-quart baking dish. Pour remaining marinade into dish, allowing prunes, olives and capers to rest around the chicken. Sprinkle sugar evenly over chicken. 4. Bake until thighs ...

Place the chicken thighs on top, skin-side up, and pour the remaining marinade over everything. 4. Cover tightly with aluminum foil or a lid, transfer to the oven, and bake for about 1 hour and 20 ...