Step #10. Transfer the chicken thighs, roasted potatoes, and warm lemon wedges to a large serving platter. Sprinkle chicken ...

Take our roasted chicken thighs with hot honey and lime. You brush the chicken with a mixture of butter and hot sauce while ...

Set aside and keep warm. Transfer the chicken thighs, roasted potatoes, and warm lemon wedges to a large serving platter.

Anna has been working in Dotdash Meredith test kitchens since 2017, and her recipes ... after the thighs are finished cooking to preserve its vibrant, fresh lemon flavor. Sprinkle chicken thighs ...

To make this flavorful and crispy weeknight dinner, all you need are chicken thighs, pesto, olive oil, and an oven. These baked pesto chicken ... but the fresh garlic and basil in the pesto ...

Season chicken thighs generously on both sides with salt ... without covering chicken. Roast until chicken is tender when pierced with a knife and internal temperature reads 175 degrees on an ...

Stir the chopped parsley, rosemary ... chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast ...

Juicy fresh apricots give a pop of colour to this subtly spicy chicken ... one thigh on top of each piece of rosemary. Transfer the pan, uncovered, to the oven and roast for 35 minutes, or until ...

Spoon sauce from pan on top of chicken and return to oven. Roast until figs and grapes are slightly caramelized and chicken skin is deep mahogany in color, 15 minutes. Season with salt and pepper ...

First things first: mix lemon slices, lemon juice, olive oil, fresh rosemary ... And I've even made the recipe with chicken breasts (instead of legs and thighs), because I already had them ...

In a bowl, whisk 3 tablespoons of the kosher salt with 2 tablespoons of the pepper, the olive oil and the minced rosemary ... the wings, thighs and drumsticks. Transfer the fried chicken to ...