Grill the chicken for 7 minutes per side, or until the internal temperature reaches 165°F (75°C). Roast for 30 minutes, flipping halfway through, until crispy and golden brown. Roast at 400°F (200°C) ...

Plus, it’s a one-pan meal, which means less cleanup! Whether you’re a seasoned cook or a beginner, this roasted chicken and vegetables recipe is sure to become a favorite. Ingredients ...

Beat the heat with these vibrant sheet-pan chicken dinners. Every recipe roasts on one pan for easy cleanup and shows off peak-summer produce.

Roast in the oven for about 30-35 minutes, until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender and slightly caramelized at the edges.

Add the vegetables and cook, stirring, until just warmed through, about 1 minute, then distribute in an even layer. Nestle the chicken skin up in the vegetables and add any accumulated juices.

This one-pan chicken fajita recipe is a guaranteed crowd-pleaser and a fantastic way to enjoy a taste of Mexico. Ingredients 1.5 lbs boneless, skinless chicken breasts or thighs, thinly sliced ...

Drain soaking water from lid. Cover chicken with lid, and place in lower third of a cold oven. Set oven temperature to 425°F, and bake until a thermometer inserted into thickest portion of breast ...

8 skin-on, bone-in chicken thighs; 2 large sweet potatoes or yams, peeled and sliced into 1-inch wedges ; 1½ yellow onions, sliced into 1½-inch wedges ...

Rub the chicken all over with 1 tbsp olive oil and brown in the pan, turning it every 3-4 minutes until the skin is as evenly golden as possible all over. Lift out and set aside on a plate.

Directions. Preheat oven to 450 degrees. In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined.