Learn how to make restaurant-style chicken thighs that are crispy on the outside and juicy on the inside. This easy recipe starts by marinating chicken thighs in a mixture of soy sauce, sunflower oil, ...

You know it’s good when everyone crowds around the sheet pan after dinner to scrape up whatever sauce got left behind with ...

Toss together potatoes, onions, rosemary , 2 tablespoons oil, 1 teaspoon remaining salt, and remaining 3 thyme sprigs in a large bowl. Wipe excess marinade off of chicken. Heat 2 tablespoons oil ...

Spoon the mashed potatoes onto plates and top with the shredded chicken gravy. This recipe serves 4-6 people and comes ...

Let the chicken rest in the skillet at room temperature for a few minutes, then cut it into 8 pieces with clean kitchen shears. Defat the cooking juices. If you like, mound some Fluffy Mashed Potatoes ...

divide the spinach equally among four serving plates. Carve the chicken diagonally into three pieces and arrange the pieces on top of the spinach. Spoon the sautéed chorizo and potatoes alongside.

Add two tablespoons of the harissa paste and cook for one minute, then add the potatoes and stir ... To serve, spoon the chicken stew onto serving plates and spoon some salad alongside.

Arrange the chicken thighs and drumsticks on top of the potatoes and return the casserole to the oven for 15 minutes to get that extra crust on top. Serve as a meal on its own.

Browned chicken thighs work well for a slow braise because they'll stay moist. In a nod to spring, use leeks instead of onions, spring peas (frozen, if necessary) and new potatoes. Very small ...

A simple, early step of marinating the chicken in yoghurt and spices before combining with potatoes and roasting everything together ensures crispy, deep-brown skin (the best bit) and tender, ...