Chicken Thighs and Rice is a recipe I turn to when I want something comforting, easy, and satisfying. It’s one of those ...

This slow-cooker lemon garlic-butter chicken is a classic dump-and-go recipe. It's made for busy weekdays when you have a few ...

Place the cast iron skillet in a cold oven and heat the oven to 450 degrees. To make the vinaigrette: In a small bowl, combine the lemon juice, mustard, honey, 1/4 teaspoon salt and 1/4 teaspoon ...

Preparation 1. Preheat the oven to 375 F. Grease an 11-by-7-inch baking dish with cooking spray. 2. In a large shallow bowl, whisk together flour, Parmesan, garlic powder, onion powder and half of ...

Remove the skillet from the oven and place it over medium-low heat. Let the chicken and marinade simmer, turning the chicken every 2 to 3 minutes, until the marinade thickens, 15 to 20 minutes.

(The chicken is cooked when a meat thermometer inserted into the thickest part of a thigh registers 165 degrees). Use the tongs to transfer the chicken to a plate.

4 bone-in skinless chicken thighs. Preheat oven to 425 degrees.Cut the lemon in half crosswise. Cut one half of the lemon into 4 slices; place the slices on the bottom of a 2-quart baking dish.

Preparation. Step 1. Preheat oven to 475°. Season chicken with salt and pepper. Heat oil in a 12" cast-iron or heavy nonstick skillet over high heat until hot but not smoking.

1 tablespoon capers. 1. Rub the chicken inside and out with salt and pepper. If you’ve got time, do this 2 to 3 hours ahead and refrigerate the bird uncovered.

1. Set the oven at 375 degrees. Have on hand a large, deep, ovenproof skillet (with a lid or a large sheet of foil) or a shallow braising pan.