A one-skillet wonder.

Not every chef does it. Some chefs do it but don't necessarily tell you that's what they're doing. And some chefs will tell you there's no other way to make tandoori chicken: Double marinate it for ...

A whole chicken is a classic main course for Christmas dinner - succulent, tender, packed with flavors, and cooked to ...

Spatchcock is the term used for butterflied chicken (or any bird). Some markets now sell spatchcock chickens but you can also do it yourself. You have to remove the backbone, which is easy enough with ...

Make the marinade: In a medium bowl, whisk together yogurt, garlic, vinegar, paprika, red pepper flakes and salt. Spatchcock the chicken: Place chicken, breast-side down, on a cutting board. Use ...

Oh the versatile chicken breast. It is a blank canvas that can be flavored so many different ways. Try a simple baked chicken with herbs to exciting flavors like chicken fajitas or Italian chicken ...

It helps the chicken cook faster, too.

No amount of convincing from chefs can shake people’s love for boneless, skinless chicken breasts. Yes, the bones add more flavor. Yes, skin too adds flavor (and texture). Yes, bone-in chicken is ...

When I’m reaching for a protein to whip together a quick dinner, a few items make my shortlist: salmon, extra-firm tofu, spicy Italian sausage and crispy chickpeas. Chicken breasts don’t tend to ...

1. Set the oven at 425 degrees. Have on hand a rimmed baking sheet. 2. In a bowl, toss the broccoli gently with olive oil, ...