Fried chicken is one of those meals that brings people together, with its crispy coating and juicy inside making it a ...

Few dishes are as classic or satisfying as a juicy Roasted Chicken with golden, crispy skin and tender, flavorful meat. This ...

Craig Claiborne’s smothered chicken is a New York Times Cooking classic, simple to make and ready for improvisations.

Push most of the butter mix into the gap. Rub the remaining mix all over the outside of the chicken, then stuff the cavity with the lemon halves and remaining thyme. Roast for 1½ hours, basting with ...

From chicken tetrazzini to chicken pot pie and more, these old-fashioned recipes are always crowd-pleasers, and they've got ...

Classic chicken Florentine—creamy spinach served atop sautéed chicken cutlets—is a fast and easy meal. To keep calories lower ...

These eight fall chicken recipes are comfort food at its finest. From classic roast chicken to a wild rice soup and an easy sheet-pan dinner, these dishes were made for slow, relaxing evenings ...

Chicken pot pies are a favorite comfort food, but they can be hit or miss at a restaurant. These are the best and worst chain ...

Anything with sesame is his all-time favorite food this week. Roasted chicken is the perfect fall food. Throw some root vegetables into the mix and you have a full Sunday (or Monday or Tuesday ...

Place chicken on its side on a rack in a roasting pan. Place in centre of oven and roast, uncovered, for 20 minutes. Using tongs, turn chicken to its other side and roast 20 minutes more.