Description: Looking for a faster way to roast a whole chicken? This crispy spatchcock chicken from New York Times Cooking delivers juicy meat and golden skin using a simple technique that cuts ...

Spatchcock chicken gives you the most flavorful, juicy chicken and crispy skin, but for a fraction of the normal cooking time ...

Spatchcocked chicken is a game-changer for busy families who love a delicious, no-fuss meal. Roasted chicken is always a ...

As a pretty traditional home cook, it took me a while to come around to the idea of an air fryer. But as soon as I had the chance to try one out for myself, I was hooked. I love the fact that it's ...

The lacquered look of a glazed roasted chicken may be alluring, but it can be a trial to execute well. The sugar in glazes caramelizes in the oven, adding deep sweet-savory notes and intensifying ...

With decades of cooking and testing recipes under my apron, I’m no spring chicken. (Sadly.) But I certainly love to eat a good spring chicken, especially if preparing the meal for my family entails an ...

Preheat the oven to 425. Line a baking sheet with aluminum foil and place in the oven while it heats. Make the butter sauce by blitzing the first five ingredients listed in a food processor until ...

Celebrity chef Michael Mina laughs when he thinks about his dad, Ezzat, using the grill. Whatever he cooked, “the outside was burnt and the inside was raw,” he said. But his mom, Minerva, was the chef ...

Everyone loves a good roast chicken, but whole birds can be tricky to cook. The breast meat is best at 150 degrees, and tends to dry out after that. However, that’s before the dark meat has reached ...