1: whole chicken (3 1/2 to 4 pounds), split to make 2 halves with backbone removed: 14: small potatoes (red, white, or golden), skins intact and scrubbed ...

This hearty chicken hash from chef Hugh Acheson combines tender shredded chicken with crispy potatoes, blistered peppers, and ...

Once the chicken is almost finished cooking, start basting it with your favorite barbecue sauce — go for homemade if you want, but I stick with good ol’ Sweet Baby Ray’s — and let it bake ...

-Use bone-in skin-on chicken. The skin protects the meat from drying out and, with the bone, adds a ton of flavor. Plus, this method doesn’t work with boneless, skinless chicken, which should be ...

Salty, crispy and slicked with schmaltz, chicken skin is at its best when it’s been seasoned with garlic and salt, then left to sit uncovered in the fridge for a few hours before roasting.

When used on chicken, this low and slow technique gives the natural fat on the surface more time to leech out, leaving crispier skin behind. Read more: 26 Best Toppings To Add To Your Chicken Sandwich ...

Ginger chicken with sesame-peanut sauce in New York, Feb. 6, 2023. A gingery peanut sauce finishes Melissa Clark’s latest, which is just as much about the skin as it is the juicy dark meat.

Arrange the chicken, skin side up, on the potatoes. Pour in any juices from the bowl. Bring the mixture to a boil, lower the heat, and cover the pan. Simmer for 30 minutes. 7.