Note: You don't need a thermometer for the oil -- once the rosemary sprigs are hissing, it's time to add the chicken. Because the chicken is finished in the oven, frying time is cut in half. • 8 ...

Chicken with cream is an irresistible main course, perfect for those who love enveloping flavors: tender pieces of meat ...

Heat the oven to 425°. Rub the cavity of the chicken with the dried rosemary, 1/4 teaspoon salt, and 1/8 teaspoon pepper and then stuff with the strips of lemon zest and the quartered onion.

We all fall into a recipe rut at one point or another. Who doesn't? And chicken is one of the easiest ruts to fall into. The average American consumes 91 pounds of chicken per year.

1 heaping tablespoon gluten-free Dijon mustard. ¼ cup plus 1 tablespoon olive oil. Kosher salt and freshly ground black pepper to taste. 6 skin-on, bone-in chicken thighs ...

Press Photo/Hoyt E. Carrier IILemon rosemary garlic chicken Download this recipe for a 3-by-5-inch card (PDF) INGREDIENTS: • 1 fryer chicken (3 - 3 1/2 pounds), cut in half • Salt ...

Place rosemary sprigs and sage sprigs under the skin of the chicken, gently separating the skin from the meat with your fingers. 4. Transfer the spatchcocked chicken to a rimmed baking sheet ...

1 1/2 teaspoons chopped fresh rosemary. 2 1/2 cups no-salt-added chicken broth. 1 medium zucchini (8 to 9 ounces), cut into 1/2-inch dice. 1 heaping cup (6 1/2 ounces) cherry tomatoes, halved ...

Roast in preheated oven until chicken is cooked through, 23 to 25 minutes. Let the dish rest at room temperature for 10 minutes. Sprinkle with ground black pepper.

Whisk olive oil, ranch dressing, Worcestershire sauce, rosemary, sugar, salt, lemon juice, vinegar, and pepper together in a medium bowl. Add chicken to the bowl and stir until coated; cover and ...

PITTSBURGH (KDKA) -- Chef Bill Fuller, of the big Burrito Group, stops by with a recipe perfect for the cold fall and winter days ahead! 1. Place chicken, orange zest, rosemary, 2 Tbs. olive oil ...