After removing the legs, she separates the thighs and plates them immediately ... and tips to get the most out of this one ...

Score the top of each leg 3 or 4 times, cutting to the bone. Rub the remaining spice paste over and into the chicken and arrange skin side up in the baking dish. Roast in the center of the oven ...

As the saying goes, "If you love someone, roast them a chicken ... The best part about making a whole chicken, says the chef and owner of the Marcus Samuelsson Group, is "knowing how good the ...

The legs, or brown meat, of a chicken have more flavour than the breast and take longer to cook. They are sold as whole legs, drumsticks (the lower half of the leg) or thighs. The thighs are sold ...

6. 6. Put the marinated chicken over the base mix on an oven tray. 7. 7. Wrap the leg in aluminum foil and pour some water over the tray from sides. Roast it at 160-170C for two to two and a half ...

Chicken oysters are a little known but delicious part of a chicken that are especially tender after roasting. But first, you ...

6. Preheat the oven to 200°C. Place the chicken in a large roasting pan and drizzle with the vegetable oil, then roast for 45 ...

Using your fingers (or a spoon or a silicone spatula), loosen the chicken skin from the flesh; with the half chicken, you’ll ...

Nadiya's easy chicken and rice recipe lets the oven do all the work. Because the rice is cooked in the tray, you end up with lovely toasted bits as well as fluffy grains, while the chicken, rubbed ...