"Green breast" appears under the skin, so you may not notice it until you are part way through eating your meal — it's easy to pick out the juiciest rotisserie chicken at the store, but you can ...

Roast your chicken at 425°F for 35 to 45 minutes, depending on its size. If you aren't sure if it has cooked through, check the temperature; you want the breast to reach 160°F, and the thighs ...

Want to cook a whole chicken at home this summer without turning on the oven? This air fryer recipe delivers juicy meat and ...

Chicken thighs are seriously the supermarket’s most underappreciated product. They’re inexpensive, easy to work with, and ...

When the chicken is cool enough to handle, remove the skin and bones and any fat and cartilage. Separate each breast half into 3 fillets. Cut each fillet on the diagonal into 1/2-inch slices.

Scatter olives around chicken and return baking sheet to oven. Continue roasting until chicken is fully cooked, skin is crisp and fennel is tender, 10-15 minutes more.

Don’t tent the chicken with foil as it rests or the trapped steam will cause the skin to turn soggy. Also, be sure to allow the chicken to rest for about 30 minutes before carving.

For this recipe, I used bone-in chicken legs, which are slightly easier to maneuver than a whole bird, and cook faster, too. If I’m organized, I can make this on a weeknight, seasoning the ...