Cook the chicken over moderately high heat until the skin is browned, about 4 minutes. Turn the chicken over and roast in the ... gently stir in the butter. Season the sauce with salt and pepper.

That's why Kelli's one-pan lemon-dill chicken has quickly become one of my favorite weeknight dinners - so much so that I've ...

If you've ever felt intimidated about making Indian food at home, incorporating a slow cooker into the process could be an ...

In an oven-proof sauté pan, heat butter and olive oil ... and pepper. Nestle the roasted chicken into the sauce, tuck lemon slices and thyme sprigs around it, and roast uncovered for another 15 ...

3. In the roasting pan, combine the lemon slices, shallots, potatoes, fennel, carrots, garlic, a generous pinch each of salt ...

4 bone-in, skin-on chicken breast 2 tbsp canola oil kosher salt and freshly ground black pepper Preheat the oven to 475°F. On the stovetop, heat a large cast-iron skillet over high heat.

This also will help to avoid getting hit with splattering oil when you’re arranging the chicken in the pan. Slowly whisking butter into the pan sauce ensures that it properly emulsifies with ...

Season chicken ... rimmed sheet pan, leaving space between the pieces. Distribute tomato mixture and any juices around chicken in an even layer, without covering chicken. Roast until chicken ...