2. Put the chicken in a mixing bowl and season with ½ to 3/4 teaspoon salt.

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Toss together potatoes, onions, rosemary , 2 tablespoons oil, 1 teaspoon remaining salt, and remaining 3 thyme sprigs in a large bowl. Wipe excess marinade off of chicken. Heat 2 tablespoons oil ...

She has over 15 years of writing and editing experience, and her restaurant reviews and recipes have previously appeared in ... A buttery cornflake topping gives it extra crunch. Hot chicken salad ...

So when Martha Stewart weighs in on the makings of potato salad, we’re all ears. In a recent Instagram post, she shared her tried-and-true family recipe — and one technique used for it really took us ...