Notes To make chicken stock: Within a day or two, remove the lemon slices, then add the carcass to a pot of fresh water. Simmer the carcass with any remaining broth and vegetables from the pan on ...

When I want a dinner that feels a little special but doesn’t require a ton of effort, this Chicken Roast with Garlic Butter Potatoes is exactly what I make. It’s warm, hearty, and packed with ...

Roast for approximately 1 hour, or until the internal temperature of the chicken reaches 165F (74C). 5) Rest and Serve: Remove the dish from the oven and let the chicken rest for about 10 minutes.

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

Roast chicken is one of my dinner favorites. But sometimes, rather than cooking up a whole chicken, I like to roast chicken pieces for an easy and satisfying weeknight meal. This lemon chicken and ...

I always make roast chicken and it’s just the simplest thing in the world. You end up with an entire dinner because you can use whatever seasonal vegetables are around. This time of year there ...

Simple, 1-skillet pan-roasted chicken breast dinner packs big flavor, evokes summer in Provence This image released by Milk Street shows a recipe for pan-roasted chicken and summer vegetables.

And, keep in mind that individual pieces will cook much faster than a whole chicken, so roast the vegetables for a good 20 to 30 minutes before adding the meat.

If you choose to prepare it yourself, the best way to peel butternut squash is with a vegetable peeler. To make peeling easier, heat the squash in the microwave for 30 seconds to soften the peel.

It’s by Andy Baraghani, and it must be one of the best dinners you can make from scratch in 30 minutes. View this recipe. Christopher Testani for The New York Times. Food Stylist: Simon Andrews.