Breana Lai Killeen, M.P.H., RD, is a food editor, recipe developer, farmer and dietitian who has worked in all facets of the food world. She has with more than 20 years of experience cooking ...

With labor-intensive holiday meals out of the way, this week calls for ease — without sacrificing flavor. Which is why traybakes are the perfect antidote.

Roast until the chicken is golden brown and the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, about 30 minutes.

Add the chicken broth and wine to the skillet; bring it to a simmer and cook for 2 minutes. Add the peas. Add and evenly distribute the potatoes. Place the chicken, skin-side up, on top of the ...

Seasoned bone-in, skin-on chicken and wedges of any kind of potatoes cook on a baking sheet with 10 cloves of garlic, which soften and sweeten.

Roast until the chicken is golden brown and the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, about 30 minutes ...

With labor-intensive holiday meals out of the way, this week calls for ease — without sacrificing flavor. Which is why traybakes are the perfect antidote. Only 15 minutes of active work and just ...

Roast until the chicken is golden brown and the thickest part of the breasts (if using) reaches 160°F and the thickest part of the largest thigh (if using) reaches 175°F, about 30 minutes.