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 ...

Directions. Preheat oven to 450 degrees. In a large bowl, combine tomatoes, onion, garlic, olive oil, Aleppo pepper, herbs and 1 teaspoon salt and toss until well combined.

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 ...

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.

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 ...

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.

34 Chicken Thigh Recipes to Love. Juicy, deeply flavorful, and nearly foolproof to cook, chicken thighs consistently make it easy to put a great meal on the table in minimal time.

Arrange the chicken on top of the vegetables. Roast for about 40 minutes, rotating the pans halfway through, until the vegetables are nearly tender and the chicken is nearly cooked through.

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.