If you avoid chicken breasts because they taste too lean and dry, does Ali Slagle have a recipe for you. Among fans of chicken breasts, some love them for their leanness, and others in spite of it.

Be sure to use skin-on chicken so you can tuck the lemon slices, garlic, and rosemary under the skin. Adjust the bake time accordingly, and bake until an instant read thermometer inserted into the ...

whole chicken ¼ cup extra-virgin olive oil 4 garlic cloves, minced 1 ... Season both sides with salt and pepper. Place rosemary sprigs and sage sprigs under the skin of the chicken, gently ...

Trim the chicken. Dice the streaky bacon. Mince the garlic. Boil the kettle and make ... Pour over the sauce lay in the springs of rosemary, keeping two or three back for garnish.

Sprinkle with sea salt and use the side of the knife to crush the garlic until a rough paste forms. Add the rosemary and lemon zest and finely chop everything together. Put the chicken fillets ...

to conjure a fresh summer meal of chicken breasts flavored with rosemary and a hint of honey. Add rosemary twigs to marinate. Rub ginger-garlic paste, salt and lemon juice into the breast pieces. Let ...

Put the chicken into a large cold shallow ... Pick and roughly chop the rosemary leaves, then add to the pan with the garlic and leeks, season with sea salt and black pepper, mix well and cook ...

Grace Parisi a former senior test kitchen editor for Food & Wine, where she wrote several successful monthly columns: Food & Wine Handbook, Tasting & Testing, Flavor of the Month, Power Pantry ...

Garlic and herbs add flavour to this simple buttermilk chicken; marinate for several ... Stir the chopped parsley, rosemary, sugar, salt and pepper into the buttermilk. Add the chicken and turn ...

Cube all chicken into 1 ¼-inch cubes. Cover meat with salt, pepper, oregano, Italian seasoning, minced garlic, red pepper and ...