This easy baked chicken thighs with vegetables is super juicy and you oven roast it all on one pan for a delicious ...

A rich filling of boneless and skinless chicken thighs, fresh and dried mixed mushrooms, butternut squash, English peas, and ...

This dish really does have it all, from meat and starch to flavorful fruit and vegetables that are tied together with ...

Meanwhile, trim all the visible fat off the chicken thighs, cut each one into four ... Sprinkle the curry powder over the chicken and vegetables, add the garlic and cook for 30 seconds.

Step 4: Arrange chicken thighs in the center of the baking sheet ... and drizzle or brush maple syrup mixture over chicken and vegetables. Return to the oven 15 minutes more, until chicken is ...

These chicken thighs are quick to make, healthy and useful in many other dishes -- the perfect culinary trifecta. Here's how ...

Season chicken thighs generously on both sides with salt ... During roasting, check that tomato mixture isn’t burning. You want vegetables to release juices, collapse, and brown slightly, ...

Roast the chicken and vegetables for 30 minutes ... and the juices run clear when the thickest part of the breast and thigh are pierced with a skewer or tip of a knife. (If your chicken is ...

It may have a French-sounding name, but this homey, hearty, tomato-forward chicken braise, made with sofrito as its base and ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...