Crispy, crunchy baked chicken legs are one of my all-time favorite dinners, and I worked for years to perfect the best way to ...

The legs, or brown meat, of a chicken have more flavour than the breast ... For stews, roasts and casseroles, thighs are best cooked on the bone as this will impart lots of flavour during cooking ...

Juicy, tender chicken leg quarters brushed with butter and seasoned to perfection bake to a beautiful golden brown. The final blast in the oven leaves the skin crispy, while the meat remains ...

Rub the chicken legs with the mixture to coat. Cover the bowl with cling film and leave to marinade for 2–3 hours, or, for best results ... parsley and coriander. Bake in the oven with the ...

Over the years I have cooked multiple chicken meals in the oven and have found 400 to work the best for perfectly cooked ... The greatest thing about being able to bake chicken is that it opens ...

Arrange the chicken so it's skin-side up, and tuck the plums and onions around it. Drizzle over the olive oil and season everything well with salt and pepper to taste. Bake for 30-35 minutes ...

These chicken legs are always a hit and are a great way to use a tin of apricots with just a couple of other cupboard staples. Sweet and tender, the juicy chicken falls from the bone. While the ...

Choose inexpensive skin-on, bone-in legs and you'll have the base for many delicious recipes. F&W's guide to chicken legs has recipes that span the globe from Soy-Maple-Glazed Chicken Legs to ...