then turn over and cook for another 10–12 minutes until they are crispy and charred. Serve with a potato salad and green crunchy leaves. You can replace drumsticks with chicken thighs ...

You will need a large roasting tin, so the liquid can evaporate and the potatoes can get crispy. Preheat the ... Score the chicken legs, using a sharp knife, with three slashes across the skin ...

Oven Method: Preheat to 325°F. Place a bowl with the grilled chicken in oven with a splash of chicken broth or water, cover ...

Balancing the richness of the chicken and potatoes is a fresh salad of peas, mint, and radishes tossed with a light, tangy dressing.

Just 10 minutes of prep will give you golden-brown wings and a tangy, spicy glaze — no deep-frying necessary. Recipes published by Food & Wine are rigorously tested by the culinary professionals ...

This hummus-baked chicken meets fresh Greek salad is the stuff of which Mediterranean dinner dreams are made. Imagine ...