Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques. The trickiest part of this recipe is removing the chicken bones, but you can watch the process in our video below. If you don’t want to get your hands messy (we get it), ask your butcher to remove the bones from four chicken thighs, leaving the skin intact. Position the skin-on, boneless thighs close to each other in the pan so that each brick sits on top of two pieces while they cook.
We love this light couscous salad — it doubles as a side, can be the main event or works well topped with grilled chicken, shrimp! With lots of texture from crisp cucumber, sweet tomatoes, crunchy walnuts and sweet golden raisins, this is certainly one of our favorites. You can even make it ahead of time.
Consider this your intro to frying at home. Shallow-frying breaded chicken cutlets in a large Dutch oven—instead of a lower-profile skillet—significantly cuts down on messy splattering oil. The most important thing to remember when frying is to lower the food into the hot fat slowly, carefully, and away from you; as freaky as it might be to get close to the oil, it's way more dangerous to toss something in from a distance and end up getting splashed. Fortune favors the brave: After one bite of crunchy, juicy chicken with a good swipe of spicy Dijon, and we guarantee this won't be your last time frying at home.
Fattoush is essentially a “bread salad,” said to have originated in Northern Lebanon. Lebanese farmers would fry leftover pita scraps in a bit of olive oil for extra flavor. And to build their fattoush, they’d simply throw the pita chips in with whatever in-season vegetables and herbs they have on hand.
There are tons of shortcuts for chicken noodle soup, but this time we're not cutting corners—this is the long game! This version is about as classic (and as comforting) as they come, using a whole chicken—bones, skin, and all—to lend flavor and body to the broth. The key is to treat the breasts and legs differently: The breasts need to be pulled early so they don't overcook and dry out, whereas the legs require a long simmer to become incredibly tender. We used ditalini here, but feel free to use any small quick-cooking pasta you have! We wouldn’t be mad about orzo or ABCs either.
Nothing is as perfect, iconic, and delicious as a beautifully-browned roast chicken surrounded by a puddle of buttery, garlicky pan juices. And if you've ever been hesitant to roast a whole bird at home, this one's for you—it's converted many a nervous meat cooker. We've developed a recipe that eliminates one of the most common complaints about this classic dish: that it’s hard to know when they’re cooked all the way through. We’ve made it easier to check for doneness with lots of visual cues that anyone can follow, but if you have an instant-read thermometer, you can feel free to use it; just remove the chicken from the oven when thickest part of thigh hits 160°, and carryover cooking will bring it up to 165°. Consider this chicken, a hunk of good baguette, and a simple green salad your Sunday afternoon plan from now on.
The famous Neapolitan tomato sauce—packed with olives, garlic, capers, and anchovies—is traditionally paired with long pasta. In our version, chicken legs are gently oven-braised in the puttanesca until it's nearly falling off the bone. It’s a low-maintenance, one-skillet dish that is easy to pull off on a weeknight.