I often make roasted chicken wings, but as it's Christmas, I decided to try thigh meat on the bone. We've been eating this at Christmas for a number of years. Usually I just measure out the amounts roughly, but this time I measured everything out properly so I can always re-create the same taste.My family prefers roast chicken to fried chicken at Christmas. It's difficult to cook a whole chicken in a small oven, but you have a really good chance of it going well if you use thigh meat!You can use mesclun greens or other greens instead of watercress if you like. When marinating the chicken, to make sure the liquid covers the chicken evenly, flip the bag over occasionally. I noted that you should leave it for 2 days, but it will be ready even after a day. I recommend 2 full days if you are using large pieces of thigh meat.I put the potatoes on a heat-proof plate and put the chicken on top to bake, but you can use a normal baking tray covered with foil! Recipe by Ma-sa

There are few things more satisfyingly delicious than freshly cooked, hot and juicy fried chicken. But it's not always practical to make a batch. It's not only messy, it can also be dangerous (at least for us, with a rambunctious almost-five-year-old running in and out of the kitchen). So when I make it, I prefer to shallow fry the chicken in a pan. There's less splatter, cleanup is slightly easier, and there's no giant pot of hot oil to accidentally spill. Admittedly, you won't get the super-crunchy chicken with this method that you'd get with deep-fried (think somewhere between KFC and Popeyes). But you will get wonderfully moist and tender chicken wrapped in a delicious crust.

Just what got made for dinner last night with the ingredients I had on hand. I used a half sheet pan (17.25" x 12.25" x 1").The yogurt is a great way for the chicken to take up the seasonings more quickly and to keep it nice and moist.I served it with a Spring Greens Salad dressed with Balsamic vinaigrette and lots of crusty bread for sopping up that yummy pan sauce.

I rearranged the easy and delicious roasted chicken recipe that my mother taught me.The potatoes taste delicious if you bake them in butter, too.Pan-fry until the skins are golden brown. If you're in a rush, microwave them for 3 minutes before frying to shorten the cooking time. This will probably also prevent under cooking them. If you spread out the chicken, they will cook faster and the flavors will permeate easier.Since the recipe amount makes a somewhat large amount of sauce, you could make 3 smaller chicken thighs. For 2 servings. Recipe by Yuuyuu0221

Aroma of the masala 's

A way to cook inexpensive chicken breast so that it becomes very tender.Start cooking the breasts on high heat in order to give them a mouth-watering golden brown color.Drain off as much moisture as possible at Step 4 to give it a nice golden brown color. For 2 servings. Recipe by Shinamoro-rus

I generally serve chicken with garlicky, sweet-and-salty teriyaki sauce, but this time I tried something new and served it with my hamburger sauce recipe.Be sure to brown the chicken skin well.※Adjust the heat to somewhere between medium-high heat. Recipe by cocoko

Ever since I learned how to make Tandoori Chicken, I've been a big fan of using yogurt in chicken marinades. In the right proportions and marinating times, it subtly tenderizes the meat and enhances its natural flavor, texture, and juiciness without imparting yogurt flavor.This variation on Tandoori Chicken is inspired by the cuisine of my Little Asian Mama's people. ;)If you buy drums and thighs in your typical supermarket pre-pack, it's likely that your chicken pieces are on the bigger side and will require somewhere between 50 to 55 minutes. A great thing about the yogurt marinade is that it is quite forgiving, and you don't have to worry that the extra 5 minutes of roasting time just to be safe is going to dry out your bird.I like to serve the chicken sprinkled with chopped cilantro with a simple side salad of Spring Greens, mangoes if they're in season, and a quick raita made of equal parts hanh dam (Vietnamese quick pickled onions) and yogurt plus a good pinch of salt and chopped cilantro, which balances out the meal and ties the Viet-Indian fusion flavors together nicely.

Easy chicken recipe.

While this isn't the quickest chicken recipe ever, it is super easy, family-friendly, and rustically elegant enough to serve to guests.By roasting the chicken atop fresh tomatoes, you get a lot of moist, juicy flavor through the underside of the chicken, but then keep the skin safely away from moisture so you still get an irresistibly crispy brown chicken skin made all the more delicious by the layer of frico you get from adding some grated dry cheese atop the chicken in the last few minutes of roasting.And then all those delicious juices and fat from the chicken along with some of its velvety collagen drip into the fresh tomato sauce, giving it a wonderfully rich and developed flavor while still retaining the light and summery flavor of fresh tomatoes.Key to the success of this dish is a cooking vessel with enough surface area to be able to spread the chicken out in a single layer without having the pieces touch. I used a 12-inch oven safe stainless saute pan to make mine. If you have an equally large cast iron skillet or a medium sized roasting pan, they'll work just fine.

My Honey Soy Chicken is one of the easiest and delicious chicken thighs recipes you will ever make!  Tender chicken thighs baked in yummy honey sauce, that'll steal the show and you'll be having finger licking chicken thighs for dinner!

Here's how you can make inexpensive chicken wings look gorgeous and taste great.Slicing the wings open will make them look larger and also easier to eat. It also reduces the cooking time.By removing the moisture from the chicken, the surface will brown well. Recipe by Tayon