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magazine fasteasyfresh roast chicken breasts with garbanzo beans tomatoes and paprika
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
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This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
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Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce.
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This easy, weeknight dish deploys a simple technique for achieving crackly-skinned, juicy chicken breasts every time. And as for those peas? Go for frozen if you can’t find fresh.
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Chef Thomas Keller’s food is known for fine dining finesse, but his recipe for simple roast chicken is about as easy as it gets.
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The technique here is to sear the skin first, then bake the chicken pieces flesh side down—the meat will cook up moist and tender while the skin roasts to a crackling finish.
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I’m very partial to chicken thighs, with their silky, succulent flesh. Slathered in a BBQ sauce spiked with good Hungarian paprika and made velvety with sour cream, this is a sensuous dish on a cold winter night, especially when served with buttered noodles to sop up all the good sauce.
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What’s more comforting than saucy chicken over buttered egg noodles?? Nothing.
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"Cooking is my passion, and my husband and some of our friends share it," Kim Bartel, Youngstown, Ohio. "Our favorite weekend activity is making dinner together and pairing it with wine. When developing new recipes, I often refine and retest, but everyone loved this chicken dish the first time around. I serve it with rice, green beans and a crisp Chardonnay."
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A roasting trick for weeknight chicken yields juicy meat and golden, crispy skin.
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The Bon Appétit Test Kitchen
Cooking
Chef Angie Rito shares her pro moves for chicken parm, from her favorite type of canned tomatoes to how she likes to season the breading for the chicken cutlets.
Sam Stone
Culture
The Bon Appétit Test Kitchen
Cooking
This recipe leans into their nutrition without sacrificing flavor along the way.
Rebecca Firkser
Lifestyle
Fancy Nancy's roast chicken with schmaltzy rice and kale is irresistible—and surprisingly simple to make at home.
Amanda Gabriele
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This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
Videos
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Join Melissa Miranda as she makes Chicken Afritada. This tomato-based Filipino stew marries hearty vegetables, peas, and olives with tender chicken thighs. To amplify the flavors and keep the chicken skin crispy, Melissa roasts the chicken separately from the veg, reuniting them just before plating.
INGREDIENTS
For the chicken:
1 carrot, finely chopped
1 celery stalk, finely chopped
½ large yellow onion, finely chopped
1 red bell pepper, finely chopped
5 garlic cloves, roughly chopped
2 Tbsp. olive oil
4-6 skin-on, bone-in chicken thighs (about 2 lb.)
1 cup chicken stock
1 14.5-oz. can diced tomatoes
3 bay leaves
1 Tbsp. soy sauce
1 Tbsp. fish sauce
Johnny’s seasoning salt
For the roasted vegetables:
4 small carrots, roll cut
8 oz. heirloom potatoes, quartered
2 medium red bell pepper, seeded, cut into bite size pieces
½ cup olive oil
Johnny’s seasoning salt
To finish:
½ cup frozen green peas
¼ cup Castelvetrano olives, pitted
¼ cup Kalamata olives, pitted
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VIDEO BREAKDOWN
0:57 Prep soffritto
2:47 Brown chicken
3:24 Cook soffritto
3:39 Make sauce
4:44 Roast chicken at 425° until done, about 45 minutes
4:56 Prep veg for stew
5:50 Roast veg at 425°, about 10 minutes for peppers, 20 minutes for potatoes and carrots
7:48 Remove chicken
8:15 Add peas, olives
8:35 Add roasted veg, chicken to stew
8:59 Plating
9:43 Tasting
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Join Molly Baz in the Bon Appétit Test Kitchen as she makes roast chicken and potatoes.This isn’t the crisp-skinned, high-heat roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more similar to rotisserie chicken—except (bonus!) it gets slathered in the funky-spicy-sweet gochujang.
Filmed on November 4, 2019.
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Try out these chicken meatballs for a weeknight quick fix!
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Join Bon Appétit associate food editor and chef Rachel Gurjar as she makes grilled boneless chicken breasts in a "tadka-ish" scallion sauce. Skin-on, boneless breasts are ideal for grilling since they cook faster, are easier to carve than bone-in, and the skin protects the delicate cut from the heat.
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Contributing food editor Alison Roman demonstrates how to make a delicious slow roasted chicken on a bed of mushrooms in a skillet. Punchy, spicy greens pair nicely with this dish.
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Roast chicken is the perfect dish for a crowd. Contributing Editor Allison Roman recommends slow-roasting with fennel and fingerling potatoes. Castelvetrano olives and oranges add a slightly briny and bright citrus flavor.