Chicken

This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.

Chermoula, a spice and herb sauce popular in Morocco and Tunisia, can be used as a marinade or condiment for these crispy chicken breasts over escarole.

From crispy chicken skin and runny egg yolks to clouds of cream in your coffee, the 18 best things ever about food

From Italian to Mexican to Moroccan, 8 compound butters to use when roasting a chicken

This is the simplest, most straightforward way to roast a chicken

Columnist Manny Howard's kids love his tandoori chicken—made from a jar. Will they love it as much when he goes full-homemade?

Asian pears are worth seeking out if you can find them—their crunch is unparalleled. Regular apples will do as a substitute in a pinch.

Why do people the world over love fried chicken? BA Foodist Andrew Knowlton delves into his fondest memories in search of the heart and soul of the bird

Cemita Milanesa de Pollo is the sandwich sold—by almost every vendor—at the Mercado in Puebla for breakfast, lunch, dinner and late night snacks. Needless to say, the competition over who makes the best is fierce. A generous portion of crispy fried chicken hangs over a sesame seed bun, which also cradles a generous amount of shredded Oaxacan cheese, avocado, and escabeche de verdura, pickled vegetables that take on a spicy, smoky heat from chiles in adobo.

From Vietnam to India to Italy to Mexico—and beyond—we've got tons of recipes for fried chicken, and the appropriate side dishes

Six quick meals that are as flavorful as they are easy to make, whether for your family or for dinner guests

A crispy, sweet braised chicken recipe that uses soy sauce, brown sugar, and vinegar for huge flavor.

A roundup of umami-packed recipes using ingredients like miso, parmesan, kombu, dried shiitake mushrooms, and tomatoes.

Don’t be put off by the sugar in this recipe—it’s balanced by the vinegar and soy sauce.

Named for a region in Normandy known for its apples (and Calvados), this traditional recipe combines both in a rich, creamy sauce. Afraid to flambé? Buy a long-reach lighter at a hardware store.

From Edward Lee, author of Smoke and Pickles and chef at 610 Magnolia and Milkwood in Louisville, KY

(in the spirit of Pollo Campero)

Italian-style fried chicken with fried herbs and artichoke hearts.

From the Kookerists at Bake at 350 comes delightfully daffy dude food: the fried-chicken cookie