Chicken

If you have time to marinate the chicken the night before, it will deliver extra flavor. If not, just be sure to marinate it before preparing the rest of your dinner.

We like to cook chicken breasts with the skin on because it helps keep the meat moist. And this recipe calls for a little aromatic thyme and garlic to be tucked underneath the skin to flavor the chicken as it cooks. We’ll let you decide whether to pluck off the skin before eating.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

Rubbing the marinade onto only the flesh side puts it in direct contact with the meat and lets the skin get extra-crisp with no fear of burned bits.

Harissa is a great shortcut ingredient to flavor, but no two jars (or tubes) are the same. Taste first—if it seems very spicy, use a bit less. You can always stir more into the chickpeas when the dish is finished. Learn how to make this recipe and more in our online cooking class with Sur la Table.

This is an infinitely customizable dish: Try different fresh herbs, add thinly sliced vegetables, or throw in some spices.

A quick and flavorful North African-inspired dinner is just what you need after braving the mall for holiday shopping.

Store-bought rotisserie chicken makes it easy to create a meal without having to cook a whole bird.

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.

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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