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techniques
There's an art to a perfectly tender roast lemon chicken—but it's also easier than you think. Watch this video to learn the technique.
Rochelle Bilow
Cooking
A new (easy!) recipe from pitmaster Bryan Furman will give you all kinds of ATL cred.
Hilary Cadigan
Culture
We gave you a sneak peek at three photos taken of recipes from Quiches, Kugels, and Couscous. You voted for your favorite, and now we're ready to reveal the winning recipe: Moroccan Chicken with Olives and Preserved Lemons.
Julia Bainbridge
Cooking
Make the most of these salty, tangy, one-and-done flavor boosters.
Antara Sinha
Cooking
Avgolemono might as well be Greek for heaven (it's Greek for egg-lemon)
Carey Polis
Victoria von Biel
Cooking
It's really that good.
Andy Baraghani
Culture
Come on in, the peanut oil's just fine
Rachel Sanders
Cooking
Super-crisp, lemony chicken in half an hour, that is
Julia Bainbridge
Cooking
You can hate on orzo all you want.
Rachel Karten
techniques
Make your grilled chicken better by doctoring it up with one of these 15 seasoning ideas. From Japanese spice blends to fish sauce, your bird is about to get a whole lot better.
Rochelle Bilow
Cooking
Fall is closing in and this grilled chicken is about to fly the coop
Cameron Berkman
Cooking
Plus the trick that guarantees tender, flavorful chicken—every time.
Alex Beggs
Cooking
Hallelujah, the weekend is in sight, and you need a no-brainer dinner tonight to make Friday come faster. Quick Main Thursdays has you covered...
Guest
Culture
We gave you a sneak peek at three photos taken of recipes from A Bird in the Oven. You voted for your favorite, and now we're ready to reveal the winning recipe: Devil's Chicken with Sweet Pepper and Onions.
Julia Bainbridge
techniques
Weeknights are all about easy chicken dinners. Here's how we improvise our birds, from a coconut-milk-and-soy-sauce braise to a roast that lasts all week
Rochelle Bilow
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
Lifestyle
There's no searing or chopping. You barely need a knife!
Chris Morocco
Cooking
Here's how to make that birdie sing
Bon Appétit
Restaurants
Chef Josef Centeno uses a simple fish technique on chicken and it's nothing short of brilliant.
Josef Centeno
Culture
Cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
Cooking
It's lemony, garlicky, and you'll never have to wonder whether or not it's done.
Emily Eisen