Search results for
recipes roast chicken with mustard thyme sauce and green salad with olives
Filter Results
Sort By:
Articles
(218)
Cooking
The best bird for your feast is actually a chicken.
Shilpa Uskokovic
Stop stressing out over Sunday supper! This chicken recipe has only four ingredients.
Rochelle Bilow
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
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
Culture
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
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
Restaurants
How many ways can you possibly cook a pounded-thin piece of chicken breast? Well, as any self-respecting red sauce menu will tell you, the answer is…a lot.
Amiel Stanek
promotions
This crisp-skinned chicken wants to hang out on a bed of mushrooms.
Alyse Whitney
techniques
It's time to nail the perfect bird every time, including limitless possibilities for riffing on it.
Amiel Stanek
Make things easy on yourself: Roast an entire chicken dinner on a baking sheet.
Rochelle Bilow
Culture
Get the recipe from Jeanne Kelley's new cookbook, Salad for Dinner
Julia Bainbridge
Cooking
An overnight soak in Shaoxing wine keeps it juicy and tender.
Michelle Tchea
Culture
Lora Zarubin
techniques
Here's why you should never use a baking sheet to make roast chicken.
Christina Chaey
Cooking
Like a peppery strawberry salad and tart rhubarb juice.
Bon Appétit Staff & Contributors
Cooking
20 menu combinations so you can stop searching. These mains and sides are a perfect match.
Elyssa Goldberg
Cooking
Every poultry-centric meal needs an interesting counterpart. Here's how to make chicks (or dudes, or whoever) dig your chicken
Danielle Walsh
Cooking
You don't even need a thermometer to know when it's done.
Alyse Whitney
Cooking
Avgolemono might as well be Greek for heaven (it's Greek for egg-lemon)
Carey Polis
Cooking
The "whoa" is 'cause you confit it in olive oil
Bon Appétit
Cooking
Editor in chief Adam Rapoport shares how he makes the perfect roast chicken in his weekly newsletter.
Adam Rapoport
With toasted bread and creamy ricotta cheese, this just might be the ultimate roast chicken recipe.
Rochelle Bilow
Cooking
It's lemony, garlicky, and you'll never have to wonder whether or not it's done.
Emily Eisen