Preparation. Step 1. Place racks in upper third and middle of oven; preheat to 425°. Whisk garlic, red pepper flakes, honey, and 2 Tbsp. grapeseed oil in a large bowl.

Arrange the scallions and lemon halves around it. Drizzle with oil, then sprinkle with the spices. Roast until the breasts reach 160°F or thighs reach 175°F, 30 to 40 minutes.

Add the orzo, chicken stock, garlic, lemon wedges and juice, olives, bay leaf and 1 tablespoon of the oregano. Stir to combine all the ingredients, then return the chicken to the pan.

Lemon pepper flavors this spin on Buffalo chicken dip, a game day staple. It's ready in 45 minutes, making it a quick and easy appetizer for parties.

What are leeks, and how to select the perfect one. Leeks are members of the same onions family, which also contains onions, ...

Salad: 1 (5-ounce) container baby arugula 2 medium carrots, peeled and shaved into thin strips using a vegetable peeler (about 2 cups) 2 small red beets, peeled, trimmed, and very thinly sliced ...

Canola oil goes into the pan; Chicken goes in skin side down. Sear for 4 - 5 minutes until golden brown, turn and sear for 3 -4 minutes and then remove the Chicken.

A salad that’s anything but boring This chicken salad with pineapple, bacon, and creamy curry dressing isn’t just quick to ...

In a large skillet, heat the olive oil. Add the onion and cook over moderate heat, stirring, until softened, 4 minutes. Add the garlic and cook for 1 minute.

Sharp scallions, warming allspice, and fragrant ginger come together in a zippy green sauce, the perfect companion to tender, slow-cooked chicken thighs. A nod to the flavors of an island dinner.