For the longest time, I couldn't seem to make crispy chicken thighs if my life depended on it. It didn't matter if I cooked them in butter, or olive oil, or if I cranked up the heat of my skillet ...

Chicken thighs are the kitchen’s quiet stars moist, forgiving, and cheap, with that wonderful skin that can be a crispy work of art if you get it right. But let’s face it: we’ve all been there, when ...

Preheat oven to 425°F. Line the surface you are working on with parchment paper. With a paper towel, blot your chicken to remove excess moisture. This will help to crispen the skin. With the skin side ...

Every home chef has chased the dream of making crispy chicken thighs without having to engage in the splatter war that comes with using frying pans or skillets, or the constant fear that the protein ...

These crispy chicken thighs from Jake Cohen’s “JEW-ISH: A Cookbook: Reinvented Recipes from a Modern Mensch” (Houghton Mifflin Harcourt, $30) have become a weeknight staple in the author’s New York ...

Baked chicken dinners are a great way to make a flavorful and easy meal with minimal effort. Whether you prefer classic seasonings, bold spices, or a creamy sauce, there are endless ways to prepare ...

Starting bone-in, skin-on chicken thighs in a cold, dry frying pan results in super crispy chicken skin with less mess. Once the chicken browns on the stove-top, transfer the skillet to the oven to ...

This story is part of the 2018 Feel Good Food Plan, our two-week mind-body-belly plan for starting the year off right. I am not a fan of winter. Lots of people don’t like the cold, but I really, ...