For decades in the U.S., chicken breasts were pricier and more popular than chicken thighs. But that seems to be changing. MARY LOUISE KELLY, HOST: ...

Chicken Thighs and Rice is a recipe I turn to when I want something comforting, easy, and satisfying. It’s one of those one-pot meals where the chicken comes out juicy, the rice is perfectly ...

Add chicken thighs; toss to coat, rubbing yogurt mixture evenly over chicken. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Sprinkle chicken thighs evenly with 2 teaspoons salt; arrange skin side down in a single layer in a large ovenproof skillet. Cook, undisturbed, over medium-high until skin side is crispy and ...

Chicken breasts have much less fat than chicken thighs, Rauch said. Four ounces of skinless chicken breasts have less than a gram of fat, but a chicken thigh of the same size has nine grams of fat ...

Preparation 1. In a medium bowl, combine the rosemary, lemon zest, garlic and salt. Use your hands to rub the ingredients together, infusing the salt with the rosemary, lemon and garlic. Add the ...

Pan-Seared Crispy Chicken Thighs with Blistered Tomatoes and Basil When you want a simple, fresh, and totally delicious dinner, this recipe hits all the high points. With just five ingredients and ...

KELLY: To the point that is central to your article about chicken thighs costing more, I read that, and I wondered, it feels like everything costs more - I mean, eggs, for example.