The New Orleans area's first location of Chicken Salad Chick, a popular Alabama-based chain, is opening at 10 a.m. Tuesday, April 22. And another McAlister's Deli is having a grand opening Monday ...

Season the chicken with the salt and pepper. Place the flour in a shallow dish and dredge both sides of the thighs in the flour, shaking off any excess. Heat the oil in an oven-proof skillet over ...

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. Preheat oven to 425°F with racks in the upper and ...

and peas, infused with a hefty amount of lemon, will bridge the gap to spring. Give the rice a head start in the oven, then add artichoke hearts and place bone-in chicken thighs on top.

But there is a way to use the same technique and still get dinner on the table at a reasonable hour: Use chicken thighs ... Start by preheating the oven to 350 degrees. Cut 4 to 5 thin slices ...

Salt both sides of the chicken thighs. Add the oil to a Dutch oven and swirl the pot to coat the bottom. Place the chicken thighs skin-side down and turn the heat to medium. Allow the chicken to ...

In One and Done, senior test kitchen editor Jesse Szewczyk uses one pan—like a Dutch oven, sheet pan ... look no further than this chicken with spiced couscous. Warm spices and a handful ...

Typically, I've relied on a well-loved enameled cast iron dutch oven for these tasks ... I then roasted a chicken, placing root vegetables like carrots and potatoes at the bottom.