The One-Pan Dinner You’ll Make on Repeat By Jason Griffith As a food writer, I’m always on the hunt for those magical recipes ...

For the love of chicken and new recipes we present to you the lemon and herb chicken. Try this and we promise you won’t regret it. What you will need: 1 kg whole chicken, cut into 8 pieces ...

Preheat oven to 200°C (180°C fan) mark 6. In a bowl, mix together the Boursin, parsley and lemon zest. Make a horizontal cut ...

Per serving: 170 calories (36.2 percent calories from fat), 7 g fat, 75 mg cholesterol, 280 mg sodium, 1 g carbohydrates, 0 g dietary fiber, 25 g protein.

Ingredients 1/2 c. all-purpose flour Kosher salt and black pepper, to taste 2 tbsp. olive oil 6 (4-oz.) boneless, skinless chicken thighs 1/4 c. white wine 3 garlic cloves, grated on a microplane ...

Preheat a panini press or heavy skillet with a second pan to weigh it down. Press and cook for 3 to 4 minutes per side, until ...

2 lemons, zested and juiced 5 cloves garlic, minced 1/2 cup Dijon mustard 2 tablespoons olive oil 4 chicken thighs Any spice mix or seasoning, to taste 1 1/2 cups rice 2 1/2 cups water ...

Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes.

Preparation Step 1 Pat 4 skinless, boneless chicken breasts (about 1½ lb.) dry with paper towels, then season on both sides with kosher salt and freshly ground black pepper. Step 2 Heat 2 Tbsp ...