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Preheat the oven to 200°C (180°C fan/400°F/Gas 6). Place the chicken in an oven-to-table roasting dish. Rub the breasts and legs with the butter, season with sea salt and freshly ground black ...

Roast chicken is a staple meal cooked weekly in most British households, but it can be a disaster if it comes out of the oven undercooked with a soggy and bland skin. Lisa Bryan, a cook and ...

In a medium saucepan, heat 2 tsp. oil over medium heat. Add onion and garlic; cook, stirring occasionally, until onion is softened and garlic is very fragrant (about 5 min.). Add rosemary and ...

Whatever happened to the pot roast? Fashion seems to have removed it from our kitchen routines. Let’s bring it back, starting with this pot roast of a whole chicken with chunky vegetables.

Preheat oven to 450 degrees. In a small bowl, stir together butter, bread crumbs, Parmigiano-Reggiano, onion, and rosemary, until they come together to form a ball. Season with salt and pepper ...

Preheat oven to 450 degrees. Halve fennel bulb lengthwise, then cut each half into 4 wedges. In a large bowl, toss chicken and fennel with 2 tablespoons olive oil, turmeric, fennel seeds and cumin ...

Preheat the oven to 180˚C/350˚/Gas Mark 4. Put the chicken into a large cold shallow casserole pan and place on a high heat. Fry for 10 minutes, or until golden all over, turning regularly ...