We tested four ways to roast chicken to determine the absolute best method for roast chicken with golden, crackly skin and tender, juicy meat. Good news: The winning technique is easy to execute.

Cooking chicken breast evenly is key: let it come to room temperature, roast at a moderate heat, and pull it from the oven ...

Few things are better than crispy chicken skin. If that's what you're after, but you don't want to fry your bird, Alton Brown ...

This five-ingredient spatchcocked roast chicken delivers juicy meat and glossy, golden skin. Calabrian chile and toasted cumin add gentle heat and depth.

A wild, groundbreaking statement: I love chicken. I love how readily available and relatively inexpensive it is. I love chicken breasts; I love chicken thighs; I love chicken wings. I often think ...

I like to make more than I need because the leftovers are great,” says the chef. “Pull the chicken off the bone, and toss it ...

The average Aussie eats 52 kilograms of chicken per year, so you may as well cook it right. Here’s how to make the most of ...

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Cooking with fire is as primal as food gets—it’s a foundational facet of our humanity. Evidence suggests that humans were only able to evolve our big, energy-hungry brains after we learned to use fire ...