Everybody has heard that you should pair red wine with beef and white wine with chicken, but what about when you have a fully ...

How do I keep roasted vegetables from getting soggy ... We recommend starting at least a day ahead. Before the chicken goes in the oven, it's cooked skin-side-down in a heavy skillet on the ...

One-pan wonder: We love a one-dish dinner and so do you. Anything that doesn’t require many extra dishes is a lifesaver, no ...

Few things are better than the rich, crispy taste of roasted chicken. Throw some root vegetables into the mix, slather on ...

After you transfer the roasted chicken and vegetables to a platter ... serve the remainder on the side. Heat the oven to 475°F with a rack in the middle position. In a small bowl, whisk together ...

5. Preheat the oven to 425°F. Starting the chicken at a higher temperature helps the skin crisp up more quickly. 6. Roast chicken and vegetables in pan. Use wine or broth to to baste vegetables ...