Roast the chicken and vegetables for 30 minutes, remove from the oven and turn the vegetables. Return to the oven for a further 30–40 minutes or until the chicken is thoroughly cooked and the ...

There’s something incredibly satisfying about a meal that not only tastes great but is also packed full of colorful, ...

If you love fried chicken, you’ll be amazed by this healthier alternative. This oven-baked version is flavorsome but low in ...

This easy baked chicken thighs with vegetables is super juicy and you oven roast it all on one pan for a delicious dinner.

Roasted chicken is the perfect fall food. Throw some root vegetables into the mix and you have a full Sunday (or Monday or ...

This is the perfect opportunity to use up whatever vegetables you have to hand. When roasting, cut them into sizes that allow them all to finish cooking at approximately the same time. Spicy ...

Preheat the oven to 140C/120C Fan/Gas 1 ... To serve, carve the roast chicken at the table and serve with roasted vegetables and potatoes. Drizzle with the gravy. Tip 1: Buy the best-quality ...

Spoon sauce from pan on top of chicken and return to oven. Roast until figs and grapes are slightly caramelized and chicken skin is deep mahogany in color, 15 minutes. Season with salt and pepper ...

Preheat oven to 450 degrees ... sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook ...

4. Dredge 1 chicken cutlet in the flour. Shake off the excess. Dip it into the eggs, again shaking off any excess. Coat the ...