It’s the kind of dish that would make a Texan grudgingly admit that maybe, just maybe, Louisiana knows a thing or two about this particular culinary art form. If you find yourself anywhere in ...

I love the tradition of a Sunday roast as much as the next person ... place 20 minutes before serving (the carving, finishing the gravy and plating the trimmings) is even less appealing in ...

The marinade penetrates the chicken on the grill. It’s the perfect dish to pair with French fries, roasted potatoes or rice. In Ali Slagle’s recipe, rendered chicken skin makes crispy chicken ...

I paired mine with eggplant puree, crispy zucchini, roasted potatoes and a rich, well-seasoned gravy. But even if you just serve the chicken as-is, you’ll be happy. I guarantee it. Leftovers?

Now, together with the Baan Ying restaurant group, he has four Fatt Chicken Rice restaurants, all in malls such as Centralworld and Emsphere. A fifth, at Siam Paragon, is opening soon. The roast ...

Stir the artichokes into the rice. Set the chicken thighs on top, skin sides up. Brush with the reserved lemon mixture. 7. Roast, uncovered, for 25 minutes, or until a meat thermometer inserted ...

Transfer to a jug to serve. 9. Carve the chicken and serve the roasted vegetables and gravy alongside. Once you have carved the chicken, make sure you shred all the meat off the chicken ...

Season the chicken with salt and pepper and transfer to the roasting pan. Roast the chicken in the center ... Transfer the miso gravy to a bowl and serve at once with the chicken and shallots.

Roast chicken, richly flavoured with a generous amount of garlic, sage and smoked paprika, carved and served with easy-to-make pan gravy. Preheat oven to 375 F. Remove any strings binding the chicken.

A roast chicken is a singularly British thing. Chickens have been roasted, and the remainders in the pan turned into gravy, since at least the 15th century, and of course during the Empire era ...

Or: a chickpea favorite, the roast chicken I want to make this Sunday and ... that forms the backbone of this dish. I serve it with rice and — because we both can’t get enough of anything ...