15 Bone-In Chicken Dinner Recipes That Outshine Boneless Cuts

Bone-in chicken pieces elevate dinners with their richer flavors and juicier textures. Popular recipes include herb-roasted chicken thighs with garlic and lemon, and sticky honey soy glazed drumsticks that blend sweet and savory notes. Other standout dishes feature spicy paprika and mustard roasted chicken or garlic butter chicken served with rice. For a comforting classic, chicken paprikash offers a hearty flavor. Discover even more enticing options that make bone-in cuts the ultimate choice for satisfying meals.

Herb-Roasted Chicken Thighs With Garlic and Lemon

Herb-roasted chicken thighs with garlic and lemon is a delightful and aromatic dish that brings out the savory flavors of juicy chicken complemented by the freshness of herbs and the zest of lemon.

This meal is perfect for family dinners or gatherings with friends, as it is not only easy to prepare but also impressive enough for special occasions.

With a total preparation and cooking time of about 1 hour, this dish is suitable for both novice cooks and seasoned chefs looking for a satisfying chicken recipe.

Ingredients:

4 bone-in, skin-on chicken thighs
3 tablespoons olive oil
4 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)

Cooking Steps:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried thyme, dried rosemary, salt, and pepper. Mix well to form a marinade.
Add the chicken thighs to the bowl and coat them well with the marinade. Let the chicken marinate for at least 15 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.
Place the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper.
Roast in the preheated oven for 35-40 minutes, or until the chicken is golden brown and reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

Variations and Tips:

For added flavor, you can incorporate other herbs like oregano or sage into the marinade.
To make the dish more colorful, add sliced bell peppers, onions, or asparagus to the baking sheet alongside the chicken thighs for a one-pan meal.
If you prefer crispy skin, broil the chicken thighs for the last 2-3 minutes of cooking, watching closely to avoid burning.
Pair the chicken with a side of roasted vegetables or a light salad for a well-rounded meal.
Leftover chicken can be shredded and added to salads, wraps, or grain bowls for easy meals throughout the week.

Sale

Fullstar The Original Pro Chopper - Vegetable Chopper and Spiralizer, Food Chopper with Container,...

The Original Pro Chopper - Our superstar veggie slicer has been creating waves on TikTok! Simple to use,...
Easy Meal Prep with Rust-Resistant Blades - Our vegetable chopper is perfect for anyone who wants to eat...
5-Star Design - The soft-grip TPU handle ensures controlled chopping, while the non-skid rubber base...

Sticky Honey Soy Glazed Drumsticks

Sticky Honey Soy Glazed Drumsticks are a delightful and mouthwatering dish that combines the sweet flavors of honey with the savory notes of soy sauce, making it an ideal option for family dinners or casual gatherings with friends.

This recipe is perfect for those who love finger-licking chicken that is both simple to prepare and incredibly satisfying. With a preparation time of about 20 minutes and a cooking time of 40 minutes, you can serve up a delicious meal in just over an hour.

Ingredients

10 chicken drumsticks
1/2 cup soy sauce
1/3 cup honey
2 tablespoons minced garlic
1 tablespoon minced ginger
1 tablespoon rice vinegar (or apple cider vinegar)
1 tablespoon sesame oil
1/4 teaspoon black pepper
Sesame seeds for garnish
Chopped green onions for garnish

Instructions

Prepare Marinade: In a large mixing bowl, whisk together the soy sauce, honey, minced garlic, minced ginger, rice vinegar, sesame oil, and black pepper until fully combined.
Marinate Drumsticks: Add the chicken drumsticks to the bowl, making sure they are well coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Preheat Oven: Preheat your oven to 400°F (200°C).
Bake Chicken: Place the marinated drumsticks on a parchment-lined baking sheet, spacing them evenly. Reserve the leftover marinade for basting later. Bake in the preheated oven for 25 minutes.
Baste and Continue Baking: After 25 minutes, brush the drumsticks with the reserved marinade. Return to the oven and bake for an additional 15 minutes, or until the drumsticks are cooked through (internal temperature should reach 165°F or 75°C) and have a nice sticky glaze.
Garnish and Serve: Once cooked, remove the drumsticks from the oven, sprinkle with sesame seeds and chopped green onions for garnish, and serve hot.

Variations and Tips

Grill Option: Instead of baking, you can grill the drumsticks on medium heat for about 25-30 minutes, turning occasionally and basting with the sauce, until fully cooked.
Spicy Kick: Add sriracha or red pepper flakes to the marinade for a spicy version.
Serving Suggestions: Serve with steamed rice or grilled vegetables to complement the dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy these sticky, flavorful drumsticks that are sure to become a favorite at your dinner table!

Geedel Rotary Cheese Grater, Kitchen Mandoline Vegetable Slicer with 3 Interchangeable Blades, Easy...

Makes Everything Simple : Just forget your bagged cheese! Only turn the handle for several times and get...
Premium Material : All parts of the rotary cheese grater are made of food grade ABS material, no BPA. The...
Three Option Grater : The parmesan cheese grater finishes food preparation with slicing, shredding and...

Parmesan-Crusted Bone-In Chicken Breasts

Ingredients:

4 bone-in chicken breasts
1 cup grated Parmesan cheese
1 cup breadcrumbs (preferably Italian style)
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
Salt and pepper to taste
3 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Cooking Steps:

Preheat your oven to 375°F (190°C).
In a large bowl, combine the grated Parmesan cheese, breadcrumbs, garlic powder, onion powder, paprika, dried oregano, salt, and pepper. Mix well to combine the dry ingredients.
Pat the chicken breasts dry with paper towels and lightly season both sides with salt and pepper.
Drizzle the olive oil over the chicken breasts, ensuring they are evenly coated.
Gently press each chicken breast into the breadcrumb mixture, ensuring a thick coating on both sides. Place the coated chicken breasts on a baking sheet lined with parchment paper.
Bake the chicken breasts in the preheated oven for 35-45 minutes, or until they reach an internal temperature of 165°F (75°C) and the coating is golden brown and crispy.
Remove from the oven and let them rest for 5-10 minutes before serving. Garnish with chopped fresh parsley for a pop of color.

Variations and Tips:

For added flavor, consider marinating the chicken in olive oil, lemon juice, and herbs for an hour before breading.
Substitute Parmesan cheese with Pecorino Romano or a blend of Italian cheeses for a different taste.
To make it a complete meal, serve the chicken with roasted vegetables or a side salad.
For a spicy kick, add red pepper flakes to the breadcrumb mixture.
If you prefer, you can grill the chicken instead of baking for a smoky flavor. Adjust cooking time accordingly.

Chef Preserve Compact Vacuum Sealer for Food (Vacuum Sealer Machine + 30 Reusable Vacuum Bags)...

💰 REDUCE WASTE AND SAVE MONEY: Chef Preserve keeps FOOD FRESH 5 TIMES LONGER than non-vacuum storage...
✅ POWERFUL, QUICK & EASY TO USE: Simply press the button to start. The device vacuum seals a bag in 5...
♻️ REUSABLE & RESEALABLE BAGS: Chef Preserve comes with dishwasher, freezer, refrigerator, and...

Spicy Paprika and Mustard Roasted Chicken

This Spicy Paprika and Mustard Roasted Chicken is a flavorful and hearty dish perfect for family dinners or entertaining guests. The combination of spices and mustard creates a zesty coating that keeps the chicken moist and tender. With a preparation time of about 15 minutes and a cooking time of 1 hour, this dish allows you to enjoy a delightful meal with minimal fuss.

Ingredients:

4 bone-in chicken thighs
4 bone-in chicken drumsticks
3 tablespoons olive oil
2 tablespoons Dijon mustard
2 tablespoons smoked paprika
2 tablespoons garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper (adjust to taste)
Salt and black pepper to taste
Fresh parsley for garnish (optional)
Lemon wedges for serving (optional)

Cooking Instructions:

Preheat your oven to 425°F (220°C).
In a large mixing bowl, combine the olive oil, Dijon mustard, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to form a marinade.
Add the chicken thighs and drumsticks to the bowl, ensuring they are evenly coated with the marinade. Let the chicken marinate for at least 15 minutes. For more intense flavor, you can refrigerate it for up to 2 hours.
Arrange the marinated chicken pieces on a baking sheet lined with parchment paper or in a large roasting pan, skin side up.
Roast in the preheated oven for about 45-55 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.
Once cooked, remove from the oven and let it rest for 5 minutes before serving.
Garnish with fresh parsley and serve with lemon wedges on the side for an extra zing.

Variations and Tips:

For a herbaceous twist, add fresh thyme or rosemary to the marinade.
You can substitute chicken parts with a whole bone-in chicken; just adjust the cooking time accordingly.
Serve with sides like roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
If you prefer a slightly sweeter flavor, consider adding a tablespoon of honey or brown sugar to the marinade.
Store any leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven for best results.

Sale

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR), Versatile Cookware for...

Generous Capacity: 7-quart slow cooker that comfortably serves 9+ people or fits a 7-pound roast
Cooking Flexibility: High or low slow cooking settings, with convenient warm function for ideal serving...
Convenient: Set it and forget it feature enables you to cook while at work or performing daily tasks

Lemon Rosemary Grilled Chicken Quarters

Lemon Rosemary Grilled Chicken Quarters is a vibrant and invigorating dish that embodies the essence of summer grilling. The juicy, tender chicken is marinated in a zesty mixture of lemon and fragrant rosemary, resulting in an aromatic and flavorful meal. This dish is perfect for family gatherings, outdoor barbecues, or a simple weeknight dinner for those who appreciate herbaceous flavors.

With a preparation time of about 10 minutes (plus marinating time) and a cook time of 30-35 minutes, it's both straightforward and rewarding.

Ingredients:

4 bone-in chicken quarters
1/4 cup olive oil
Juice of 2 lemons
Zest of 1 lemon
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped (or 1 tablespoon dried rosemary)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (optional for color)
Fresh lemon slices for garnish (optional)

Cooking Steps:

Prepare the Marinade: In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped rosemary, salt, black pepper, and paprika until well combined.
Marinate the Chicken: Place the chicken quarters in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Preheat the Grill: When ready to cook, preheat your grill to medium-high heat (about 375°F to 400°F).
Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken skin-side down on the grill. Cook for about 15-20 minutes, covered, until the skin is crispy and golden brown.
Flip and Finish Cooking: Turn the chicken over and continue to grill for an additional 15-20 minutes or until the internal temperature reaches 165°F. If flare-ups occur, move the chicken to a cooler part of the grill.
Rest and Serve: Remove the chicken from the grill and let it rest for about 5 minutes. Serve with fresh lemon slices and enjoy!

Variations and Tips:

Oven Option: If grilling isn't an option, you can roast the marinated chicken quarters in a preheated oven at 425°F for 45 to 50 minutes, flipping halfway through.
Herb Variations: Try replacing rosemary with thyme or oregano for a different flavor profile.
Citrus Twist: Add orange zest or juice to the marinade for an extra citrus kick.
Sides: Serve alongside grilled vegetables, a fresh salad, or garlic bread for a well-rounded meal.
Leftovers: Shredded leftover chicken can easily be added to salads or tacos for a quick meal.

Enjoy this delicious Lemon Rosemary Grilled Chicken Quarters recipe that will surely impress your guests and family alike!

Sale

Rubbermaid Brilliance Food Storage Containers BPA Free Airtight Lids Ideal for Lunch Meal Prep &...

100% Leak-proof: Guaranteed no-spill seal and secure latches
Crystal-clear Tritan Built: Stain-resistant and odor-resistant material for a clear view of contents
Lightweight & Sturdy: Easy to carry, yet durable for everyday use

One-Pan Mediterranean Chicken and Potatoes

One-Pan Mediterranean Chicken and Potatoes is a delightful and vibrant dish that brings the flavors of the Mediterranean to your dinner table. This easy-to-make recipe is perfect for busy weeknights or a cozy family meal, as it requires minimal prep and cleanup.

With a cooking time of about 1 hour, this dish combines succulent bone-in chicken pieces with tender potatoes, olives, and a medley of Mediterranean herbs and spices, ensuring a scrumptious experience for everyone.

Ingredients:

4 bone-in chicken thighs or drumsticks
1 pound baby potatoes, halved
1 cup Kalamata olives, pitted
1 medium red onion, sliced
4 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
¼ cup olive oil
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Cooking Steps:

Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the halved baby potatoes, sliced red onion, minced garlic, Kalamata olives, dried oregano, smoked paprika, salt, black pepper, olive oil, and lemon juice. Toss everything together until the potatoes and onions are well-coated.
In a large oven-safe skillet or baking dish, arrange the seasoned vegetables in a single layer and place the bone-in chicken pieces on top.
Drizzle a little additional olive oil over the chicken and season with a pinch of salt and pepper if desired.
Roast in the preheated oven for 40-45 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F/75°C) and the potatoes are fork-tender.
Once cooked, remove the skillet from the oven and let it rest for 5-10 minutes. Garnish with fresh parsley before serving.

Variations and Tips:

Vegetable Additions: Feel free to add other Mediterranean vegetables such as bell peppers, cherry tomatoes, or zucchini for added color and nutrition.
Herbs: Experiment with fresh herbs like rosemary or thyme instead of dried oregano for a more aromatic touch.
Chicken Substitutes: You can use boneless chicken thighs or breasts, adjusting the cooking time accordingly, as they typically cook faster than bone-in chicken.
Serving Suggestions: Serve with a side of crusty bread or a light Greek salad to enhance the Mediterranean experience.
Make Ahead: This dish can be marinated for a few hours or overnight for deeper flavors, making it even easier to prepare on a busy evening.

Enjoy your One-Pan Mediterranean Chicken and Potatoes with family and friends, savoring the simplicity and flavors of this delightful dish!

Etekcity Food Kitchen Scale, Digital Grams and Ounces for Weight Loss, Baking, Cooking, Keto and...

𝗘𝗳𝗳𝗼𝗿𝘁𝗹𝗲𝘀𝘀 𝗪𝗲𝗶𝗴𝗵𝗶𝗻𝗴: Supports 5 units...
𝗣𝗿𝗲𝗰𝗶𝘀𝗲 𝗥𝗲𝘀𝘂𝗹𝘁𝘀: Accurately weighs up to 11 lb/5 kg with 1 g...
𝗦𝗶𝗺𝗽𝗹𝗲 & 𝗖𝗼𝗺𝗽𝗮𝗰𝘁: The small and sleek scale is a perfect fit for...

Sweet and Sour Baked Chicken Legs

Sweet and sour baked chicken legs are a flavorful and satisfying dish that combines tender chicken with a tangy, sweet sauce. This dish is ideal for families and gatherings, as it is easy to prepare yet impressively delicious, making it a hit with both kids and adults.

The preparation time for this recipe is approximately 15 minutes, and it requires about 45 minutes of baking time, allowing you to enjoy a comforting and hearty meal without spending all day in the kitchen.

Ingredients:

8 bone-in chicken legs
1 cup soy sauce
1 cup brown sugar
1/2 cup ketchup
1/4 cup apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 cup diced bell peppers (optional)
Green onions for garnish (optional)

Cooking Steps:

Preheat your oven to 375°F (190°C) and line a baking dish with aluminum foil or parchment paper for easy cleanup.
In a medium bowl, whisk together the soy sauce, brown sugar, ketchup, apple cider vinegar, garlic powder, onion powder, black pepper, and paprika until well combined.
Place the chicken legs in the prepared baking dish, and pour the sauce over the chicken, making sure each piece is coated evenly. If using, add diced bell peppers around the chicken.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the foil and turn the chicken legs to skin-side up. Bake for an additional 15 minutes or until the chicken is cooked through and the skin is crispy.
For garnishing, sprinkle chopped green onions over the baked chicken legs before serving.

Variations and Tips:

You can substitute chicken thighs or drumsticks for chicken legs if desired.
For a spicier kick, consider adding a tablespoon of sriracha or red pepper flakes to the sauce.
Serve the sweet and sour chicken legs over rice or with a side of steamed vegetables for a balanced meal.
Marinate the chicken in the sauce for a couple of hours or overnight to enhance the flavor even further.

Sale

Alpha Grillers Meat Thermometer Digital - Instant Read Food Thermometer for Cooking and Grilling...

Instant Read Food Thermometer | Our instant read thermometer features a temperature probe and advanced,...
Multi-Use | From bbq thermometer to baking thermometer, our digital food thermometer for cooking is...
Easy-Read Digital Thermometer For Cooking | Large instant thermometer dial with bright blue backlight...

Honey Mustard Roasted Chicken Thighs

Honey Mustard Roasted Chicken Thighs is a delicious and easy-to-make dish that combines the sweet and tangy flavors of honey and mustard with succulent bone-in chicken thighs.

This dish is perfect for family dinners or cozy gatherings, and it can be prepared in about 10 minutes of prep time, with an additional 40-50 minutes for cooking. Its irresistible taste and golden-brown appearance make it a crowd-pleaser that will leave your guests asking for seconds.

Ingredients:

4 bone-in chicken thighs, skin-on
1/4 cup honey
1/4 cup Dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika (optional)
Fresh herbs for garnish (e.g. parsley or thyme)

Cooking Instructions:

Preheat the Oven: Preheat your oven to 425°F (220°C).
Make the Marinade: In a mixing bowl, combine honey, Dijon mustard, olive oil, apple cider vinegar, minced garlic, salt, black pepper, and paprika (if using). Whisk together until smooth.
Prepare the Chicken: Place the chicken thighs in a baking dish, skin side up. Pour the honey mustard marinade over the chicken, ensuring each thigh is well coated.
Marinate (optional): For enhanced flavor, you can let the chicken marinate in the refrigerator for 30 minutes to an hour, but this step is optional.
Roast the Chicken: Bake the chicken in the preheated oven for 40-50 minutes, or until the chicken is cooked through and the skin is golden brown and crispy. An instant-read thermometer should register 165°F (74°C) when inserted into the thickest part of the thigh.
Serve: Remove the chicken from the oven and let it rest for a few minutes before serving. Garnish with fresh herbs if desired.

Variations & Tips:

Vegetable Additions: Add vegetables like carrots, potatoes, or Brussels sprouts to the baking dish during the last 20 minutes of cooking for a complete meal.
Spice it Up: If you enjoy spicy flavors, add a pinch of cayenne pepper or some red pepper flakes to the marinade for an added kick.
Different Cuts: This recipe also works well with chicken drumsticks or boneless thighs; just adjust cooking times accordingly.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Enjoy your Honey Mustard Roasted Chicken Thighs, a dish that promises to be a hit at any table!

Sale

Home Hero 54-Piece Stainless Steel Kitchen Utensils Set - Heat-Resistant Nonstick Silicone &...

Versatile 54-Piece Collection: Elevate your kitchen with the Home Hero 54-Piece Kitchen Utensil Set, a...
Durable and Long-Lasting: Crafted from premium stainless steel, these kitchen utensils are designed to...
Perfect Holiday Gift: Delight your loved ones with this kitchen utensils gift set this festive season....

Jamaican Jerk Bone-In Chicken

Jamaican Jerk Bone-In Chicken is a vibrant and flavorful dish that embodies the essence of Caribbean cuisine. This dish features juicy, bone-in chicken marinated in a spicy jerk seasoning that combines the unique flavors of allspice, thyme, and scotch bonnet peppers.

It's perfect for family gatherings, outdoor barbecues, or anyone looking to spice up their weeknight dinner. The preparation time is about 15 minutes, with a marinating time of at least 2 hours (or overnight for best results), followed by an additional 45-60 minutes of cooking.

Ingredients:

4 bone-in chicken thighs
4 bone-in chicken drumsticks
1/4 cup soy sauce
1/4 cup olive oil
Juice of 2 limes
4 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon brown sugar
2 teaspoons ground allspice
1 teaspoon thyme
1 teaspoon cinnamon
1-2 scotch bonnet peppers, chopped (remove seeds for less heat)
Salt and pepper to taste
Fresh green onions, chopped (for garnish)

Cooking Steps:

In a large mixing bowl, combine the soy sauce, olive oil, lime juice, garlic, ginger, brown sugar, allspice, thyme, cinnamon, and chopped scotch bonnet peppers. Blend well to create the marinade.
Add the bone-in chicken thighs and drumsticks to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Preheat your oven to 400°F (200°C). Line a baking sheet with foil or parchment paper for easy cleanup.
Remove the chicken from the marinade, letting any excess marinade drip off. Season with salt and pepper to taste.
Place the chicken on the prepared baking sheet, skin-side up. Bake in the preheated oven for 45-60 minutes, or until the chicken is cooked through and the skin is crispy, with an internal temperature of 165°F (75°C).
Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh green onions before serving.

Variations and Tips:

For a grilled version, marinate the chicken as instructed and then grill on medium-high heat for about 25-30 minutes, turning occasionally, until cooked through.
If you prefer a milder flavor, reduce the amount of scotch bonnet peppers or substitute with jalapeños or bell peppers.
Serve with traditional sides like rice and peas, plantains, or coleslaw to create a complete Jamaican meal experience.
Leftover chicken can be shredded and used in salads, tacos, or sandwiches for a delightful twist.

Owala FreeSip Insulated Stainless Steel Water Bottle with Straw, BPA-Free Sports Water Bottle, Great...

24-ounce insulated stainless-steel water bottle with a FreeSip spout and push-button lid with lock
Patented FreeSip spout designed for either sipping upright through the built-in straw or tilting back to...
Protective push-to-open lid keeps spout clean; convenient carry loop doubles as a lock

Herbed Butter Basted Roast Chicken

Herbed Butter Basted Roast Chicken is a succulent and flavorful dish perfect for family gatherings or Sunday dinners. The crispy, golden skin paired with tender, juicy meat makes this recipe a crowd-pleaser that can impress any guest. With a preparation time of about 20 minutes and a cooking time of approximately 1 hour and 15 minutes, you can have this delightful roast chicken ready to serve in no time.

Ingredients:

1 whole chicken (about 4 to 5 pounds)
4 tablespoons unsalted butter, softened
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
1 tablespoon fresh parsley, chopped
1 lemon, halved
Salt and black pepper, to taste
1 cup chicken broth or white wine
Olive oil

Cooking Steps:

Preheat your oven to 425°F (220°C).
Rinse the chicken inside and out under cold water, then pat dry with paper towels. This helps achieve crispy skin.
In a bowl, mix the softened butter, minced garlic, rosemary, thyme, parsley, salt, and black pepper. This herbed butter will infuse flavor into the chicken.
Gently loosen the skin of the chicken over the breast and thighs with your fingers. Be careful not to tear it. Spread half of the herbed butter mixture directly on the chicken meat under the skin.
Rub the remaining herbed butter all over the outside of the chicken. Squeeze the juice from the halved lemon over the chicken and place the lemon halves inside the cavity of the chicken.
Place the chicken in a roasting pan, breast side up. Pour the chicken broth or white wine into the bottom of the pan to keep the meat moist during roasting.
Drizzle a little olive oil over the chicken and season with additional salt and pepper, if desired.
Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes for extra moisture and flavor.
Once done, remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute, ensuring a moist roast.

Variations and Tips:

For additional flavor, consider adding vegetables such as carrots, onions, and potatoes to the roasting pan. They will soak up the delicious juices while the chicken cooks.
Instead of chicken broth or white wine, you can use apple cider for a sweet twist.
You can substitute the herbs in the butter with your favorites, such as sage or basil, depending on your taste preference.
Leftover chicken can be shredded and used for salads, sandwiches, or soups!

Smoky Barbecue Chicken With a Twist

Smoky Barbecue Chicken With a Twist is a mouthwatering dish that brings summer right to your table, making it perfect for family gatherings, weekend cookouts, or simply treating yourself to a flavorful meal at home. The dish features bone-in chicken pieces coated in a savory homemade barbecue sauce with a hint of smokiness, complemented by unexpected twists like honey and chipotle.

With a preparation time of just 15 minutes, plus an hour for marinating and 45 minutes for cooking, you can enjoy this finger-licking delight in under two hours.

Ingredients:

4 bone-in chicken thighs
4 bone-in chicken drumsticks
1 cup ketchup
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons Worcestershire sauce
1 tablespoon smoked paprika
1 teaspoon ground chipotle pepper
2 cloves garlic, minced
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lemon wedges (for serving)

Cooking Steps:

Prepare the Marinade: In a mixing bowl, combine ketchup, apple cider vinegar, honey, Worcestershire sauce, smoked paprika, ground chipotle pepper, minced garlic, and a pinch of salt and pepper. Whisk together until well mixed.
Marinate the Chicken: Place the bone-in chicken thighs and drumsticks in a large resealable plastic bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight for more flavor).
Preheat the Oven: Preheat your oven to 400°F (200°C).
Bake the Chicken: Arrange the marinated chicken pieces on a baking sheet lined with parchment paper. Reserve some marinade for basting later. Bake in the preheated oven for about 35-45 minutes, turning halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Baste for Extra Flavor: During the last 10 minutes of cooking, basting the chicken with the reserved marinade will enhance the flavor and create a sticky coating.
Serve: Remove the chicken from the oven and let it rest for 5 minutes. Garnish with chopped cilantro and serve with lemon wedges on the side.

Variations and Tips:

Grilling Alternative: For a smoky flavor, you can also grill the marinated chicken on medium heat for about 30-35 minutes, turning occasionally, until fully cooked.
Serving Suggestions: Pair the chicken with coleslaw, corn on the cob, or grilled vegetables for a complete meal.
Make It Spicier: If you enjoy heat, add a finely chopped jalapeño or a few dashes of your favorite hot sauce to the marinade.
Storage: Leftover chicken can be stored in an airtight container in the refrigerator for up to three days, and it can be reheated in the oven or on the grill for a quick meal.

Garlic Butter Chicken and Rice Skillet

Garlic Butter Chicken and Rice Skillet is a comforting one-pan dish that melds tender bone-in chicken pieces with aromatic garlic and fluffy rice, creating a flavorful meal that is ideal for busy weeknights or family gatherings.

This easy-to-follow recipe takes approximately 40 minutes from preparation to serving, making it suitable for cooks of all skill levels who desire a delicious, hearty dinner without the fuss of multiple pots and pans.

Ingredients:

4 bone-in chicken thighs (or drumsticks)
1 tablespoon olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1 cup long-grain rice
2 cups chicken broth
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Optional: 1 cup frozen peas or mixed vegetables

Cooking Steps:

In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Season the chicken pieces with salt, pepper, onion powder, and paprika.
Once the butter is melted and bubbling, add the chicken to the skillet skin-side down. Sear for about 5-7 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.
Stir in the rice, making sure it is well-coated with the butter and garlic mixture. Cook for an additional 1-2 minutes, allowing the rice to toast slightly.
Carefully pour in the chicken broth and bring to a simmer. Return the browned chicken to the skillet, nestling it into the rice.
Cover the skillet and reduce the heat to low. Cook for 25-30 minutes until the rice is cooked through and the chicken reaches an internal temperature of 165°F (75°C).
If desired, add frozen peas or mixed vegetables during the last 5 minutes of cooking time.
Once finished, remove from heat and let it sit for a few minutes. Garnish with chopped fresh parsley before serving.

Variations and Tips:

For added flavor, marinate the chicken in a mix of garlic, lemon juice, and herbs for a few hours before cooking.
You can substitute the chicken thighs with legs or breasts based on your preference.
Consider adding a splash of white wine along with the broth for an extra depth of flavor.
If you like spice, add red pepper flakes when sautéing the garlic for a kick.
Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stove or in the microwave, adding a splash of broth if needed for moisture.

Chicken Paprikash With Bone-In Cuts

Chicken Paprikash is a classic Hungarian dish renowned for its rich and flavorful paprika-based sauce, making it a perfect comfort meal. Ideal for family dinners or gatherings, this hearty dish combines tender bone-in chicken pieces with a silky, warm sauce, typically served over egg noodles or dumplings.

Preparation time is about 15 minutes, with a cooking time of approximately 45 minutes, making it a relatively quick and satisfying option for a weeknight meal.

Ingredients:

4 bone-in chicken thighs
4 bone-in chicken drumsticks
1 large onion, chopped
3 cloves garlic, minced
2 tablespoons sweet paprika
1 teaspoon smoked paprika (optional)
1 teaspoon salt
½ teaspoon black pepper
1 cup chicken broth
1 cup sour cream
2 tablespoons olive oil
1 tablespoon flour (optional for thickening)
Fresh parsley, chopped (for garnish)
Egg noodles, dumplings, or rice (for serving)

Cooking Instructions:

In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes.
Stir in the garlic, sweet paprika, and smoked paprika, cooking for another minute until fragrant.
Season the chicken pieces with salt and pepper, then add them to the pot, browning them on each side for 5-7 minutes.
Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pot.
Lower the heat, cover the pot, and let the chicken cook for 30 minutes, until it's cooked through and tender.
In a separate bowl, mix the sour cream with flour (if using for thickening). Slowly stir in about a cup of the hot broth from the pot to temper the sour cream before adding it back into the pot.
Stir everything well and simmer uncovered for another 5 minutes, allowing the sauce to thicken.
Adjust seasoning to taste. Garnish with fresh parsley before serving.

Variations and Tips:

For a spicier version, add diced hot peppers or a pinch of cayenne to the dish.
Substitute chicken with bone-in cuts of turkey for a Thanksgiving twist.
If you prefer a smoother sauce, you can blend the sauce before returning the chicken to the pot.
Serve with a side of crusty bread to soak up the delicious sauce.
This dish is excellent for meal prep; it can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Cranberry Balsamic Chicken Thighs

Cranberry Balsamic Chicken Thighs are a flavorful and easy-to-prepare dish that's perfect for a family dinner or a cozy gathering with friends. The sweet and tangy combination of cranberries and balsamic vinegar elevates the hearty chicken thighs into a delightful main course. Prep time is minimal, taking about 10 minutes, with a cooking time of around 40 minutes, making this dish ideal for a weeknight meal or special occasion.

Ingredients:

4 bone-in chicken thighs, skin-on
1 cup fresh or frozen cranberries
1/2 cup balsamic vinegar
1/4 cup honey or maple syrup
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Cooking Instructions:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Prepare the Marinade: In a bowl, whisk together balsamic vinegar, honey or maple syrup, minced garlic, dried thyme, salt, and pepper.
Season the Chicken: Pat the chicken thighs dry with paper towels, then season both sides with salt and pepper. Place them in a large zip-lock bag or bowl and pour the marinade over them. Seal or cover, and let marinate in the refrigerator for at least 30 minutes or up to overnight.
Sear the Chicken: In a large oven-safe skillet, heat olive oil over medium-high heat. Remove the chicken from the marinade (reserve marinade for later) and sear the chicken thighs, skin side down, for about 5 minutes until golden brown. Flip and sear for another 3 minutes.
Add Cranberries and Bake: Pour reserved marinade and cranberries into the skillet over the chicken. Transfer the skillet to the preheated oven and bake for 30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear.
Garnish and Serve: Remove the skillet from the oven, let the chicken rest for a few minutes, then garnish with fresh parsley. Serve warm, spooning the cranberry sauce over each thigh.

Variations and Tips:

Vegetable Add-ins: Add sliced onions, bell peppers, or carrots into the skillet before baking for additional flavor and nutrition.
Spicy Twist: For a spicy kick, add a pinch of red pepper flakes to the marinade.
Gluten-Free: This recipe is naturally gluten-free; just verify your balsamic vinegar is gluten-free certified.
Serving Suggestions: Serve with creamy mashed potatoes, quinoa, or a simple green salad to balance the flavors.
Make-Ahead: The chicken can be marinated a day in advance, allowing the flavors to deepen. Just adjust the cooking time if using chicken straight from the fridge.

Enjoy your delicious Cranberry Balsamic Chicken Thighs!

Rustic Skillet Chicken With Vegetables

Rustic Skillet Chicken With Vegetables is a hearty and comforting dish that combines tender bone-in chicken with a medley of seasonal vegetables, all cooked together in a skillet for maximum flavor. This dish is perfect for families or gatherings, as it's easy to prepare and can be made in under an hour.

With its rustic presentation and vibrant colors, it's not only delicious but also a feast for the eyes.

Ingredients:

4 bone-in chicken thighs
2 tablespoons olive oil
1 medium onion, sliced
3 cloves garlic, minced
2 medium carrots, chopped
1 bell pepper, diced (any color)
1 zucchini, sliced
1 cup cherry tomatoes, halved
1 teaspoon dried thyme
1 teaspoon paprika
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Cooking Steps:

In a large skillet, heat the olive oil over medium-high heat. Season the chicken thighs with salt, pepper, paprika, and thyme, then add them to the skillet, skin-side down. Sear for about 5-7 minutes until golden brown.
Flip the chicken thighs and cook for another 5 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced onion and cook for about 2-3 minutes until translucent. Add the minced garlic and cook for an additional minute.
Add the chopped carrots, bell pepper, and zucchini to the skillet. Stir well and cook for around 5-7 minutes, until the vegetables begin to soften.
Stir in the cherry tomatoes and return the chicken thighs to the skillet, placing them on top of the vegetables. Cover with a lid and reduce heat to low. Cook for an additional 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Serve the chicken and vegetables hot, garnished with fresh parsley.

Variations and Tips:

For additional flavor, add a splash of white wine or chicken broth to the skillet after adding the vegetables.
Feel free to substitute the vegetables according to your preference or what you have on hand. Good options include potatoes, green beans, or asparagus.
If you prefer a quicker cooking method, you can use boneless chicken thighs or breasts, adjusting the cooking time accordingly.
This dish can be made ahead and reheated, making it a great option for meal prep. Store in an airtight container in the refrigerator for up to 3 days.