We love quick-cooking chicken cutlets for weeknights, and this lemon-herb chicken recipe is ready in just 30 minutes. Serve ...

This simple roast chicken recipe is flavored with lemon and thyme and has crispy skin with a deliciously toasty browned-butter flavor. Preheat the oven to 450°F. In a small bowl, blend the 1/2 ...

Scatter red onions, three-quarters of spring onions, and half of lemon slices around. Cook green garlic, oil, and butter in a small ... and turn once to coat in chicken fat. Return baking sheet ...

The Pioneer Woman has the perfect meal if you’re in the mood for an easy chicken recipe. Ree Drummond shows home cooks how to make her delicious lemon thyme ... sliced red onions, to the sheet ...

Lemon zest is added to lemon juice, thyme, garlic and shallots to make a lively sauce. Season flour with salt and pepper, and dredge the chicken all ... Add the butter, and cook for 3 minutes ...

Serve this chicken with crusty bread to soak up the sauce. Heat butter in a large cast-iron skillet over medium until melted. Stir in onions, 1 teaspoon of the thyme, and 1/4 teaspoon of the pepper.

Add chicken, cooking until golden brown on each side (about 3-4 minutes per side). Remove chicken from skillet and set aside.

lemon juice, salt, paprika, garlic and thyme in a bowl or large lidded Tupperware. Add the chicken thighs and mix well. Leave to marinade for an hour or overnight. Meanwhile make the sumac onions.

Also quick and clever: maple-soy pork chops with shichimi togarashi and hide-the-vegetables kale sauce pasta. By Melissa Clark Credit...Linda Xiao for The New York Times. Food Stylist: Monica Pierini.

In a small bowl, blend the 1/2 stick of butter with the thyme and 2 tablespoons of the lemon juice. Season with salt and pepper.? Season the chicken cavity with salt and pepper and tuck the lemon ...