Square plate of a pile of grilled sweet and sticky sriracha drumsticks and grilled scallions
Erin Kunkel
1 of 10

Sweet and Sticky Sriracha Drumsticks

These sweet and sticky Sriracha drumsticks are made with grilled chicken legs slathered with a mix of apricot jam, hot sauce, rice vinegar, soy sauce, and fish sauce. Slightly lip-tinglingly spicy. Thoroughly irresistible.
Two whole chickens and whole garlic heads in a cast iron pan.
Christopher Hirsheimer
2 of 10

Skillet Roast Chicken

This dish has a devoted following at Balthazar and is a favorite among regulars who don’t bother to look at a menu before ordering. In the restaurant, the chicken is served with Garlic Mashed Potatoes and a selection of Pan-Roasted Root Vegetables.
A blue-rimmed porcelain bowl filled with carrot soup topped with chicken and thyme and a lemon wheel.
Ellen Silverman
3 of 10

Carrot Soup with Leftover Chicken

This carrot soup with leftover chicken and thyme is as delicious to eat as it is stunning to behold. It’s also incredibly simple to make. Adding leftover chicken (or turkey) at the very last moment turns a simple bowl of soup into a satiating supper.
Four roast chicken thighs with lemon in a cast-iron skillet set on a wooden board with a meat fork resting beside it.
Kristin Teig Photography
4 of 10

Roast Chicken Thighs with Lemon

These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
An oval dish filled with slow cooker chicken with garlic and potatoes and sprigs of rosemary with a fork nestled inside.
Time, Inc.
5 of 10

Slow Cooker Chicken With Garlic and Potatoes

This slow cooker chicken with garlic and potatoes is an an easy fix for fall-off-the-bone chicken with an intoxicating aroma that will have everyone clamoring for dinner.
A metal sheet pan covered with 8 golden and crisp chicken thighs.
America’s Test Kitchen
6 of 10

Oven-Roasted Chicken Thighs

This oven roasted chicken thighs so ingenious is the technique. Bone-in, skin-on chicken thighs are baked until cooked through and then broiled to crisp the skin. The result? Juicy, flavorful chicken. Marvelously crisp skin.
Seven oven fried drumsticks with different coatings on a white background.
Jim Franco
7 of 10

Oven Fried Drumsticks

These oven fried drumsticks can be coated in bread crumbs or panko, sure. But let’s not forget crushed potato chips, cheese crackers, tortilla chips, crushed wasabi peas, saltines, corn flakes, or just about anything.
A whole roast chicken rubbed with paprika on a baking sheet with carrots and sweet potatoes.
Christina Holmes
8 of 10

Roast Chicken with Vegetables

A simple chicken dinner with lots of savory flavors. Paprika makes all the difference here, imbuing the easy sheet pan technique with an elegant finish.
Two white plates with tarragon chicken leg and thigh on each, sliced onion and tarragon on top
Lean Timms
9 of 10

Tarragon Chicken

Tarragon chicken is a French classic. Chicken legs are seared in butter and then roasted with tarragon and onions until golden brown. A sauce made from the pan drippings and crème fraîche captures every last lingering nuance of flavor. Easy and elegant.
A basket of fried chicken with a jar of honey on the side.
Johnny Miller
10 of 10

Simple Fried Chicken

This method, which is in many ways the simplest, is now my go-to method. Season the chicken with just salt and pepper, giving it some time to seep into the meat, then dip it in water, roll it in flour, and fry it in very hot oil.

About David Leite

David Leite has received three James Beard Awards for his writing as well as for Leite’s Culinaria. His work has appeared in The New York Times, Martha Stewart Living, Saveur, Bon Appétit, Gourmet, Food & Wine, Yankee, Los Angeles Times, Chicago Tribune, The Washington Post, and more.

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