These tender and juicy Sheet Pan Chicken Thighs with roasted peppers, mushrooms and onions is a super easy recipe that uses ...

Season chicken thighs generously on both sides with salt and pepper. Drizzle with a bit of olive oil and arrange on a large rimmed sheet pan, leaving space between the pieces. Distribute tomato ...

Chicken thighs are a relatively cheap cut of meat and make for a really tasty dinner when they’re roasted in the oven. In this recipe we’ve combined them with fennel, red peppers, leeks and new ...

A sheet pan dinner might seem like it couldn't get better or more convenient, but making a sauce out of the leftovers kicks ...

Sear the chicken thighs, skin-side down, until golden and crispy. Transfer the pan to a preheated oven (375°F/190°C) and roast for 20 minutes, until the chicken is fully cooked. Serve your pan-roasted ...

Flip and cook 1 minute more. Transfer to plate with chicken. Add wine to skillet and cook, stirring and scraping up bits from pan, until wine reduces by half, 2 minutes. Add broth mixture ...

While the pan heats up (this can take about 15 minutes), make sure the chicken is patted as dry as possible. Brush the skin side of the chicken breasts with the lard. When the pan is smoking hot ...

Preheat the oven to 180C/160C Fan/Gas 4. Heat the olive oil in a sauté pan placed over a medium heat. Season the chicken thighs with salt and pepper and add them to the pan. Cook until browned ...