Grilled Chicken Breasts with Lemon and Thyme - A bold mixture of red-pepper flakes, garlic, thyme, lemon juice, and olive oil serves as a spicy marinade for bone-in chicken breasts. If you want your chicken spicier still, increase the red pepper or leave the breasts in the marinade for an hour or two. http://www.foodandwine.com/recipes/grilled-chicken-breasts-lemon-and-thyme
Golden Chicken Thighs with Charred-Lemon Salsa Verde
Best chicken recipe | chicken thighs with charred-lemon salsa verde | This crispy, delicious chicken is baked with lemon and garlic and served with a vibrant salsa verde made with pieces of oven-roasted lemon.
Chicken with Artichokes and Olives -- Will make again for sure. The briny olives combine beautifully with the milder artichokes. I recommend heating the sauce through once the chicken comes out of the oven. Remove the chicken to a plate and then pour the artichokes, olives, and sauce into the pan over medium heat. Warm it through for a couple of minutes. Turn off heat, stir in feta, and then top your chicken.
This recipe was originally developed by Pierre Franey in 1991 for the 60-Minute Gourmet column, a weekly feature dedicated to Times-worthy dishes that were easy, quick and inexpensive This recipe fit the bill perfectly, and it still does Just sauté the chicken breasts until they are lightly browned
Rustic Garlic Chicken | Yes, three heads of garlic. You don't have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.