Spices, chicken thighs, and veggies come together beautifully for this simple, quick-to-prep recipe. One thing to bear in mind before eating: portion control. This version serves two, and each serving ...

Preheat the oven to 425 degrees. Pat chicken thighs dry with a paper towel and season all over with 2 teaspoons salt and several grinds pepper. Heat oil in a large 12-inch skillet over medium high.

Chicken thighs have finally gotten their due in the kitchen, and for good reason. They are, in our estimation, the best option for most cooks (and we really love chicken dinners). They are inexpensive ...

Ask any omnivore what their favorite meat is and you can bet chicken will be at the top of the list. This universally beloved meat is a powerhouse of protein with endless flavor opportunities. Salt ...

Hands down, chicken thighs are the best choice for an easy, no-fuss weeknight supper. First, they're almost impossible to overcook. Unlike chicken breasts, the thighs are extremely forgiving, and the ...

This is almost the next-best thing to cooking your main and side on a sheet pan. To be clear, though, this is not a one-pan experience. By giving the chicken a simultaneous turn in a separate skillet ...

Chef and cookbook author Elizabeth Heiskell guides TODAY anchor Savannah Guthrie as she learns to cook. The pair makes Goop's cozy winter dinner featuring pan-roasted chicken thighs, ...

Cheesy Spinach-Artichoke Chicken by Melissa Knific While typically relegated to a snack spread, spinach-artichoke dip is transformed into a one-pan dinner featuring boneless chicken thighs. After ...