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Pan-Roasted Chicken with Red Pepper–Walnut Spread

Pan-Roasted Chicken with Red Pepper–Walnut Spread

We like to cook chicken breasts with the skin on because it helps keep the meat moist. We’ll let you decide whether to pluck off the skin before eating.


  • 4 bone-in, skin-on chicken breasts (about 2½ lb.)
  • 1 teaspoon fresh thyme leaves
  • 1 small garlic clove, grated
  • Kosher salt, freshly ground black pepper
  • 2 teaspoons vegetable oil

Recipe Preparation

  • Preheat oven to 425°. Loosen skin on each piece of chicken and rub thyme and garlic underneath it; season with salt and pepper. Heat oil in an ovenproof skillet over medium-high heat. Place chicken skin side down in skillet and cook until golden brown, about 5 minutes. Turn chicken skin side up and transfer skillet to oven. Roast until an instant-read thermometer inserted in thickest part of breast registers 165°, 15–20 minutes.

Photos by Kimberley HasselbrinkReviews Section