Baked Chicken and Root Vegetables is a fuss-free and flavorful sheet pan dinner perfect for busy weeknights. This recipe ...

I visited the market where I purchased the finest vegetables. A few carrots here, a couple of bell peppers at the next stall, and another courgette... as a result, I returned home with a full bag. I ...

and bake for 25 minutes at 200C. The result will give you a proper crispy umami hit! It’s really important to let your chicken rest for at least 15-20 minutes after it's finished cooking.

Line a baking tray with baking paper. Place the chicken breast on the tray – if cooking more than one breast, space them well apart. Drizzle a little olive oil over each breast. Season with a ...

Set a rack in a rimmed baking sheet. In a large bowl, toss the chicken wings with the oil and season with salt and pepper. Arrange on the prepared rack and roast for about 45 minutes, until golden ...

The words "roasted" and "baked" conjure up images of wildly different dishes even though the two cooking methods are sometimes difficult to tell apart. A piece of chicken can go into the oven and ...

Roast until a thermometer inserted in thickest portion of meat registers 155°F, 30 to 40 minutes. While chicken roasts, add potato mixture to preheated baking sheet, spreading in an even layer.

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

This recipe is for Roasted Carrots with Golden Raisins and Pistachios from the food section of The Boston Globe.

When it comes to healthy eating, a few cuisines rival the Mediterranean diet. This celebrated culinary tradition from ...