Roasted chicken. Chef Thomas Keller waxed poetic about it on a recent episode of “Charlie Rose.” It has “reference points,” he noted. A big browned bird signals the arrival of the holidays, or a ...

Claire is Lifehacker's Senior Food Editor. She has a B.S. in chemistry, a decade of food journalism experience, and a deep love for mayonnaise and MSG. I love chicken. I’ve even found a way to enjoy a ...

1 skinless, boneless chicken breast (8-9 ounces) Kosher salt and ground black pepper 1 tablespoon extra virgin olive oil 1½ tablespoons unsalted butter 1 teaspoon honey Preheat oven to 325 degrees.

Chicken piccata, kin to the famous veal piccata, an Italian American staple, is made with thin slices of meat that are dredged in flour and sauteed until golden. A classic lemon butter sauce, made ...

The jar of capers in your refrigerator does all the heavy lifting in this quick, simple recipe. First, a marinade made from caper brine, red wine vinegar, and grated garlic imbues chicken breasts with ...

White wine vinegar and capers pack tangy and briny flavors into this braise. Heat 2 Tbsp. oil in a large heavy skillet over medium heat. Add onion; cook, stirring often, until softened, about 8 ...