Chicken is so interwoven into our lives that people eat it for every occasion. Chicken dishes are some of the most delicious and widely-consumed meals out there. Here are some interesting chicken Recipes you may like.

1. Sheet-Pan Chicken

Whole family will love this fresh take on those classic Italian-American flavors in one-pan chicken dinner form.

INGREDIENTS

• 3 pints grape tomatoes, halved
• 1/4 cup extra-virgin olive oil
• 1 tsp. white balsamic or white wine vinegar
• 2 garlic cloves, thinly sliced
• 1 Tbsp. plus 1 tsp. dried oregano
• 2 tsp. kosher salt, divided
• 4 pieces thin-sliced skinless, boneless chicken breast, or 2 skinless, boneless chicken breasts (about 1 lb.)
• 1 tsp. freshly ground black pepper
• 10 oz. fresh mozzarella, thinly sliced into rounds
• 1/2 small red onion, thinly sliced into rounds
• 1/2 cup peperoncini (about 3 oz.), thinly sliced crosswise

PREPARATION

1. Preheat oven to 400°F. Toss tomatoes, oil, vinegar, garlic, 1 Tbsp. oregano, and 1 tsp. salt on an 18×13″ rimmed baking sheet.
2. If using skinless, boneless chicken breasts, slice them into 4 cutlets: Holding knife blade parallel to board, cut breast in half, slicing along a long side, to make 2 pieces.
3. Season chicken on all sides with pepper and remaining 1 tsp. salt and 1 tsp. oregano. Nestle chicken into tomato mixture. Roast until chicken is almost fully cooked through and tomatoes are starting to burst, 8–10 minutes. Arrange mozzarella rounds over chicken and tomatoes. Return to oven and roast until cheese is melted and chicken is fully cooked through, 2–4 minutes. Top with onion and peperoncini.

2. The Mustard Chicken

Two kinds of mustard make all the difference in this sheet-pan dinner. Dijon mustard mixed with honey serves as a sweet-tart marinade for the chicken, while the whole seeds in old-style mustard add pops of crunch and flavor to the dressing.

INGREDIENTS

• 2 Tbsp. Dijon mustard
• 2 Tbsp. plus 2 tsp. honey
• 1/3 cup plus 3 Tbsp. extra-virgin olive oil, divided
• 4 whole chicken legs (thigh and drumstick; about 2 lb. total), patted dry
• 2 1/2 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 1 1/2 lb. baby Yukon Gold potatoes, halved
• 4 rosemary sprigs
• 1 garlic clove, finely grated
• 3 Tbsp. fresh lemon juice
• 4 tsp. whole grain mustard
• 1 small head of frisée or 1/2 small head of escarole, trimmed, torn into bite-size pieces
• 1/2 cup parsley leaves

PREPARATION

1. Place a rack in top third of oven; preheat to 375°F. Whisk Dijon mustard, 2 Tbsp. honey, and 1 Tbsp. oil in a medium bowl to combine. Season chicken on all sides with 1 tsp. salt and 1/2 tsp. pepper. Transfer to bowl with honey mustard and toss to coat.
2. Toss potatoes, 2 Tbsp. oil, 1 tsp. salt, and remaining 1/2 tsp. pepper on a rimmed baking sheet. Arrange chicken legs (skin side up) in the center of pan; discard excess marinade. Arrange potatoes around outside of pan in an even layer, then turn cut side down (this will help them brown better). Arrange rosemary over potatoes. Roast until chicken and potatoes are golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°F, 30–40 minutes.
3. Whisk garlic, lemon juice, whole grain mustard, and remaining 1/3 cup oil, 2 tsp. honey, and 1/2 tsp. salt in a small bowl. Divide chicken and potatoes among plates, then arrange frisée and parsley alongside potatoes. Drizzle dressing over chicken, potatoes, and frisée.
4. Do Ahead: Chicken can be marinated 8 hours ahead. Cover and chill.

3. Crispy Turmeric-Lemon Chicken

Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to render and crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven. Thawing frozen peas under cold water and adding them just for the last five minutes of cooking keeps them tender, sweet, and bright green.

INGREDIENTS

• 1 tsp. cumin seeds, coarsely crushed
• 1 tsp. garlic powder
• 1 tsp. ground coriander
• ½ tsp. ground turmeric
• 2 tsp. kosher salt, divided, plus more
• 2½ lb. skin-on, bone-in chicken thighs (5–6)
• 2 tsp. extra-virgin olive oil (optional)
• 1 onion, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 small head or ½ large head green cabbage (about 1½ lb.), thinly sliced
• 1 lemon, sliced, seeds removed
• ⅓ cup fresh or frozen, thawed peas
• Cilantro leaves with tender stems (for serving)

PREPARATION

1. Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
2. Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won’t need all of it; set leftover spice mixture aside for adding to cabbage later.
3. Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
4. If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don’t have a lid). Cook cabbage 10 minutes.
5. Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22–25 minutes. Remove from oven.
6. Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.

4. Grilled Chicken with Lemon & Thyme

A grilling recipe that’s make-ahead friendly and doesn’t have to marinate for hours to pick-up great flavor? Oh have we got you covered. The chicken can be grilled an hour ahead of time—it gets more flavorful as it hangs out in the lemony marinade. And remember: When it comes to grilling chicken breasts, it’s skin-on, bone-in all the way. The meat stays juicier, and you get the bonus of crispy skin.

INGREDIENTS

• 3 Tbsp. plus 1/2 cup extra-virgin olive oil, divided, plus more for grill
• 4 skin-on, bone-in chicken breasts (about 3 lb.)
• Kosher salt, freshly ground pepper
• 2 lemons
• 4 garlic cloves, crushed
• 3 large sprigs thyme
• 1 cup torn pitted Castelvetrano olives

PREPARATION

1. Prepare a grill for 2-zone heat (for a gas grill, set one burner to medium-high and one or two burners to low; for a charcoal grill, bank most of the coals on one side). Lightly oil grate. Pat chicken breasts dry; season generously all over with salt and pepper. Place on a rimmed baking sheet; let sit at room temperature at least 30 minutes and up to 1 hour.
2. Thinly slice 1 lemon crosswise into rounds; pluck out seeds. Place half of lemon slices in a small bowl. Add garlic and 1 Tbsp. oil and toss to coat; season with salt and pepper. Set remaining lemon slices aside for serving. Slice remaining lemon in half and squeeze juice into another small bowl (you should have about 1/4 cup). Set aside.
3. Pat chicken dry again (the salt will have drawn out more moisture) and rub with 2 Tbsp. oil. Grill oiled lemon slices over hot side of grill, turning once, until charred in spots, about 3 minutes. Transfer to a plate. Grill chicken on cooler side of grill, skin side down, until skin is browned and starting to crisp, 15–20 minutes. Turn chicken over, cover, and continue to grill until an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 8–10 minutes longer. If desired, uncover grill, move chicken over to hotter side, and lightly char a minute or two. Transfer to a cutting board and let rest 10–15 minutes.
4. Pull chicken meat from bones and slice 1/2″ thick. Place on a rimmed platter, shingling slices. Scatter thyme sprigs, olives, grilled lemon slices, and reserved fresh lemon slices over. Season with more salt and pepper; drizzle reserved lemon juice and remaining 1/2 cup oil over. Let sit at least 15 minutes and up to 1 hour before serving.

5. Tamarind Chicken Wings

Marinating chicken wings in a base of tamarind purée, fish sauce, brown sugar, crushed red pepper flakes, and cumin, with more brushed on as they grill, gives optimal flavor and just enough char. Topped with crunchy onion, these wings offer an explosion of flavors, perfect for backyard summer entertaining.

INGREDIENTS

• ¾ cup tamarind purée
• ¼ cup fish sauce
• 2 Tbsp. light or dark brown sugar
• 1 Tbsp. crushed red pepper flakes
• 1 tsp. ground cumin
• 3 tsp. Diamond Crystal or 1½ tsp. Morton kosher salt, divided
• 4 lb. chicken wings, drumettes and flats separated if desired
• ¼ small red onion, very thinly sliced, preferably on a mandoline
• Cilantro leaves with tender stems and lime wedges (for serving)

PREPARATION

1. Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
2. Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
3. Meanwhile, place onion in a bowl of ice water and set aside.
4. Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
5. Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1–2 minutes per side.
6. Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.

Source: epicurious