Chicken recipe collection

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Lawry's black beans with bacon, tri-color bell peppers, cumin, and cayenne, simmered in chicken stock and finished with Italian dressing. A smoky, tangy cold bean side dish.

Classic leek and potato soup from Marguerite Patten, simmered in stock and blended smooth with yogurt or cream. Includes curried, watercress, and chilled vichyssoise variations.

This savory dish can be served as a side dish or with crusty bread and crackers.

This is a tangy marinade, containing equal amounts of lemon juice and oil, and is good for rich meats like chicken thighs. It can be used for chicken breasts too, but their skin should be on for additional protection during grilling or broiling. Thyme gives this marinade a flavor loved in France, but you can substitute oregano for an Italian or Greek accent, or mint or cilantro for a Lebanese touch.

Lemon olive oil basting sauce with garlic, oregano, and lemon zest. A bright, Mediterranean-style sauce for grilling chicken, lamb, pork, or fish.

Lemon chicken with Angostura bitters, brown sugar, and paprika. Flour-coated chicken thighs browned in a skillet then baked with lemon slices in a sweet-bitter pan sauce.

Lemony chicken crepes filled with seared chicken in a cream of chicken and yogurt sauce, topped with a lemon-mushroom sauce and baked until bubbly. A tangy, creamy main dish.

Indian-spiced lentil soup with curry, turmeric, cumin, coriander, and ginger, ladled over brown rice. A warming one-pot meal loaded with protein and fiber.

Lentils and carrots with marjoram simmered in chicken broth until tender and the liquid is fully absorbed. A hearty, high-fiber side dish with warm herbal flavor from dried marjoram.

Lentils and brown rice with Canadian bacon, red bell pepper, and a soy-vinegar finish. One pot, 50 minutes, and packed with protein and fiber.

Hearty lentil and brown rice soup with carrots, tomatoes, thyme, and marjoram simmered in chicken broth. Finished with a splash of vinegar and grated Parmesan.

Leftover turkey and broccoli linguine in a sage-scented pan gravy, topped with crunchy herb stuffing crumbs. The post-Thanksgiving pasta that rescues the fridge.

Little soup: chicken broth with artichoke bottoms, asparagus, egg yolk ribbons, lettuce, and chopped pistachios. A light, elegant spring soup that cooks in 10 minutes.

Bring the seafood restaurant to your home and enjoy this succulent dish that has hints of fresh lemon.

This tasty stew will reward you for the time it takes to make a proper roux, which add depth.