There are few things more satisfying than a meal that feels fancy but is secretly super simple. That’s the beauty of these ...

The amount of garlic alone is enough to make me swoon ... Technique tip: Trim extra fat from chicken thighs before cooking to ensure a sauce that’s not greasy. Swap option: You can use cream ...

Place chicken thighs, skin side up, on a sheet pan, pat dry, rub with olive oil, salt, and pepper, and roast for 30-40 ...

Chicken Vesuvio is an Italian-American dish of crispy chicken, potatoes, and a garlic-white wine sauce from the Vesuvio ...

Whisk together yogurt, lemon juice, garlic, mustard, paprika, coriander, 2 tablespoons oil, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl until smooth. Add chicken thighs; toss to coat ...

Place the chicken thighs on a baking tray ... If you are following the low-FODMAP diet, make sure you use pesto without garlic in. You can make your own by combining garlic-infused olive oil ...

Take the chicken out of the marinade, gently shaking off excess buttermilk and garlic. Place on the rack, with the thighs skin-side up. Discard the marinade. Roast the chicken for 35–40 minutes ...

Set pan over medium heat and cook thighs, undisturbed, until skin turns very crisp and golden, about 7 minutes. Flip chicken and add garlic and thyme to pan. Cook, basting chicken in pan drippings ...

To the same pot, add the curry powder and stir, letting it toast until the colour changes from yellow to a light brown, ...

In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces. Toss chicken in gochujang marinade to coat. Chill at least 4 hours ...