When do you add BBQ sauce so it doesn’t burn?

You will want to wait until the chicken has roasted for 30–35 minutes before applying the first layer, then add a second coat about 10 minutes later. This gives the sauce time to caramelize without scorching.

Do I need to brine before roasting?

While not required, it is helpful. Dry-rubbing and refrigerating the chicken uncovered for up to 24 hours creates a dry-brine effect. The salt draws out moisture, which is then reabsorbed along with the seasoning, leading to juicier meat and crispier skin.

Do I need a special pan?

A standard rimmed baking sheet and wire rack work well. Just make sure it has sides high enough to catch juices.

Chicken and Other Poultry

Chicken shows up in our kitchen weekly. From quick weeknight meals to weekend dishes that need a little more time. If we want something easy, the Oven Baked BBQ Boneless Chicken Thighs or the Hatch Green Chile Chicken Quesadillas come together with little planning. When we’re in the mood for wings, our choice is Hot Honey Wings, Mango Habanero Wings, or grilled Jamaican Jerk Spiced Chicken Wings.

Turkey recipes make a year-round appearance, too. The Dry-Brined Spatchcock Turkey and Grilled Turkey Breast are our go-to options around the holidays, and the leftovers often turn into Turkey Tortellini Soup or a Leftover Thanksgiving Sandwich. Turkey Taco–Stuffed Sweet Potatoes and Cranberry Brie Turkey Burgers are easy ways to use ground turkey during the week without much prep.

For something richer, the Braised Duck Leg or Braised Whole Chicken is the kind of dish that fills the house with a slow-simmered aroma.

Whether you need a fast dinner or something that cooks low and steady, there are plenty of ways to use the poultry you have on hand.