This oven-roasted spatchcock chicken is juicy, evenly cooked, and finished with golden, crispy skin in under an hour.

Since it was published in 2009, Simply Recipes readers have clicked on it 12 million times.

There's something to be said for kitchen traditions. Roasting a chicken in the oven for hours on a Sunday was always one of ...

The cold-pan start works for many skin-on poultry cuts, but when the skin’s fat starts to render and liquify around the meat, ...

David lives in Brooklyn where he's spent more than a decade covering all things edible, including meal kit services, food subscriptions, kitchen tools and cooking tips. David earned his BA from ...