Say Goodbye to Boring Chicken Night

Plus, Overnight Vanilla Extract in Just One Day [Get our Thanksgiving Success Series for expert tips, iconic recipes, and fresh holiday inspiration. Sign up now! →]( [Find Recipes]( [Join Now]( [Login]( [America's Test Kitchen: Notes from the Test Kitchen]( [America's Test Kitchen: Notes from the Test Kitchen]( [For layout only]( [A collection of recipes from this newsletter]( Reinventing Chicken Night [Julia Collin Davison's Headshot]( [Julia Collin Davison]( Host, Julia at Home If your house is like mine, you eat chicken for dinner several times a week, and you’re always looking for ways to gussy up this relatively bland-tasting protein. I’ve been on this hunt for years, and I am happy to share four great recipes that have passed my family’s rigorous taste tests and are now in regular rotation in my home kitchen. [Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes]( (from season 5 of Julia at Home) This 10-ingredient recipe is easy for a weeknight, and the addition of artichokes, cherry tomatoes, and capers gives it a slight Mediterranean vibe. Serve it with [creamy orzo]( [Crisp Polenta Triangles]( or [Air-Fryer Cheesy Potatoes.]( [Easy Oven-Roasted Barbecue Chicken]( (from season 5 of Julia at Home) I developed this recipe with my husband in mind, so the chicken has a deep flavor without being too spicy. I particularly like how the skin is removed before adding the spice rub so that there’s no flabby chicken skin to contend with. Serve with [Macaroni Salad with Buttermilk and Fresh Herbs]( [Watermelon and Cucumber Salad with Feta]( or [Kentucky-Style Vinegar Slaw](. [Cast Iron Chicken Chilaquiles]( (from season 3 of Julia at Home) I didn’t learn about chilaquiles until I was well in my 30s, but I’m making up for lost time by cooking it at least twice a month. It’s the flavor and variety of textures that the corn tortillas achieve after being toasted then cooked briefly in chile sauce that really gets me. Adding the chicken makes it perfect for brunch or supper. And if you love hot sauce but have never made your own before, check out this killer recipe for [Simple Hot Sauce]( it’s better than any store-bought sauce I’ve ever tried. [Za’atar-Rubbed Roast Chicken with Mint Vinaigrette]( (from season 3 of Julia at Home) Roast chicken is my all-time favorite dinner, and this cooking method is hands down the best. The chicken is butterflied, cooked skin side down in a skillet until it browns, flipped right side up, brushed with a flavorful oil, and finished in the oven. If za’atar isn’t your thing, you can easily swap in another flavor to suit your mood. Serve with [Kale Salad with Roasted Sweet Potatoes and Pomegranate Vinaigrette]( [Orzo Salad with Cucumber, Red Onion, and Mint]( or [Zucchini and Tomato Tian with Caramelized Onions](. If you want to watch a video of me cooking any of these recipes, check out my show Julia at Home, found on ATK’s [Pluto]( [Philo]( or [YouTube channel](. Also, all recipes from my show can be found on our [Julia at Home webpage](. Members get every recipe, review, and video. Get instant access to everything from the most trusted cooking experts. [Start your 2-week free trial](. Winner, Winner: Chicken Dinners [Pan-Roasted Chicken Breasts with Artichokes and Cherry Tomatoes →]( [Oven-Roasted Barbecue Chicken →]( [Crispy Chicken with Sautéed Radishes, Spinach, and Bacon →]( Sides That Steal the Show [Creamy Orzo with Fennel →]( [Macaroni Salad with Buttermilk and Fresh Herbs →]( [Cheddar Scalloped Potatoes →]( Global Flavors for Chicken Lovers [Cast Iron Chicken Chilaquiles →]( [Murgh Makhani (Indian Butter Chicken) →]( [Karaage (Japanese Fried Chicken Thighs) →]( [Try Digital Membership. 14,000+ Reliable Recipes, Cooking Discoveries & Hacks, 5-Star Members' App, 8,000+ Product Reviews, Free Shipping in our Shop. Unlock the secret to deliciously flaky pie crust and more test kitchen expertise! Get Instant Access. Free for 14 Days. Dutch Apple Pie.]( What We’re Talking About Anchovy Oil is a Flavor Powerhouse Hiding in Plain Sight What's better than a “free” ingredient that packs a wallop of umami flavor? 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