Chicken Thighs & Legs

Brush with garlic butter, broil until the skin crackles, and serve over herbed farro with roasted carrots.

Slice off the bone, pile onto toasted baguette with chimichurri and pickled shallots for a roast-chicken sandwich.

Glaze with lemon-honey jus, add charred broccolini, and finish with toasted hazelnuts.

Shred confit meat, crisp in a cast-iron pan, and spoon over creamy grits with hot honey.

Toss with salsa verde, broil until bubbling, and tuck into tostadas with avocado crema.

Layer into grain bowls with roasted sweet potatoes, pickled red onion, and tahini drizzle.

Mix with adobo sauce, broil until caramelized, and stuff into tortillas with cabbage slaw.

Fold into creamy coconut curry with rice noodles and lime.

Top baked potatoes with shredded chicken, cheddar, and scallions for comfort food.