Smothered in sauteed mushrooms and sun-dried tomatoes with a little bit of butter for a creamy sauce, this chicken dish is both healthy and satisfying.
Tyler Florence uses some hard spices and a special technique to cook a whole chicken, Moroccan-style, then pairs it with apricot, onion and almond couscous.
This classic roast chicken, stuffed with lemon, garlic and herbs, is full of flavor, easy to make and nearly perfect in its simplicity. The golden brown skin is achieved using olive oil, rather than butter.