6 Easy & Elegant Spring Chicken Recipes

Chicken leg quarters—a bone-in, skin-on cut that includes the drumstick, the thigh, and sometimes a bit of the back—are a supercheap option at the store.

Recipe: Try our Sheet-Pan Chicken with Peas, Lemon & Herbs

To keep a rotisserie chicken from drying out, pull the meat from the bones, transfer it to a container with a tight-fitting lid, and pour any juices on top. The meat will keep in the fridge for up to 4 days or for a couple of months in the freezer.

Recipe: Try our Avgolemono Soup with Rotisserie Chicken & Orzo

Chicken (and other meat) loses weight as it cooks. To make sure you have enough meat, buy about 25 percent more than you think you need. For example, if you want 1 pound of cooked meat, buy 1 1/4 pounds of boneless thighs.

Recipe: Try our Pan-Seared Chicken Thighs with Roasted-Tomato Panzanella

You know to let steak sit for a bit before slicing, but the same holds true for chicken breasts. After cooking, let the meat rest for 5 to 10 minutes so the juices stay in the meat—instead of running all over your cutting board.

Recipe: Try our Grilled-Chicken Salad Tartine with Radishes

Just a little bit of savory, herby poultry seasoning—find it in the spice aisle!—makes roast chicken taste even more chickeny.

Recipe: Try our Spatchcocked Chicken with Beets, Tarragon & Orange

For evenly cooked chicken breasts, pound the meat into a thin, even layer. Keep the mess contained by sandwiching the meat between 2 large sheets of plastic wrap or slipping the chicken into a large resealable plastic bag with the air pressed out. Pound the chicken with a mallet, a rolling pin, or even that empty wine bottle from last night (just rinse it out first).

Recipe: Try our Chicken Milanese with Asparagus Salad & Crispy Capers

Related content:

• Recipe: 10-Minute Chicken
• Rotisserie Chicken Hack: How to Get More Meat Off Your Bird
• 30 Chicken Thigh Recipes
• Chicken Soup Recipes