Nothing comes in clutch quite like a rotisserie chicken, but once home, it can quickly turn into a dry and disappointing ...

Pat chicken dry and lay it, skin-side down ... Smash cooked garlic with the tines of a fork so it sizzles in the drippings. Add lemon zest, lemon juice, Thai chile, fish sauce and olive oil ...

Remove from the oven and take the Chicken from the pan, add the cold cubed Butter and stir in, you'll want to do this just a couple of minutes before you serve. Finish the sauce with Lemon zests.

Sprinkle with more black pepper and the remaining dried thyme ... either stir a little extra finely grated lemon zest into the sauce or sprinkle the chicken with lemon zest when you serve it.

Heat the oven to 400°F. Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season all over with 1 teaspoon of the lemon pepper seasoning and 1 teaspoon of the kosher salt. Place skin-side ...

Marsala wine (preferably dry) and chicken broth or stock are used to deglaze ... which then gets finished with butter for richness and fresh lemon juice for balance. Once the chicken and the ...