Heat oven to 350°F. Line baking sheet with foil; place rack on top. In medium bowl, mix ½ cup flour and paprika. In separate bowl, mix barbecue sauce, milk and pepper sauce. In another bowl, stir together potato chips and remaining ¼ cup flour.

Coat chicken, one piece at a time, in flour-paprika mixture, shaking off excess. Transfer to barbecue sauce mixture, then in potato chip mixture, pressing to adhere. Place chicken on rack in baking sheet.

Bake until chicken is no longer pink near bones, about 50 min., tenting lightly with foil if browning too quickly. Remove foil for last 5 min. of cooking time to crisp coating. Let stand 5 min. before serving. If desired, garnish with lime wheels, red chili peppers and fresh parsley.

In a small bowl, combine soy sauce, honey, lime juice, and ginger; reserve.

Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add broccolini; cook stirring, until crisp-tender, 5-7 min. Transfer to bowl.

Add remaining oil to skillet. When hot, add red peppers, green beans, shiitake mushrooms, red onions, and garlic; cook, stirring occasionally, until crisp-tender, about 5 min.

Return broccolini to skillet. Add chicken; cook, stirring, until heated through, about 2 min.

Add reserved soy sauce mixture; cook and stir until heated through, 1-2 min. Serve with rice.

Heat oven to 400°F. Coat large rimmed baking sheet with cooking spray. Place chicken in center of pan; sprinkle with 2 tsp. seasoning.

Coat potatoes and onions with cooking spray; toss with 1 tsp. seasoning. Place next to chicken. Coat vegetables with cooking spray; toss with remaining 1 tsp. seasoning.

Place on opposite side of chicken. Roast until meat thermometer inserted in thickest part of thigh reads 170°F and juices run clear, 25-30 min. Let stand 10 min. before serving.

In bowl, combine chili sauce, vinegar, teriyaki sauce, oil, ginger and garlic. If using chicken breast halves, cut each piece in half crosswise. Place chicken in large plastic food storage bag; add marinade. Seal bag; turn bag several times to coat chicken. Let stand at room temperature 30 min. or chill up to 3 hrs.

Heat oven to 425°F. Line rimmed baking sheet with foil. Place rack on pan; coat with cooking spray. Transfer chicken from bag to baking sheet; reserve marinade. Roast until juices run clear when chicken is pierced with knife, 25-35 min.

Meanwhile, in small pot, bring reserved marinade to boil over medium-high heat; cook until thickened, 3-5 min. Cool. Position broiler rack about 6” from heat source; heat broiler. Brush chicken with half of reduced marinade. Broil until lightly browned, 3 min. Remove from broiler; brush with remaining reduced marinade. Sprinkle with sesame seeds and serve, if desired, with rice and salad.

Combine broth, tomatoes with juice and seasoning; reserve. Cut sausage into ¼ "-thick slices. Place onion, celery and red pepper in 6-qt. slow cooker. Top with sausage and chicken. Pour reserved broth mixture over top. Cover; cook on low 3½ hrs. Stir in rice. Cover and cook on low 1 hr.

Using 2 forks, shred chicken. Stir back into rice mixture. Top with scallion.

In a pot, heat 2 Tbsp. oil over medium heat. Add chicken, cook until no longer pink in centers, about 10 min. per side, turning. Remove.

Heat remaining oil in pot. Add onions, curry, garlic, and ginger. Cook 5 min. stirring. 

Stir in milk; bring to a simmer. Add squash, broccoli, and chickpeas. Cover; over low heat, cook until broccoli is tender and mixture is hot, 10-15 min., stirring often.

Slice chicken; serve with squash curry, arils, and pepper flakes, if desired.

In large nonstick skillet, heat oil over medium-high heat. Add onion; cook, stirring occasionally, until softened, 5–8 min. Sprinkle garlic powder, onion powder and pepper all over chicken pieces. Add chicken and sausage slices to skillet; cook, stirring occasionally, until lightly browned, about 5 min.

Stir in rice and 3 cups water. Bring to a boil; reduce heat to medium-low. Cover; cook until water is absorbed, rice is tender and chicken is cooked through, about 25 min., stirring in red pepper during last 10 min. of cooking time. Serve sprinkled with cilantro.

Heat oven to 400°F. Cut 5”-wide pocket into edge of each breast half, cutting almost to bone. Sprinkle 1 tsp. salt and ½ tsp. pepper inside pocket and on outside of chicken.

In bowl, combine stuffing mix with ½ cup warm water; let stand until water is absorbed, 2-3 minutes. Stir in peppers. Evenly divide mixture among pockets; secure openings with toothpicks.

In ovenproof skillet, heat oil over medium-high heat. Add chicken skin-side down; cook until skin is browned, 6-8 min. Turn chicken skin-side up; sprinkle with thyme. Transfer skillet to oven. Roast 40-45 min. until no longer pink near bones. Remove toothpicks before serving.

Heat oven to 425°F. Coat 17 1/4" x 11 1/2" rimmed baking sheet with cooking spray. In bowl, combine green beans, carrots, beets, oil, 1/2 tsp. curry powder, and 1/4 tsp. salt; toss well. Spread over half of baking sheet. Sprinkle all sides of chicken with 1/4 tsp. salt and pepper; place on other side of baking sheet. Roast 15–20 min. or until chicken is no longer pink in centers.

Meanwhile, combine cauliflower rice and garlic with remaining curry powder and salt. Transfer chicken and vegetables to plate; tent with foil to keep warm. Spread cauliflower in single layer over baking sheet. Roast 15 min. or until tender. Slice chicken; serve over cauliflower with vegetables. Sprinkle with cilantro, pistachios, and pomegranate seeds. If desired, garnish with lime wedges before serving.

Heat large greased pot over medium-high heat. Add chicken, salt, and black pepper. Cook and stir 3 min.

Add green peppers, mushrooms, onion, and garlic. Cook and stir until veggies have softened and chicken is fully cooked, about 10 min. Add tomatoes and remaining seasonings. Cook and stir until hot, about 2 min.

This recipe originally ran in our print magazine courtesy of Hungry Girl.