Dinner – Page 2 – Family Feast

You’ll find 15 easy chicken recipes that make holiday meals simple and satisfying. Each dish uses basic ingredients and clear steps, from a classic roast with garlic and herbs to quick sheet-pan dinners and cozy casseroles. Prep tips and timing help you cook for a crowd without stress, and several make-ahead or freezer-friendly options save time. Keep scrolling to pick the recipes that match your oven, pantry, and guest list. Classic Roast Chicken With Garlic and Herbs Lemon and Thyme Sheet-Pan Chicken With Root Vegetables Bright, zesty lemon and fragrant thyme make this easy sheet-pan chicken with roasted root vegetables a cozy, crowd-pleasing holiday main. Ingredients: 4 bone-in, skin-on chicken thighs (about 1.5–2 lb total) 1 lb small potatoes, halved or quartered if large 1 lb root vegetables (carrots, parsnips, and/or beets), peeled and cut into 1–1.5 inch pieces 1 large onion, cut into wedges 3 tbsp olive oil, divided 2 lemons: 1 thinly sliced, 1 for juice 3–4 sprigs fresh thyme (or 1 tsp dried thyme) 3 cloves garlic, minced 1 tsp kosher salt (adjust to taste) 1/2 tsp black pepper 1/2 tsp smoked paprika or sweet paprika (optional) 1 tbsp honey or maple syrup (optional, for a touch of glaze) Fresh thyme sprigs or chopped parsley for garnish (optional) How to Make: Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment for easy cleanup. Pat chicken thighs dry and season both sides with 1/2 tsp salt and 1/4 tsp pepper; set aside. In a large bowl, toss potatoes, root vegetables, and onion with 2 tbsp olive oil, minced garlic, remaining salt and pepper, paprika (if using), and half the thyme. Spread the vegetables in a single layer on the prepared sheet pan, leaving space in the center for the chicken. Drizzle the remaining 1 tbsp olive oil over the chicken and nestle the thighs skin-side up in the center of the pan. Arrange lemon slices around and under the chicken and vegetables; squeeze the juice of the remaining lemon over everything. If using, drizzle honey or maple syrup lightly over the chicken and vegetables for a hint of sweetness. Roast in the preheated oven for 35–45 minutes, until vegetables are tender and chicken reaches 165°F (74°C) at the thickest part and skin is golden and crisp. If the skin needs more color, broil 2–3 minutes—watch closely so it doesn’t burn. Remove from the oven, let rest 5 minutes, then sprinkle with remaining fresh thyme or parsley and serve warm. Serve this bright, comforting tray-bake straight from the pan for an easy, festive centerpiece everyone will love. Honey Mustard Baked Chicken Thighs Sweet, sticky, and irresistibly cozy—these honey mustard baked chicken thighs are comfort food with a festive twist. Ingredients: 6 bone-in, skin-on chicken thighs (about 2–2.5 lb) 2 tbsp olive oil 3 tbsp Dijon mustard 3 tbsp whole-grain mustard (or extra Dijon if unavailable) 1/4 cup honey 2 cloves garlic, minced 1 tbsp apple cider vinegar (or lemon juice) 1 tsp smoked paprika (or regular paprika) 1/2 tsp dried thyme (or 1 tsp fresh, chopped) 1/2 tsp salt 1/4 tsp black pepper Optional garnish: chopped fresh parsley or thyme sprigs How to Make: Preheat the oven to 400°F (200°C). Pat the chicken thighs dry and season both sides with salt, pepper, and smoked paprika. In a small bowl, whisk together olive oil, Dijon mustard, whole-grain mustard, honey, minced garlic, and apple cider vinegar until smooth. Place the thighs skin-side up in a baking dish or on a rimmed sheet pan lined with foil. Brush or spoon about half the honey-mustard mixture over the tops of the thighs, reserving the rest for basting. Bake for 25 minutes, then remove from oven and brush with the remaining sauce. Return to the oven and bake another 10–15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is golden and caramelized. If you like extra crispness, broil for 1–2 minutes, watching closely to avoid burning. Let the thighs rest 5 minutes before serving, then garnish with chopped parsley or thyme if desired. Serve with roasted vegetables or mashed potatoes and enjoy the sweet-tangy bliss—perfect for a festive dinner! Creamy Chicken and Mushroom Casserole Creamy Chicken and Mushroom Casserole — cozy, rich, and perfect for holiday dinners or any night you want something comforting. Ingredients: 1½ lb (700 g) boneless skinless chicken thighs or breasts, cut into bite-sized pieces 10 oz (280 g) mushrooms, sliced (button or cremini) 1 medium onion, finely chopped 2 garlic cloves, minced 2 tbsp olive oil or butter 2 tbsp all-purpose flour 1 cup (240 ml) chicken broth 1 cup (240 ml) heavy cream or half-and-half ½ cup (120 ml) sour cream or crème fraîche (optional for extra tang) 1 tsp Dijon mustard 1 tsp dried thyme (or 1 tbsp fresh thyme leaves) ½ tsp dried rosemary, crushed (optional) Salt and freshly ground black pepper, to taste 1 cup (100 g) grated cheddar, Gruyère, or mozzarella (for topping) 1 cup breadcrumbs or panko (optional for crunchy top) 2 tbsp chopped fresh parsley for garnish 1 tbsp lemon juice (optional, to brighten) How to Make: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch (or similar) baking dish. Season the chicken pieces with salt and pepper. Heat the oil or butter in a large skillet over medium-high heat. Brown the chicken in batches until golden but not fully cooked through, about 3–4 minutes per side. Remove and set aside. In the same skillet, add a little more oil or butter if needed and sauté the chopped onion until soft, about 4 minutes. Add the mushrooms and cook until they release their juices and start to brown, about 5–6 minutes. Stir in the garlic and cook 30 seconds until fragrant. Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw flour taste. Gradually pour in the chicken broth while stirring, then add the heavy cream and sour cream (if using). Stir until the sauce thickens slightly. Add Dijon mustard, thyme, rosemary (if using), lemon juice (if using), and adjust salt and pepper to taste. Return the browned chicken to the skillet and coat with the creamy mushroom sauce. Transfer everything to the prepared baking dish. Sprinkle the grated cheese evenly over the top. If you like a crunchy top, mix the breadcrumbs with a little melted butter and scatter over the cheese. Bake for 20–25 minutes, until the casserole is bubbly and the top is golden brown. Remove from oven and let rest 5 minutes, then sprinkle with chopped parsley before serving. Enjoy this creamy, mushroom-studded chicken casserole with mashed potatoes, rice, or buttered noodles — a saucy comfort classic that warms the soul. Stuffed Chicken Breasts With Spinach and Ricotta A cozy, festive favorite — tender chicken breasts rolled around a creamy spinach and ricotta filling, baked until golden. Ingredients: 4 boneless, skinless chicken breasts 1 cup ricotta cheese 1 cup fresh spinach, chopped (or 3/4 cup thawed frozen, drained) 1/2 cup grated Parmesan cheese 1 clove garlic, minced 1 teaspoon lemon zest 1/2 teaspoon dried oregano (or Italian seasoning) Salt and black pepper, to taste 1 tablespoon olive oil (plus extra for drizzling) 1/2 cup breadcrumbs (panko or regular) or optional for topping 1 egg, lightly beaten (to help seal or coat, optional) Fresh parsley, chopped, for garnish (optional) Lemon wedges, for serving (optional) How to Make: Preheat your oven to 375°F (190°C) and lightly oil a baking dish. In a bowl, mix ricotta, chopped spinach, Parmesan, minced garlic, lemon zest, oregano, and a pinch of salt and pepper until combined. Pat the chicken breasts dry and, using a sharp knife, make a horizontal pocket in each breast without cutting through the other side. Spoon the ricotta-spinach mixture into each pocket, pressing gently to fill; use toothpicks to close openings if needed. If you like a crisp top, brush each breast with a little beaten egg, then press breadcrumbs onto the top; otherwise just drizzle with olive oil and season. Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat, sear the stuffed breasts 2 minutes per side until lightly golden (skip searing if your dish isn’t stovetop-safe). Transfer the skillet or place the breasts in the prepared baking dish and bake for 20–25 minutes, or until the chicken reaches 165°F (74°C) and juices run clear. Let the chicken rest 5 minutes, remove toothpicks, and garnish with chopped parsley and a squeeze of lemon if desired. Enjoy — creamy, comforting, and perfect for a holiday table or a simple weeknight treat! Maple-Glazed Chicken Drumsticks Sweet, sticky, and perfect for holiday hands — maple-glazed chicken drumsticks that caramelize to golden goodness. Ingredients: 8–10 chicken drumsticks (about 2–2.5 lb / 900–1100 g) 2 tbsp olive oil Salt and freshly ground black pepper, to taste 1/2 tsp smoked paprika (or regular paprika) 1/4 tsp garlic powder 1/4 tsp onion powder 1/4 tsp ground mustard (optional) 1/2 cup pure maple syrup 2 tbsp soy sauce (or tamari for gluten-free) 1 tbsp Dijon mustard 1 tbsp apple cider vinegar or lemon juice 1 clove garlic, minced 1/4 tsp red pepper flakes (optional, for a touch of heat) Chopped fresh parsley or thyme for garnish (optional) How to Make: Preheat oven to 425°F (220°C). Line a baking sheet with foil and set a wire rack on top if you have one. Pat drumsticks dry with paper towels so the skin crisps up. Toss drumsticks with olive oil, salt, pepper, paprika, garlic powder, onion powder, and ground mustard until evenly coated. Arrange drumsticks on the rack or directly on the prepared baking sheet skin-side up, spacing them so air circulates. Roast in the preheated oven for 25 minutes, then flip each drumstick and roast another 10–15 minutes until cooked through (internal temp 165°F / 74°C) and nicely browned. While chicken roasts, whisk together maple syrup, soy sauce, Dijon, vinegar (or lemon), minced garlic, and red pepper flakes in a small saucepan. Bring the glaze to a gentle simmer over medium-low heat and cook 3–4 minutes until slightly thickened; remove from heat. In the last 5 minutes of roasting, brush drumsticks generously with the maple glaze and return to the oven so the glaze caramelizes without burning. Repeat with another thin coat if you like a stickier finish. Remove from oven and let rest 5 minutes so juices settle and glaze sets. Garnish with chopped parsley or thyme and serve hot. Enjoy these sticky, caramelized drumsticks — perfect for a cozy Christmas feast or casual holiday gathering! Chicken Marsala With Caramelized Onions A cozy Chicken Marsala with sweet caramelized onions — rich, saucy, and perfect for a festive dinner. Ingredients: 4 boneless, skinless chicken breasts (or 8 thin cutlets) Salt and pepper 1/2 cup all-purpose flour (for dredging) 3 tablespoons olive oil or butter + oil for cooking 2 large yellow onions, thinly sliced 8 ounces mushrooms, sliced (cremini or button) 3/4 cup Marsala wine (sweet or dry, your preference) 1 cup low-sodium chicken broth 2 tablespoons balsamic vinegar (optional, for deeper onion flavor) 2 tablespoons unsalted butter (to finish sauce) 1/4 cup heavy cream or half-and-half (optional, for a creamier sauce) 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme Fresh parsley, chopped (for garnish) Lemon wedges (optional, to brighten) How to Make: Pat chicken dry, season both sides with salt and pepper, and lightly dredge in flour, shaking off excess. Heat 2 tablespoons oil or butter in a large skillet over medium-high heat until shimmering. Sear chicken 3–4 minutes per side until golden and just cooked through; remove to a plate and cover loosely. In the same pan, add a bit more oil if needed and reduce heat to medium. Add sliced onions and a pinch of salt. Cook onions, stirring occasionally, for about 15–20 minutes until deeply golden and caramelized (lower the heat if they start to burn). Add mushrooms to the onions and cook 5–7 minutes until browned and their liquid mostly evaporates. Stir in the Marsala wine, scraping up any browned bits from the pan; let it boil briskly for 1–2 minutes to reduce slightly. Pour in chicken broth and optional balsamic, add thyme, and simmer 3–4 minutes to meld flavors. Return chicken to the pan, spoon sauce over it, and simmer 2–3 minutes until heated through and sauce thickens a bit. Stir in butter and optional cream for a glossy, richer sauce; adjust salt and pepper to taste. Garnish with chopped parsley and serve with lemon wedges on the side for a bright finish. Enjoy this cozy, saucy Chicken Marsala — perfect over mashed potatoes, pasta, or buttery rice! Cranberry-Balsamic Roast Chicken Cranberry-Balsamic Roast Chicken — a festive, tangy-sweet centerpiece that’s as easy as it’s impressive. Ingredients: 1 whole roasting chicken (about 4–5 lb), giblets removed 1 cup fresh or frozen cranberries 1/3 cup balsamic vinegar 1/3 cup honey or maple syrup 2 tablespoons olive oil 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 teaspoon dried thyme (or 1 tbsp fresh, chopped) 1 teaspoon dried rosemary (or 1 tbsp fresh, chopped) Zest and juice of 1 orange Salt and freshly ground black pepper, to taste 1 medium onion, quartered 1 apple, quartered (optional) 1 cup chicken stock or water Fresh rosemary or thyme sprigs for garnish (optional) How to Make: Preheat the oven to 425°F (220°C). Pat the chicken dry and season the cavity and skin with salt and pepper. Put the quartered onion and apple into the cavity for extra aroma. In a small saucepan, combine cranberries, balsamic vinegar, honey, olive oil, Dijon, garlic, thyme, rosemary, orange zest and juice, and a pinch of salt. Bring the sauce to a simmer over medium heat, stirring until cranberries burst and the sauce thickens slightly, about 8–10 minutes; remove from heat and let cool a few minutes. Reserve about 1/3 cup of the sauce for basting and serving. Brush the remaining sauce all over the chicken, under the skin where you can, for maximum flavor. Place the chicken breast-side up in a roasting pan and pour the chicken stock or water into the pan to keep drippings from burning. Roast for 15 minutes at 425°F to get the skin started, then reduce oven to 375°F (190°C) and continue roasting until internal temperature reaches 165°F (74°C) in the thickest part of the thigh, about 60–75 more minutes (about 20 minutes per pound). Every 20 minutes, baste the chicken with the reserved sauce and pan juices to build a glossy, caramelized glaze. When done, transfer the chicken to a cutting board and let rest 10–15 minutes before carving so the juices redistribute. Spoon any pan juices and extra cranberry-balsamic sauce over slices and garnish with fresh herb sprigs. Serve warm and enjoy a festive, tart-sweet roast that steals the show at any holiday table! One-Pot Chicken and Rice Pilaf One-Pot Chicken and Rice Pilaf — an easy, cozy holiday classic that fills the kitchen with warm, savory aroma. Ingredients: 1 1/2 lb (about 700 g) bone-in chicken thighs (or breasts), skin optional 1 1/2 cups long-grain rice (e.g., basmati) rinsed and drained 3 tbsp olive oil or butter 1 medium onion, finely chopped 2 garlic cloves, minced 1 carrot, diced 1 celery stalk, diced 1/2 cup frozen peas (optional) 3 cups low-sodium chicken broth 1/2 cup dry white wine or extra broth (optional) 1 tsp ground cumin or 1/2 tsp turmeric (optional, for color/flavor) 1 tsp dried thyme or 1 tbsp fresh chopped thyme 1 bay leaf Salt and freshly ground black pepper, to taste 2 tbsp chopped fresh parsley or cilantro for garnish Lemon wedges, for serving (optional) How to Make: Pat the chicken dry and season both sides with salt and pepper. Heat oil or butter in a large, lidded skillet or Dutch oven over medium-high heat. Brown the chicken 4–5 minutes per side until golden; remove and set aside. Add the onion, carrot, and celery to the pan and cook 4–5 minutes until softened. Stir in the garlic, cumin or turmeric, and thyme; cook 30 seconds until fragrant. Pour in the wine (if using) and scrape up any browned bits from the pan. Add the rice, stirring to coat grains in the pan flavors for 1 minute. Pour in the chicken broth, add the bay leaf, and season lightly with salt and pepper. Nestle the browned chicken on top of the rice, bring to a gentle simmer, then reduce heat to low. Cover and cook 18–22 minutes, until rice is tender and chicken is cooked through (internal temp 165°F/74°C). Stir in frozen peas if using, cover for 2–3 minutes to heat through. Remove from heat, discard the bay leaf, fluff rice with a fork, and spoon chicken back into place. Sprinkle chopped parsley or cilantro over the top and serve with lemon wedges. Serve warm and enjoy — a simple, comforting one-pot centerpiece for your holiday table! Parmesan-Crusted Chicken Cutlets Crispy, cheesy cutlets that feel fancy but come together in no time. Ingredients: 4 boneless, skinless chicken breasts (about 1 to 1¼ lb total) Salt and freshly ground black pepper, to taste 1 cup all-purpose flour 2 large eggs 2 tablespoons milk or water 1½ cups grated Parmesan cheese (preferably finely grated) 1 cup plain breadcrumbs or panko for extra crunch 1 teaspoon dried Italian seasoning (optional) ½ teaspoon garlic powder (optional) 4 tablespoons olive oil or vegetable oil, for frying 2 tablespoons unsalted butter (optional, for extra browning) Lemon wedges and chopped fresh parsley, for serving (optional) How to Make: Pound each chicken breast to an even ¼–½ inch thickness using a meat mallet or rolling pin; season both sides with salt and pepper. Set up three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with Parmesan mixed with breadcrumbs, Italian seasoning, and garlic powder. Dredge a chicken cutlet in flour, shaking off excess. Dip the floured cutlet into the egg mixture, letting excess drip off. Press the cutlet into the Parmesan-breadcrumb mixture, coating both sides and gently pressing so the crust sticks. Heat 2 tablespoons oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Cook cutlets in batches (don’t overcrowd) until golden brown, about 3–4 minutes per side, adding more oil/butter as needed. Transfer cooked cutlets to a paper-towel-lined plate and keep warm in a low oven if making multiple batches. Taste and adjust seasoning, then serve with lemon wedges and a sprinkle of chopped parsley. Enjoy these crunchy, cheesy cutlets — perfect with a simple salad or over pasta for a cozy holiday meal! Slow-Cooker BBQ Pulled Chicken Slow-Cooker BBQ Pulled Chicken — hands-off comfort with sticky, smoky flavor. Ingredients: 2.5–3 lb (1.1–1.4 kg) boneless skinless chicken breasts or thighs 1 cup (240 ml) barbecue sauce (your favorite) 1/2 cup (120 ml) low-sodium chicken broth or water 1/4 cup (60 ml) apple cider vinegar 2 tbsp brown sugar 1 tbsp Worcestershire sauce 1 tsp smoked paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp kosher salt (adjust to taste) 1/4 tsp black pepper 1 small onion, thinly sliced (optional) 1 tbsp olive oil (optional, for browning) Hamburger buns, coleslaw, or sides for serving How to Make: If you like deeper flavor, quickly brown the chicken in a skillet with olive oil over medium-high heat for 1–2 minutes per side; this step is optional. Place sliced onion in the bottom of the slow cooker (if using) and set the chicken on top. In a bowl, whisk together barbecue sauce, chicken broth, apple cider vinegar, brown sugar, Worcestershire, smoked paprika, garlic powder, onion powder, salt, and pepper. Pour the sauce mixture evenly over the chicken. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until the chicken is very tender and shreds easily. Remove the chicken to a cutting board or large bowl and shred with two forks. Return the shredded chicken to the slow cooker and stir to coat with the sauce; let it heat 10–15 minutes so flavors meld. Taste and adjust seasoning or add more barbecue sauce if you like it saucier. Serve on buns with coleslaw, on salads, or alongside your favorite sides. Enjoy that sweet, smoky pulled chicken — perfect for easy holiday feeding and happy leftovers! Tarragon and Dijon Chicken With Roasted Potatoes Bright, herb-scented roast chicken with crispy Dijon potatoes — cozy, elegant, and easy to make. Ingredients: 1 whole chicken (about 4–5 lb) or 4 bone-in, skin-on chicken breasts/thighs 2 tablespoons Dijon mustard 2 tablespoons olive oil (plus 2 tablespoons for potatoes) 1 tablespoon fresh tarragon leaves, chopped (or 1 teaspoon dried) 3 cloves garlic, minced 1 lemon, zested and halved Salt and freshly ground black pepper, to taste 1 lb small potatoes (Yukon Gold or red), halved or quartered 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves (optional) 1/2 cup chicken broth or white wine (optional, for pan juices) How to Make: Preheat the oven to 400°F (200°C). Pat the chicken dry and season generously with salt and pepper. In a small bowl, mix Dijon mustard, olive oil, minced garlic, tarragon, and lemon zest into a paste. Rub the Dijon-tarragon mixture all over the chicken, under the skin if possible, and inside the cavity if using a whole bird. Squeeze the lemon halves over the chicken and tuck them in the cavity or alongside the pieces. Toss the potatoes with 2 tablespoons olive oil, thyme (if using), salt, and pepper, then spread them in a single layer in a roasting pan or baking dish. Place the chicken on top of or among the potatoes so everything roasts together; pour the chicken broth or wine into the pan if using to keep juices moist. Roast for 45–60 minutes for a whole chicken (or 30–40 minutes for pieces), until the chicken reaches 165°F (74°C) at the thickest part and the potatoes are tender and golden. Let the chicken rest 8–10 minutes before carving so the juices settle. Serve carved chicken with the roasted potatoes and spoon pan juices over the top. Enjoy a warm, tarragon-kissed plate that’s perfect for holiday comfort and a little bit fancy — bon appétit! Cheesy Chicken and Broccoli Bake A warm, cheesy casserole that turns simple chicken and broccoli into an irresistible holiday side—or cozy main. Ingredients: 3 cups cooked chicken, shredded or cubed (rotisserie works great) 4 cups broccoli florets, steamed until just tender 2 cups shredded cheddar cheese, divided 1 cup shredded mozzarella cheese 1 can (10.5 oz) condensed cream of chicken soup 1/2 cup sour cream 1/4 cup mayonnaise (optional for extra creaminess) 1/2 cup milk 1 small onion, finely chopped (about 1/2 cup) 2 cloves garlic, minced 1 teaspoon Dijon mustard 1/2 teaspoon paprika Salt and black pepper to taste 1 cup breadcrumbs or crushed crackers for topping 2 tablespoons melted butter for topping Fresh parsley, chopped, for garnish (optional) How to Make: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. In a large bowl, combine the cream of chicken soup, sour cream, mayonnaise (if using), milk, Dijon mustard, garlic, onion, paprika, salt, and pepper. Stir until smooth. Add the cooked chicken, steamed broccoli, and 1 1/2 cups of the cheddar plus the mozzarella to the bowl. Toss everything until well coated. Pour the mixture into the prepared baking dish and spread evenly. Mix the breadcrumbs with melted butter, then sprinkle evenly over the top. Scatter the remaining 1/2 cup cheddar over the breadcrumbs. Bake for 20–25 minutes, until bubbly and the topping is golden brown. If you like extra color, broil for 1–2 minutes watching carefully. Remove from oven and let rest for 5 minutes to set. Garnish with chopped parsley before serving, if desired. Enjoy this cheesy, comforting bake warm—perfect for holiday gatherings or a simple weeknight treat! Orange-Ginger Glazed Chicken Wings Zesty, sticky wings that sing of orange and warm ginger—perfect for holiday snacking. Ingredients: 2 lbs chicken wings, tips removed and wings separated 1 tsp salt 1/2 tsp black pepper 1 tbsp vegetable oil 1 cup fresh orange juice (about 2 oranges) Zest of 1 orange 1/4 cup honey 2 tbsp soy sauce 1 tbsp rice vinegar (or apple cider vinegar) 1 1/2 tbsp fresh ginger, finely grated 2 garlic cloves, minced 1 tsp cornstarch mixed with 1 tbsp cold water (slurry) 1/4 tsp red pepper flakes (optional, for heat) 2 green onions, thinly sliced (for garnish) Sesame seeds (for garnish) How to Make: Pat wings dry and season with salt and pepper. Heat oil in a large skillet or oven-safe pan over medium-high heat. Add wings in a single layer and brown on both sides, about 3–4 minutes per side. Meanwhile, whisk together orange juice, orange zest, honey, soy sauce, vinegar, ginger, garlic, and red pepper flakes in a bowl. Pour the orange-ginger mixture over the browned wings. Bring to a simmer, then reduce heat to medium-low and cover; simmer 10–12 minutes until wings are cooked through. Remove the lid and stir in the cornstarch slurry to thicken the sauce; simmer uncovered 2–3 minutes until glossy. If you prefer crispier skin, transfer wings to a 425°F (220°C) oven for 6–8 minutes to caramelize the glaze. Plate the wings and spoon any extra glaze over them. Garnish with sliced green onions and sesame seeds before serving. Enjoy these bright, sticky orange-ginger wings that’ll disappear fast at your holiday table! Pesto-Stuffed Chicken Roll-Ups Bright, herby chicken roll-ups with melty cheese and vibrant pesto—perfect for a festive main. Ingredients: 4 boneless, skinless chicken breasts Salt and black pepper, to taste 1/2 cup basil pesto (store-bought or homemade) 4 oz (about 1 cup) shredded mozzarella or provolone cheese 1/4 cup grated Parmesan cheese 2 tablespoons olive oil 1/2 teaspoon garlic powder (optional) Toothpicks or kitchen twine to secure Fresh basil leaves (optional, for garnish) Lemon wedges (optional, for serving) How to Make: Preheat oven to 375°F (190°C). Butterfly each chicken breast: slice horizontally almost through and open flat, then gently pound to an even 1/4-inch thickness. Season both sides of the flattened chicken with salt, pepper, and garlic powder if using. Spread about 2 tablespoons of pesto evenly over each chicken piece. Sprinkle shredded mozzarella/provolone and a little Parmesan on top of the pesto. Roll each chicken breast tightly from one short end to the other and secure with toothpicks or kitchen twine. Heat olive oil in an ovenproof skillet over medium-high heat. Sear roll-ups 2 minutes per side until golden brown. Transfer the skillet to the preheated oven (or move roll-ups to a baking dish) and bake 18–20 minutes, until chicken is cooked through (internal temp 165°F / 74°C). Remove toothpicks/twine, let rest 5 minutes, then slice into rounds. Garnish with extra Parmesan and fresh basil, and serve with lemon wedges if you like a bright finish. Serve these pesto-stuffed roll-ups warm and watch them disappear! Conclusion You’ve got simple, satisfying options that save time and serve smiles. Pick a roast or a quick sheet-pan, a cozy casserole, or zesty wings, and plan sides to match. Prep ahead when you can, season well, and watch cook times so meat stays juicy. Stick to steady steps, swap ingredients safely, and scale recipes to your crowd. Keep it calm, cook confidently, and share warm, well-made meals this holiday.