The secret to incredibly flavorful chicken cutlets is a quick marinade in feta brine in advance of grilling. Food & Wine’s Justin Chapple then whips the feta cheese with lemon juice and olive oil to use as a spread for the excellent sandwiches here.

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.

To make the most of rotisserie chicken, Food & Wine's Justin Chapple tosses it with a buttery Buffalo sauce, then bakes it into a calzone with Monterey Jack cheese. To stay in keeping with traditional Buffalo wings, he serves the calzone with celery sticks and blue cheese.

Scarpariello is a classic Italian-American dish, but it’s easy to pull off at home with jarred pickled peppers and sweet Italian sausage. This one-pot meal requires no chopping at all (just dump and stir) and features ingredients that you can find just about anywhere (making it ideal for, say, that poorly equipped vacation rental). Raid the pickle aisle for jars of your favorite pickled peppers; they add a flavorful punch with zero effort. Serve the scarpariello with crusty bread to soak up the juices.

Chef Anita Lo designed this easy recipe for those nights when you're cooking for one.

Sweet sugar snap peas give this light summer salad from Ivan Conill’s Branch Line in Boston a satisfying crunch, while whole-milk ricotta adds heft with its mild, creamy richness. Shredded rotisserie chicken may be omitted for a vegetarian version, or you can substitute with flaked hot smoked salmon.

Wide pappardelle noodles are tossed with tender chicken and a vibrant pistachio mint pesto, creating a fresh, herbaceous dish with a subtle nutty crunch. A light yet satisfying pasta perfect for any season.

This chicken is cooked in nutty brown butter until it's juicy and tender, then gets a zesty splash of fresh lemon juice to brighten it up.

This paella recipe with chicken and chorizo is a satisfying array of colors, textures, and flavors, making it a one-pan meal you're sure to return to again and again.

A hearty and sustaining dish, asopao is a Puerto Rican stew filled with rice and plenty of vegetables and topped with spiced ground chicken. Starchy potato can stand in for the yucca.

Instead of using dried lemon pepper seasoning, season chicken and potatoes with fresh lemon juice and zest, chopped garlic cloves, and ground pepper, along with some chopped fresh dill and oregano. While the thighs roast, the fat adds extra flavor and crunch to the lemony potatoes. After the chicken is done, the potatoes roast in the drippings for a few extra minutes until they start to brown. Serve the finished dish with lemon wedges.

Tender vegetables simmer in a mixture of chicken drippings and butter in this simple, speedy dish.