Do you love chicken but don't want to be stuck in the kitchen prepping and cooking? Lucky for you, TODAY is teaming up with celebrity chefs to make things simpler for you. Starting next week, TODAY is launching a cooking series titled "Super Simple Chicken: The Only Recipes You'll Ever Need," which features 5 days of delicious dishes from chefs Marcus Samuelsson, Tim Love and more.

Before it starts, we want to help you get a head start on getting all the ingredients you need. Check out the shopping list and recipes below, and cook along with us next week!

MONDAY: Crispy Baked Chicken Wings

Laura Vitale from "Laura in the Kitchen"

Shopping list/ Ingredients

3lbs wings (ask your butcher to prep them for buffalo wings)
1/2 cup all purpose flour
1 tbsp baking powder
Olive oil
Your favorite hot sauce and/or Ranch or blue cheese dressing


1. Mix baking powder and flour in a small bowl and set aside.

2. Add all wings into a large bowl and coat them in the flour mixture.

3) Shake off excess flour and lay in a single layer in a baking rack skin-side up over a large roasting tray.

4) Put in the fridge for about 2 hours to dry out.

5) Pre-heat the oven to 450 deg. F.

6) Drizzle the wings with olive oil and bake for 35-40 minutes until deeply golden and crispy.

7) Remove from the oven and flip the wings over, drizzle with a little olive on the second side, and continue baking until the second side is as crispy as the first side.

TUESDAY: Brick Spatchcock Chicken

Tim Love

Shopping list/Ingredients

1/4 cup smoked paprika

1/4 cup granulated garlic

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon chili flake

1/4 cup kosher salt

1/4 cup peanut oil

1 whole chicken (3lbs) skin on, spine removed

Mix dry seasoning together well, season chicken on both sides liberally.

Heat a cast iron pan or planch on your grill. Add a thin layer of peanut oil to pan or plancha, place chicken on cat iron skin side down and then place foil wrapped brick on top.

Sear for 4 minutes and remove brick and flip. Continue to cook until the internal temp of the chicken is 165 degrees. Remove and serve immediately.

Marcus Samuelsson yardbird recipe

WEDNESDAY: Fried yardbirds

Chef Marcus Samuelsson

Shopping list/ingredients

4 chicken thighs, skin-on

4 chicken drumsticks, skin-on

1 cup salt

8 cups water

1 quart buttermilk

3/4 cup coconut milk

2 garlic cloves, minced

1 tablespoon chicken shake (recipe below)

1/2 pound all-purpose flour

2 ounces semolina flour

1 ounce cornstarch

1/2 ounce ground white pepper

5 quarts frying oil


1. Mix salt in water until dissolved. Place chicken in brine and let sit for 1 1/2 hours.

2. Combine buttermilk, coconut milk, garlic and Chicken Shake then place chicken in marinade overnight in refrigerator.

3. Combine all-purpose flour, semolina flour, cornstarch and white pepper to make breading.

4. Remove marinated chicken from fridge and allow excess marinade to drip off.

5. Roll chicken in breading, shaking off excess.

6. In an 8-quart pot, fill with oil and bring to 300 F. Once oil is hot, carefully drop chicken into the oil and let fry for about 15 minutes (inner temperature should be at least 165 F).

7. Remove chicken from oil and place on paper towel. Season chicken with Shake to taste.

Chicken Shake

Shopping list/Ingredients

1/8 cup ground garlic

1/2 cup celery salt

1/2 cup ground cumin

1 cup berbere

1 cup smoked spicy paprika

1/8 cup kosher salt

1/2 cup ground white pepper


Combine in a mixing bowl and stir until blended.

THURSDAY: Thomas Keller’s “My Simple Roast Chicken”

From Nilou Motamed, Editor-in-chief Epicurious

Shopping list/ Ingredients

One 2- to 3-pound farm-raised chicken

Kosher salt and freshly ground black pepper

2 teaspoons minced thyme (optional)

Unsalted butter

Dijon mustard


Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper towels, inside and out. The less it steams, the drier the heat, the better.

Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs stay close to the body; the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird.

Now, salt the chicken-I like to rain the salt over the bird so that it has a nice uniform coating that will result in a crisp, salty, flavorful skin (about 1 tablespoon). When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper.

Place the chicken in a sauté pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone-I don't baste it, I don't add butter; you can if you wish, but I feel this creates steam, which I don't want. Roast it until it's done, 50 to 60 minutes.

Remove it from the oven and add the thyme, if using, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad.

Roasted chicken thighs with lemon and oregano

FRIDAY: Roasted chicken thighs with lemon and oregano

Adam Rapoport, Editor-in-chief Bon Appetit

Shopping list/Ingredients

1 lemon

4 large or 8 small skin-on, boneless chicken thighs

Kosher salt and freshly ground black pepper

3 teaspoons olive oil, divided

3 sprigs oregano

1 tablespoon minced shallot

1/2 garlic clove, minced

1/8 teaspoon crushed red pepper flakes

1/4 cup dry white wine (such as Sauvignon Blanc

1/2 cup low-sodium chicken broth


Preheat oven to 425°. Very thinly slice half of lemon; discard any seeds. Cut remaining lemon half into 2 wedges.

Season chicken thighs with salt and pepper.

Coat a large room-temperature skillet with 1 teaspoon oil. Add chicken, skin side down. Place skillet over medium heat and cook, letting skin render and brown, and pouring off excess fat to maintain a thin coating in pan, until chicken is cooked halfway through, about 10 minutes.

Scatter half of lemon slices over chicken and half on bottom of skillet (the slices on top of the chicken will soften; those in the skillet will caramelize). Transfer skillet to oven, leaving chicken skin side down. Roast until chicken is cooked through, skin is crisp, and lemon slices on bottom of skillet are caramelized, 6-8 minutes.

Transfer chicken pieces, skin side up, and caramelized lemon slices from bottom of skillet to a warm platter. (Leave softened lemon slices in the skillet.)

Return skillet to medium heat. Add oregano sprigs, shallot, garlic, and red pepper flakes; cook, stirring frequently, until fragrant, about 1 minute. Remove skillet from heat. Add wine; cook over medium heat until reduced by half, 1-2 minutes. Add broth; cook until thickened, about 3 minutes.

Squeeze 1 lemon wedge over and season sauce with salt, pepper, and juice from remaining lemon wedge, if desired. Drizzle with 2 teaspoons oil. Return chicken to skillet, skin side up, to rewarm.

Serve topped with caramelized lemon slices.

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