We offer three approaches to chicken–whole-poached, spatchcocked and tray-baked––all with big, bold flavors! Christopher Kimball uses a slow-poaching technique to make Chinese White-Cooked Chicken with Ginger Soy Dressing. Bianca Borges breaks down spatchcocking with a recipe for Piri Piri Chicken and Wes Martin shows us a Universal Chicken Glaze. Finally, Rosemary Gill demonstrates flavorful meal-in-one: Garlicky Spiced Chicken and Potato Traybake with Pomegranate Molasses.