The New York Times Recipes

Andrew Scrivani for The New York Times SATURDAY, MARCH 12, 2016 Our 10 Most Popular Chicken Recipes Right Now From Mark Bittman's stir-fried chicken with ketchup to Melissa Clark's sautéed chicken with Meyer lemon (above), here are the chicken recipes from Cooking that readers saved the most this week.

Suzy Allman for The New York Times Stir-Fried Chicken With Ketchup MARK BITTMAN 20 minutes, 4 servings

Craig Lee for The New York Times Buttermilk Roast Chicken NIGELLA LAWSON 1 hour 30 minutes, plus 2 days' refrigeration, 4 servings

Melina Hammer for The New York Times Spiedies SAM SIFTON 25 minutes, plus 24 hours' marinating, 4 to 6 servings

Grant Cornett for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Theo Vamvounakis. Roasted Chicken Provençal SAM SIFTON 1 hour 15 minutes, 4 servings

Andrew Scrivani for The New York Times Chicken With Vinegar MARK BITTMAN 40 minutes, 4 servings

Andrew Scrivani for The New York Times Sautéed Chicken With Meyer Lemon MELISSA CLARK About 30 minutes, 4 to 6 servings

Michael Kraus for The New York Times Chicken Under A Brick MARK BITTMAN 45 minutes plus optional marinating time, 4 servings

Andrew Scrivani for The New York Times Roast Chicken With Cumin, Honey and Orange MARK BITTMAN 1 hour, 4 servings

Evan Sung for The New York Times Simplest Roast Chicken MARK BITTMAN 50 to 60 minutes, 4 servings

Steven Mark Needham for The New York Times Longevity Noodles With Chicken, Ginger and Mushrooms JULIA MOSKIN 30 minutes, 2 to 3 main-dish servings