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Bake until the phyllo has browned and the filling is bubbling, about 35 minutes. Let the casserole cool on a wire rack for 10 minutes before serving.

For an easier casserole: Use an unflavored rotisserie chicken. Skip steps 1 and 2 (thereby omitting the lemons, peppercorns, and bay leaves); skin, bone, and shred the meat, adding it to the sauce in step 5.

What to Do with Chicken Breasts

Glazed Chicken Breasts

Any honey will work here, but these baked breasts would be enhanced by a strong-flavored variety. Makes 4 servings

1 cup orange juice

1/3 cup honey

1/3 cup white wine vinegar

2 teaspoons stemmed thyme plus 15 thyme sprigs soaked in water for 15 minutes

1 teaspoon finely grated orange zest

1 tablespoon unsalted butter

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Canola oil for greasing the baking sheet

Four 10-to 12-ounce bone-in skin-on or skinless chicken breasts

Whisk the orange juice, honey, vinegar, stemmed thyme, and orange zest in a small saucepan set over medium-high heat until the honey dissolves. Bring the mixture to a boil.

Reduce the heat to low and simmer, uncovered, whisking occasionally, until syrupy, about 8 minutes. Whisk in the butter, salt, and pepper; remove the pan from the heat and cool for 10 minutes. (This glaze can be made up to 2 days in advance. Store, covered, in the refrigerator; reheat it in a small saucepan, thinned with a little extra orange juice, until bubbling.)

Position the rack in the center of the oven and preheat to 400°F. Oil a large baking sheet. Drain the thyme sprigs and place them on the sheet.

Place the chicken breasts, bone side down, on the sprigs. Pour the sauce over the breasts and bake for 15 minutes.

Baste with the glaze and pan juices, then continue baking, mopping every 5 minutes or so, until the glaze has turned syrupy and caramelized and a meat thermometer inserted into the thickest part of a breast without touching the bone registers 165°F (our preference) or 170°F (the USDA recommendation), 20 to 35 more minutes.

Transfer the chicken breasts to a cutting board or a carving platter; let stand for 5 minutes before serving with any remaining orange glaze on the side.

Variations: Add any of the following to the orange glaze before bringing it to a simmer: 2 crushed garlic cloves, ¼ teaspoon red pepper flakes, ¼ teaspoon ground cinnamon, or 1/8 teaspoon ground cloves.

Substitute rosemary for the thyme; use about 8 rosemary sprigs as the bed for the breasts.

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Brining Chicken Breasts

While it’s not necessary, chicken breasts are juicier if you brine them first. Make a solution of 3 cups water and ¼ cup salt, preferably kosher salt, in a very large bowl, whisking until the salt has dissolved. Add the breasts, then add enough cool water to cover by 1 inch. Stir well, then cover and refrigerate for 1 hour or up to 4 hours. Drain and pat the breasts dry before you use them. Because of the higher sodium content of brined breasts, omit the salt from any marinade. Do not use a kosher chicken or other prebrined breasts.

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Looking for wings? Try Lemon Wings, Sesame Wings, or Buffalo Wings.

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Herbed Chicken Breasts

The flavors here mimic those that have made Tuscan cooking a North American favorite: lemon zest, rosemary, and olive oil. Although expensive extra virgin olive oil isn’t necessary, a good bottle of syrupy balsamic vinegar will work wonders. Makes 6 servings

Six 10-to 12-ounce bone-in skin-on or skinless chicken breasts, cut in half the short way

4 garlic cloves, slivered

3 tablespoons olive oil, plus additional for oiling the baking sheet

3 tablespoons finely chopped rosemary leaves

1½ tablespoons finely grated lemon zest

½ teaspoon red pepper flakes

1 teaspoon salt

3 tablespoons aged balsamic vinegar

Toss the breasts, garlic, olive oil, rosemary, lemon zest, red pepper flakes, and salt in a large bowl until the chicken is coated in the spices. Alternatively, place all these