Rub the chicken inside & out with a generous amount of salt & ground black pepper. Cover the chicken & leave in the fridge.
Heat the oven to 190ºC/gas 5.
Cut the potatoes into golf-ball-sized pieces & put into a pan of boiling water with the whole lemon & the garlic cloves. Cook for 12 mins.
Drain. Allow to steam dry for 1 min. Remove the lemon & garlic. Toss the potatoes in the pan while still hot.
Carefully stab the hot lemon ~10 times. Pat the chicken with kitchen paper & rub it all over with olive oil. Push the garlic cloves, the whole lemon & the thyme into the cavity. Put the chicken into a roasting tray & cook in the oven for ~45 mins.
Remove the chicken to a plate. Toss the potatoes with the rosemary leaves in the fat left in the roasting tray. Shake the tray around,. Make a gap in the centre of the potatoes & put the chicken back in. Lay the rashers over the chicken breast.
Cook for a further 45 mins, until the potatoes are nice & golden. Remove the bacon & crumble over the potatoes. Remove the garlic from the chicken, squeeze all the garlic flesh out of the skin, mush it up & smear it all over the chicken. Discard the lemon & thyme & carve the chicken at the table.
Remove about ½ the meat from the bird in large bite-sized chunks. Put them in a mixing bowl. Rinse & dry the salad leaves, then divide them between 4 plates.
Peel 2 of the oranges & squeeze the juice from the 3rd. Slice the fruit thinly & mix with the salad leaves. Cut the pomegranate in ½, remove the seeds from 1 half & add to the salad leaves, then squeeze & reserve the juice from the remaining half.
Mix 5 tbsp of the orange juice with 4 tbsp of the pomegranate. Stir in the cider or tarragon vinegar, a little salt, a twist of black pepper & a couple of drops of balsamic vinegar. Pour into the roasting tin, stir with the roasting juices, & heat gently without bringing to the boil. Place the pieces of warm chicken among the salad then spoon over the hot dressing.
Soak the couscous & stock in a bowl. In another bowl mix the olive oil & orange juice. When the couscous is ready, fluff up with a fork, then stir through the carrot, courgette, herbs, pinenuts & olive oil dressing. Season. Serve with the chicken.
If you can’t buy a ready-roasted chicken, use any cold cured meat.
Preheat oven to 180ºC/Gas 4. Melt 1 tbsp of butter with olive oil in a large heavy frying pan. Add chicken & sauté until browned & juices run clear.
Melt 4 tbsps of the butter until foamy, stir in the flour & cook for 3 mins.
Slowly add the cream & chicken stock, stirring until smooth & thickened. Season with the salt, pepper, Parmesan cheese, Tabasco & herbs. Set aside.
Sauté the mushrooms in 2 tbsps butter. Add sherry & cook until reduced. Place the chicken in a casserole & top with the mushrooms. Pour sauce over & bake, uncovered, for 25 mins.
Sprinkle with almonds & bake for 10 mins. Peel & slice avocados lengthwise & place over chicken before serving.
Preheat the oven to 220ºC/425F/Gas 7. Season the chicken with salt & freshly ground black pepper & brush with a little of the olive oil. Then place the chicken into a very hot griddle pan. Cook for 8-10 mins.
Meanwhile, place the avocado into a small oven-proof frying pan & place in the oven to bake for 5-6 mins, or until heated through.
When cool enough to handle, carefully peel off the skin. Place the olive oil, sugar, mustard & vinegar in a screw-topped jar. Season generously with salt & freshly ground black pepper, screw the lid on well & shake until the dressing is emulsified.
Cut the cherry tomatoes in half & arrange on a plate. Slice the baked avocado & arrange over the top of top of the tomatoes, then add the seared chicken. Spoon over the mustard dressing & serve.
Stir the salt, pepper & cayenne pepper together; rub evenly into the chicken breasts.
Cook the chicken in the heated oil: 5-7 mins per side.
Stir the onion, lime juice, & avocado together in a bowl; season with salt & pepper.
Spoon over the chicken breasts to serve.
Season the chicken with salt & pepper & a sprinkle of some of the paprika powder.
Heat a pan, add 1 tbsp of olive oil & the butter & brown the chicken all over.
Remove from the pan, add the onion, garlic, thyme & rosemary & sauté for 2 mins.
Add the rest of the paprika, then after 1 min return the chicken to the pan, along with the lemon. Pour the white wine into the pan, stirring well.
Allow the wine to reduce, then add the stock & simmer for 20 mins.
Remove the chicken breasts as soon as they're cooked, to stop them becoming dry, & allow the rest to cook for another 5 mins.
Bring some salted water to the boil, & blanch the broccoli until just cooked.
Drain then heat 4 tbsps of olive oil in a large frying pan. Sauté the sliced chilli for 1 min before adding the broccoli & tossing them together.
Season & serve with the chicken on top, pouring over any extra juices.
Sauce: Sweat the shallots & garlic in 25g of butter, without colouring. Add the thyme & bay leaf & sweat for 2 mins.
Add brandy & reduce until the liquid has almost disappeared. Add the chicken stock & reduce by ½.
Add the cream. Whisk in the remaining butter. Season with salt & pepper & set aside.
Chicken: Season the chicken breasts with salt & pepper, then wrap each in cling film to retain their shape. Poach the wrapped chicken breasts for 12-15 mins in a saucepan of boiling water.
Remove & leave to rest for 10 mins. Cook the asparagus & broad beans separately in boiling salted water until tender; drain & refresh in iced water. Cut all the asparagus tips to the same length & peel the broad beans to remove their tough skins.
Heat a knob of butter in a frying pan, unwrap the chicken & add to the pan.
Slowly fry until the skin is golden & crisp. Meanwhile, fry mushrooms in a little butter with salt & pepper. Add to the sauce along with the asparagus & broad beans & reheat. Quickly fry the spinach with a little butter, salt & pepper, then drain on a tray lined with kitchen paper. Slice each chicken breast into 5 rounds & arrange around warm plates. Place the spinach in the middle. Add 3 asparagus tips to each plate, & spoon around the mushrooms & broad beans with some sauce.
Dust the chicken with flour. Heat the oil & butter in a large, wide pan with a lid, add the chicken. Fry on all sides until nicely browned.
Add the shallots. Fry for about 2 mins until they start to soften, but not colour.
Pour in the brandy, carefully ignite, then stand well back until the flames have died down. Stir in the stock & bring to the boil. Reduce heat; cover & cook for 15 mins until the chicken is just tender.
Add the asparagus to the sauce. Cover, then cook for 5 mins more until tender.
Stir in the crème fraîche & tarragon & warm through. Season to taste.
Marinade the chicken in 75ml of the port, garlic & ¼tsp salt.
Bring the chicken stock to the boil & simmer to reduce by 10%. Place the dried
mushrooms in a bowl & add the hot stock. Allow to stand for 1 hour.
Drain the dried mushrooms & slice. Reserve the stock liquid. Melt the butter in a pan & add the shallots. Sauté gently until transparent.
Add the fresh & dried mushrooms to the shallots & sauté for several mins.
Preheat the oven to 160ºC/Gas 3. Add the reserved stock, season with salt & pepper & simmer for 5 mins. Add the cream & remaining port & reduce by simmering for approximately 5 mins.
Spoon the mushrooms & shallots into a shallow casserole dish. Place the chicken breasts on top. Season with salt & pepper. Cover with silver foil & bake in the oven for approximately 20 mins, until the chicken is cooked. Serve with tagliolini pasta & uncooked baby spinach.
Heat the oil in a non-stick flameproof casserole. Add the onion; cook for 7-8 min until soft.
Add the garlic; cook for 1min. Add the chicken & cook for 5min.
Add the courgette, tomatoes, olives, capers & basil, cover & cook for 30min on a low heat until the chicken is cooked through.
Preheat the oven to 200ºC/gas 6. Line a large ovenproof dish with baking parchment.
In a shallow dish, combine the breadcrumbs with the herbs. In a separate bowl, lightly whisk the buttermilk, honey & mustard.
Transfer 6 tbsps of the buttermilk mixture to another bowl & add the chicken strips.
Turn to coat. Dip each chicken piece in the breadcrumbs & place on the baking parchment. Bake in the oven for 10 mins, then turn over & cook for 10 mins more or until the chicken is cooked through, there is no pink meat & the juices run clear.
Meanwhile, mix the cornflour to a smooth paste with a little of the remaining buttermilk mixture. Place the rest of the mixture in a small pan & heat gently. Whisk in the cornflour paste, stirring until the sauce thickens slightly.
Serve with sweet potato mash & green vegetables.
Prepare a baking tray lined with baking parchment or oiled foil.Heat oven to 200ºC/180ºC fan/gas 6.
Mix the parmesan, mayo, garlic, lemon zest, herbs & seasoning to form a paste . Tip the crumbs into a dish & shake so they cover the base.
For each chicken breast: blot well with kitchen paper to help the coating stick & dip into the mayo mix to coat it all over. Then cover completely with crumbs pressing them in gently. Place on the prepared baking tray.
Bake for 25-30 mins. Slice into 3 or 4 thick slices, scatter over the chives.
Halve the chicken breasts through the middle then place between cling film & flatten to 3mm thick. Dip in the eggs, then in the breadcrumbs, mixed with 1/2 the parmesan. Set aside in the fridge.
Heat the olive oil & cook the garlic for 1 min, then tip in the passata, caster sugar & oregano. Season & simmer for 5-10 mins.
Heat the grill to high & cook the chicken for 5 mins each side.
Pour the tomato sauce into a shallow dish & top with the chicken. Scatter over the pieces of mozzarella, & the rest of the parmesan & grill for 3-4 mins until the cheese has melted & the sauce is bubbling.
Preheated the oven to 190ºC/gas 5/fan 170ºC.
Squeeze the lemon into a bowl & stir in the honey & soy sauce. Put the chicken, skin side up in a small baking dish & season. Spoon the mixture over the chicken. Tuck the lemon between the pieces. Roast, uncovered, for 30-35 mins. Baste twice or more.
Serve with salad & potatoes roasted with herbs & garlic.
Boil the stock vigorously until it has reduced to 175ml.
Season the chicken on both sides with salt & pepper. Heat a small knob of butter in a frying pan. When it is foaming add the chicken breasts, skin-side down, & cook over a medium heat for 6 mins until the skin is crisp & golden.
Turn the chicken breasts over & cook for 6-7 mins. Remove the chicken from the pan & keep warm.
Add the black pudding slices & fry for 1 min on each side. Set aside.
Add the wine to the pan & boil, scraping the browned bits from the bottom of the pan, until reduced to about 3 tbsps. Add the reduced chicken stock & boil for 1-2 mins.
Whisk in the rest of the butter a small piece at a time, then add the lemon juice & season to taste.
Drop a large handful of the spinach, into a large hot pan, adding another as each one wilts down. Then cook for 1 min.
Tip into a colander & lightly press out the excess liquid. Melt the butter in the pan, add the spinach, season with freshly grated nutmeg & some salt & pepper. Toss briefly over a high heat to combine.
Slice the chicken breasts diagonally. Arrange the slices in the centre of each warmed plate with the black pudding. Stir the tarragon into the sauce & spoon some of it over the chicken & a little around the outside edge of the plates. Serve with the spinach.
Cut the chicken into 1cm strips & toss with ½ tbsp oil, 1 tsp chipotle paste, the cumin & fennel seeds & the paprika. Season. Marinade for 2hr+ or preferably overnight.
Preheat the oven to 220ºC/Gas 7.
Coat the peppers & salad onions in the ½ tbs oil. Put the peppers on a tray & roast for 25 mins until starting to blacken.
Add the salad onions & cook for 10 mins more.
Transfer the peppers to a bowl, cover with cling film & leave to cool. Then remove & discard the skin & seeds & cut into strips. ½ the salad onions lengthwise & then ½ again.
Heat a large frying pan over a medium high heat. Cook the chicken, in batches if needed, until piping hot, ~15mins.
Toss in the peppers, onions, lime zest & juice & 1 tsp chipotle paste, season & keep warm.
Roughly chop the coriander & mint. Finely slice the jalapeno. Finely chop the onion, tomatoes, chilli. Mix all the pineapple salsa ingredients in a bowl & season.
Mix all the guacamole ingredients together carefully, making sure the avocado doesn't get too mushy.
Griddle or heat the tortillas according to pack instructions.
Serve everything in the middle of the table with some soured cream, grated cheddar, shredded lettuce & extra lime wedges if liked.
Seal the supremes (boneless chicken breasts with their skin on) in oil & cook under a lid for 5 mins. Remove, then brown the potatoes. Add the rest of the veg on top of the potatoes. Add the herbs & enough chicken stock to cover the potatoes. Cook until they're soft, then place the chicken breasts back in & cover & simmer until they are cooked through.
& 2tbsp olive oil. Roast for 25 mins.
Season the chicken breasts & fry in 1 tbsp oil until golden. Add the chilli & garlic & fry for 2 mins.Heat oil in a large frying pan. Add bacon & chicken & cook for 7–8min.
Add the leeks & continue cooking for 4–5min.
Meanwhile, cook the pasta according to the packet instructions. Drain well.
Preheat the grill.
Add cheese sauce, mustard, bacon, chicken, leek & parsley to the pasta & mix. Tip into a heatproof 2.1l dish & sprinkle with parmesan. Grill for 4–5min until golden.
Slash the chicken breasts 3 times across the top. Mix with 3tbsp oil, seasoning & garlic. Marinade 15 mins – overnight.
Heat the oven to 200ºC/160ºC fan/gas 6. Roast the chicken minus marinade for 20-25mins.
Meanwhile cook the couscous then combine with the other ingredients.
Serve the chicken & coucous with lime wedges.
Heat the oven to 200ºC/180ºC fan/ gas 6.
Mix 2 tbsp of the harissa with 3 tbsp of the yogurt. Rub all over the chicken breasts & set aside to marinate while you start the veg.
Toss the squash & the onions with remaining harissa, mixed with 2 tbsp oil (sunflower, vegetable or olive is fine), & some seasoning in a large roasting tin. Roast for 10 mins.
Remove veg from the oven, add the chicken to the tin, then roast for a further 20-25 mins until the chicken & veg are cooked through. Serve with the remaining yogurt on the side, & a big bowl of couscous or rice.
Heat oven to 200ºC/180ºC fan/gas 6.
Put the spinach in a large colander & pour over 1-2 kettles of boiling water to wilt. Allow to drain for a few mins, then squeeze out as much excess water as possible. Chop, put in a bowl & beat in the ricotta, lemon zest, nutmeg & plenty of seasoning.
Using a sharp knife, cut a slit into the side of each chicken breast & use your fingers to make a little pocket. Spoon the mixture into the 4 breasts. Rub with 2 tsp of the oil & press the breadcrumbs on top, then arrange the chicken in a roasting tin.
Put the vegetables on another tray & drizzle with the remaining oil, & season well. Bake the chicken & veg for around 30 mins, stirring the veg once. Remove when the chicken is cooked through & the breadcrumbs are golden.
Remove the softened garlic from the vegetables & mash it with the lemon juice, then stir this with the roasted veg & serve with the chicken.
Heat the oven to 200ºC/180ºC fan/gas 6.
In a roasting tin, toss the squash & aubergine in the oil. Season & spread out in a single layer. Roast for 30 mins, turning once.
Mix the coconut & breadcrumbs with some seasoning. Dip the chicken breasts in the egg, then press in the crumbs to coat, shaking off any excess. Toss the tomatoes & curry paste in with the roasted veg & give them a good stir. Nestle the chicken breasts in the veg & pop back in the oven for a further 25-30 mins until the chicken is cooked through, shaking the pan once or twice.
Sprinkle over the coriander & serve with lime wedges to squeeze over.
Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced. Meanwhile, heat the 2 tbsp butter in a frying pan over a medium heat until melted. Fry the onion for 10 mins until softened. Stir in the garlic, fry for 1 min more. Add the chicken & fry for 5 mins until lightly golden.
Pour in the wine, bring to a simmer & reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through & the sauce has thickened slightly.
Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g butter, remaining crème fraîche & some seasoning, until smooth. Stir the herbs & spinach through the chicken. Cook for 1 min or so until the spinach wilts. Add the lemon juice & some seasoning. Serve spooned over the creamy mash.
Heat the oven to 180ºC/gas 4.
In a frying pan on a high heat quickly brown off the chicken in the oil. Put the rice in a casserole dish, then add the chicken & onion. Mix the remaining ingredients together & add them to the casserole dish. Stir well. Put the lid on & bake for 20 mins. Remove the lid & bake for a further 10 mins.
Heat oil in a large frying pan. Add bacon & chicken & cook for 7–8min.
Add the leeks & continue cooking for 4–5min.
Meanwhile, cook the pasta according to the packet instructions. Drain well.
Preheat the grill.
Add cheese sauce, mustard, bacon, chicken, leek & parsley to the pasta & mix. Tip into a heatproof 2.1l dish & sprinkle with parmesan. Grill for 4–5min until golden.
Heat half of the vegetable oil in a large pan. Add the chicken thighs & fry, turning frequently, until lightly browned all over. Remove from the pan & keep warm.
Add a little more oil to the pan, then add the onion, garlic, carrots, celery & chilli & cook for 5 mins. Add a splash of red wine & simmer until reduced by half.
In another pan, heat the remaining oil & fry the chorizo for 2-3 mins. Add the sherry & cook until the chorizo is crisp. Set aside.
Add the can of chopped tomatoes to the pan with the vegetables & bring to the boil.Cook for 5 mins.
Add the browned chicken, the chickpeas & crisp chorizo & simmer for 20-25 mins, or until the chicken is completely cooked through. Season, to taste, with salt & freshly ground black pepper.
Sprinkle with chopped parsley & serve with crusty bread.
Heat a touch of olive oil in a frying pan. Season the chicken with salt & pepper & cook together with the crushed garlic & rosemary over a medium heat for 15-20 mins, turning occasionally until it is golden brown & a knife can go through it easily.
If it appears to be dry, add a touch of water. Once it is cooked, allow it to cool & either shred the meat or remove the bone & slice into strips, skin & all.
While the chicken is cooling, place the couscous in a bowl with a pinch of salt & 1 tbsp of olive oil, add the boiling water, stir & cover with a plate or clingfilm. Leave for 5 mins before removing the cover & breaking the couscous up with a fork. Add the chicken & remaining ingredients. Mix well & check the seasoning. Serve in a large bowl at room temperature.
In a pestle & mortar, grind the ginger, garlic, chilli & lemon juice into a paste. Slash the skin of the chicken thighs & rub the seasoning all over.
Heat a dash of good olive oil in a large frying pan. When the oil is ready, put the chicken thighs in, skin side down first. As the skin starts to render down, pour away any excess fat, then add the white wine to deglaze any caramelised juices.
Keep turning the chicken until it is cooked evenly on both sides – this should take about 15-20 mins, until you are able to put a knife straight through it.
To finish, baste the chicken in its juices, then add a squeeze of lemon juice. When ready, remove from the pan & sauté the sliced asparagus & spring onions. Add the chicken to the pan with the vegetables, then serve all together.
This is a version of chicken cacciatore. To spice it up slightly add a touch of curry powder or paprika. Scoring the chicken skin is essential to allow the maximum flavour to get into the chicken. It's the perfect dish to leave to cook itself – just turn the heat down & cover with parchment paper. The veg could be replaced with mushrooms or broccoli.
Cook the chicken in 1 tbsp oil until golden. Remove to a plate.
Add the chorizo & onion, cook for 5 mins. Add the garlic & paprika & cook for a few more mins.
Return the chicken to the pan & add the tomatoes, lemon zest & juice, sugar & sherry. Simmer, loosely covered with foil for 1hr 30mins. Fry the mushrooms in 1tbsp oil until golden, stir into the casserole for the last 10mins cooking. Put in a serving dish; drape over the ham & scatter with parsley.
Put the olive oil, garlic & thyme into a pan with a teaspoon of butter. Season the chicken thighs, add them to the pan & sauté until the skin is crisp & nicely coloured.
Add the stock & simmer for up to 15 mins until the chicken is cooked. Remove the thighs & leave to rest on a warm plate. Reserve any liquid from the pan.
Clean & chop the mushrooms then sauté them in 1 tsp of butter. Add the cream, simmer until it reduces by half, then add the chicken & any reserved stock.
Garnish with the tarragon & serve with a crisp green salad.
Heat oven to 200ºC/180ºC fan/gas 6.
Arrange the chicken thighs in a roasting tin & slash the skin 2-3 times on each thigh. Mix together the hoisin, sesame oil, honey, five-spice, ginger, garlic & some seasoning. Pour over the chicken & toss to coat.
Marinate the chicken for 2 hrs, or overnight if you have time.
Bake, skin-side up, for 35 mins, basting at least once. Stir in the cashew nuts & sprinkle the spring onions over the chicken. Return to the oven for 5 mins.
Heat the oven to 220ºC/200ºC fan/gas 7.
Place the chicken thigh fillets between 2 pieces of cling film & flatten to ~1cm thick. Cut the chicken into bite-sized pieces.
Put the flour, eggs & breadcrumbs on 3 separate plates. Season the flour, then toss the chicken pieces in it to coat, followed by the egg & then coat in breadcrumbs.
Place on a baking sheet & bake for 10-12 mins.
Melt the butter, stir in the garlic & cook for 3-4 mins until softened. Turn down the heat, whisk in the crème fraîche & most of the parsley. Season to taste. Serve the sauce in a small pot. Sprinkle the remaining parsley over the sauce.
Cook the pasta according to packet instructions in salted boiling water, then drain.
Heat the oil in a frying pan. Add the chicken & bacon & cook for 3-4 mins, or until the chicken is golden-brown & cooked through.
Add the garlic & cook for 1 min. Season, to taste, with salt & pepper, add the cream & warm through. Add the sauce to the pasta & stir well. To serve, stir in the basil & cheddar, spoon onto serving plates.
Garnish with extra grated cheese & basil leaves.
Roughly chop the spring onions & ginger. De-seed the chillies. Puree all the marinade ingredients in a food processor. Slash the chicken thighs & rub the marinade into the crevices. Leave overnight in the fridge.
Heat the oven to 180ºC/160ºC fan/gas 4.
Roast the chicken pieces with the lime halves for 45 mins until tender & cooked through.
Squeeze the roasted lime over the chicken & serve with the hot marinade as a sauce if you like it hot!.
A substitute for allspice is nutmeg, cinnamon & clove mixed together.
Cut each chicken thigh into 4. Heat the oil in a lidded casserole pan. Brown the chicken in batches. Remove & set aside. Cook the onion in the pan over a low heat for 8 mins, For the last minute add the garlic & chilli. Tip in the spices & toast over a low heat for 1 min. Add the yoghurt, chicken & a splash of water then the chopped herbs & a little salt & pepper. Stir. Cover & poach for 20 mins.
The curry is ready when the chicken is cooked through & tender & the sauce has thickened. If the sauce looks a little curdled (it’s caused by the yoghurt) add a splash of water if you like. Serve with rice.
Heat the oven to 180ºC/160ºC fan/gas 4.
Bring the chicken thighs & stock to a gentle simmer for 20-25 mins.
Remove the thighs & chop into bite-sized chunks. Boil the stock until reduced to half.
Stir in the mustard, crème fraîche & tarragon. Transfer to a shallow gratin dish along with the chicken, season & scatter the breadcrumbs, parsley & Gruyere. Bake for 30 mins.
Heat the oven to 200ºC/180ºC fan/gas 6. Tip the beetroot, celeriac, onions & whole garlic cloves into a shallow roasting tin. Add the oil, 1 tbsp thyme, half the lemon zest, fennel seeds & a squeeze of lemon juice, then toss together. Roast for 20 mins.
Stir the mustard powder & paprika into 2 tbsp yogurt in a bowl. Add half the crushed garlic, the remaining lemon zest & thyme, & juice from half the lemon. Add the chicken & toss well until it’s coated all over. Put the chicken in the tin with the veg & roast for 40 mins until the chicken is cooked through & the vegetables are tender.
About 5 mins before the chicken is ready, wash & drain the spinach & put it in a pan with the remaining crushed garlic. Cook until wilted, then turn off the heat & stir in the remaining yogurt. Scatter some extra thyme over the chicken & vegetables, then serve.
Heat the oven to 200ºC/180ºC fan/gas 6. Heat the oil over a high heat in a large non-stick frying pan. Season the chicken thighs & fry, skin-side down, for 5 mins until golden & crisp. Transfer, skin-side up, to a large baking tray. (If you’re doubling up this recipe, fry in batches & divide between two baking trays).
Fry the leeks in the pan for 5 mins or until just softened. Add the garlic & fry for 1 min more. Stir in the beans, then spoon into the tray, or trays, around the chicken. Pour the stock over the beans & season to taste. Roast for 20 mins, then remove from the oven & stir the mustard & crème fraîche through the beans. Roast for 10-15 mins more, or until the chicken is cooked through. To freeze, leave to cool completely & transfer to large freezerproof bags.
Scatter the lemon zest over the chicken & serve with crusty bread to mop up the juices.
Heat oven to 200ºC/180ºC fan/gas 6. Using a pestle & mortar, crush the garlic & thyme leaves with a little seasoning & 2 tsp oil to make a paste.
Rub the herb & garlic paste on the underside of the chicken.
Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo & olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season & tuck in the thyme sprigs.
Roast for 1 hr until the chicken skin is crispy & the vegetables have softened. Serve with crusty or keto bread, pasta or potatoes.
Heat oven to 200ºC/180ºC fan/gas 6.
Put all the veg for the bake except the garlic in a large bowl & add 1 tbsp olive oil, then turn everything over so the oil adds a very thin coating. Lightly oil the tray as well to avoid things sticking.
Arrange the veg in piles on the tray, or scatter it all over. Add the garlic halves & the chicken, sitting the chicken on top of the veg. Season well & bake for 40 mins.
If the chicken skin is still pale turn the oven up until it is nicely browned.
To make the pesto. Whizz the kale, garlic & pistachios until everything is finely chopped. Add the parmesan, lemon juice & olive oil & whizz again. Add a splash of water to loosen. Any left over will keep in a jar for up to three days in the fridge. Serve the chicken & veg with the pesto spooned over.
Heat the oven to 200ºC/180ºC fan/gas 6.
Pour the olive oil into a large roasting tin & add the potatoes, olives, lemon quarters, bay leaves & garlic. Toss everything together so it’s coated in oil & evenly distributed. Add the chicken thighs, skin-side up, & season.
Put the tin in the oven & roast for 1 hr, basting with the pan juices halfway through cooking.
Then check that the potatoes are soft & the chicken is cooked through, Return to the oven for a final 15 mins to crisp the chicken skin.
Remove the tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, & mix the mashed garlic with the meat juices. Serve with watercress or salad leaves on the side.
Heat the oven to 200ºC/180ºC fan/gas 6.
Mix the cumin, paprika, oregano & thyme together in a bowl, with a good grinding of black pepper. Set aside 1 tbsp for the potatoes. Use the rest to rub all over the chicken thighs.
Tip the peppers, onions & celery into a large roasting tin & toss with 1 tbsp oil. Spread out the veg so it cooks evenly, then nestle in the chicken. Cover with foil & roast for 40 mins.
Meanwhile, coat the potato wedges in the 1 tsp oil & remaining spices, & arrange well-spaced apart on a non-stick baking tray. Put in the oven, on a higher shelf, when you have 35 mins left for the chicken. Stir the kefir & chives together to make a dip, adding up to 1 tbsp water to loosen, if needed. Set aside.
Remove the roasting tin & potatoes from the oven & turn up the heat to 220ºC/200ºC fan/gas 7.
Remove the chicken to a warm plate & leave to rest for 5 mins. Return the veg to the oven, uncovered, for 5-10 mins to colour a little.
Serve half the wedges on plates with half of the chive dip & half the veg & chicken. Cover & chill the remaining portions. Will keep chilled for up to three days.
To reheat, gently warm the potatoes in a non-stick frying pan, taking care they don’t burn. Heat the chicken until piping hot in a microwave or pan set over a medium heat. If freezing, leave to defrost fully before reheating in a pan over a medium heat until piping hot.
Heat the oven to 180ºC/160ºC fan/gas 4.
Toss the sweet potatoes with a generous drizzle of oil & some seasoning, & tip into a very large roasting tin. Push the potatoes to one end of the tin, then, in the other end, toss the chicken with the onions, spice mix, a drizzle of oil & some seasoning. Roast for 40 mins, stirring everything halfway through.
Add the broccoli to the tin, drizzle with a little oil & season, then roast for 10-15 mins more.
Remove the chicken, onions & broccoli from the tin. Roughly mash the potatoes using a fork, making sure you incorporate all the chicken juices & spices from the pan. Spread the mash over the base of the tin, then top with the broccoli, chicken & onions & serve from the tin in the middle of the table.
Cut the potatoes into large wedges, then toss well in a large bowl with 2 tbsp of the olive oil & some salt. Spread the wedges out on a baking tray.
Fry the onion & garlic in the remaining olive oil over a low heat until soft & translucent. Add the tomatoes, butter beans, & some seasoning. Simmer for a few minutes, then pour into a baking tin or dish.
Mix a pinch of salt with the herbs. Stuff equal amounts under the skin of each chicken thigh. Put a slice of lemon on top of each thigh, then arrange on top of the tomato & bean mixture in the baking tin.
Bake the wedges & chicken traybake in the oven at 180ºC/160ºC fan/gas 4 for 45 mins until the chicken is cooked through. Check the potatoes after about 30 mins, shaking them around in the tray – depending on the size of the wedges, they may already be cooked through.
Heat the oven to 220ºC/200ºC fan/ gas 6.
Pour 800ml just-boiled water into a heatproof jug, crumble in the stock cube & stir in along with half the curry paste & the butter or oil. Pour the mixture into a large baking dish or roasting tin (25 x 35cm & 5cm deep), & tip in the rice & cinnamon stick. Season & stir well.
Cut a few deep slashes into each chicken thigh, then rub all over with the remaining curry paste & some seasoning. Arrange on top of the rice mixture, then cover the dish or tin with foil & bake for 30 mins.
Meanwhile, heat a drizzle of oil in a frying pan over a medium heat, & fry the onion for 10-15 mins, or until soft & caramelised.
Uncover the chicken & rice. The rice should still be wet, but if not, top up with 50-100ml more water. Scatter over the almonds & bake, uncovered, for 10-15 mins more until the chicken is browned, all the liquid has been absorbed & the rice is cooked through & crisp at the edges.
Cook the green beans in boiling water for 2-3 mins, then drain. Scatter the coriander & fried onions over the chicken & rice, spoon a few dollops of chutney over the dish, & serve with the green beans.
Heat oven to 220ºC/200ºC fan/gas 7.
Tip the potatoes into a large shallow roasting tin, drizzle with 1 tbsp of the oil, season well & toss to coat. Roast for 20 mins until starting to crisp.
Season the chicken thighs & add to the roasting tin along with the shallots, bacon lardons, lemon wedges & oregano. Drizzle with the remaining oil, then return to the oven for 20 mins.
Pour over the wine & stock, & roast for a final 20 mins until the chicken is golden & cooked through.
Heat oven to 200ºC/180ºC fan/gas 6.
Find a large roasting tin that will hold the chicken thighs & potatoes in a single layer. Halve the chilli, scrape out & discard the seeds if you don’t like it too hot, & remove the stalk. Put in a small food processor or mini chopper with the tomato purée, olive oil & garlic. Whizz to a paste, then spread over the chicken. Add the chicken & potatoes to the tin with a good grinding of black pepper & some salt, then mix everything together well with your hands. Add the thyme & roast for 30 mins.
Stir in the pancetta & roast for 15 mins more.
Then add the tomatoes & roast for another 15 mins until the tomatoes have softened & the chicken is cooked. Serve straight from the pan & eat with a green salad & some bread, for mopping up the juices.
Preheat the oven to 200˚C, gas 6. Put the pancetta in a deep, flameproof roasting tin & cook in the oven for ~5 mins until crisp.Meanwhile, put the kettle on.
Carefully transfer the roasting tin to the hob over a medium heat. Stir the pasta into the pancetta, then add the chicken thighs, stock & 200ml boiling water, so the pasta is just submerged. Bring to the boil, take off the heat & cover tightly with foil. Transfer to the oven & bake for 30 mins, stirring & turning the chicken halfway through.
Lift the chicken onto a board. Mix the vinegar, peas & lettuce into the tin. Bake for 5-8 mins, uncovered, until the lettuce has wilted. Meanwhile, shred the chicken with 2 forks.
Take the tin out of the oven; stir in the chicken, cheese, crème fraîche & most of the chives; season. Top with more cheese, the remaining chives & plenty of black pepper, then serve.
Preheat the oven to 180ºC/gas 4.
Cut the chicken legs in half to give 4 thighs & 4 drumsticks, & chop off the knuckles.
In an oven-proof pan heat the olive oil, then add the chicken, season & colour evenly.
Remove from the pan & set aside. Add the mushrooms, leeks, carrots, thyme & garlic to the pan. Season, & sauté for 5 mins.
Add the chicken back to the pan & deglaze with the white wine. When the wine has all bubbled away, add 275ml boiling water. Cover the chicken with the sliced sweet potato, add a few knobs of butter & season with black pepper. Put in the oven for 30 mins. Remove & rest for 5 mins before serving.
Heat the oil & ½ the butter in a shallow pan. Brown the chicken pieces on both sides, then add the chicken stock. Stir in the thyme, olives & the orange slices.
Cover & simmer gently for 20 mins.
Check that the chicken is cooked - the juices should run clear - then remove to a warm serving plate. Taste the sauce, add the parsley & season with pepper. Turn up the heat, reduce the liquid to 150ml, then whisk in the remaining butter. The sauce will be shiny & slightly thickened when it is ready. Plate the chicken pieces & pour over the sauce. Serve with wide noodles or steamed potatoes.
Place the chicken legs in a large non-metallic bowl & pour over the white wine & extra virgin olive oil. Add the garlic & thyme & season well with salt & black pepper. Stir thoroughly, cover with cling film & marinate in the fridge overnight.
Preheat the oven to 180ºC/gas 4.
Remove the chicken from the marinade, scraping off & reserving as much of the marinade as possible. Lay the chicken on a plate & pat dry with kitchen paper.
Heat the olive oil in a large, flame-proof casserole until smoking hot. Fry the chicken pieces on both sides until crisp & golden.
Add the marinade, along with the garlic & thyme, & stock to the casserole. Bring up to the boil & cover with a lid. Cook in the oven for 1½ hrs .
Remove the chicken to a serving dish, along with the garlic cloves. Keep warm.
Place the casserole over a high heat & boil really rapidly, whisking to emulsify the oil with the wine. Once the sauce is glossy & reduced, pour it over the chicken & garnish with the flat-leaf parsley. Serve with the bread & salad.
Preheat the oven to 220ºC/gas 7.
In a bowl mix the chilli, cinnamon, garlic, curry powder, a couple of pinches of salt & 4 tbsp olive oil into a paste & roll the chopped chicken pieces around in it. Leave it to marinate.
Put the couscous, sultanas & 4 tbsp olive oil in a big bowl. Stir until the grains are well-oiled, pour on 400ml boiling water & cover with clingfilm. After 10 mins, mix in the chicken with some seasoning & spread out in an ovenproof casserole dish about 35cm x 25cm. Pour on just under a mug of water, dot 8 knobs of butter on top & put it in the oven for 25 mins.
The dish should have nice crunchy-looking couscous bits on top. If necessary, brown under the grill for a few minutes extra.
Scatter some pinenuts & chopped herbs on top.
Preheat the oven to 150°C/Gas Mark 2.
Use 4 tbsps of the melted butter & a pastry brush, to coat 6x125ml ramekins.
Place the chicken livers in a blender. Add the egg, salt, quatre-épices powder, white pepper & Cognac. Process until smoothly combined, about 20 secs. Add the remaining melted butter & blend for 15 secs more. Pour the mousse mixture into the ramekins until ¾ full. Place in a baking dish & fill the dish with warm water to ½ the height of the ramekins. Carefully transfer to the oven & bake for 30 mins, or until the mousse is firm to the touch.
Let the ramekins cool, & then refrigerate until needed. Run a warm knife around the inner edge of each ramekin, cover with a plate & then invert. Serve chilled, with the toasted baguette.
Quatre-épices is a blend of nutmeg, cloves, cinnamon & allspice, used most often to flavour terrines. Make your own in a spice grinder or buy it pre-packaged.
Heat half the oil over medium-low heat. Add the onion, garlic, bay leaf, rosemary & thyme; fry gently until the onions are soft & translucent – c.15 mins.
Remove from the pan & set aside. When cooled, remove the garlic skins.
Season the chicken pieces. Pour the rest of the oil into the pan & raise the heat to medium-high. Brown the chicken on all sides & transfer to a plate.
Pour the wine into the pan & let it simmer for a few mins, stirring to remove any tasty brown bits from the pan. Add the stock, juniper & onion mix, bring to a boil & simmer for 5 mins. Add the chicken, along with any juices, & simmer gently, partially covered, for 30 mins. Remove the chicken from the pan & keep warm.
Bring the sauce to a boil & reduce to thicken slightly. Season. Spoon the sauce over the chicken & garnish with a little more thyme & rosemary.
Deseed the peppers, chop into generous chunks. Cook over a medium heat with the chicken. For the first 10 mins give it the odd stir to prevent it sticking. When the peppers release their juices, cover & cook over a low-medium heat for 30 mins.
It's a miracle: the rich complexity of the sauce comes from just 2 ingredients.
Season & serve with rice, couscous or French bread, to mop up with.
Mix the cumin, coriander & cayenne with some salt & pepper. Set aside.
Heat ½ the oil in a frying pan. Add the onion, peppers & ½ the spice mix. Cook for ~3 mins.
Tip the vegetables into a bowl. Place the pan back on the heat with the remaining oil. Fry the chicken & remaining spice mix together for 4 mins. Tip the chicken & cheese into separate bowls, garnishing the former with coriander. Heat the wraps.
Add the oil to a pan, add the onion & cook until browned then add the cubed chicken & stir 2 mins. Add the vegetables & cook another 3 mins, mixing regularly.
Add the dried fruit, tomatoes, spices, water & seasoning. Bring to a gentle boil, turn the heat down & simmer gently for 20 mins stirring regularly. Serve with couscous, rice, baked potatoes or warm pitta bread & salad.
This can be varied depending on what you have in the fridge. It can be made with vegetable or chicken stock instead of tomatoes & served with quinoa. Add chilli to make it spicy. Add garlic/fresh coriander/parsley/mint. Can also double the amount of cumin & cinnamon or add smoked paprika.
Rinse the chicken, drain & pat dry. Mix the garlic, vinegar & salt. Add the chicken & combine well. Cover in clingfilm & marinate in the fridge for 1-2 hrs, stirring once or twice to ensure the marinade coats every piece.
Remove the chicken pieces & pat dry, gently squeeze each piece to remove excess liquid.
Add oil to a depth of 2½cm in a 30cm frying pan & heat until hot but not smoking. In 2 batches slide the chicken pieces into the oil. After ~10 mins, when the chicken is deep golden brown & crispy, turn it over – it should take 20-25 mins in total. Test if the juices run clear, not pink. Remove the chicken pieces & drain on paper towels for a few minutes before transferring to a serving platter. Serve immediately.
Coat the chicken with the flour seasoned with salt & pepper, the chopped thyme & lemon rind. Melt the butter in a large frying pan. Fry the chicken until golden.
Then place in a casserole. Fry the onions in the fat remaining in the pan for ~5 mins.
Sprinkle over any remaining flour, cook for 1 min, then gradually stir in the wine & stock. Bring to the boil, stirring all the time.Then pour it over the chicken in the casserole, cover & cook in a moderate oven, 180°C/Gas 4 for 1 hr.
Remove the casserole from the oven, allow to cool for a minute & then stir in the soured cream. Toss the avocado slices in the lemon juice. Add to the chicken, cover the casserole & return to the oven for a further 10 mins.
Heat oven to 220ºC/200ºC fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano & cumin. Put the chicken drumsticks & squash in a large roasting tin, toss in the flavoured oil & some seasoning.
Roast in the oven for 45 mins until tender & golden, then tip the artichokes & olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket & serve.
Pound all the marinade ingredients together with 1 tsp salt using a large pestle & mortar, or blitz in a mini chopper to create a loose paste. Slash each chicken piece a few times, then tip into a bowl & coat in the marinade.
Cover & chill for at least 1 hr or up to 24 hrs.
Heat the oven to 220ºC/200ºC fan/gas 7.
Tip the chicken along with the marinade & potatoes into a roasting tin. Toss together, then arrange the chicken on top of the potatoes, thighs skin-side up. Roast for 35-40 mins until the chicken has browned.
Remove the tin from the oven & mix the peppers in with the potatoes, baste the chicken in some of the juices in the tin & turn the drumsticks. Nestle the cherry tomatoes in among the chicken & roast for another 20-25 mins until the chicken is cooked through, the skin is crisp & the vegetables are nicely roasted. Scatter with the coriander & some flaky sea salt, if you like, & serve straight from the tin with the buttered corn on the side.