Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
Adjika, a paste of herbs, spices, capsicum and tomato, hails from Georgia and is a delicious way to add flavour to meat at the start or end of cooking. Here we use it as a marinade on chicken wings.
It's safe to say Hugh Wennerbom knows a thing or two about roasting chicken. The man behind Holmbrae chickens shares his tips for beautifully crisp skin with a side of garlic and thyme vegetables.
Roast chicken thighs with green polenta recipe - Preheat oven to 220C. Blitz herbs, lemon rind, 2 garlic cloves and olive oil in a food processor to combine, season to taste and add half the lemon juice.
Punchy chorizo steals the show in this bake of cauliflower, chicken and leek, with hints of oregano adding some autumn flavours to this quick and tasty dinner.
