Chicken recipes

This wonderful whole roast chicken with crispy skin-on potatoes, asparagus, radishes and herby hollandaise is the stuff of dreamy, laid-back summer Sundays.

A lot of the calories in satay come from the peanut butter, so we’ve replaced a good portion of that with natural yogurt

Jazz up this easy midweek meal by adding other veg to the sauce with the potatoes; sugar snaps and baby corn would work well, as would quartered pak choi.

A comforting bowlful of chicken and kale soup, seasoned with pesto. It's ready in 30 minutes, making it a nutritious as well as tasty midweek option.

Gill Meller's chicken salad recipe is full of the joys of spring with asparagus and Jersey royal potatoes. The addition of crispy chicken skin is joyous.

The key to a perfect Persian pilaf is cooking the rice until it's lightly spiced and fluffy then adding fresh herbs, pomegranate, raisins and chicken.

Our easy recipe for creamy chicken, cider and vegetable casserole makes a double portion – pop half in the freezer and enjoy the other half for dinner.

The secret ingredient in this chipotle chicken chilli? A bottle of Corona. It takes this spicy Mexican one-pot to a whole new level.

A one-pot chicken recipe from The Midlife Kitchen book by Mimi Spencer and Sam Rice. Cook in one large casserole, with just half an hour of hands-on prep

Browning the chicken carcass adds a rich, deep flavour to this freezable stock. Use it to make wonderful pies, sauces and casseroles.

The most succulent coq au vin, slow-cooked in a rich gravy, is served with mash for soaking up every last drop.

It’s not your average tray bake: the roasting juices mingle with the pesto stuffing to make a great-tasting sauce.

Easy-to-make, full of flavour. This chicken thigh tray-bake recipe is an easy dinner for two, and uses seasonal purple sprouting broccoli in a new way

Chicken thighs, lentils and spinach combine in this nourishing curry recipe for two people. Feeling under the weather? This will cure you.

Pearl barley replaces rice in this not-so-traditional risotto. This baked version uses chicken thighs, bacon and leeks for a flavoursome dinner for two.

This bowl of goodness is based on the Greek avgolemono – basically a soup with chicken, orzo pasta and a poached egg, enlivened with parsley.

Chicken thighs are cheap and tasty and they’re perfect for Davina McCall's easy version of an Italian classic. Serve with barley couscous or greens