This simple spiced chicken traybake recipe from The Batch Lady can be prepped in advance for an easy dinners later in the week. As seen on ITV's This Morning.

A brilliant Greek-inspired one-pan family dish. Tzatziki makes a fantastic ready-to-go marinade – it’s untraditional used like this, but I can totally vouch for its deliciousness and ability to tenderize meat.

This chicken fra diavolo is chicken thighs in my version of fra diavolo sauce, the spicy Italian pepper and tomato sauce with fresh herbs and white wine. It's usually used with seafood, but we like spicy, and I wondered, “why not chicken?” We liked it with crusty bread, to get every last drop of the sauce.

Nothing screams comfort food like hot bowl of buttered noodles, with what else...juicy chicken.

Recipe video above. The miraculous, easy way to make butter chicken in the oven! Just put everything in a pan and pop it in the oven. That sauce is to-die for! Just like the real-thing, with a fraction of the effort.This doesn't even need to be marinated because the flesh gets infused with flavour as it bakes. Not spicy at all, so this one for everyone!

A popular takeout dish that's easy to make at home and is super weeknight-friendly. This authentic Thai recipe also includes many tricks to maximize deliciousness. Guaranteed to be better than takeout!

Indulge in a Mediterranean-inspired Chicken and Halloumi Tray Bake, gluten-free, and bursting with flavor. Perfect for any occasion! Post Description

This Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of honey-infused apricots. It's gently spiced with cinnamon.

Recipe video above. The smell when this is cooking is outrageous! The marinade is very quick to prepare and the chicken can be frozen in the marinade, then defrosted prior to cooking. Best cooked on the outdoor grill / BBQ, but I usually make it on the stove. Serve with Yogurt Sauce (provided) or the Tahini sauce in this recipe. Add a simple salad and flatbread laid out on a large platter, then let everyone make their own wraps!

Nadiya Hussain's tasty chicken shawarma recipe is a real crowd-pleaser that beats your local kebab shop. Served with flatbreads and raw slaw, this makes a delicious midweek dinner.

Mughlai chicken is the perfect creamy curry recipe. Made with almonds, spices and aromatics, this curry is a guaranteed crowd favorite.

Chicken francese, as made famous by Ina Garten, is an adaptation of a classic Italian meal that was originally prepared with veal. It's a New York City specialty that was developed by Italian-Americans. It is composed of chicken cutlets that have been breaded and then sautéed in a sauce that has butter, lemon juice, and white wine.

Roast chicken is one of my favorite things to make for dinner. It's simple, easy, and oh so delicious. In my humble opinion, no other cooking technique keeps the chicken so moist and flavorful (possible exception: fried chicken). Plus, nothing is as minimally labor intensive as rinsing, drying, buttering, and salting a bird. That's it. End of story. What could be easier? As much as I make roast chicken, however, I don't have one particular recipe that I return to again and again. Anxious to find the best combination of flavors, I've tried many different recipes. Idris's mother, Ilhan, slathers her chicken with butter before salting--delicious. I've also made roast chicken with just olive oil--also delicious. Other recipes have been less successful. Ina Garten's Engagement Chicken, for example? Way too lemony! (And that's coming from an Iranian! If you didn't know, Iranians love all things sour.) In my several years in the blogosphere, I've stumbled upon Thomas Keller's simple recipe for roast chicken many times, but I've always been a little skeptical. No butter? No oil? Just salt, pepper, and thyme? It seemed too simple to be true. But then again, when was the last time a recipe from Thomas Keller let you down? As a side note, if you haven't tried his creamed corn, you need to make that a priority. Dear readers, while my skepticism may or may not have been warranted, I was happily wrong. This recipe produced the most crisp, flavorful chicken skin I have ever tasted. The chicken stayed moist and perfect on the inside, while the outside browned up beautifully. If you are a roast chicken lover like me and have not yet tried Thomas Keller's recipe, it's time to give it a whirl! Thomas Keller's Roast Chicken Recipe from Melanie Dunea's My Last Supper) serves 2 1 2-3 lb farm-raised chicken kosher salt and freshly ground black pepper 2 tsp minced thyme (optional) unsalted butter, to taste dijon mustard, to taste Preheat the oven to 450F. Rinse the chicken, then dry it very well with paper towels, inside and out. Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and if you roast chicken often, it's a good technique to feel comfortable with. When you truss a bird, the wings and legs are tied close to the body, and the ends of the drumsticks cover the top of the breast and keep it from drying out. Trussing helps the chicken to cook evenly, and it also makes for a more beautiful roasted bird. Next, salt the chicken with about 1 tbsp of salt - I like to rain the salt over the bird so it has a nice, uniform coating that will results in a crisp, salty, flavorful skin. When it's cooked, you should still be able to make out the salt baked onto the crisp skin. Season to taste with pepper. Place the chicken in a saute pan or roasting pan and, when the oven is up to temperature, put the chicken in the oven. I leave it alone - I don't baste it, I don't add butter, you can if you wish, but I feel this creates steam, which I don't want. Roast for about 45 to 50 minutes, until the juices run clear. Remove it from the oven and add the thyme, if desired, to the pan. Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board. Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oyster, the two succulent morsels of meat embedded there, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip - until one day I got the crispy, juicy fat myself. These are the cook's reward. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each half. The preparation is not meat to be super elegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but you'll finish with your fingers because it's so good.

These Greek Chicken Gyros are meticulously seasoned and roasted to perfection. The chicken is marinated in a combination of savory, tangy and herbaceous flavours, stacked on a spit and slow-roasted until the exterior develops a slight caramelized char while the inside remains tender and succulent 🤤.

{Video below} My homemade copycat of the Chinese takeout favourite - chicken satay stir fry! The coconut and peanut flavour is not as intense as Malaysian and Thai satay sauce, and the satay seasoning flavour is stronger. The chicken is tenderised the way Chinese restaurants do - perfect to make breast nice and juicy. This step is optional, but I think it's worth it for a true Chinese restaurant experience! MARINATING TIME: 20 minutes for tenderising, 10 minutes for seasoning, both optional.

Step-by-step method for making Greek chicken traybake yourself.

Royal chicken cooked in yoghurt by Madhur Jaffrey. This inviting recipe combines warming Indian spices with chicken, almonds and sultanas. Serve with rice.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version that’s more akin to a rotisserie chicken than anything else, except (bonus!) it gets slathered in gochujang!

Recipe video above. Infused with classic Mediterranean flavours of garlic, lemon, oregano and paprika, this is a terrific quick dinner idea. The sauce is the star of this and marinating is optional! I made this with drumsticks but you can make this with bone-in chicken thigh fillets too.

Tender crepes are filled with chicken in a creamy sauce and finished with golden melted cheese. This recipe makes enough filling for abou...

This Chicken Osso Buco is rich, comforting and over the top full of flavor! Perfect for those busy weeknights, but fabulous for company too!

Recipe video above. A quick chicken dinner that's an explosion of (spicy!) Asian flavours! Make this with chicken breast, boneless thighs or tenderloins.Spiciness level: Spicy but not blow-your-head-off spicy! Remember, I like to think I'm a Spice Monster, but in reality I can't handle the heat (literally!). To dial it back, reduce chilli flakes and see Note 2 about reducing Sriracha.

Recipe video above. Forget every other method you've used. This recipe GUARANTEES the juiciest chicken breast you've ever made in your life. No special equipment, no fancy gadgets. It's dead easy and foolproof. Use for anything that calls for cooked chicken. Slice it, dice it, shred it, pile onto sandwhiches. HIGH ALTITUDE locations - please see note 4

Recipe video above. Risoni - also known as orzo - in a creamy tomato parmesan sauce with juicy slices of seasoned chicken and lots of awesome crispy bits of golden salami! The better bacon - bolder flavour, and it doesn't spit when you're cooking it. :) The addition of chickpeas adds a soft nutty crunch and another layer of texture to this one-pan wonder that's a cosy bowl of deliciousness! Total crowd pleaser.

In this twist on the timeless recipe from Julee Rosso and Sheila Lukins’s The Silver Palate cookbook, prunes are replaced with dates while date molasses lends a touch of sweetness.

This easy paprikash recipe is a traditional Hungarian dish with chicken cooked in a sauce loaded with paprika and sour cream.

This Lemon Yogurt Chicken has lots of Greek-inspired flavors that are always a hit on the table. These chicken thighs are super juicy thanks to the yogurt marinade which is the ultimate tenderizer.

An easy, one-skillet dinner recipe for crispy chicken thighs dressed in a sweet and spicy apricot glaze.

This recipe is quick and easy to prepare, with a flavor punch that’s deeply comforting. It’s perfectly spicy and the chicken just melts in your mouth. Add as much garlic and chili as you like or use bell pepper instead.

In our Fancy Chicken bracket, here's the surprising dark horse.

Nando’s Peri Peri Chicken and Rice at home and even better! It’s the most delicious one pan dinner that takes less than an hour to make and everyone will love. The dish is packed with flavor, spice, and color so what’s not to love! For the sauces, I purchased these off Amazon from Nando’s. They […]

The marriage of tarragon and chicken is a match made in heaven