This chicken salad wraps recipe is simple, they are incredibly easy to make and would be perfect for party food, game days, lunches and so on. You can make these…
Easy Poultry Recipes & Chicken Dinner Ideas
Refresh your poultry dinner ideas with these full of flavour easy poultry recipes from our list.
With its amazing versatility, chicken seems to be the emergency dinner standby ingredient in a lot of kitchens.
But that doesn’t mean it has to be boring.
Whether it’s a roast turkey, chicken roast, salad, a pie or soup, our poultry recipes are tasty and versatile.
- Whole chickens;
Perfect for roasting! Shred the meat to make sandwiches and salads.
Use the left-over bones to make the perfect chicken stock.
Whole chickens always work well as a family roast with vegetables like carrots, potatoes and butternut pumpkin.
They can also be split along the backbone, marinated and grilled over a fire, in the oven, or bbq smoked.
Recommended methods: Roasted in the oven, spatchcocked, marinated and grilled, smoked.
- Chicken Wings;
The cheap and cheerful option! Delicious when baked or pan fried in a sticky glaze or marinade. They are also great smoked.
The whole chicken wing is an all-white meat portion composed of three sections: the drumette, mid-section and tip.
Wings work fantastically as a snack or starter especially with a sweet and sticky sauce or marinade.
Grilled or put onto the braai they are delicious.
- Chicken Breast and tenderloin;
Arguably the most versatile cuts of meat.
Containing very little fat they are perfect for grilling, pan-frying or oven roasting.
Chicken breast must be the most versatile meat.
It is a white meat with very little fat and it is the perfect cut to slice up in stir-fries, marinate and grill, pan-fry or oven roast and filled with your favourite filling.
Chicken breasts can also be baked or poached and used in salad, sandwiches or shredded and put into soups.
Tenderloins are a good option too.
They are slightly more tender than the whole breast and are great crumbed and baked, or quickly chargrilled and tossed in a hot salad.
Buy as single chicken breasts fillets without the skin, with tenderloin attached, or with skin on.
A supreme cut is the chicken breast with wingette attached and skin on.
- Chicken Thighs;
Can be bought as fillets, Maryland or thigh cutlets.
The thigh has a higher fat content than the breast, giving it more flavour and making it the perfect cut for slow cooked casseroles and stews.
The thigh is the portion of the leg above the knee joint. Thigh meat is also dark and like the drumstick, has a great deal of flavour.
They can be put into stews, curries, casseroles or even as chicken skewers.
- Chicken Drumsticks;
Another cheap and cheerful option! Delicious when baked in a sticky glaze or marinade
Drumsticks include the lower portion of the leg quarter (the portion between the knee joint and the hock).
The dark meat of the drumstick is regarded as one of the tastiest parts of the chicken.
It is juicy and can be used in whole number of ways ranging from stew or curries, to smoked, oven baked or pan fried.
- Chicken Mince;
Perfect for rissoles, burgers, or meatballs.
Try substituting beef mince for chicken mince in spaghetti or lasagne!
Let’s start our easy chicken recipes list with this basic roast chicken recipe.
This recipe shows you how to prepare and roast a roast chicken perfectly.
The dish is popular worldwide.
Looking for something else? See all of our Easy Chicken Recipes & Chicken Dinner Ideas below.
- 2 kg chicken, plucked with giblets removed
- 1 lemon, halved
- Olive oil
- Salt and pepper
- Preheat your oven to 200°C (390°F)
- Rub salt in the cavity of the chicken, then insert the two halves of lemon.
- Rub the chicken skin all over with olive oil, then season generously with salt and pepper.
Place in a lightly oiled roasting tin.
- Roast for 1 hour 20 minutes or until juices run clear when thickest part of chicken is pierced with a skewer.
- Remove the chicken from the oven, cover loosely with foil and allow to rest for 20 minutes before carving.
To check this, insert a knife tip into through the thickest part of the thigh and, using the flat of the knife, push against the flesh and look at the juice running out of the thigh.
A common problem with roasting chicken is dry breast meat. There are numerous techniques to try and avoid this :-
- Always make sure that your chicken is well rested before carving.
Resting allows the juices to go back into the flesh thereby moistening the meat.
- Baste the chicken in the fat that runs from it during cooking.
- Put the chicken in the oven breast side down for the first half an hour of cooking, so that the juice in the chicken runs into the breast.
However, this will make it difficult to crisp the breast skin.
- Cover the breast with rashers of streaky bacon or pancetta.
The fat in the bacon will cook out into the breast meat underneath.
- You can part the skin from the breast meat prior to cooking.
Carefully separate the two with your fingers taking care not to tear the skin.
Into the gap between the skin you can insert softened butter to keep the meat moist.
This butter can be flavoured to impart flavor to the meat using chopped bacon, herbs and other seasonings.
- Slow roast the chicken at 120°C (250°F).
This will take much longer, but the meat loses less water when roasted at lower temperatures.
Check with a thermometer to see if it is done.
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