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Chicken Recipes

Garlic and Thyme Roasted Butterfly Chicken

Ingredients

  • 60g unsalted butter, softened
  • 3 cloves garlic, crushed
  • 1 tbsp thyme leaves
  • Sea salt and cracked black pepper
  • 1 size 14-20 chicken
  • 4 sprigs of thyme, extra
  • 1 lemon, halved
  • Olive oil and lemon, for drizzling
  • SERVES 4

Method

  1. Preheat oven to 200c
  2. Place the butter, garlic, thyme, salt and pepper in a bowl then mix well to combine
  3. Gently loosen the skin off the breast meat and push the butter mixture under the skin
  4. Place the chicken on a baking tray with the extra thyme and lemon, drizzle with oil
  5. Roast for 45 minutes, brushing with the pan juices halfway through, or until cooked through and golden

Recipe source: Donna Hay (2013) The New Classics

Ginger, Chilli and Lime Chicken

Ginger, Chilli and Lime Chicken

Ingredients

  • 3 long red chillies, deseeded and roughly chopped
  • 25g fresh ginger, peeled and roughly chopped
  • 3 cloves garlic
  • 2 tbsp peanut oil
  • 1 tsp sea salt flakes
  • 1x 1.6kg chicken, butterflied
  • 1 lime, halved
  • SERVES 4

Method

  1. Preheat oven to 200c
  2. Place the chilli, ginger, garlic, oil and salt in a small food processor and process to form a rough paste
  3. Place the chicken on a roasting tray lined with non-stick baking paper
  4. Rub the paste evenly over the chicken, add the lime to the roasting tray and roast for 35-40 minutes or until golden and the chicken is cooked through
  5. Squeeze over the carmelised lime to serve

Recipe source: Donna Hay (2013) The New Classics

Smokey Chilli Chicken Burger

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp smoked sweet paprika
  • 1 tsp dried chilli flakes
  • 2x 200g chicken breast fillets, trimmed and sliced lengthways
  • 2 bread rolls, halved
  • Rocket leaves

Lemon Mayonnaise

  • 1/4 cup mayonnaise
  • 1 tbsp unsalted butter
  • 1 tablespoon lemon juice
  • SERVES 4

Method

  1. To make the lemon mayonnaise, place the mayonnaise and lemon juice in a bowl and mix to combine
  2. Combine the oil, paprika and chilli and pour over the chicken
  3. Preheat a BBQ or char-grill pan over high heat
  4. Cook the chicken for 2 minutes each side or until cooked through
  5. Spread the rolls with the lemon mayonnaise and top with the rocket and chicken to serve

Recipe source: Donna Hay (2010) Fast, Fresh Simple

Harissa Chicken with Olives

Ingredients

  • 8x 220g chicken thigh fillets, bone in, trimmed
  • 8 cloves garlic, unpeeled
  • 1 cup mixed olives
  • 1/4 cup tomato paste
  • 1 tbsp harissa paste
  • 1 tbsp brown sugar
  • 1/2 cup chicken stock
  • Sea salt and cracked black pepper
  • 400g truss Roma tomatoes

Gremolata

  • 1/2 cup chopped flat-leaf parsley leaves
  • 1/2 cup chopped coriander leaves
  • 1 tbsp lemon juice
  • 1 tbsp shredded lemon zest
  • 2 cloves garlic, crushed
  • SERVES 4

Method

  1. Preheat oven to 180c
  2. To make the gremolata, place the parsley, coriander, lemon juice and zest and garlic in a bowl and mix to combine. Set aside
  3. Place the chicken, garlic, olives, tomato and harissa pastes, sugar and stock in a large baking dish and sprinkle with salt and pepper
  4. Cover tightly with aluminium foil and roast for 1 hour
  5. Increase temperature to 200c
  6. Remove the foil, add the tomatoes and roast for a further 30 minutes or until the chicken is cooked through
  7. Serve with the gremolata

Recipe source: Donna Hay (2013) The New Classics

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