To roast, bake, braise, grill or pan-fry? We have the answers.
Watch as Food Director Claire Tansey demonstrates the simple, foolproof rules for making the perfect roast chicken.
For an extra-crisp and golden skin, pat chicken dry with paper towel and leave in the fridge (unwrapped) on a baking sheet overnight.
An easy recipe that only takes minutes to prep – but with incredible results
Not just for baking! Try our easy, one-pot chicken and vegetables dish for dinner