Chicken Tips and Advice

Roast

  • Set oven to 200ᵒC/180ᵒC fan/gas mark 6    
  • Whole chicken: 25 minutes per 500g, plus an extra 25 minutes 
  • Breasts: 25-30 minutes
  • Thighs and drumsticks: 25-30 minutes 
  • Wings: 20 minutes

 
Grill or barbecue

  • Breasts: 7-10 minutes each side
  • Cubes or strips: 5-7 minutes
  • Drumsticks and thighs: 25-30 minutes
  • Wings: 20 minutes

Stir fry
Cubes or strips: 5-7 minutes
 
Always check that there is no pink meat and that the juices run clear (pierce with a sharp knife or skewer) before serving.

SERVING SUGGESTION

  1. Butterfly the chicken breasts by cutting through the thickest part of the breast, stopping 1cm before the edge, and then open out like a book.
  2. Whisk together lemon juice, olive oil, chilli flakes and garlic. Pour half over the chicken and marinate for 15 mins.
  3. Meanwhile, put couscous and sultanas in a bowl, and then pour over a little chicken stock. Cover the bowl with cling film and leave for 5 mins.
  4. Heat a griddle or non-stick frying pan, remove the chicken from the marinade and cook for 4 mins on each side until golden and cooked through.
  5. Fluff up the couscous with a fork and stir in olives, chickpeas and parsley.  Season and serve with the chicken.