Tag Archives: chicken pieces

Baked Green Chicken


An odd name I know!

My husband has a dislike for parsley and the garden is producing mountains of it just now so I need to sneak it in to as many things as I can! When he saw this before it was baked the shade of green made him call it Hulk chicken, it is that green!

You can barbecue this chicken too, it has fabulous flavour for such simple ingredients.

Serves 4-6.


1.8kg chicken pieces, bone in, skin on

2 lemons, juiced

4-5 cloves garlic, chopped

a big bunch of fresh parsley

30mls olive oil

salt and pepper


Combine all of the ingredients, except the chicken, in a food processor and whizz until you have a thick but pourable paste, you may need to add a little more oil.

Place the chicken in a large bowl and pour over the marinade, use your hands to cover all of the chicken in green, leave to marinade for 30 minutes if you have time.

Preaheat the oven to 190 degrees centigrade and line a baking tray with baking parchment.

Place the chicken skin side up on the tray, pour over any remaining marinade, and slide into the oven.

Bake for 30 minutes and then baste with the pan juices, do this a few times until the chicken is fully cooked and the skin is crispy.

Spice Rack Chicken


This is a super quick spice rub that really packs a punch.

I have baked this in the oven but the chicken barbecues extremely well too, just turn regularly and baste with the remaining marinade.

Serves 6.


1.4kg chicken, cut into 12 pieces

75mls olive oil

1 teaspoon paprika

4 teaspoons smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

4 teaspoons dried oregano

1 teaspoon dried thyme

1/2 teaspoon cayenne pepper

salt and pepper


Combine all of the ingredients in a bowl and allow to marinade for 2-24 hours.

Preheat the oven to 190 degrees Centigrade. Line a baking tray with baking parchment.

Spread the chicken pieces out on the tray with the skin side upwards.

Bake in the oven for 40-45 minutes, baste a couple of times during the baking time.

Remove from the oven and allow to rest for 5-10 minutes before serving.

Stove Top Chicken With Jalapeño, Garlic and Lime


This might not look like much but this is one of those finger licking chicken dishes that becomes a favourite very quickly!

Serves 4.


150g butter

100mls olive oil

1.6kg chicken cut into 10 pieces

salt and pepper

1 jalapeño, deseeded and sliced

4 cloves garlic, just squashed in their skins

2 limes, juiced

350mls chicken stock


Season the chicken pieces well with salt and pepper.

Heat the butter and oil in a large frying pan with a lid over a medium to high heat.

Once hot, add the chicken, skin side down and cook for 10-15 minutes until well coloured.

Turn the chicken pieces over and cook again for 10 minutes.

Remove the chicken from the pan and drain out most of the butter and oil, leaving around 2 tablespoons in the pan.

Return the pan to a medium heat and add the jalapeño and garlic, swirl around the pan for 1 minute and then add the lime juice and chicken stock.

Return the chicken to the pan, turning it over a little in the sauce and cover.

Cook gently over a medium to low heat for 20-25 minutes until the chicken is cooked through.

Remove the lid and turn the heat to high, simmer down the sauce, turning the chicken regularly,  until it is thick and clinging to the chicken.

Garlicky Chicken and Potatoes


I love a one pot wonder!

By the time you have finished cooking this the chicken and potatoes are coated with a gorgeous garlicky sticky concentrated sauce and all you need is a salad to go along with it.

Serves 6.


2kg chicken, cut into 10 pieces

60g butter

50mls olive oil

250mls white wine

4 cloves garlic, peeled and crushed slightly

750g baby potatoes

salt and pepper

a small handful of chopped parsley


In a large, deep frying pan with a lid, heat the butter and oil over a medium to high heat.

Combine the chicken pieces, salt and pepper in a large bowl and make sure all of the meat has been seasoned.

Once the pan is hot, lay the chicken pieces, skin side down in the butter and oil.

Cook until the skin is golden and then turn over and repeat.

Remove the chicken from the pan.

Tip most of the fat into a bowl, leaving just a little in the pan.

Return the pan to the heat, turn down to low and add the garlic and wine to the pan, scrape the base of the pan to get any gooey bits of chicken into the sauce.

Return the chicken to the pan, skin side down and add the potatoes.

Cover with a tight fitting lid and simmer gently for 20 mins.

After 20 minutes, turn the chicken skin side up and stir the potatoes. Pop the lid on and cook for 20mins.

Remove the lid and turn the heat up high, reduce the sauce and stir through the parsley.

Jerk Chicken


The boys love this, possibly because it means they can say jerk without getting in trouble!

There is enough spice mix here for one large chicken but to be honest I normally make triple and keep it in a jar for three months as we use it regularly, it’s so handy when you just need to find lime juice and vinegar and only one spice jar.

As with many of my recipes, this is not authentic, the traditional spicy chillies that should be used are a no no with one of my sons and I use the powdered garlic and onion to save time and allow me to have a stash in the spice drawer.

I like to buy a whole chook and cut it up, I find wielding a cleaver very satisfying at the best of times! It’s a good skill to have as you are left with the spine and neck which I roast along with the pieces and then use this and the bones from the pieces for making stock. Jerk bones make lovely bean based soups!

Serves 6.


4 teaspoons salt

1 teaspoon freshly ground pepper

1 tablespoon dried thyme

1 tablespoon dried oregano

2 teaspoons ground all spice

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon ground ginger

2 teaspoons ground onion powder

1 teaspoon ground garlic powder

1/2 teaspoon cayenne powder

1 tablespoon smoked paprika

1 tablespoon brown sugar

juice of 1 lime

1 tablespoon cider vinegar

1.8kg chicken, cut into 10 pieces


Combine all of the ingredients in a large bowl and mix really well.

Cover and refrigerate overnight, if you have time.

Preheat the oven to 200 degrees Centigrade.

Line two baking sheets with baking parchment.

Spread the chicken out on the baking parchment, skin side up.

Bake for 25 minutes and then baste regularly until fully cooked and the skin is crispy, around 50-60 minutes total.

Allow to rest for 10 minutes before serving.

Marmite Chicken


No that’s not a typo, I do mean marmite! And only four ingredients.

The boys love Nigella Lawson’s recipe for marmite pasta so we thought we could maybe adapt it to make a chicken seasoning.

The reason for using marmite instead of vegemite is that it is gluten free,  for those of you who don’t know, marmite is from the UK and vegemite is an Australian staple. Feel free to show your allegiance to which ever you prefer.

Serves 6.


80g butter, melted

2 tablespoons marmite

1.5kg chicken pieces, I use wings and thighs, bone in and skin on

freshly ground pepper


Preheat the oven to 200 degrees Centigrade. Line two baking trays with baking parchment.

Melt the butter, I use the microwave, and add the marmite, mix well.

Brush each piece of chicken with the marinade and place on the prepared baking sheets, skin side up.

Grind over a good dose of pepper and pop in the oven.

Bake for 45-50mims, basting regularly.

Simple Roast Chicken With Chimichurri Sauce


The boys and I recently went out for dinner to a Brazilian BBQ restaurant which was a huge success with my carnivores, I have never seen them eat so much!

One of the side sauces served with the barbecued meat was  Argentinian Chimichurri and it was a massive hit, so, home again we have been experimenting with our own version which lifts the most humble of chickens to stellar levels of taste!

This chicken can also be barbecued, just remember to let it rest after cooking.

Roast the carcass at the same time as the joints and then add the meat bones and pan juices after dinner to form the base of a simple stock.


1 x 1.8kg chicken, jointed into 10 pieces

2 tablespoons olive oil

salt and pepper

25g  fresh parsley leaves, chopped finely

25g fresh coriander leaves and stalks, finely chopped

1 clove garlic, minced

1 teaspoon very finely diced fresh green chilli

140mls olive oil

2 teaspoons apple cider vinegar


Preheat the oven to 200degrees Centigrade.

Combine the chicken, olive oil and a really good dose of seasoning in a bowl.

Place the chicken joints, skin side up on a baking sheet and bake for 35-45mins, basting every 10mins until golden and the skin is crisp.

While the chicken cooks, combine the parsley, coriander, garlic, chilli, oil and vinegar. Set aside.

Once the chicken is cooked, let it rest for 15-20mins, serve with a little sauce spooned over the top with extra on the table for people to help themselves.

Barbecued Chicken with Garlic, Lime and Sweet Chilli Sauce


I use a whole chicken, jointed into 10 pieces with bone in and skin on for this recipe.

The marinade itself is very simple and though it might sound like an awful lot of garlic it really works!

The sugar in the sweet chilli sauce acts the same way as honey in the marinade so you get a blackened appearance but it still tastes great.

Feeds 4-6.


1×1.8-2kg whole chicken jointed or 10 chicken pieces, with skin and bones in

5 garlic cloves, crushed

3 tablespoons sweet chilli sauce

juice and zest of 1 lime

2 tablespoons olive oil


Combine the garlic, sweet chilli sauce, olive oil and salt in a large bowl.

Add the chicken and, using your hands, rub the marinade well in.

If you have time, allow to marinade for a few hours.

Preheat the barbecue to medium or preheat a non stick frying pan.

Put the chicken, skin side down on the BBQ or frying pan and cook for 10mins, turn and continue cooking for 30-40 mins, turning regularly until cooked through.