Chicken is a versatile meat and a simple way to feed one or a whole family. Learning how to cook chicken is fairly straightforward but you need to be attentive to it—overcooked chicken is dry, stringy and tasteless. When chicken is cooked properly it’s tender and moist.
Have a look at my two favourite ways for how to cook chicken.
Cooking methods
Roast chicken
There are a few different schools of thought on how to cook roast chicken—some suggest high heat for a shorter amount of time, others say slow cook. Personally, I prefer to cook a whole chicken in a moderate oven (180°C/350°F) for a longer time so that the chicken stays moist and juicy.
You will need:
1 x 1.8kg (approximately 4 lbs) chicken
1 lemon
2–3 cloves garlic cloves, flattened with the back of a knife
1 tbs butter
2 tbs fresh rosemary, thyme or sage leaves
Method:
Preheat the oven to 180°C (350°F). Cut the lemon in half and give one half a bit of a squeeze to loosen the juice. Rub the lemon all over the inside and outside of the chicken. Fill the cavity with the lemon halves, herbs, garlic and butter. Grease a baking dish and place the chicken on its side, balancing on its wing and thigh, in the dish. Put it in the oven to cook. After 20–25 minutes turn the chicken onto it other side and cook for another 20–25 minutes. After that time turn the chicken again so that it’s sitting breast side up in the dish, baste with the cooking juices and allow to cook for another 25–30 minutes.
Roast chicken is wonderful served with roasted vegetables or fresh, zingy salads.
Skinless chicken breast
My way of how to cook skinless chicken breast is a two-step process. I like to start the skinless chicken breast off in a frypan, then finish cooking it in the oven. This allows me to get some nice colour on the outside and ensure that the chicken is cooked all the way through without it becoming too dry. Here’s how I do it.
You will need:
1 x skinless chicken breast (serves two people)
Freshly ground salt and pepper
1 tbs olive oil
Method:
Preheat the oven to 180°C (350°F). Rub the chicken breast with a little bit of salt and pepper, and set aside.
Heat the olive oil over high heat in an ovenproof frypan. When the frypan is hot, add the chicken and sear on each side for two minutes to give it some golden colour. Once seared, place the overproof frypan in the oven and allow the chicken to cook for approximately 8–10 minutes.
Check that the chicken breast is cooked by making an incision to the middle of the thickest part of the meat. The meat should be only just white. Alternatively you can pierce the thickest part with a metal skewer and if the juices run clear then the meat is cooked.
Place the chicken on a plate and cover with aluminium foil. Allow to rest for 6–7 minutes before serving.
What to serve with chicken
- Greek salad
- coleslaw
- witlof, apple & walnut salad
- potatoes—creamy mash or golden roasted