10 chicken recipes you can’t live without

10 chicken recipes you can’t live without

This collection of chicken recipes includes ten of my favourite chicken recipes. These chicken recipes are all quick and easy to put together but are packed full of flavour.

Most people love chicken but it’s often quite difficult to think of a new recipes all the time. This compilation has a great variety of chicken recipes and should keep your chicken dinners varied for quite a while.

Each recipe has been taste tested by my own family and has met with some serious approval. I hope that these recipes go down as well in your homes too.

I look forward to seeing photos of your cooked recipes! See you next week, Leanne xoxo


Honey, soy and Chinese-5-spice roast chicken



2 Tbsp honey

3 low sodium soy sauce

1 tsp Chinese-5-spice

2 tsp olive oil

1/3 cup water


1.5kg chicken (feel to use a bigger chicken and double up on the sauce)




  1. Combine the ingredients for the marinade and mix well, making sure that the honey has been properly dissolved
  2. Place the chicken into a baking dish that is suitable for the oven and pour the marinade over the chicken
  3. Rub the marinade all over the chicken making sure to coat the bird well
  4. Leave the chicken to marinade for an hour or two before cooking if possible
  5. Preheat the oven to 200⁰C and place the marinated chicken into the oven to roast for 70 minutes or until the skin has gone a dark brown colour and the chicken is cooked through
  6. Turn the chicken over once during cooking so that the chicken cooks evenly and is crispy on both sides
  7. Once cooked remove the chicken from the oven and enjoy !


Quick and easy maple orange chicken with sweet pumpkin



½ cup maple syrup (don’t use maple flavoured syrup, try find the real deal)

2 Tbsp apple cider vinegar

¼ cup orange juice

1 ½ Tbsp oil

1 tsp Dijon mustard (you can use whichever mustard you prefer)

Salt to taste


500g pumpkin, cut into cubes

2 tsp oil

½ tso cinnamon


1 whole chicken, cut into portions




  1. Mix the sauce ingredients together making sure that they are well mixed
  2. Place the chicken portions into an oven proof dish and pour over the sauce
  3. Once you have poured the sauce over the chicken then season with salt
  4. In a separate bowl mix the pumpkin with the oil and cinnamon and then place the cinnamon pumpkin together with the chicken in the baking dish
  5. Place the chicken and pumpkin dish into the oven and bake at 180C for 1 ½ hours or until the chicken has turned a lovely golden brown colour and the pumpkin is slightly charred
  6. Enjoy!


Thai peanut butter chicken


1 x medium onion, finely diced

1 Tbsp oil

1 tsp freshly minced garlic

1 Tbsp freshly minced ginger

1 tsp salt

1 heaped Tbsp tomato puree

400ml lite coconut milk

1 Tbsp honey

1 Tbsp low sodium soy sauce

1 Tbsp rice vinegar

½ cup peanut butter (no sugar, no salt PB)

1 x braai pack chicken portions


  1. Place the oil in an oven proof dish (that is also suitable for the stove top)
  2. Heat the oil up in the dish and sauté the onions together with the garlic, ginger and salt
  3. Stir through the tomato puree, add the rest of the ingredients and mix well
  4. Place the chicken into the dish and cover with the sauce
  5. Cook the chicken at 180C for 1 ½ hours or until well browned on both sides
  6. Garnish with fresh coriander and spring onions and enjoy!


Easy and healthy crispy roast chicken and baby potatoes


4 leeks, topped and tailed then washed and sliced

3 sticks celery , washed and sliced

10 – 14 baby potatoes

Salt and pepper to taste

4 tsp olive oil

1 x chicken (spatchcock)

4 Tbsp fresh Thyme

1 Tbsp bottled oregano

1 tsp crushed garlic

Zest and juice of one lemon

10 – 14 baby potatoes



  1. Place the leeks and celery at the bottom of an oven proof dish
  2. Place the potatoes in a bowl, drizzle with 2 teaspoons of the olive oil, season with salt and pepper and then place on top of the leeks and celery
  3. Combine the remaining 2 teaspoons of olive oil with the thyme, oregano, garlic, lemon zest and lemon juice
  4. Rub the olive oil-lemon mixture all over the chicken and place in the middle of the baking dish and place the baby potatoes around the chicken.
  5. Place the chicken dish into the oven and bake at 180C for 95 minutes, turning the chicken at 60 minutes and then again at 80 minutes


Chicken burgers


½ onion, finely chopped

1 tsp canola oil

½ carrot, finely grated

800g chicken mince

1 egg

1 tsp barbeque seasoning

2 tsp chicken seasoning


  1. To start off sauté the onion in the oil. If there is too little oil just add some water until the onions are soft
  2. Remove the onions from the pan and allow to cool
  3. Once cool add the onions and the rest of the ingredients to the chicken mine and mix well to combine
  4. Refrigerate for at least one hour so that the mixture firms up
  5. Spray a non-stick pan with spray and cook
  6. Form the chicken mince into patties (I first roll them into balls and then flatten them) and cook on the burgers on a non-stick pan for about 7 – 8 minutes per side, or until golden brown and cooked through on both sides


Healthy and easy chicken low mein


300g pre-cooked chicken breasts, chopped into 1cm cubes

2 tsp sesame oil

340g wholewheat Chinese noodles (Woolworths)

15g mange tout peas

50g julienne carrots

50g mung bean sprouts

40g fresh shelled peas



½ cup low sodium soy sauce

½ c chicken/ vegetable stock

1 tsp fresh garlic

1 tsp fresh ginger

1 tsp sesame oil

1 Tbsp hoisin sauce (optional)

1 tsp castor xylitol



Spring onions

Fresh coriander




  1. Fill a large pot on the stove with water, bring the water to the boil, add the noodles and
  2. cook for 8 minutes or until cooked to your liking (the instructions on the packet say 3 – 4
  3. minutes but I find too short)
  4. While the noodles are cooking, add 2 teaspoons of the sesame oil to a wok/ pan, add the chicken pieces and heat them up in the wok for a minute or two
  5. Once warmed though, remove the chicken pieces from the wok and add all the vegetables to the same wok/ pan
  6. Stir fry the vegetables for a few minutes until they are soft but make sure that the vegetables still have some crunch
  7. Add the warm chicken and the cooked pasta back into the wok/ pan with the vegetables and mix together well
  8. Remove from the wok/ pan and serve


Chicken mince bolognaise


1 large celery stick, cut into chunks

1 large carrot, top cut off

1 medium onion, peeled and cut into large chunks

600g chicken mince

1 desert spoon HP sauce

1 desert spoon fruit chutney

1 desert spoon tomato paste

½ 410g can tomato puree

2 tsp chicken spice

1 tsp pink Himalayan salt

1 ½ – 2 cups water




  1. Place the celery, carrot and onion in a hand blender and chop until fine
  2. Place the vegetables and the rest of the ingredients into a pot and mix well
  3. Bring the ingredients to the boil and then lower the temperature to a slow simmer for 40 minutes then enjoy!

NOTE: this meal can be served with pasta, zucchini noodles or caulirice for a lower carb version of the dish


Lemon and herb chicken with barley


1 cup pearl barley

3 cups stock

1 whole chicken

1 Tbsp olive oil

1 Tbsp lemon juice

45g/ half tub chicken rub spice


  1. Place the barley in a baking dish big enough to bake the chicken in and cover with the stock
  2. Place the chicken into separate bowl and pour the olive oil and lemon juice over the chicken
  3. Sprinkle the chicken with the spice rub and rub all over the chicken until it is well coated
  4. Place the chicken pieces gently onto the barley and bake at 180C for 90 minutes with the lid off
  5. The chicken does need to be turned once during cooking to ensure that both sides are evenly cooked


Lemon, herb and garlic grilled chicken breasts


6 x chicken breasts (about 200g each)

2 Tbsp olive oil

1 ½ Tbsp lemon juice

2 tsp salt

1 heaped tsp garlic, freshly minced

2 Tbsp dried Italian mixed herbs



  1. Place each chicken breast between two pieces of plastic wrap (I put this bit onto a chopping bard so that I’m not doing this directly onto the counter)
  2. Using a meat mallet flatten all six of chicken breasts so that they are roughly even in thickness
  3. Cut each flattened breast in half and set aside
  4. In a bowl combine the rest of the ingredients and mix well
  5. Pour the marinade over the chicken pieces and mix it well
  6. Heat up a grill pan or regular pan on the stove and grill the chicken breasts for about 5 minutes on each side or until they are golden brown and cooked through

NOTE: when I did this recipe I marinated and cooked the chicken straight away without letting the chicken marinade in the fridge first and it was absolutely delicious


Za’atar spiced chicken breasts


4 thinly sliced chicken breasts (if you don’t have the thinly sliced ones then use two regular ones and adjust the cooking time)

2 tsp olive oil

½ Tbsp za’atar spice

½ tsp lemon juice

¼ tsp lemon zest

Pink Himalayan salt




  1. Mix the chicken breasts and all the spices together and marinade in the fridge for about half an hour (or more if you have the time)
  2. Season with salt just before cooking
  3. Braai or cook in a pre-heated, hot pan for 8 – 12 minutes (this will be longer if you are using chicken breasts that aren’t thinly sliced)

NOTE: we ate our chicken breasts with hummus and an Israeli style chopped salad, which was absolutely delicious!!








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