Pick and roughly chop the rosemary leaves ... half drain and add the beans, and roast for 45 minutes or until the chicken pulls easily away from the bone. Move the pan to a medium-high heat ...

Spread the hazelnuts out on an oven tray and roast for 10 minutes, until lightly browned. Chop roughly and set aside. Reduce the temperature to 180°C/gas mark 4. Transfer the chicken and marinade ...

Finely chop the roasted garlic and herbs and add to the mayonnaise. Season to taste. For the spiced chicken, first make a rub. Grind together the dried spices, garlic powder and salt to a fine ...

Sit the chicken in a large roasting tin and season well with salt and pepper and a drizzle of oil. Place in the oven and cook for about an hour. For the peri peri sauce, peel and roughly chop the ...

But I've always wanted to roast a whole chicken, even if I've been intimidated by the process. When I saw Ina Garten's recipe for "perfect" roast chicken, I decided to give it a go. The ...

Roast chicken is a satisfying comfort food that has always been a mealtime staple for my family. Most people have their own tried-and-true version, so I turned to famous chefs Daniel Boulud ...

Line a large baking sheet with parchment paper and spread fennel and chicken, skin-side up, across it. Do not overcrowd. Roast until fat starts rendering and thighs partially cook, 15 minutes.

Spoon sauce from pan on top of chicken and return to oven. Roast until figs and grapes are slightly caramelized and chicken skin is deep mahogany in color, 15 minutes. Season with salt and pepper ...