This succulent lemon chicken balances perfectly with the sweetness of the parsnip puree. It's a marriage made in heaven, and a great alternative to roast chicken and potato mash. Preheat the oven to ...

Prepare the marinade by mixing together the spices, olive oil, lemon juice, garlic and plenty of freshly ground black pepper in a dish that will accommodate all the chicken pieces. Add the thighs, ...

Preheat oven to 350 degrees. Season the chicken breast with salt and pepper. Heat a sauté pan with canola oil. Add the chicken skin side down when the oil starts to smoke. Place the chicken in the ...

This is truly one of the great ways to cook chicken – the colour and crispiness of the skin rivals a good roast, and there's something satisfying about cooking it perfectly this way. I have described ...

Heat the oil and butter in a wide heavy-based sauté pan and brown the chicken on all sides, seasoning with salt and pepper. Make sure you don't burn the fat. Remove the chicken and set aside. Now ...

Parsnips have a naturally sweet and nutty flavor when cooked. That means you won't be compelled to load this puree with high-calorie toppers like butter. Plus, they're higher in filling fiber, and ...

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• 1 medium celeriac root • 1/2 leek, white parts only • 1/2 pound (2 sticks) butter, divided • Salt • 4 chicken breasts, seasoned with sea salt and cracked black pepper • 1/4 cup milk • 1 tablespoon ...