Chicken 2 ways


Ahh, the humble chook: fabulously versatile and perfect for feeding the family.

Roasted chicken with root vegetables


  • 30g olive oil
  • salt
  • 4 garlic cloves, smashed
  • 1 onion
  • 1 bunch carrot, peeled and cut on the base
  • 1 leek, rinsed and cut into large cubes
  • 700g-800g quartered potatoes
  • 4 chicken thighs
  • fresh thyme


  1. Preheat oven to 200C. In a tray, add olive oil, salt, smashed garlic and onion.
  2. Dice the potatoes in cubes and place them in the tray.
  3. Add the carrots, leek, potatoes and fresh thyme in the tray and mix it around.
  4. Add the chicken thighs, skinned side down. Bake for 45 minutes, uncovered, at 190C.
  5. Remove from the oven and let sit for 5 minutes.

Recipe courtesy of Eat Like a Pro []

Chicken stroganoff

Prep: 5 mins | Cook: 15 mins | Serves 4


  • 3 garlic cloves, finely diced
  • 2 brown onions
  • 1 tsp paprika
  • 3 swiss brown mushrooms, cut into chunks
  • 50g butter
  • 2 Tbsp tomato paste
  • 25ml Worcestershire sauce
  • 400g chicken breast, cut in strips
  • 200g sour cream
  • juice of 1 lemon
  • fresh parsley, to serve


  1. In a pan over medium heat, add olive oil, garlic, onions, paprika and mushrooms, sauté for 5 before adding butter. Stir and sauté for a further 5 minutes.
  2. Add tomato paste, Worcestershire sauce, salt and chicken.
  3. Once chicken is cooked add sour cream and lemon juice, stir to combine. Serve with fresh parsley leaves.

Recipe by Ben Milbourne for Australian Onions []

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