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Preheat the oven to 220 °C Full-surface grilling. Zest lemon and halve. Mince garlic. Finely chop thyme. In a small bowl, whisk together 2⁄3 of the olive oil, juice and zest of half a lemon, garlic, thyme and Dijon mustard, season with salt and pepper. In a large bowl, pour 2⁄3 of the marinade over chicken thighs, then toss the chicken in the marinade, making sure it is well coated. Marinate the chicken for approx. 10–15 minutes. While chicken is marinating, remove the woody ends of the broccolini. Peel and cut onion into 1 cm thick wedges. Place potatoes and onions on a baking sheet lined with parchment paper and mix with remaining marinade. Place the chicken around the vegetables on shelf level 3 and roast everything together in the oven for approx. 25 minutes. Then add radishes and broccolini to the baking sheet and bake for another approx. 10–12 minutes. Meanwhile, finely chop the parsley leaves. Cut the chives into fine rings. Mix parsley and chives in a bowl together with yogurt, remaining olive oil, remaining lemon juice and zest. Season to taste with salt, pepper, and sugar. After the roasting time is over, remove the chicken and the vegetables from the oven and arrange them on plates. Serve together with the yogurt dip. Enjoy!

Preheat your oven to 160°C Circo Therm® top and bottom heat. Marinate the chicken thighs with the cajun spice, salt and 2 tablespoons of oil. Spread on a baking tray and bake in the oven for 30 minutes. Wash the potatoes thoroughly, peel if necessary and cut into lengthy pieces. Halve the garlic bulbs. Wash and drain the thyme. Remove the chicken from the oven and transfer the thighs from the baking tray to a plate. Spread the carrots, garlic and thyme on the same tray. Pour in 100ml water and maple syrup, season with salt and pepper and mix well. Place the chicken on top of the vegetables, skin side up, and cook in the oven for a further 30 minutes. Increase the heat to 230°C and roast the chicken and carrots for 10 min. Arrange everything on a serving dish and serve hot.

Preheat the oven on CircoTherm® to 160°C. Use a sharp knife to butterfly out each chicken fillet to an even thickness. Heat half the oil in a non-stick frypan on induction setting 8, add the chicken to the hot pan and cook 2-3 minutes on each side until lightly browned. Remove from the pan, keep warm. Heat the remaining oil in the pan on setting 6 and sauté the onion for 3-4 minutes, add the garlic and capsicum and cook a further 2 minutes. Add the passata, stock, tomato paste and herbs to the pan, reduce to setting 3 or 4 and simmer gently, covered for another 8-10 minutes. Season with salt, pepper and sugar. Pour the sauce into a 37 x 32cm rectangular Le Creuset baking dish. Place the chicken into the sauce and top each with 2 slices of prosciutto. Combine the cheeses and sprinkle over the chicken, then place a basil leaf on each. Bake for 25-30 minutes until chicken is cooked and golden. Serve with steamed greens or green salad.

Not only are there many health benefits with eating chicken, but it’s quite versatile and lends itself to a wide array of dishes. Mastering the art of cooking a chicken is something that all home cooks should set out to do, no matter whether you like your chicken roasted, fried or grilled. Read on to discover the essentials of cooking a chicken, so you can impress your family and friends with your skills. How to fry the perfect chicken breast Thin at one end and thick at the other, a chicken breast can sometimes be tricky to cook. You might be left with a dry inside, or the thicker end might be entirely raw. Here’s how to pan fry your chicken properly for some finger licking goodness: ● Pound chicken to ensure the meat is the same thickness. ● Season your chicken with herbs and spices – you can try rosemary, paprika or even ginger. Rub onto the breast dry or combine with a bit of oil get the flavour in. ● Heat up your pan and add olive oil. ● Cook chicken breast until golden brown. ● Flip chicken over and cook the other side. ● Remove from heat and let it rest for a minute before serving. You can also use the Fry Sensor function on a NEFF induction cooktop to help get a crunchy and crispy exterior on your fried chicken. Simply select a predefined temperature setting and the cooktop will tell you when the pan has reached the right temperature. The Extended Frying Sensor function will monitor your pan and keep the temperature consistent to prevent scorching and burning the chicken. Got the Home Connect app? Then you can create and select your favourite fried chicken recipes and send them straight to your Wi-Fi connected NEFF cooktop. This means your cooktop can automatically set the temperature and cooking time, so you can just add the chicken and fry until your heart's content. Cooking tip You can also oven-bake your chicken breast and get a golden exterior and tender inside. Cooking your chicken with a NEFF oven with Circo Therm® and Added Steam ensures a perfect roast on your meat every single time. And if you use a Multi Point Meat Probe, you can guarantee the internal temperature of your chicken is just right. Frying chicken with the Air Fryer function When it comes to frying chicken, many home cooks believe that you need a fancy fryer to get perfectly crispy (and cooked) chicken. But that’s just not true at all! The full sized ovens in the new NEFF Flex Design range come with the handy Air Fryer function. This oven feature allows you fry up your chicken without having to use much, if any, oil and fats. You can use the Air Fryer feature to create tasty fried chicken that’s healthy and crispy, while being tender on the inside. Want to use this function for your next chicken dish? Then check out our buffalo chicken wings recipe for a quick and easy meal. How to butterfly chicken Butterflying a whole chicken can help you cook it faster – even better, it often helps to avoid uneven cooking of the different types of meat. Here’s how to butterfly your chicken: ● Lay your chicken breast-side down on a flat surface. ● Using a sharp knife, cut your chicken along one side of the backbone from one end to another. ● Turn your chicken over and flatten before cutting along the other side of the backbone, then remove the backbone. ● Push down firmly on the breastbone area with your palm to flatten the chicken. ● That’s it – you’ve got a butterflied chicken that’s ready to be seasoned and roasted. Keen to show off your butterflying skills? Then try our recipes for butterflied chicken with mango salsa or butterflied chicken with preserved lemon, garlic and thyme. Both recipes are simple to prepare and will be an instant hit at the dinner table. How to truss chicken Want to cook a traditional whole roast chicken? Then trussing the legs together so they’re closer to the body. This can help the chicken retain its juiciness and avoid the risk of overcooking it. It’s not as straight forward as it may seem though, so follow these steps: ● Lay your chicken breast-side up on a flat surface, with the legs pointing towards you ● Cut a piece of kitchen twine around 1 metre long ● Holding each end of the twine in both hands, slide it underneath the chicken legs and pull the strings upwards. Criss-cross to tighten. ● Slide the twine down and around each leg. As you slide the twine up the side of the chicken to tighten, flip the bird, pulling it back towards you so its breast-side down. ● Pull the twine back towards you over the wings, then tie the twine into a knot to secure the wings. ● Slide the twine down and around each chicken wing. As you slide the twine up the side of the chicken to tighten, flip the bird pulling it back towards you so it is breast-side up. ● Pull the twine towards you, loop it around the bottom of the breastbone before bringing it back around the top of the chicken breast to be tightened. ● Finally, tie into a knot and cut off any excess twine before roasting. How to add flavour to your chicken breast There are plenty of quick and easy ways you can add flavour to your chicken breast and transform it into a mouth-watering meal. ● Marinating your chicken breast with herbs and spices, such as using a harissa paste and seasoning. ● Crumbing your chicken breasts with breadcrumbs, panko or even coconut flakes for something sweet and crunchy. ● Stuffing your chicken breast with cheese, prosciutto and herbs. You can also add dried fruit, like cranberries, for a burst of sweetness. Chicken recipes Here are some of our all-time favourite chicken recipes that you can enjoy in any season: ● Middle eastern chicken with apricots ● Coconut and sesame chicken tenders ● Homemade chicken and mushroom pies ● Prosciutto wrapped chicken How to cook chicken in a NEFF kitchen No matter which flavoursome chicken recipe you choose, having the right tools will be key to juicy, tender meat that melts in your mouth. When it comes to cooking meat, temperature really does matter, but it can be hard to know when your chicken is cooked without cutting it in the centre. Luckily, the NEFF Flex Design range are equipped with a Multi Point Meat Probe, which monitors the core temperature of your meat and controls the oven temperature accordingly. Another great feature to be aware of is the Circo Therm® function. This setting allows you to get an even bake on your chicken, ensuring the outside remains crisp while the inside is moist and succulent. Plus, using this function allows you to cook on multiple levels without having the flavours intermingle – perfect if you want to cook up some sides while roasting your chicken. About NEFF  NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to create meaningful connections, express your creativity and make memories. Because real life happens in the kitchen. Discover more

Roughly dice the tomato and place on a universal tray lined with baking paper.  Add the diced onion, olive oil, chilli. Add half of the garlic, smoked paprika, cinnamon, salt and allspice. Place on level 3 of the oven. Use the remaining spices to coat the chicken then place on a wire rack on level 4 of the oven. Using the MultiPoint MeatProbe insert it into the largest chicken and set the core temperature to 70 degrees on CircoRoast and add a high level of added steam. Start from a cold oven. Once cooked remove and cool the chicken, then shred or roughly chop. Place the rice into a steamer tray with the water, washed kidney beans and a teaspoon of salt. Steam for 20 minutes then cool and add to the chicken. Place the tomatoes into a medium mixing bowl and using the back of a spoon mash the tomatoes until they become a saucy consistency. Roughly chop half the coriander and mix into the sauce, then divide into thirds. Place the first third onto the bottom of a baking tray, mix the second third into the chicken and rice, use the last third to dip the tortillas into before adding the chicken mix and rolling up. Once you have prepared the tortillas lay all the enchiladas seam side down into the baking pan and pour any remaining tomato sauce over the top, then add the tasty cheese and mozzarella. Place back into the oven on top and bottom heat and bake on 200 degrees for 15 minutes or until the cheese has browned. Remove from the oven and serve with dollops of sour cream and the remaining coriander over the top.

Using a sharp knife remove the tip of your chicken wing and dispose of, then find the connecting joint of the wing and slice through it, repeat this for all wings. Line a baking tray with paper towel and place the wings on top then cover with extra paper towel. We want to remove any excess moisture from the skin of the chicken wings as this will impede on the wings crispiness while cooking. Transfer the wings skin side up onto the NEFF Air Fry tray and give them a light spray with cooking oil. Place the Air Fry tray into your oven on shelf level 3 and place the universal pan on shelf level 1 to catch the drips. Select the Air Fry function at 220°C and cook for 20 minutes. Meanwhile make your buffalo sauce by combining the hot sauce and butter together in a small saucepan. Cook the sauce on the cooktop on a low temperature, induction level 2 while constantly stirring for 5 minutes or until butter has completely melted. Turn off the cooktop and set the sauce aside for later. Make the blue cheese sauce by mixing all the ingredients together in a small bowl and set aside for later. Wash and cut your celery into batons to serve with your wings. Once the chicken has cooked allow to rest for 5 minutes before placing your wings into a large mixing bowl. Cover the wings with your buffalo sauce and toss until liberally coated. Serve the wings onto a large serving plate with a side of blue cheese sauce and celery batons.

1. Marinate your chicken breast Marinating is good for flavouring and tenderising your chicken at the same time. It’s best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking. This will help tenderise the meat and add extra flavour. Greek marinade: For a classic Greek flavour combination, simply mix lemon juice, garlic, parsley, oregano with some olive oil then place your chicken breast in the marinade to infuse. It’s that easy! This marinade is perfect if you want to grill or pan-fry your chicken. Moroccan spices: Add a touch of spice to your chicken breast by combining paprika, cinnamon, turmeric, cumin, ginger, garlic and olive oil to create a paste. Then cover your chicken breast with the paste and pat down to secure. This Middle Eastern spice rub is delicious when charred on the grill. If you want try these flavours out, then take a look at our spicy harissa chicken. Maple glaze: If you have a sweet tooth, then this is the marinade for you! Mix maple syrup, garlic, soy sauce and lime juice with chicken stock then cook it on a low heat and let it thicken until it becomes a beautiful, glossy glaze. Once reduced, rub the glaze over your chicken breast and let it infuse. Don’t forget to put some aside to pour over your chicken when cooking for even more flavour! 2. Bread or crumb your chicken breast Breading or crumbing generally involves dipping your chicken breast in flour, followed by an egg wash before coating it with crumbs. This coating helps protect the chicken from drying out during the cooking process so that you have a succulent, perfectly cooked breast every time. Chicken Schnitzel: The dish that we all know and love when we think of crumbed chicken has got to be the classic Chicken Schnitzel. Pounded with a meat tenderiser to ensure that it’s an even thickness all over for a constant cook and fried in oil, Schnitzels have stood the test of time as a classic whether at home or the local pub! Panko: Panko breadcrumbs are used in many fried Asian dishes and are made exclusively from white bread without the crusts. The bread is flaked before drying to increase aeration and ultimately crunchiness when used in cooking. Your chicken breasts will have a crispier shell with a lot more crunch while the meat inside is still perfectly tender. Coconut flakes: This technique is the same as other crumbing methods but uses shredded coconut with the flour and bread. First, coat the chicken breast in coconut flour, then dip it into a mixture of coconut milk & eggs before finally rolling it in shredded coconut. Fry these off in coconut oil and you’ll be whisked away to a tropical paradise, even if it’s only while you’re eating dinner. Want to blend sweet at savory for your next dinner? Then try our coconut and sesame chicken – using the Added Steam function on your NEFF oven ensures that your chicken stays succulent on the inside and crispy on the outside. 3. Stuff your chicken breast Stuffed chicken breasts adds flavour to the meat while it cooks and can be a wonderful surprise when served at dinner. Simply slice the thickest part of the chicken breast to ensure you have enough room for your stuffing, then use kitchen twine to secure it all in place while roasting in the oven. Medjool dates and fresh herbs: The sweetness and fragrance of the dates and herbs are what makes this stuffing so delectable that, your guests will be asking for seconds. First, cook a diced onion and set aside. Then roughly chop a handful of pitted Medjool dates, pistachio nuts, and fresh herbs such as parsley and sage. Mix together with breadcrumbs and the cooked onion and stuff into your chicken breast before baking. You can also swap the dates for a different dried fruit, like cranberries. Brie and prosciutto with fresh tarragon: This stuffing is so simple it’s perfect for any occasion, and it only takes a few minutes to prepare. Simply wrap a small slice of prosciutto around a piece of brie then tuck inside the chicken breast along with some fresh tarragon. The prosciutto will helps keep contain the brie as it melts so that it oozes out once your chicken breast is fully baked. Check out our prosciutto wrapped chicken recipe if you want to give this recipe a try at your next dinner party. Ready to cook your chicken to perfection? Our NEFF oven range has a number of functions to help you cook your chicken to absolute perfection. The best part is that you can book in a free demonstration. Our NEFF cooking experts can show you how to use a NEFF oven effectively to take your chicken to the next level. About NEFF   NEFF is a German-engineered kitchen appliance brand, with a product range that includes ovens, cooktops, rangehoods, coffee machines and dishwashers designed to make life in the kitchen a daily pleasure. For people who love to cook, NEFF gives you the tools to creative meaningful connections, express your creativity and make memories. Because real life happens in the kitchen. Learn more about NEFF here.

Cut the chicken tenderloins in half width ways. Combine the soy sauce, miso paste and garlic in a bowl and mix well. Add the chicken pieces and stir to coat with the marinade. Cover and refrigerate for 2 hours or over night if possible. Cut the nori squares in half, then cut each half into strips approximately 10cm by 4cm. Preheat the oven on CircoRoasting to 200°C and line the universal tray with baking paper. Wrap a strip of nori around each piece of chicken and place onto the prepared tray, leaving some room in between each piece. Lightly spray the chicken with olive oil and sprinkle with sesame seeds. Cook on shelf position 4 for 13 to 14 minutes or until the chicken is cooked. Insert a skewer into each chicken piece and serve with Sriracha mayonnaise and pickled ginger.

Using a sharp knife, cut a few deep incisions into each drumette and place into a large bowl. Combine the marinade ingredients and pour over the drumettes and toss well to coat. Cover and refrigerate for 1 to 2 hours or overnight if possible.     Preheat the oven on CircoRoasting to 190°C and line the universal tray with baking paper.    Combine the ingredients for the coating mix in a medium bowl. Toss the drumettes in the mix to coat well then arrange on the prepared tray. Spray generously with canola spray.  Cook on shelf position 4 for 22 to 25 minutes or until chicken juices are clear when tested with a skewer.    Serve sprinkled with red chilli and spring onion.