At my house, chicken is on the menu at least once a week. And let's face it, sometimes the same old chicken dish can get a ...

Rub the chicken legs with the mixture to coat ... Crumble the stock cube into the water and sprinkle with the remaining fresh parsley and coriander. Bake in the oven with the lid on for about ...

Use quality chicken drumsticks: Opt for fresh, high-quality chicken drumsticks. Look for drumsticks with a good amount of ...

Drizzle a little lemon juice over the chicken legs just before serving for a bright, fresh finish. Experiment with Coatings: ...

Put the drumsticks in a baking ... crushed lemon grass, fresh chillies (if you like it hot) slices of whatever citrus you have juiced. Add the chicken dish to the oven and braise until the drums ...

Use whichever one you like. I like dark meat (the thighs and legs) more than the breast but for this dish I use a fresh local chicken, instead of buying chicken parts. You should be able to get at ...

Add the celery, onion and thyme and cook for 5 minutes. Place the chicken legs skin-side down in the pan and cook for 5 minutes, until the skin is browned. Add the garlic and cook for 2 minutes.