Preheat your oven to 220°C (425°F). Remove the chicken from the refrigerator and allow it to come to room temperature for about 30 minutes.

Pat the chicken dry with paper towels, inside and out. This helps achieve crispy skin.

In a small bowl, mix the softened butter with minced garlic, chopped rosemary, and thyme.

Gently loosen the skin over the chicken breast and thighs, being careful not to tear it. Spread half of the herb butter mixture under the skin.

Rub the outside of the chicken with olive oil and the remaining herb butter. Season generously with salt and pepper.

Stuff the cavity with the lemon halves and a few sprigs of fresh herbs if desired.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the onion, carrots, and celery in the bottom of the roasting pan, then place the chicken on the rack above the vegetables.

Pour the chicken broth into the bottom of the pan.

Roast for 15 minutes at 220°C (425°F), then reduce the temperature to 190°C (375°F) and continue roasting for about 1 hour to 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 74°C (165°F).

Baste the chicken with the pan juices every 20 minutes during cooking.

Once done, remove from the oven and let rest for 15 minutes before carving.

Serve with the roasted vegetables and drizzle with the pan juices.

Season the chicken pieces with salt and pepper.

Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat.

Add the chicken pieces in batches and cook until browned on all sides, about 5 minutes per batch. Remove and set aside.

In the same pan, add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add the curry powder, cumin, coriander, turmeric, and cayenne pepper. Stir and cook for 1 minute to toast the spices.

Add the diced tomatoes with their juice and stir, scraping up any browned bits from the bottom of the pan.

Return the chicken to the pan, along with any accumulated juices.

Pour in the coconut milk and chicken broth, and stir to combine.

Bring to a simmer, then reduce heat to low. Cover and cook for 20-25 minutes, or until the chicken is tender and the sauce has thickened slightly.

Taste and adjust seasoning with salt and pepper as needed.

Serve hot over cooked rice, garnished with fresh cilantro.

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper and place a wire rack on top. Spray the rack with cooking spray.

Place the chicken breasts on a cutting board and cover with plastic wrap. Using a meat mallet, pound each chicken breast to about 1/4-inch thickness.

Season each chicken breast with salt and pepper on both sides.

Layer 2 slices of ham and 2 slices of Swiss cheese on each chicken breast.

Roll up each chicken breast tightly, tucking in the sides as you roll. Secure with toothpicks.

Set up a breading station: In the first shallow dish, mix the flour with salt and pepper. In the second dish, whisk together eggs and milk. In the third dish, combine panko breadcrumbs, Parmesan cheese, dried thyme, and garlic powder.

Dredge each rolled chicken breast first in the flour mixture, shaking off excess.

Next, dip into the egg mixture, allowing excess to drip off.

Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.

Place the breaded chicken rolls on the prepared wire rack.

Drizzle or brush each chicken roll with melted butter.

Bake in the preheated oven for 30-35 minutes, or until the chicken is golden brown and the internal temperature reaches 74°C (165°F).

Remove from the oven and let rest for 5 minutes. Carefully remove the toothpicks before serving.

Slice each roll into medallions and serve with a side salad or your favorite vegetables.

In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, chopped herbs, lemon zest, salt, and pepper.

Place the chicken breasts in a resealable plastic bag or shallow dish.

Pour the marinade over the chicken, making sure all pieces are well coated.

Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.

Preheat your grill or grill pan to medium-high heat.

Remove the chicken from the marinade, allowing excess to drip off.

Place the chicken on the preheated grill and cook for 5-7 minutes per side, or until the internal temperature reaches 74°C (165°F) and grill marks appear.

Transfer the grilled chicken to a clean plate and let rest for 5 minutes before serving.

Serve with fresh lemon wedges and a sprinkle of additional chopped herbs if desired.

In a small bowl, whisk together soy sauce, oyster sauce, honey, sesame oil, and red pepper flakes (if using). Set aside.

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat.

Add the chicken strips and stir-fry for 4-5 minutes until golden brown and cooked through. Remove from the wok and set aside.

Add the remaining tablespoon of oil to the wok.

Add the minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.

Add the bell peppers, snap peas, broccoli, and carrots. Stir-fry for 3-4 minutes until vegetables are crisp-tender.

Return the cooked chicken to the wok and pour the sauce over everything.

Toss everything together and cook for another 1-2 minutes until the sauce has thickened slightly and everything is well coated.

Remove from heat and stir in the sliced green onions.

Serve hot over cooked rice, garnished with sesame seeds.

Preheat the oven to 220°C (425°F).

If using refrigerated pie crusts, let them come to room temperature according to package instructions.

In a large saucepan, melt butter over medium heat.

Add the diced onion, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.

Stir in the flour, salt, pepper, thyme, and sage. Cook for 1 minute, stirring constantly.

Gradually stir in the chicken broth and milk, cooking and stirring until the mixture thickens and bubbles, about 5 minutes.

Stir in the cooked chicken and frozen peas. Remove from heat and set aside.

Place one pie crust in the bottom of a 9-inch pie dish.

Pour the chicken mixture into the pie crust.

Top with the second pie crust. Seal and crimp the edges. Cut several slits in the top crust to allow steam to escape.

Brush the top crust with beaten egg for a golden finish.

Bake for 30-35 minutes, or until the crust is golden brown.

Let stand for 10 minutes before serving to allow the filling to set.