Whether you're cooking for one or feeding a crowd, these effortless oven recipes make the most of your trusty aluminum tray.

500 g skinless chicken thigh fillets, thinly sliced 1 egg, beaten 100 g cornflour 1/4 tsp. salt 1/4 tsp. ground black pepper 1/2 tsp. garlic powder ...

Chicken thighs are seriously the supermarket’s most underappreciated product. They’re inexpensive, easy to work with, and ...

You also need a teaspoon of olive oil, a head of garlic - cut in half horizontally, as well as one leek - trimmed, halved lengthways and sliced. Other ingredients include 200ml of dry white wine ...

To reheat, place the wings onto a lined baking tray and bake for 350F for 10-15 minutes, until crisp. Note: keep an eye on the minced garlic as it may burn during reheating.

Bake for a further 40 to 50 minutes, rotating the tray halfway through. The wings do not need to be turned over. The wings are ready when they are dark golden brown and the skin is very crispy.

Just look for a crispy skin to develop and don't exceed 90 minutes of total cooking time. 8. You can follow these same basic rules and processes to make frozen chicken wings crispy in the oven, too.

Ingredients 1kg chicken-thigh cutlets (bone in, skin on) 100g Greek yoghurt 2 tsp smoked paprika 3 garlic cloves, peeled and grated on a microplane zest and juice of 1 lemon 2 tsp dried oregano ¼ ...

When the wedges have 10 minutes to go, place a large non-stick frying pan on a medium heat with 1 tablespoon olive oil and fry the chicken for 3 minutes on each side, or until golden and cooked ...

57-year-old Gordon, who owns 58 restaurants, has shared his easy to follow recipe for tray-baked chicken with butter beans, leeks, and spinach. The recipe is perfect for a hungry group of people ...