"There are a million ways to roast a chicken. I like to sprinkle it with salt on the morning of the day I want to cook it, or a day in advance, if I’m organised. Before that, I leave the chicken, uncovered, in the fridge, even if I don’t intend to cook it for another 3-4 days. This helps to dry out the skin. The drier the skin going into the oven, the more golden-brown the chicken will be coming out. Probably the most important factor is the quality of the bird. An organic, heritage-breed chicken is always going to be tastier, so if you can afford the extra money, you will be rewarded." - Danielle Alvarez

"This method guarantees crisp skin" - Emma Knowles. See below for her garlic roast chicken with creamy parsnip mash recipe.

The classic roast chicken takes a trip to the Med, returning as this hearty, colourful and flavour-packed version by Georgie Esdaile.

Georgie shares her take on a whole rotisserie-style chook, with all the fix-ins!

This chicken dish is like a little piece of home, plated up with plenty of love and an abundance of flavour.

This one-pan chicken dish takes the Sunday roast to a deliciously fresh and flavoursome new level.

"Roasting a whole chicken is the tastiest way to cook it. The joy of cooking chicken this way is the ease but also the succulence and flavour. Adding the potatoes is optional, you can always use the juices to pour over the chicken. Either way, serve it with the saffron yoghurt for an easy sauce."

This is roast chook like you've never tasted before! This clucky dish is best served on hot pita bread.

Spice up dinner tonight with this butterflied chicken with tabouli that uses up any leftover basil in your kitchen.

Taking inspiration from all over Italy, Phoebe Wood showcases the very best that is Italian food in this simple chicken dish. Perfect for weekend entertaining.

Lemon makes for a fantastically fragrant addition to this roast chicken recipe.

You can dice the vegies as big or small as you like and make this as refined or rustic as you choose, says Mike.

Bursting with flavours, this is anything but your average roast chook.

Take a change from chicken in the elegant spin on roast fowl, says Colin Fassnidge

“The intensity of the tom yum marinade means it requires no marinating time at all, although you can, of course, brush the marinade onto the flesh side only and leave in the fridge overnight for a deeper flavour. Don’t be tempted to marinate the skin in advance; this works best when brushed halfway through cooking to prevent the marinade from catching. Once glazed, the skin will caramelise and char a little on the edges, producing spicy-sour chewy bits that are mouthwateringly good.”