"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

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

This Indian inspired whole baked chicken is an easy way to get dinner on the table, whilst curing those takeaway cravings.

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

Strawberries make a surprisingly tasty addition to this comforting roast chicken dish.

As reliable and classic as they come, but still utterly delicious.

Jamie brings a new spin on the classic roast chook. This recipe is an extract from 5 Ingredients – Quick & Easy Food by Jamie Oliver (Penguin Random House), in stores now.

The combination of fresh salad and perfectly roasted chicken. What could be better on summer night?

This recipe is based on an Emirati dish known as Mandi biryani, where the chook is roasted above the rice so the juices drip down into the rice, says Matt.

A wonderfully sticky end for this chook.

This midweek meal is anything but your average roast chook.

“Add some spice to a family favourite” - Hayden Quinn.