Easy Chicken Recipes for Roasts, Curries, Pies and Casseroles

 easy roast chicken
Roast Chicken with stuffing and Roast Poatoes

Find quick and easy chicken recipes for roasts, casseroles, pies and other delicious, healthy chicken recipes. And come and share your own recipes for chicken!

When you are homesteading, or have backyard chickens of your own, you will need to cull your flock from time to time.

 We hope that these chicken recipes will do your chickens justice!


Serves 4 - 5

This chicken recipe has always been a firm favorite, and occasionally I will pull out all the stops and debone the chicken as well, but then that is only when the spirit moves, and that hasn't happened of late. 

Anyway, back to a meal that has traditionally been served for Sunday lunches and remember that a free-range bird will make all the difference. One word of warning to novice cooks - if you are buying a bird from the local supermarket, don't forget to take out the giblets from the body cavity. These are usually found inside the cavity, in a plastic bag. A friend once, who didn't know they were there, cooked the chicken as is, and served up the bird to her new mother-in-law! Now, if she had stuffed the bird, she would have known they were there!

1 chicken, 1.8 kg

3 T oil

60 g butter


2 Cups soft breadcrumbs

1 shallot or small onion, chopped

60 g butter

2 T chopped celery

1 T chopped walnuts

4 T chopped bacon

1 small egg, beaten

Salt and Pepper to taste

Turn the oven on to 190°C. Wash and pat-dry the chicken. Mix the oil and butter together and rub into the chicken skin. Lightly season.

In a pan melt the butter and fry the onion and bacon until soft. Remove and place in a small bowl and mix the rest of the ingredients together. Add enough of the beaten egg to just bind the mixture together. Stuff the body cavity with the mixture. If you have any left-over stuffing, carefully loosen the skin around the breast area and place the stuffing under the loosened skin.

Bake in the oven for about an hour and a half, or until the juices run clear when pierced with a skewer. Serve with roast potatoes and vegetables of your choice. 

Now see what other easy chicken recipes we have for you.

EASY CHICKEN RECIPES for Simple Chicken Gravy

Making gravy is simple enough to do, however, it is amazing how so many people just can't seem to get it right! With this simple gravy recipe you can't go wrong.

After you have removed the chicken from the roasting dish, drain off most of the oil, except for about a tablespoon. Take enough flour, about 4 tablespoons to soak up the oil and spread it all around the dish. Add about 2 teaspoons of gravy powder to the flour and spread around the dish.

Now add about a half a cup of cold water to the dish and stir vigorously to get rid of any lumps and to get those tasty brown bits off the bottom of the dish. Add more cold water if necessary. You only want to add enough cold water to get rid of the lumps, nothing else.

Now add half a chicken stock cube dissolved in another half cup of water, but this time the water should be boiled first. Add to the gravy mixture and heat slowly over a low heat. If you need to add any more water to thin your gravy out, take it from your cooked vegetables. This will add vitamins to your gravy that would otherwise, go down the drain. Season to taste and serve.


Serves 4 - 6

easy chicken curry Now I am not a curry girl. I don't understand how people can enthuse over a dish that is so hot that it is paralyzes the larynx and the effects can be felt for days on end, if you know what I mean! But this chicken recipe is wonderful! 

It is creamy and gorgeous with more taste and flavour than heat, looks like you have slaved away in the kitchen all day, and the best part of all, is that it is an easy chicken recipe that never fails to impress.

2 large onions, chopped

2 cloves of garlic, crushed

12,5 ml each melted butter and oil

2 apples, peeled and chopped

25 g (50 ml) flour

25 ml curry powder (15 g)

10 ml ground corriander

5 ml tumeric

5 ml sugar

1 litre chicken stock

1 kg cooked, shredded chicken

40 g coconut (125 ml)

75 g seeless raisins (125 ml)

1 carton thick cream / yogurt / Or sour cream

1/2 Cup corriander leaves, chopped

1/2 Cup toasted almonds

Fry the onions and the garlic in the butter and oil

Add the apples, flour, curry powder, ground corriander, tumeric and sugar.

Slowly add the chicken stock and simmer for 10 minutes. Add the cooked chicken, coconut, seedless raisins and heat thoroughly, but gently. Taste for seasoning, then stir in enough cream, or yogurt or sour cream to give the right bite and consistency to your dish. Stir through the corriander leaves, and sprinkle with toasted almonds. Serve with boiled white rice.


Serves 4 - 6 * Needs Marinating

The dish is so named for its wonderful sauce that reminds one of autumn days and leaves of gold.

1 kg chicken pieces

200 ml fluid yoghurt

100 ml thick cream

1 large onion, chopped

5 ml ground corriander

10 ml tumeric

2 ml salt

1 clove of garlic, crushed

12,5 ml chutney

25 ml cornflour (12 g)

5 ml sugar

Take the chicken pieces and place them in a shallow baking dish. Grind black pepper over the chicken to taste. Prick well with a fork and rub the pepper in. Re-arrange and place chicken, skin side down.

Mix the rest of the ingredients together and pour over the chicken. Dish should be small enough so that all pieces are covered completely. Cover with foil and marinate in the fridge for up to 8 hours. Remove from fridge an hour before cooking. Heat oven to 135°C (275°F) and bake covered, on the middle shelf for 1 hour and 40 minutes. 

Remove chicken to serving platter with slotted spoon. Thicken the sauce with 12,5 ml - 25 ml cornflour creamed with 25 ml chicken stock. Add salt if necessary. Reheat to the boil, and pour over chicken. Scatter with toasted almonds. Serve with rice.

EASY CHICKEN RECIPES for Asparagus & Mushroom Chicken Casserole (6)

Easy chicken recipes for casseroles can be rather uninteresting. This one, however, is the Rolls Royce of Casserole recipes with rich cream, mushrooms and asparagus, it is a real winner with both friends and family on those cold winter nights.

1.5 kg chicken

1 x 400g can asparagus pieces

200 g mushrooms, sliced

1 small onion, chopped

100 ml milk

250 ml white wine

60 ml butter

60 g flour

75 ml cream

2 ml English mustard

2 small bay leaves

sprig of thyme and parsley

salt and pepper to taste

Place chicken, breast side down in a deep tin baking dish and add wine, seasonings, herbs and onion. Cover and bake in moderate oven for 1.5 hours or until tender and cooked.

Remove chicken from liquid in pan and set aside, keeping warm. Remove liquid and place in a jug to use later.

Put the tin on the top of the stove and add the butter to melt. Remove from heat and add flour. Mix well. Now add the reserved chicken liquid from the jug. Make sure there are no lumps.

Open tinned asparagus and reserved liquid. Add enough milk to make 500 ml. Add to liquid in the tin. Boil until thick.

In the mean time fry the sliced mushrooms in a little butter. Add to the thicken gravy. Also add the asparagus pieces, the mustard and the cream. Heat through gently and season to taste.

Carve chicken into joints and place in serving dish. Pour gravy over chicken and serve with mashed potatoes and vegetables of your choice.

We hope you have enjoyed our easy chicken recipes that we have here so far. This page, like others in our recipes section are constantly being added to and updated. So if you are looking for more easy chicken recipes in the future either RSS this page, or bookmark it to come back to see what else we have for you.

Add your Own Easy Chicken Recipes Here!

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You can Add your Own Chicken Recipes Here!

We have lots of pages where you can contribute to throughout this website. We love hearing from our readers, and hope you will be one of those we hear from too. If you have a favorite chicken recipe of your own, please share. Do this by using the form below.

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