Breast, Thigh or Leg? Three chicken recipes that never fail

Ask a room full of people their favourite chicken cut and you’ll start an argument. Some love the lean reliability of breast, others swear by the juiciness of thighs, and plenty insist the leg has the best flavour of all. The truth is, each cut shines when it’s cooked the right way. Here are three genuinely good, well-tested chicken recipes- one for breast, one for thigh and one for leg – that show exactly why no part of the bird deserves to be overlooked.

Lemon & Garlic Pan-Fried Chicken Breast
Serves: 2–3
Time: 25 minutes

Ingredients

2 large chicken breasts
2 tbsp olive oil
3 cloves garlic, crushed
Juice of 1 lemon
½ tsp dried oregano
Salt and freshly ground black pepper
Optional: chopped parsley to serve

Method

Slice the chicken breasts horizontally to create even thickness. Season both sides generously with salt and pepper.
Heat olive oil in a wide frying pan over medium heat.
Add chicken and cook for 4–5 minutes per side until golden and just cooked through. Remove to a plate.
Reduce heat slightly, add garlic to the pan and cook for 30 seconds until fragrant.
Stir in lemon juice and oregano, scraping up any browned bits.
Return chicken to the pan, turning to coat in the sauce.
Serve immediately with the pan juices spooned over the top.

Why it works: Quick cooking keeps the breast tender, while lemon and garlic add flavour without drying it out.

Sticky Soy & Honey Chicken Thighs
Serves: 4
Time: 50 minutes

Ingredients

1 kg chicken thighs (bone-in, skin-on)
¼ cup soy sauce
3 tbsp honey
2 cloves garlic, crushed
1 tbsp grated fresh ginger
1 tbsp rice vinegar or lemon juice
1 tsp sesame oil

Method

Preheat oven to 190°C.
Whisk soy sauce, honey, garlic, ginger, vinegar and sesame oil in a bowl.
Place chicken thighs in a baking dish, skin-side up. Pour marinade over the top.
Bake uncovered for 40–45 minutes, turning once, until sticky, caramelised and cooked through.
Spoon the thickened sauce over the chicken before serving.

Why it works: Thighs stay juicy and absorb flavour beautifully, making them ideal for bold, sticky sauces.

Slow-Roasted Chicken Legs with Potatoes & Herbs
Serves: 4
Time: 1 hour

Ingredients

4–6 chicken legs
700 g potatoes, chopped
1 red onion, sliced
3 cloves garlic, unpeeled
2 tbsp olive oil
1 tsp dried rosemary or thyme
Salt and black pepper

Method

Preheat oven to 200°C.
Toss potatoes, onion and garlic with olive oil, herbs, salt and pepper in a large roasting pan.
Nestle chicken legs on top and season generously.
Roast for 50–60 minutes, turning the chicken once, until golden and crisp and the potatoes are tender.
Rest for 5 minutes before serving.

Why it works: Legs love slower cooking, which melts the fat and delivers unbeatable flavour.