From breasts to thighs, almost every cut of chicken works well when paired with bold flavors. You can't go wrong with lemon and herbs such as thyme, rosemary and sage. Sticky honey-mustard sauces add a gentle kick. Plus, there's no end to the ways you can ramp up the heat, whether you prefer the smoky taste of harissa or powerful jerk seasoning..

Buy good quality chicken

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It doesn’t matter how you cook the meat, low-quality chicken will compromise on taste and the animals' welfare. Check where the meat came from and how it was raised – free range is best. If you're buying packaged or frozen chicken breasts, check the ingredients to ensure they're not pumped with water to make them appear better value by weight.

Leave the skin on

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Bones and skin help keep meat moist as it cooks. Chicken breast in particular cooks much better with skin because, as there's so little fat, it needs all the help it can get to retain moisture. If you don’t like the taste of the skin (or want to lower the calorie count), peel it off once it’s cooked. It will make all the difference.From breasts to thighs, almost every cut of chicken works well when paired with bold flavors. You can't go wrong with lemon and herbs such as thyme, rosemary and sage. Sticky honey-mustard sauces add a gentle kick. Plus, there's no end to the ways you can ramp up the heat, whether you prefer the smoky taste of harissa or powerful jerk seasoning.