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125 million years ago, those iron-scaled, toothy giants called dinosaurs stalked the badlands of prehistoric earth. These monsters reigned supreme for hundreds of thousands of millennia, until a catastrophic extinction event rid all but a few. Those few, over inexorable time, evolved into their current incarnation: the chicken. So before you dig into your plump chicken breast dinner, think of it as conquest over the beasts of time.

Asparagus and Tomato Roasted Chicken Breast



  • 1 boneless D&D Poultry chicken breast
  • 8 sticks asparagus, trimmed
  • 6 cherry tomatoes, halved
  • 2 sprigs rosemary
  • 1 pinch sea salt
  • 1 pinch black pepper
  • Olive oil
  • White wine
  • Balsamic vinegar



Preheat oven to 400 F/200 C.

In a bowl, add D&D Poultry chicken breast, asparagus, tomatoes, and leaves from rosemary sprig. Mix with salt, pepper, and a drizzle of oil.

Place vegetables in tinfoil tray. Place chicken on top of vegetables with whole rosemary sprig. Add white wine.

Cook on middle oven rack for 25 – 35 minutes. Drizzle with balsamic and serve.

Recipe courtesy of Jamie Oliver

Herb-Roasted Chicken Breastherb-roasted-chicken-breasts1


  • 6 boneless D&D Poultry chicken breast
  • 2 cups green onion, chopped
  • 2 cloves garlic, chopped
  • 3 tbsp fresh thyme, chopped
  • 3 tbsp fresh oregano, chopped
  • 2 tsp salt
  • 4 tbsp extra virgin olive oil
  • 2 tbsp fresh ginger, grated
  • 1 ½ tbsp allspice
  • 1 ½ tbsp black pepper
  • ½ tsp nutmeg
  • Lime juice



Purée onion, garlic, thyme, oregano, salt, and oil. Stir in ginger, allspice, black pepper, and nutmeg.

Coat chicken breasts with herb mixture. Cover and chill for minimum 30 minutes (1 day at most).

Preheat oven to 375 F. Place chicken on parchment paper in a baking tray, covering with the remaining herb mixture. Roast until cooked completely, about 25 minutes. Slice and drizzle with lime juice. Serve.

Recipe courtesy of Anna Olson

Barbequed Chicken Breast



  • 6 boneless D&D Poultry chicken breast
  • 1 cup orange juice
  • ¼ cup tomato paste
  • 2 tbsp honey
  • 1 tbsp chilli powder
  • 2 cloves garlic, finely chopped
  • Zest of 1 orange, grated
  • Salt and black pepper



In glass dish or sealable plastic bag, combine chicken, orange juice, tomato paste, honey, chilli, garlic, and orange zest. Cover dish or seal bag. Refrigerate for at least 8 hours.

Preheat grill to high. Oil the grate.

Drain chicken. Keep the remaining marinade. Season meat with salt and pepper.

Reduce grill temperature to medium. Grill chicken, about seven minutes on each side. Baste with the marinade regularly.

In small saucepan, simmer the remaining marinade for about 2 minutes. Coat chicken with the sauce. Serve.

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