Why is chicken so popular? Depending on what you buy, it can be both flavorful and diet-friendly. It’s incredibly versatile — you can combine it with almost any flavor combination. And best of all? It’s easy. Roast a whole chicken, or pick up your favorite pieces to cook on their own.

Braised chicken with capers: Dinner in a skillet: pan-braised chicken and new potatoes, flavored with tart capers and shallot and brightened with hints of sherry vinegar and lemon.

Chicken and orzo with lemon and olives: This dish is one-pot perfection. Chicken drumsticks cook with a simple medley of orzo pasta, lemon wedges, olives, oregano, garlic and bay leaves in a richly flavored dish.

Roasted chicken with grape sauce: This recipe turns green grapes into a light but savory sauce, drizzled over roasted chicken. The sauce is bright with the flavor of grapes and a little lemon zest, balanced by sage, chile and garlic.

Massaman curry with chicken: Bright and fresh and mildly spicy, Cholada Thai’s homemade Massaman curry paste marries perfectly with sweet coconut milk in this rich, slow-simmered chicken stew.

Tuscan chicken stew: Chicken thighs are braised with white beans in a light tomato sauce, the stew finished with fresh spinach and lots of grated Parmigiano-Reggiano.

Chicken thighs with honey, olives and oregano: Chicken thighs are marinated with a simple medley of flavors: red wine vinegar, olive oil, capers, garlic, oregano and olives. Just before baking, the chicken is topped with a little wine and honey. Don’t be intimidated by the total time on the recipe; while it does require a little advanced preparation and marinating time (this can be done first thing in the morning before you start your day), there is very little active time involved.

Chunky vegetable chicken soup: You don’t even need the stovetop for this one; simply fix the whole dish in the microwave.

Chicken adobo: In this Filipino take from chef Andre Guerrero, chicken pieces are simmered in a fragrant blend of soy sauce, garlic, cider vinegar, black pepper and bay leaves. When the chicken is tender, the sauce is reduced, then tossed again with the chicken before serving. Served over jasmine rice, it’s a wonderfully rich yet simple dish.

Grilled chicken Caesar salad: Love Caesar salad? Just add leftover grilled chicken.

Basque-style chicken: For dinner in just over 30 minutes, pound boneless, skinless chicken breasts until thin (this helps the breasts cook evenly and quickly). Pan fry the chicken for just a few minutes until done. Then, in the same pan, fix a quick Basque-style sauce. Olives, tomatoes, herbs and rich pancetta come together in a quick and flavorful sauce.

Old Venice’s Greek lemon chicken: It takes only a handful of ingredients to make this dish, roasted chicken and potatoes flavored simply with fresh lemon, oregano and rich olive oil. Serve the chicken and potatoes with a little of the flavored oil spooned over the top. You can find the recipe below.

OLD VENICE’S GREEK LEMON CHICKEN

Total time: 1 hour, 20 minutes | Serves 4 to 6

Note: Adapted from Old Venice in Manhattan Beach.

1 (3 1/2- to 4 1/2-pound) chicken

Salt and pepper

2 pounds boiling potatoes

2 large lemons

Heaping tablespoon Greek oregano

1 cup olive oil

1 1/2 cups water

1. Heat the oven to 375 degrees. Wash and dry the chicken. Halve or quarter it and season with 1 teaspoon salt and one-half teaspoon pepper, or to taste.

2. Peel and cut the potatoes into wedges. Place them in a bowl and toss with three-fourths teaspoon each of salt and pepper, or to taste.

3. Place the chicken, skin-side down, in a roasting pan, and scatter the potatoes around it. Halve the lemons and squeeze them over the chicken and potatoes. Sprinkle the oregano over the chicken and potatoes. Drizzle the oil and water over the chicken and potatoes.

4. Roast the chicken for 20 minutes, then turn it skin-side up. Continue to roast for 40 more minutes. Increase the temperature to 400 degrees and continue to roast about 8 to 10 more minutes until the chicken is golden and crisp, and a thermometer inserted deep into the thigh reads 165 degrees.

5. Cool slightly before serving. Serve the chicken and potatoes together, spooning a little sauce over each serving.

Each of 6 servings: 545 calories; 34 grams protein; 28 grams carbohydrates; 3 grams fiber; 33 grams fat; 7 grams saturated fat; 122 mg cholesterol; 2 grams sugar; 781 mg sodium.

Love cooking as much as I do? Follow me @noellecarter

ALSO:

Best mac ‘n’ cheese ever? We have 9 recipes

6 great waffle recipes for breakfast, dinner, anytime

Dinner tonight: 16 dinner ideas ready in 25 minutes or less