Whether you’re craving a simple, easy roast chicken so you can have leftovers through the week or perhaps want to try something a little unconventional with your roast hen, we’ve got a recipe for you.
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Classic Roast Chicken
This classic roast chicken is incredibly easy to make. Simply tuck an onion, some thyme, and some parsley in your bird, rub with olive oil, and roast until tender, and the skin is crisp. Simple, classic, and timeless.
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Ina Garten’s lemon chicken is “the best roast chicken I’ve ever made.” That’s what we hear time after time from everyone we know who makes this roast chicken from the Barefoot Contessa. Tasting is believing.
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This roast chicken with Moroccan spices is an easy recipe that’s packed with earthy spices, including cumin, cinnamon, cloves, and paprika. Here’s how to make it.
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This roast chicken with pancetta and olives and garlic from Gourmet magazine is braised in white wine to keep the chicken tender. A LOT of folks are calling it the best chicken recipe they’ve ever made.
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The secret to this flavorful, juicy roast chicken with lemon is a dry brine. The bird is rubbed with salt and sits overnight in the fridge. The next day, it’s rinsed, lemon slices are slid under its skin, and the whole shebang is roasted. A simple pan gravy knocks this over the top.
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This roast chicken with citrus is made by stuffing a whole chicken with orange, lemon, garlic, and herbs and then roasting it until the skin is crisp and the meat infused with the lilt of citrus. Simple and elegant.
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This crisp roast chicken in a skillet takes advantage of an extremely hot skillet and oven to make perfectly cooked chicken with shatteringly crisp skin.
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Roast chicken with rosemary and potatoes is a sleeper of a supper, combining juicy roast chicken with meltingly tender potatoes that are crisp at the edges. Did we mention it comes together in a single pan?
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This roast chicken with sweet potatoes and dates is worthy of a Rosh Hashanah celebration, but is just as welcome at your next casual gathering or Sunday supper.
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Change up your roast chicken game with this Chinese-inspired version that's seasoned with star anise, cinnamon, fennel, cardamom, and ginger.
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Though the taste behind this single-pan roast chicken supper is revelatory, the approach to getting there couldn’t be simpler.
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This best brined roast chicken is the best method for brining your chicken, as far as I know. It blends aromatic vegetables and herbs to the brining solution before adding your chicken. The meat gets infused with lush flavors and juiciness beyond the average brined chicken.
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This roast chicken and and pan gravy is seriously something we cannot get enough of. It’s got our heads spinning and everyone clamoring for more. Here’s how to make it.
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This simple roast chicken recipe, as the name implies, is ridiculously easy and turns out a superlative bird with shatteringly crisp skin and surprisingly juicy meat. No surprise that it’s the same technique that Thomas Keller uses.
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This roast chicken with sweet potatoes and brown butter is an elevated version of chicken and vegetables where a roasted spatchcocked chicken is served atop sweet potatoes and the whole shebang drizzled with a rosemary-infused brown butter vinaigrette.
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A roast chicken is one of the easiest, and most rewarding, dinners you can make. This version, with its mix of parsley, rosemary, thyme, basil, cilantro, sage, tarragon, chives, and/or oregano comes together quickly and is truly satisfying.
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This dish has a devoted following at Balthazar and is a favorite among regulars who don’t bother to look at a menu before ordering. In the restaurant, the chicken is served with Garlic Mashed Potatoes and a selection of Pan-Roasted Root Vegetables.
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This Peruvian roast chicken borrows its Latin American accent from a marinade of paprika, cumin, lemon, and garlic, creating an amazing Technicolor Dream Coat color and a really quite spectacular taste.
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Baharat roast chicken draws on a traditional Middle Eastern spice rub to lend an easy flourish to everyday roast chicken.
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These roast chicken thighs with lemon rely on a simple technique that ensures shatteringly crisp skin and exceptionally juicy meat. Tart citrus and olives lend a subtle, simple flair.
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This classic roast chicken takes on Middle Eastern flair with the addition of a sumac rub and creamy labneh sauce.
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Prince’s chicken is so hot, it can make a body see things. Speak in tongues. Change lives. This chicken is also fried chicken—it’s a bad boyfriend you've just got to give up. But this hot chicken here? You can eat my chicken whenever you like, and it’s a friend you keep around. You feel me?
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Maple syrup makes this roast chicken shine. It's a simple meal that will impress your family and friends. I love Grade B (Grade A–Dark Color and Robust Flavor) maple syrup, I think the flavor is a little deeper and more complex than Grade A. Give it a try!
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This harissa roast chicken is a richly, deeply flavored dinner. Chicken is coated with a spice mix, sauteed, then slathered with harissa, cilantro pesto, lemon, garlic, and chiles before being baked to perfection atop potatoes.
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This beer roasted chicken draws its unique flavor from European-style beer, orange zest, and coriander. And it’s a one-pot meal, which makes it a cinch to both toss together, forget about while it’s in the oven, and not to mention clean up afterward.
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This Moroccan-spiced roast chicken is seasoned with paprika, cumin, red pepper flakes, cinnamon, and then cooked on a bed of sweet potatoes, cauliflower, and red onions.
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This sheet pan roast chicken with za’atar is an easy meal of tender, marinated chicken that’s roasted on a bed of onion, garlic, and lemon slices. The result? A sum of SO much more than its parts.
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