Chicken/4 recipes

Whole roasted chicken rubbed inside and out with sun-dried tomato paste, garlic, fresh basil, and parsley. Crisp golden skin, deeply savory flavor in every bite.

Baked herbed cauliflower with poultry seasoning, sage, mushrooms, and sauteed onion-celery base. A savory stuffing-flavored vegetable side dish that pairs with roast chicken or turkey.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Add a Mexican taste to your dinners with this simple crockpot recipe that is easy to follow.

Barley cheese soup with broccoli, carrots, pearl barley, and a creamy cheddar finish. A hearty 30-minute soup that's surprisingly filling thanks to chewy barley and melty cheese.

Chicken mulligatawny soup: a curried Anglo-Indian classic with carrots, celery, apple, rice, and tender chicken in a spiced broth. Comfort food with serious depth.

Pan-seared orange roughy with a champagne reduction sauce, sauteed mushrooms, bell peppers, and onion rings. Spiced with soy sauce, chili powder, and red pepper for a bold, elegant fish dinner.

White chicken chili with great northern beans, green chiles, and cumin in a creamy Monterey Jack broth. The Tex-Mex alternative to red chili, slow-simmered to silky.

Broccoli amandine over baked potatoes with a soy-garlic sauce, toasted almonds, and pimiento. Crisp-tender broccoli in a glossy Asian-inspired glaze spooned over split baked potatoes.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Chilled Avocado Soup with ginger, serrano chile, and lime, topped with cilantro cream and walnut oil-dressed julienned radishes. A layered Mexican-inspired cold soup that also works served hot.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Wok-fried orange chicken with fresh orange peel, ginger, dried red peppers, soy sauce, and rice wine. A homemade version with real citrus flavor, not sugary sauce.

Whole chicken rubbed with a bold spice blend, stuffed with fresh herbs, and grilled on charcoal with beer basting every 20 minutes. Smoky, juicy, and packed with herby flavor.

This is a easy good and tasty way to prepare a lemon chicken.