334 roast chicken recipes

Whole chicken marinated 24 hours in a fiery jerk paste of scotch bonnets, ginger, allspice, and thyme, then roasted and seared. Authentic Jamaican jerk chicken with real heat.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Mexican red rice with roasted red bell pepper, jalapeno, and chicken broth. The roasted pepper puree gives it a smoky, vibrant red color and natural sweetness.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Baked chicken wings marinated overnight in a sticky corn syrup, soy sauce, and garlic glaze. Oven-roasted until lacquered and caramelized with a sweet-savory crust.

Sunday chicken revisited folds whole chicken breasts skin-out and skewers them into bundles for even roasting, finished with a pan-drippings gravy.

Honey-glazed carrots and parsnips simmered in butter and chicken stock, then oven-roasted with a honey-lemon-curry glaze. Make-ahead friendly holiday side dish.

Tender chicken breasts layer with roasted Anaheim chilies in a creamy sour cream sauce, then bake under melted cheddar cheese for an elegant Mexican casserole that's perfect over fluffy white rice.

Crustless chicken pie: layers of cooked chicken, celery, parsley, and bread crumbs bound by an egg-and-broth custard, water-bath baked. A vintage savory pudding that uses up leftover roast chicken.

Roasted honey-ginger chicken rubbed with lemon and basted with a honey-peanut oil glaze until golden and sticky. A simple whole chicken recipe with just six ingredients.

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Loaded potato and buffalo chicken casserole piles spicy roasted potatoes with hot-sauce-marinated chicken, then a loaded topping of cheese, bacon, and green onion. A bold, hearty bake that eats like buffalo wings and loaded fries in one dish.

Pecan rice melange marries chewy wild rice and tender long grain rice with toasted pecans, butter, and fresh parsley. A nutty, herbal side that holds its own next to roast chicken or pork.

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

Honey glaze for roasting meat with black pepper, dill, fennel, and cinnamon cooked to soft ball stage. Scales per pound and works on pork, ham, chicken, or beef roasts.

Roast garlic and broad bean saffron soup: 20 roasted garlic cloves pureed with fava beans, saffron rice, and chicken stock. A silky golden Mediterranean soup that tastes like sunshine.