133 roast chicken recipes

Tender roast pheasant cooks slowly with frequent basting in a buttery chicken-bouillon sauce, turning halfway through to keep the lean game bird moist. Pan juices thicken into rich gravy.

Gai Paht Meht Mamuang Himapahn is the Thai chicken cashew stir-fry where dried red chilies fry to blackened smoke, then meet seared chicken strips, onion wedges, fish sauce, and roasted cashews. A 15-minute weeknight stir-fry that punches above its ingredient list.

Greek-style roasted whole chickens with lemon, oregano, and olive oil alongside thick-sliced baked potatoes: crispy-skinned birds basted in pan juices, served with toasted bread for dipping.

Crispy-skinned chicken breasts with oven-roasted portobello mushrooms in a reduced white wine and cream pan sauce. A steakhouse-worthy dinner with just 8 ingredients and 50 minutes.

Baked chicken pieces glazed with fresh tangerine juice, honey, soy sauce, and garlic. The citrus-honey marinade caramelizes into a sticky, golden coating as it roasts. Just 5 ingredients.

Classic French Provencale sauce: a rich brown sauce brightened with chopped ripe tomato and fresh garlic. A versatile 3-ingredient pan sauce for steak, chicken, pasta, and roasted vegetables.

Quick herbed brown sauce simmered with chopped onion, parsley, tarragon, thyme, and a splash of vinegar. A savory, tangy pan sauce for chicken or roasted meats in just 15 minutes.

Whole chicken basted in a rich butter sauce with sherry, curry powder, Worcestershire, oregano, and dry mustard. Slow-roasted and repeatedly glazed until the skin turns deep golden and lacquered.

Lemon oregano chicken thighs: pan-seared until golden, then roasted in a bright lemon-butter-oregano pan sauce. A fast Greek-leaning weeknight dinner with crispy skin and tender meat.

Asian plum-glazed chicken legs with a sticky five-spice, soy, and wine glaze. Oven-roasted with basting for deep lacquered color and sweet-savory Chinese flavor in one pan.

Chicken leg pieces marinated in spiced yogurt with ginger-garlic paste, mace, cumin, and gram flour, then roasted on skewers. Cook it tandoor-style, on the grill, or in your oven.

Pollo pibil: chicken quarters rubbed with Yucatan recado colorado, wrapped in banana leaves, and slow-baked until the meat falls apart. A Mayan pit-roasting tradition adapted for the home oven.

Fruit Cornish hens: classic Chicken Marbella scaled up for small birds. Cornish hens marinated with garlic, oregano, prunes, apricots, green olives, and capers, then roasted until golden with brown sugar glaze.

A legendary Chinese dish: whole chicken rubbed with soy and sesame, stuffed with seasoned pork and mustard greens, wrapped in lotus leaves, sealed in clay, and slow-roasted until fall-apart tender.

Crispy oven-baked chicken cutlets coated in oat flour, dill, and lemon pepper with roasted vegetables on the side. A lighter, one-pan dinner that skips the frying but keeps the crunch.

A whole roasted chicken stuffed with apple, onion, and celery for a Boston Market-style bird with juicy meat and golden, crispy skin. Simple enough for a Sunday dinner, impressive enough for company.