348 roasted chicken recipes

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.

Master Chef stewed chicken braises a whole bird with fire-roasted bell peppers, tomatoes, red wine, raisins, and olives for a Spanish-Portuguese sweet-and-savory stew. Finished with a flour-thickened gravy.

Cajun spice blend with paprika, three peppers, onion and garlic powder, plus thyme and oregano. The all-purpose Louisiana seasoning that lifts blackened fish, popcorn, burgers, and roast chicken in a five-minute mix.

Crispy chicken chunks coated in water chestnut flour, deep-fried golden, then tossed with roasted peanuts in a spicy sauce of chili paste, dark soy, sesame oil, and Chinese red vinegar. Restaurant-quality kung pao at home.

Salsa pesto blends fresh basil, garlic, and onion with butter, olive oil, Parmesan, and toasted pine nuts for a richer, creamier spin on classic Genovese pesto. Toss with pasta, spread on grilled bread, or spoon over roast chicken.

Paul's Barbeque Sauce: a layered Cajun BBQ sauce with bacon, dark-caramelized onions, pecans, citrus rinds, and honey. Built on a classic seasoning mix and finished with butter.

A simple and scrumptious fried rice made with green peas, bean sprouts and mixed herbs.

Best-ever barbecue sauce in the Cajun style with crispy bacon, dark caramelized onions, honey, citrus, and toasted pecans. A rich, complex Paul Prudhomme-influenced sauce that earns its name.

Duxelles is a mixture of finely chopped mushrooms, shallots and herbs cooked in butter. It is used to flavor soups and sauces, as a garnish, and a stuffing. Take a thinly pounded pork chop, veal or chicken cutlet, or even a flank steak. Spoon the precooked duxelles down the center. Roll the meat and then sauté or roast it.

Thai pad thai-style fried rice noodles with pork and shrimp tossed in a tangy fish sauce, lime, and chili dressing. Topped with peanuts, bean sprouts, and cilantro.

Ajam Panggang is a flavorful Indonesian dish featuring chicken marinated in a rich blend of sweet soy sauce (kecap manis), garlic, lime, and spicy sambal ulek, then roasted or grilled until juicy and caramelized. Paired with crispy shrimp puffs (kroepoek oedang) and a thickened marinade sauce, it’s perfect as a standalone dish or part of an Indonesian rice table with nasi goreng (fried rice).

Beet soup served in roasted acorn squash, it is a delicious way to serve both of these two root vegetables together!