133 roasted chicken recipes

Kung Pao chicken: authentic Sichuan stir fry with velveted chicken cubes, blackened dried red chiles, scallions, and roasted peanuts in a glossy sweet-sour sauce. The real deal, not the sweet American version.

Pork tenderloin coated in a horseradish Dijon mustard paste with scallions, garlic, and fresh thyme, then roasted on a rack with chicken broth. Lean and flavorful.

Groundnut sauce is a West African peanut sauce simmered with onion, tomato, and roasted jalapeño, then thickened with arrowroot for a glossy finish. Spoon over rice, grilled chicken, or roasted sweet potatoes.

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Chinese chicken salad with shredded roast chicken, bean sprouts, cucumber, and carrots in a sesame-tahini dressing with soy sauce, garlic, and rice wine. Crisp, nutty, and satisfying.

This easy roast chicken recipe combines juicy chicken with a spicy orange harissa sauce, creating an outstanding balance of flavors. With a perfect combination of heat and flavor, this harissa chicken recipe will surely become a new favorite in your collection.

Chicken Alla Spina braised with red wine, onions, and oregano in a roasting pan. An Italian-American one-pan chicken dinner with tender meat and a savory wine sauce for sopping with bread.

Baked chicken wings glazed with cranberry sauce, honey mustard, and orange zest. Marinated overnight for deep flavor, then roasted until sticky and caramelized. Great for holiday parties.

Whole garlic heads roasted in chicken broth with fresh thyme until soft and spreadable. Served with creamy goat cheese and toasted sourdough bread.

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.

Slow-roasted pork loin stuffed with apple and onion slices, rubbed with sage, and basted in a creamy chicken soup and sherry pan sauce.

Bangladeshi chicken korma with saffron, yogurt, double cream, and ground almonds. A rich, mildly spiced curry garnished with roasted almonds and fresh cilantro.

Fragrant stir-fried chicken with bruised lemongrass, red chilies, scallions, and roasted peanuts. A quick Vietnamese weeknight dinner ready in under an hour.

Chicken roulades stuffed with roasted poblano peppers, shrimp, cilantro, and Monterey Jack, sliced into rounds and drizzled with a buttery cream shrimp sauce.

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

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.