165 whole chicken recipes

An easy way to roast a whole chicken, and it comes out tender, moist and delicious. The leftovers can be put into salads or wraps or sandwiches to make a few more simply delicious meals.

Super quick and easy to make, and these chicken fingers came out delicious. The aroma during the cooking made the whole house smell great...

Didn't make the whole chicken, instead cooked one chicken breast with skin and bone. Followed the recipe exactly, and roasted the chicken in the oven until the temperature of the breast was 165 F, which took me about 10 minutes. Then let the cooked chicken breast stand for about 10 minutes, this way made a succulent chicken breast. Served it with some roasted baby carrots tossed with same spices for chicken, delicious!

Whole roasting a chicken is a great way to economize. This herb roasted chicken always turns out moist and juicy with great flavor. I then package the leftover meat one cup at a time into zipper bags and store in the freezer for later use in casseroles or hashes. Then using the remains I made a homemade chicken stock that is much better than any store bought stock.

Smooth and cheesy, using fresh in season zucchini and shredded cheddar cheese, quick and easy to make.

Made this Hawaiian stuffed chicken breast for dinner, didn't have herb stuffing mix, so I sliced up 1 slice of whole grain bread into 1/2-inch cubes, tossed with a bit dry Italian herb mix and a bit olive oil...

Whole chicken slow-cooked with carrots, celery, and onions in herbed broth until fall-apart tender. Drop it in the crockpot, walk away, and come home to a complete dinner.

Kamo Sakamushi is sake-steamed duck breast salted for three hours, steamed with sake, and finished under the grill. A minimalist Japanese appetizer with just two ingredients and clean, elegant flavor.

Flaming Slow Cooker Chicken Jubilee. This recipe is perfect for a special occasion, a fancy dinner party, or a larger family dinner.

Whole chicken rubbed under the skin with garlic, ginger, and sesame oil, then roasted in a clay pot. Just 5 ingredients for juicy, aromatic Chinese-style roast chicken.

Filipino pork and chicken adobo braised in vinegar, soy sauce, black pepper, and a whole head of garlic. Browned in lard and thickened with pounded chicken liver.

Salt-baked whole chicken encased in a thick kosher salt crust with lemon and thyme. The salt seals in moisture for incredibly juicy meat without over-seasoning.

Traditional Irish cabbage and bacon: savoy cabbage layered with bacon strips and allspice berries, simmered in stock until tender. Simple, hearty, and soul-warming.

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

Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.

Tandoori roasted whole chicken marinated in saffron-lemon juice and spiced yogurt with coriander, cumin, ginger, and garlic. Oven-roasted for a golden, aromatic crust.