60 whole roasted chicken recipes

Whole roast chicken stuffed with saffron rice, sauteed giblets, mushrooms, celery, and scallions. A golden-crusted centerpiece that uses every part of the bird.

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.

Microwave roasted chicken stuffed with fresh parsley and rubbed with olive oil, lemon juice, thyme, and tarragon. A quick whole chicken dinner that cooks in about 30 minutes.

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.

Roast garlic, broad bean and saffron soup pureed smooth with brown rice, chicken stock and slow-roasted whole garlic cloves. A golden, velvety bowl with deep mellow sweetness and Mediterranean color.

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

Goan chicken curry with dry-roasted whole spices, toasted fresh coconut, garlic-ginger paste, and green chilies. An authentic West Indian recipe with layered, aromatic flavors.

Whole roast chicken brushed with butter, lemon juice, and fresh savory herb. Four ingredients, juicy meat, crisp golden skin in 90 minutes.

Traditional Irish pot-roasted chicken stuffed with oatmeal, bacon, and onion, braised with carrots and potatoes in giblet stock. Country Sunday supper from the Emerald Isle that turns a whole bird into a one-pot feast.

Oven-roasted pearl barley with mushrooms, thyme, rosemary, sage, and marjoram baked in chicken broth until tender and nutty. A hearty whole grain side dish.

Honey-baked chicken stuffed with a sauteed squash, zucchini, pecan, and whole wheat breadcrumb dressing, basted with apple juice and honey glaze. A lighter roast chicken with a vegetable-packed stuffing.

A whole roast chicken stuffed with cherries, rubbed with paprika and cinnamon, then slow-roasted in white wine until the juices run sweet and savory. Served over spiral noodles with a cherry-wine pan sauce.

Whole roast chicken stuffed with olive and breadcrumb dressing, basted in peach nectar. Sage, celery, and parsley round out a sweet-savory stuffing baked low and slow.

Whole roast chicken soaked in a zesty lime, cumin, and cilantro marinade then basted until golden and juicy. Bold Tex-Mex flavor in every bite.

Korean roasted whole chicken (tongdak) steamed first for tender meat, then basted with a sesame-soy-ginger-garlic sauce as it grills or rotisserie roasts. Finished with a brush of sesame oil for golden color and nutty flavor.

Goan shakoothi chicken with dry-roasted whole spices, toasted coconut, and a garlic-ginger-green chili paste. An authentic West Indian curry built entirely from scratch.