21 whole roasted chicken recipes

Instead of roasting a whole chicken, I only cooked one skin-on and bone-in chicken breast. Used the same ingredients, browned the chicken breast in a hot pan for about 4 minutes on each side until nicely browned. Then baked in the oven until the internal temperature of the chicken breast reached 165 degrees F. Then let it rest for about 10 minutes, and it was juicy, tender and packed with flavour.

A delicious way to prepare pasta. Broccoli, carrots and cilantro brighten up the whole dish, and sesame sauce adds the delicious ceaminess and nuttiness, and all the yummy Asian flavor. It's an easy dish that's packed with flavors. Serve it as a side dish or a simply tasty main dish.

Lowcountry chicken perlow rice cooked in pan drippings and gizzard broth for deep, savory flavor. A Southern one-pot tradition with whole roasted chicken folded into seasoned rice.

Whole roasted chicken rubbed with red wine vinegar, paprika, and garlic, then roasted over a bed of fresh Roma tomatoes and onions. Simple ingredients, deeply savory results.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Whole roasted chicken on a vertical roaster with garlic cloves, red potatoes, and rosemary in a blazing hot oven. A one-pan dinner where the drippings flavor the potatoes.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Whole roasted chicken glazed with sweet honey and warm curry spices creates crispy golden skin over tender meat. Clove-studded onion inside perfumes the bird as it roasts.

Whole roasted chicken marinated in lemon and garlic, stuffed with a mofongo-inspired filling of browned plantains, crispy bacon, Anaheim chilies, and red bell pepper. Latin-Caribbean Sunday dinner at its golden, crispy-skinned best.

Brine for roasted chicken steeps a whole bird overnight in salt, brown sugar, lemon, garlic, bay, peppercorns, jalapeno, and Mediterranean herbs. The result: juicier, deeper-seasoned roast chicken from skin to bone.

Cantonese-style chicken salad with hand-shredded roast chicken, crispy fried rice noodles, roasted cashews, cilantro, and a hot mustard-sesame dressing. Crunchy, savory, and full of Cantonese flavor.

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

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.

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.