554 whole chicken recipes

Five-ingredient baked chicken slathered in French onion dip and topped with buttery crushed crackers. The ultimate retro casserole-aisle dinner with a crisp golden crust.

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

Golden-seared chicken simmered in raspberry vinegar and chicken stock, finished with a velvety cream reduction. A French nouvelle cuisine classic that balances fruity tartness with rich, savory depth.

Golden, flour-crusted chicken rubbed with roasted red pepper and garlic paste. This Portuguese fried chicken recipe uses a simple spice rub, egg wash, and skillet frying for incredible flavor in under an hour.

Slow cooker chicken casserole with mushrooms, artichoke hearts, dry sherry, and tarragon. A set-it-and-forget-it crockpot dinner that cooks 8 hours on low and finishes with a quick thickened pan sauce.

Favorite avgolemono soup: the Greek egg-lemon soup made from scratch, simmering a whole chicken into rich homemade stock, then thickened with tempered eggs and bright lemon. Silky, tangy, and comforting.

Chicken pieces dipped in lemon juice, coated in seasoned breadcrumbs and cheese, then baked with sliced onions. Simple Italian home cooking.

Georgian chicken with tkemali-style plum sauce: whole chickens broiled with butter, served under a tart plum sauce spiked with garlic, coriander, and red pepper. A Caucasus classic.

A scrumptious chicken casserole made with white wine, parsley leaves and rosemary sprigs.

This is a very simple recipe for roast chicken. Serve with roast vegetables and/or salad. If you opt for grains, choose whole grains such as brown rice instead of white, or mix brown and white rice together to increase the fiber content.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

Microwave chicken with sauce supreme cooks a whole cut-up chicken in under 30 minutes, then gets coated in a cream-of-chicken soup sauce with parsley and pickled onions. A retro 1980s weeknight classic.

Chicken Provencal braised with marjoram and topped with sauteed eggplant, cherry tomatoes, and ripe olives. A rustic French one-skillet dinner full of Mediterranean flavor.

Whole chicken baked in a sticky honey-mustard glaze spiked with curry powder and butter. Basted until golden and glazed, this French-inspired classic is pure hands-off comfort food.

British-Indian balti curry made from leftover roast chicken, garlic, onion, and balti masala paste. Stir-fried in a karahi and finished with fresh coriander in 15 minutes.

Howtowdie: traditional Scottish roast chicken stuffed with toasted oats, onion, coriander, and nutmeg, surrounded by whole roasted onions for a rustic Highland Sunday dinner.