10 Best Sides for Roast Chicken

Garlic-and-Herb Mashed Potatoes
Photo: Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee

Once you've roasted up a juicy, crispy bird, the next question is, "What goes with baked chicken?" Roast chicken is a staple for a reason. It's soul-warming, versatile, and pretty easy to make once you know the secret. It can be the centerpiece of all kinds of dinners and next-day lunches. From creamy Garlic-and-Herb Mashed Potatoes to Glazed Carrots with Goat Cheese and Honey and Green Beans Two Ways, we've rounded up the 10 best side dishes that answer the age-old query of what goes with chicken. Read on for these recipes and more.

01 of 10

Parmesan-Crusted Smashed Potatoes

parmesan-crusted smashed potatoes
Photo by Will Dickey / Prop Styling by Christina Daley / Food Styling by Margaret Monroe Dickey

In this smashed potato recipe, new potatoes are boiled until tender, smashed with a measuring cup, then smothered on both sides with a flavorful mixture of roasted garlic, Parmesan, and fragrant rosemary. An extra 10 minutes lets the coating crisp as it cools.

02 of 10

Shredded Parmesan Brussels Sprouts

Shredded parmesan brussels sprouts
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis

Why are these ridiculously easy brussels sprouts so good? First of all, they're coarsely shredded, which turns them into a pile of feathery bits with a cruciferous bite. Then the sprouts are roasted in a hot oven until they're lightly charred, which enhances their nutty sweetness. Lastly, they're finished with a sprinkling of Parmesan cheese, which melts into the leaves.

03 of 10

Glazed Carrots with Goat Cheese and Honey

Glazed Carrots with Goat Cheese and Honey
© John Kernick

In this recipe, carrots are transformed into an outstanding side dish or starter. They're first sautéed with fresh herbs and spices, then glazed with apple cider vinegar and honey. Goat cheese, more honey, a homemade gremolata, and flaky sea salt are the finishing touches.

04 of 10

Green Beans Two Ways

Green Beans Two Ways
© Lucy Schaeffer

Instead of just steaming or boiling green beans, cookbook author Katie Workman first sautés them in butter and garlic, then simmers them in chicken broth. For an extra layer of flavor complexity, she adds fresh herbs and citrus—both zest and juice—giving the beans a fresh, vibrant flavor.

05 of 10

Baked Asparagus

Baked Asparagus
Photo by Jennifer Causey / Food Styling by Ruth Blackburn / Prop Styling by Christina Daley

Asparagus is first baked with olive oil, lemon zest and juice, and garlic, then coated with Parmesan butter during the last few minutes of cooking, creating a creamy, luxurious sauce as it finishes baking. When you add the Parmesan butter, be sure to toss until a sauce is formed to prevent the cheese from forming clumps as it cooks.

06 of 10

Charred Broccolini Caesar with Kale and Chickpeas

Serving bowl of charred broccolini caesar with kale and chickpeas
Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis

Smoky, charred broccolini and chickpeas give this take on Caesar salad the heft it needs to accompany a showstopping main such as roast chicken. Texture is the secret to this salad's wow factor, with three levels of crunch from Little Gem lettuces, hearty kale, and crisp-tender broccolini.

07 of 10

Bavarian Potato Salad

Bavarian Potato Salad
Photo by Greg Dupree / Food Styling by Torie Cox / Prop Styling by Prissy Lee

Food & Wine editor Melanie Hansche's mother taught her how to make this potato salad when she was a tween. The dressing is made with a base of hot chicken stock and vinegar, and it's punched up with tangy cornichons, onion, grainy mustard, dill, and crispy bacon bits. It's important to peel the potatoes and slice them while still hot, then pour the hot dressing over the warm potatoes. This enables the waxy fingerlings to really soak up the liquid while also holding their shape. The salad is best served at room temperature. You can make this up to two days ahead of time and take it out of the fridge a few hours before serving.

08 of 10

Brown Butter Parsnip Puree

Creamy Parsnips with Brown Butter Gravy and Green Apples
Photo by Jennifer Causey / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

A garnish of diced green apples adds tart, mouthwatering acidity, and refreshing crunch, while a generous drizzle of brown butter lends a pleasant richness to this cozy side dish. At the Brooklyn brasserie Francie, Christopher Cipollone simmers naturally sweet parsnips in a bay leaf–infused cream until very tender, then purees them in a blender until they take on a silky, mashed potato-like texture.

09 of 10

Garlic-and-Herb Mashed Potatoes

Garlic-and-Herb Mashed Potatoes
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Prissy Lee

These mashed potatoes are a speedy, nearly effortless dish thanks to a flavor-packed special ingredient: a garlic-and-herb-flecked spreadable cheese (such as Boursin). For a colorful twist, use purple Peruvian potatoes instead of Yukon Golds to make purple mashed potatoes.

10 of 10

Buttery Sautéed Mushrooms with Fresh Herbs

buttery sautéed mushrooms with fresh herbs
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Lydia Pursell

Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown. The result (which is extra umami-rich thanks to the addition of coconut aminos) is a succulent, versatile batch of mushrooms that can be served as a side dish.

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