F&W's Best Chicken Dishes

These chicken recipes are F&W's most popular with tips for the at-home chef.

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Mustard-and-Soy Roast Chicken with Carrot Top Chimichurri 

Roast chicken is a crowd-pleaser, so it's nice to mix it up once in a while. Here, chef Hugh Acheson brushes the chicken with a simple and tasty combination of soy and mustard while it's roasting so the skin gets a beautiful burnished color. He serves it alongside a smart version of chimichurri made with carrot greens.

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Torn Chicken with  Crispy Rice and  Kimchi Vinaigrette 

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Mixing crispy baked rice with soft, fluffy steamed rice creates the most addictive texture. Chef Hugh Acheson tops that magical rice with shredded chicken, saut?ed bok choy and a spicy, tangy vinaigrette made with kimchi.

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Pan-Roasted Chicken with Citrus Sauce

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Chef John Sedlar flavors this pan-roasted chicken with a range of citrus, including Cara Cara oranges, blood oranges and pomelos. The dish is just as delicious with a simple mix of navel oranges and limes.

Global Recipe Guide

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Best-Ever Roast Chicken

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This perfectly crisp and juicy roast chicken is one of many fundamental recipes that chef Hugh Acheson includes in Seed Life Skills, a new home economics program he launched in Athens, Georgia, middle schools. From the chicken, he makes myriad dishes that will help expand anyone's cooking repertoire. Acheson is chef/partner of the Athens restaurants 5 & 10 and The National; the Atlanta restaurant Empire State South and coffee shop Spiller Park Coffee; and the Savannah restaurant The Florence.

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Hot-and-Crunchy Chicken Cones

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This ingenious fried chicken is coated in a mix of cornflakes, slivered almonds and sesame seeds, then wrapped in a tortilla with a mango-jalapeño slaw and a spicy ancho "paint." An easier way: Keep the crunch but omit the chile "paint," instead upping the amount of jalapeños in the slaw.

F&W's Guide to Comfort Food

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Braised Chicken all'Arrabbiata

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All'Arrabbiata means "in an angry style" in Italian. Chef Robert Holt braises his chicken with five kinds of peppers in a wood-fired oven. An easier way: Spice the chicken with poblano and chile flakes, then braise it. For extra kick, toss in some hot pickled cherry peppers.

More Italian Recipes

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Chicken-and-Okra Gumbo

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Chef Rembs Layman prepares rich gumbo with house-made stock and an artisanal jerk seasoning blend. An easier way: Use store-bought rotisserie chicken, canned chicken broth and supermarket jerk or Cajun seasoning.

New Orleans Travel Guide

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Maple-Glazed Chicken Breasts with Mustard Jus

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Chef David Slater glazes chicken breasts with maple syrup, sherry vinegar and orange juice infused with spices. Then he serves them with a confit chicken leg, caramelized root vegetables, braised kale and crisp bacon. An easier way: Glaze the chicken breasts with a sweet-tangy blend of syrup and vinegar and skip the confit leg and root vegetables.

Chicken Recipes

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F&W's Best Chicken Dishes

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Mustard-and-Soy Roast Chicken with Carrot Top Chimichurri

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Torn Chicken with  Crispy Rice and  Kimchi Vinaigrette

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