36 Roast Chicken Recipes for Cozy Everyday Dinners

Poblano Pimento Cheese-Roasted Chicken
Photo: Con Poulos

Roast chicken is a fantastic dish for an easy dinner any night of the week. Preparation is as simple as adding in some fresh herbs and popping it in the oven. This collection of our favorite roasted chicken dishes includes incredible recipes such as Julia Child's Favorite Roast Chicken, Brined Roast Chicken with Olive Bread Panzanella, and Umami-Mayo Roast Chicken. Turn on your oven and get ready for the comforting, warming aroma of a deliciously browned bird.

01 of 36

Buttermilk-Brined Roast Chicken

Buttermilk-Brined Roast Chicken
David Cicconi

Chefs Evan and Sarah Rich of RT Rotisserie in San Francisco make the very best chicken. They use a buttermilk brine that includes umami powder, garlic, and Douglas fir — a signature ingredient from their flagship restaurant, Rich Table, that they forage themselves. In this adaptation, the chicken is roasted in the oven, and the brine is made with buttermilk, dried porcini, garlic, and rosemary. If you have access to Douglas fir sprigs, feel free to use them.

02 of 36

Chicken Roasted on Bread with Caperberries and Charred Lemon

Chicken Roasted on Bread with Caperberries and Charred Lemons
© Christina Holmes

In this super-simple dish from F&W Culinary Director at Large Justin Chapple, chicken legs roast on top of torn pieces of bread that absorb the rich and tangy juices, becoming deliciously crisp and chewy.

03 of 36

Honey and Lemon-Glazed Roast Chicken

Honey-and-Lemon-Glazed Roast Chicken. Photo © Fredrika Stjärne
© Fredrika Stjärne

"I'm crazy for chicken," winemaker Piero Incisa della Rocchetta says. "I regularly eat a whole one by myself." Inspired by beautifully browned Peking duck, he brushes chickens with a mixture of soy sauce and honey.

04 of 36

Roast Chicken with Salsa Verde and Roasted Lemons

Roast Chicken with Salsa Verde and Roasted Lemons
CON POULOS

This crisp and juicy roast chicken from star chef Jonathan Waxman of NYC's Jams is perfect with his chunky seven-herb salsa verde. For ease of preparation, make the salsa a day ahead.

05 of 36

Butter-Roasted Chicken with Soy-Garlic Glaze

Butter-Roasted Chicken with Soy-Garlic Glaze
© Con Poulos

For this recipe, we make a spiced butter with ground cloves and star anise, then rub it under the chicken skin before roasting to create an incredibly juicy and delicious bird.

06 of 36

Roast Chicken with Butternut Squash

Roast Chicken with Butternut Squash
© ANDREW PURCELL

Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.

07 of 36

Butter-Roasted Chicken with Cilantro and Mint

Butter-Roasted Chicken with Cilantro and Mint
© John Kernick

Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra crispy, with moist breast meat. In this recipe from the late, great chef Floyd Cardoz, the butter is flavored with cilantro, garlic, mint, chiles, cumin, and lime juice.

08 of 36

Ginger-Roasted Chicken

Ginger-Roasted Chicken
© Lucy Schaeffer

For this flavorful dish, we first rub a seasoned garlic-ginger butter under and atop the skin, then roast the bird with more garlic and ginger, onion, serrano chiles, and lime. Try pairing this roasted chicken with an aromatic Riesling.

09 of 36

Roast Chicken with Tangerines

Roast Chicken with Tangerines
© Quentin Bacon

This six-pound bird yields a lot of meat. But if you want even more, get a capon (a castrated rooster). They're quite huge: 9 to 11 pounds. You'll have to increase the amount of ingredients relative to the size of the bird, which will also take longer to cook.

10 of 36

Sour Orange Yucatán Chickens

Sour-Orange Yucatán Chickens
© Con Poulos

This fragrant roasted chicken dish starts with a spiced citrus marinade that includes 20 garlic cloves and ancho chile powder. After it's marinated overnight, the chicken is brushed with honey and baked to perfection. The pan juices get cooked with a bit more honey to make a sauce for serving.

11 of 36

Brined Roast Chicken with Olive Bread Panzanella

Brined Roast Chicken with Olive Bread Panzanella
© John Kernick

This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices. The bread turns custardy on the inside and crunchy on the outside.

12 of 36

Tea-Smoked Roast Chickens

Tea-Smoked Roast Chickens
© John Kernick

"This recipe looks like a doozy, but it really delivers," says James Beard Award-winning chef Andrea Reusing. "The chickens are just so reliably juicy, even when they're cooked longer than they should be." Smoking the birds quickly over anise-scented tea makes them wonderfully fragrant.

13 of 36

Moroccan Roasted Chicken

Moroccan Roasted Chicken
© Lucy Schaeffer

This roasted chicken is redolent of a warm spice blend made from cumin, coriander, sweet paprika, cayenne, and cinnamon. Tangy dried apricots and sweet dates mingle with garlic and onion during the roast to create even more depth of flavor.

14 of 36

Aleppo Pepper and Mint Roasted Chicken

Aleppo-Pepper-and-Mint-Roasted Chicken.
© Quentin Bacon

Butter combined with garlic, scallions, Aleppo pepper, lemon zest, and mint gets rubbed under the chicken skin; tart lemon juice marries with the drippings to baste the bird as it roasts. The result is fresh, zingy, and deeply satisfying.

15 of 36

Julia's Favorite Roast Chicken

Julia's Favorite Roast Chicken
CON POULOS

The beloved chef Julia Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices, and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.

16 of 36

Chilaquiles-Style Roasted Chicken Legs

Chilaquiles-Style Roasted Chicken Legs
© Kana Okada

Chilaquiles is a baked Mexican dish that's often made with leftover shredded chicken, tortilla strips, and cheese. In this more substantial and refined version, we bake whole chicken legs with tomatoes, hominy, jalapeños, and tortilla chips.

17 of 36

Pan-Roasted Chicken with Corn Relish

Pan-Roasted Chicken with Corn Relish
© Antonis Achilleos

This one-skillet recipe is based on a dish chef Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen," he recalls.

18 of 36

Pan-Roasted Chicken Breasts with Mole Negro

Pan-Roasted Chicken Breasts with Mole Negro
© Maura McEvoy

Oaxaca is famous for its complex mole sauces, often made with more than 20 ingredients, like unsweetened chocolate, seeds, and chiles. Since moles are so time-consuming to make, most Mexican cooks rely on the prepared pastes sold at the outdoor markets, and chef Alejando Ruíz Olmedo is no exception. Instead of stewing chicken in the mole, he takes a more elegant approach: He roasts chicken breasts until the skin is crisp and serves the mole alongside.

19 of 36

Vinegar-Braised Chicken with Leeks and Peas

Vinegar-Braised Chicken with Leeks and Peas
© JONNY VALIANT

This easy main-course chicken dish is elegant enough for both entertaining and a simple weeknight dinner. White balsamic, fresh tarragon, and a hefty dollop of crème fraîche round out the mellow leeks and sweet baby peas in the glorious pan sauce.

20 of 36

Spice-Rubbed Roast Chicken with Two Sauces

Spice-Rubbed Roast Chicken with Two Sauces
© Con Poulos

This crisp-skinned, juicy chicken is rubbed with a fennel-lemon mixture before roasting and served with smoky piri piri and spicy, herb-flecked wasakaka sauces.

21 of 36

Rustic Garlic Chicken

Rustic Garlic Chicken
© Jennifer Causey

Yes, three heads of garlic. You don't have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.

22 of 36

Roast Chicken with Ratatouille

Roast Chicken with Ratatouille
© Stephanie Meyer

Thyme, rosemary, and cayenne flavor chef Andrew Zimmern's chicken before and during roasting. By roasting pieces rather than a whole bird, no carving is necessary.

23 of 36

Crispy Roast Chicken and Shallots with Miso Gravy

201203-HD-crispy-roast-chicken-with-shallots-with-miso-gravy.jpg
© The Jewels of New York

This wonderful roast chicken is made with eight whole shallots — seven to bake with the chicken and one to perfume the exquisite miso gravy along with ginger, chives, and parsley.

24 of 36

Cardamom Chicken with Rice Pilaf

Cardamom Chicken with Rice Pilaf
© Susan Spungen

Sprinkled with cardamom, roasted until crisp, and topped with an apple-tinged sauce, chicken legs become extraordinary. The chicken is perfectly matched by the raisin-studded rice pilaf that's also flavored with cardamom.

25 of 36

Roast Chicken Thighs with Tomato-Tapioca Porridge

Roast Chicken Thighs with Tomato-Tapioca Porridge
© Antonis Achilleos

Pioneering chef Wylie Dufresne serves his delicious crisp-skinned chicken with a simple, flavorful tomato-tapioca porridge. He created the dish when he was challenged as a Top Chef Masters contestant to prepare a fast recipe.

26 of 36

Roasted Chicken Legs with Potatoes and Kale

Roasted Chicken Legs with Potatoes and Kale
© TINA RUPP

For this one-pan dish, chicken legs roast on a bed of potatoes and kale so the meaty juices keep the vegetables moist. Prep takes just 10 minutes and the resulting meal serves eight or makes for excellent leftovers. There's very little clean-up as everything bakes up together and can be served straight from the pan.

27 of 36

Herb and Lemon Roasted Chicken

Herb-and-Lemon-Roasted Chicken
© Antonis Achilleos

This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner party. Serve it with a crisp, citrusy Sauvignon Blanc.

28 of 36

Roast Chicken with Bread Salad

HD-201303-r-roasted-chicken-with-bread-salad.jpg
© Quentin Bacon

This roast chicken, from chef Judy Rodgers at San Francisco's Zuni Café, is legendary. The reason it's so good is because she insists on small free-range birds (which tend to be juicier than large, lean roasters), a 24-hour salting period to allow the seasoning to penetrate deeply, and a high roasting temperature for a supremely crisp skin. The accompanying bread salad is meant to be a bed on which to serve the roast chicken and sop up its delicious juices.

29 of 36

Poblano Pimento Cheese-Roasted Chicken

Poblano Pimento Cheese-Roasted Chicken
Con Poulos

Ashley Christensen, the chef at Poole's in North Carolina, kicks up her pimento cheese with spicy poblanos and green hot sauce. In this brilliant riff, the creamy dip is spread under the skin of a whole bird before it's roasted to get both crispy skin and juicy meat.

30 of 36

Whole Roast Chicken with 40 Brussels Sprouts

Whole Roast Chicken with 40 Brussels Sprouts
© John Kernick

We add brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices as everything bakes.

31 of 36

Quick-Roasted Chicken with Mustard and Garlic

Quick-Roasted Chicken with Mustard and Garlic
© Lucy Schaeffer

For this delicious, mustardy chicken, master chef Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.

32 of 36

Roast Chicken with Port and Figs

Chicken with Port and Figs
© Dana Gallagher

Dried figs are poached in port to make a luscious Portuguese-inspired sauce that pairs with roast chicken, a meal perfect for the first fall nights. Ruby port provides the best color, and tawny would also work well.

33 of 36

Umami-Mayo Roast Chicken

Umami-Mayo Roast Chicken
Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox

The secret to this juicy roast chicken is umami mayo, a two-ingredient powerhouse combination of brewer's yeast and mayonnaise. Slathering the bird with a mayonnaise–brewer's yeast mixture before it goes into the oven yields maximal umami flavor. It also helps lock in its juiciness. Letting the chicken stand uncovered in the refrigerator overnight dries out the skin for a crispier bird.

34 of 36

Lola's Roast Chicken with Sambal Chimichurri

Lola's Roast Chicken with Sambal Chimichurri

These juicy roast chickens are marinated in a tangy, garlic-laden, Puerto Rican-style marinade. "It's the vinegar that makes you want to keep eating," chef Bill Kim says. "That flavor lingers and haunts you."

35 of 36

Roast Chicken with Cilantro-Mint Chutney

Roast Chicken with Cilantro-Mint Chutney
Jen Causey

Roast chicken, whole or separated into pieces, benefits brilliantly from chutney-based marinades. You make the chutney and reserve half as your dipping sauce, while the other half gets folded into creamy, tangy yogurt to make a flavorful marinade for the chicken.

36 of 36

Roast Chicken with Chile-Basil Vinaigrette, Charred Broccoli, and Potatoes

Roast Chicken with Chile-Basil Vinaigrette
Photo by Greg DuPree / Food Styling by Torie Cox / Prop Styling by Christine Keely

Chef Hillary Sterling's epic chicken at Vic's in New York got its juiciness and deep flavor from brining, air drying, and marinating. The process is simple but does require some planning­ — start at least a day ahead. She served the bird on a mix of charred broccoli, onions, and fingerling potatoes, fiery from the chiles and fresh from the basil, with a bright kick of red wine vinegar.

Was this page helpful?
Related Articles