Recipes with chicken, whole

Italian baked chicken: cut-up whole chicken coated in Italian breadcrumbs and cheese, dotted with butter, and oven-baked crispy. Simple Sunday supper with big flavor.

Bright, tangy West African chicken-okra soup with lemon, tomatoes, turmeric, and rice simmered in one pot. A warming, nourishing bowl ready in about an hour.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Oven-roasted chicken paprikash with whole chickens slow-cooked until fall-off-the-bone tender. Finished with sour cream pan sauce and served over wide egg noodles.

Golden-browned chicken simmers in rich coconut milk with mushrooms, garlic, and a fragrant herb bouquet. This Caribbean-inspired one-skillet braise is comfort food with a tropical twist.

Classic Greek-style roast chicken stuffed with rice, basted with butter and white wine, and served with pan juices and lemon wedges. Sunday dinner, Mediterranean-style.

If you love the taste of fried chicken, you will enjoy every single bit of this scrumptious dish!

Whole chicken marinated 24 hours in a fiery jerk paste of scotch bonnets, ginger, allspice, and thyme, then roasted and seared. Authentic Jamaican jerk chicken with real heat.

Grecian chicken and potatoes baked in a lemon-oregano-garlic marinade, with sliced red potatoes roasted over onions in buttery lemon broth. Classic taverna-style Sunday dinner.

Chicken and stuffing casserole: bone-in chicken browned in seasoned flour, blanketed with cream of chicken soup and a homemade sage-thyme bread stuffing, then baked until tender with a crisp top.

Whole chicken pieces baked in a sticky brown sugar and orange juice glaze, finished with plump dark sweet cherries. A fruity, golden one-pan dinner for eight.

Homemade chicken soup with hand-pressed spätzle noodles cooked right in the broth. A German-inspired twist on classic chicken noodle soup made entirely from scratch.

Slow-cooker poached whole chicken in herb-spiked broth, served sliced under a butter-finished cream sauce. Old-school French velouté technique done hands-off in the crockpot.

Crispy fried chicken with a double-dredge of flour seasoned with garlic salt, paprika, and poultry seasoning. The wet egg batter holds onto the seasoned coating for a craggy, shatter-crisp crust.

A simple but succulent chicken dish that has an amazing aroma that even your crockpot will enjoy.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.