334 roast chicken recipes

Baked chicken with basil, marjoram, oregano, and garlic in a lemon-Worcestershire herb sauce. Skinless pieces roast in the pan sauce for golden, flavorful results.

Hominy stew with meaty pork bones, roasted bell peppers, hot Italian sausage, and salsa simmered in chicken broth. A hearty, pozole-style bowl with Southwestern heat.

Marinated chicken drumettes baked in a sticky Asian glaze of hoisin, soy sauce, plum jelly, honey, and dry sherry. Overnight marinade, then roasted until lacquered and caramelized.

Peanut chicken curry simmered in coconut milk with red curry paste, ground roasted peanuts, spinach, and fish sauce. A Thai-inspired one-pot dish ready in 25 minutes.

Overnight marinated chicken with vinegar, rosemary, marjoram, and white pepper. Grill or oven-roast for tender, herb-infused meat with a tangy kick from the vinegar marinade.

Baked rice casserole with green onions, celery, butter, and sage simmered in chicken broth. A simple savory side dish that pairs with roast poultry or pork.

Plum-sauced chicken glazed with plum jelly, Worcestershire, dark corn syrup, and ginger. Marinated, oven-roasted, then finished at high heat for a sticky, lacquered crust.

Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling.

Poulet en casserole is a French country classic: whole roasted chicken braised in white wine and rosemary with tender potatoes, carrots, and onions. One pot, one oven.

Savory pie layering sweet Vidalia onions and Delicious apples in chicken broth, topped with buttery graham cracker crumbs. This unusual side dish pairs beautifully with roasted poultry.

Poblano lamb stew: cubed lamb shoulder simmered with crushed juniper berries and chicken broth, then finished with roasted poblano strips and a bright shower of lemon zest.

An apricot stuff for roasting whole chicken or turkey, perfect for the holidays. From a church LIFE cookbook. Bake outside the bird for a low fat alternative.

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.

Light Spanish garlic soup made with a whole head of roasted garlic pureed into chicken broth with carrots and red pepper. Topped with garlic-rubbed Parmesan croutons.

North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.