Whole Roasted Chicken
Here's a collection of tempting, easy-to-make roasted whole-chicken dishes. From garlic-herb to honey-chipotle, these simple recipes for roasted whole chicken add flavor dimension to the dinner plate.See Popular Whole Roasted Chicken Recipes
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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: nine 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.) Eugenia Bone gets capons from dartagnan.com.
Spatchcocking -- splitting, then flattening a chicken -- yields a perfect roasted chicken in less time than a whole one takes. It also exposes more skin, which crisps up nicely at higher temperatures.
This roast chicken is foolproof and fantastic. Plus, it's versatile enough for a weeknight dinner or weekend dinner party.
Chickens raised on grass have such superior taste that Adam Perry Lang of NYC's Daisy May's BBQ USA wants to get into chicken farming.
Fresh rosemary sprigs play a big role in this delectable main dish recipe. Try a rosemary basting brush on your next holiday turkey or Cornish hens.
The carrots, potatoes, and apples cook alongside the roasted chicken for this home-style meal.
If you can't find dried apples for the stuffing, dried plums or cherries are good substitutes.
An elegant Thanksgiving meal. For extra flavor, rub the herb mixture on the capon the night before roasting; cover and chill.
To make his tamales, Guillermo Pernot of Cuba Libre in Philadelphia mashes masa dough and a slow-braised pork filling together in a saucepan instead of assembling the tamales one by one. He also steams the tamales in aluminum foil instead of the traditional corn husks. Grace Parisi mixes store-bought rotisserie chicken and cheddar cheese into a quick dough, then she wraps the tamales in plastic before steaming them.
Take your chicken dinner to a new sweet and saucy level with a honey-mustard glaze.
Pan fry then bake chicken for the perfectly crispy crust. Serve this herbacious recipe with mashed or baked potatoes.