Roast chicken is a classic dish all over the world. In this beautiful version from Spain, the bird is rubbed with musky, floral saffron and stuffed with lemons and fresh rosemary before being popped in the oven. Andre Baranowski
When the temperature drops, roasted chicken becomes a staple in our homes. It’s such a comforting dish, and there’s something so satisfying about letting a chicken slowly cook in the oven on a cold day. Plus, a roast chicken can produce leftovers that will last several days, making it a great to make on the weekend and eat through the week. From Egyptian sumac-rubbed chicken to cheese-stuffed pollo relleno, we’ve rounded up our favorite roasted chicken recipes.
We love to roast chicken with seasonal flavors. For a comforting cold-weather dish, baste the chicken with a mix of maple syrup, balsamic vinegar, and fresh rosemary. In the spring, rub your chicken with crushed dried morels and serve with asparagus.
Assertive spice rubs are a great way to add flavor to roasted chicken. Sumac is a bracing herb that gives a pungent, floral note to Egyptian grilled chicken, while musky saffron gives the bird some Spanish flair. Paprika adds not only flavor but a beautiful color to roast chicken on a bed of vegetables.
Whole roast chicken is impressive, but you can also break the bird down prior to cooking. Chicken savoy is a treasured dish of roasted chicken pieces from Belleville, New Jersey’s Belmont Tavern. The recipe is a secret, but we think we get close with pecorino cheese, garlic, oregano, and thyme.
Find all of these dishes and more in our collection of roasted chicken recipes.