Roasted Chicken Recipes

Roasted chicken is one of our favorite comfort foods

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.

Egypt, recipe, sumac roast chicken

Sumac Roast Chicken with Lemon and Garlic

Egyptians love tart flavors like the bracing, floral herb sumac, which is rubbed all over this juicy chicken.Helen Cathcart

Red Roast Chicken with Lemon and Garlic

Red Roast Chicken with Lemon and Garlic
Paprika lends to the burnished skin and earthy sweetness of this roast chicken, its flavor brightened with a squeeze of fresh lemon juice. Set on a bed of pearl onions, carrots, garlic, fennel, and zucchini, the vegetables soak in all the bird's juices as it roasts. Get the recipe for Red Roast Chicken with Lemon and Garlic »Farideh Sadeghin
Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

Roasted Morel-Rubbed Chicken with Charred Lemon, Asparagus, and Potatoes

In this recipe, dried morels are pulverized and rubbed onto the chicken before roasting to perfume the bird and help produce evenly browned skin.Joseph De Leo
Roast Chicken with Saffron and Lemon

Roast Chicken with Saffron and Lemon

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
Roast Chicken with Sumac Flatbread

Roast Chicken with Sumac Flatbread

Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven called a taboon.Ariana Lindquist
Rosemary-Maple Roast Chicken

Rosemary-Maple Roast Chicken

Cookbook author Leah Koenig bastes roast chicken with a mix of maple syrup, balsamic vinegar, and fresh rosemary for a flavorful take on a classic. It makes a lovely centerpiece on Passover, or any night of the year. This recipe is from her forthcoming book, Modern Jewish Cooking (Chronicle, 2015).Laura Sant
Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)

Chicken Stuffed with Manchego, Mushrooms, and Spinach (Pollo Relleno)

Creamy Manchego fresco cheese melts gloriously in this stuffed roast chicken dish from Mexico City home cook Susana Rangel Gutierrez.Ingalls Photography
Lemon and Rosemary Chicken (Pollo Arrosto)

Lemon and Rosemary Chicken (Pollo Arrosto)

Garlic, lemon, and rosemary enhance simple, juicy roast chicken.André Baranowski
Apricot and Currant Chicken

Apricot and Currant Chicken

The apricots and currants used in this dish add just the right amount of sweetness.Farideh Sadeghin
Stretch's Chicken Savoy

Stretch's Chicken Savoy

Walk into the Belmont Tavern, and the intoxicating smell of this dish—roasted chicken laced with garlic, herbs, and red wine vinegar—hits you immediately. We tried to get the recipe from several staffers but gave up after chef-owner Annette Wroblewski said, "If I tell you, then we'd have to kill you on your way out the door." We think our version is pretty close.Farideh Sadeghin