Our Best Roasted Chickens

Skillet-Roasted Chicken with Burnt Shallot Jus

“Burnt” here is a good thing. Shallots and garlic roast under a whole chicken, where the shallots in particular develop scorched outer layers. This charring provides rich flavor and deep color to a simple jus that accompanies the carved bird. Credit f

By Hisham Ali HassanJanuary 2, 2026

Slow-Roasted Chicken with Garlic and Mustard Pan Sauce

Roasting chicken leg quarters for 2½ hours in a 300°F oven is transformative. The fat has lots of time to render, so the skin takes on a paper-thin crispness and a golden brown hue. The meat, meanwhile, becomes so tender and succulent you don’t need a

By Courtney HillAugust 5, 2025

Spatchcocked Roasted Chicken with Gochujang Butter

Our Korean-inspired seasoning paste elevates a simple roast chicken with spicy-sweet flavor. The blend includes softened butter, gochujang and honey, plus fresh ginger and garlic, which mellow and sweeten as they cook. We smear the mixture under the b

By Dimitri DemopolousOctober 27, 2023

Skillet-Roasted Peruvian-Style Chicken

Peru’s uber-popular juicy, crispy chicken, adapted for the skillet.

By Courtney Hill & Elizabeth MindreauApril 27, 2022

Umami-Bomb Spatchcocked Roasted Chicken

Umami-Bomb Chicken

By Dimitri DemopolousApril 4, 2023

Za'atar-Roasted Chicken

A smart traybake isn’t just about low-effort cooking; it’s about leaving no drop of flavor behind on the pan.

Spatchcocked Roasted Chicken with Cilantro, Coriander and Pickled Jalapeños

The seasoning for this roast chicken, applied under the skin directly onto the meat for maximum flavor, was inspired by zhoug, the zesty, pesto-like condiment said to have originated in Yemen. Lots of fresh cilantro adds herbaceousness; you can swap i

By Dimitri DemopolousOctober 27, 2023

Chutney-Glazed Spatchcocked Chicken

Spatchcocking a chicken—that is, cutting out its backbone and opening up and flattening the bird—allows for even browning and relatively quick cooking because all of the meat is on the same plane. For this spatchcocked bird, we make a simple glaze wit

By Courtney HillJune 8, 2020

Suya-Spiced Spatchcocked Roasted Chicken

Splayed and spiced! We gave roast chicken the suya treatment—a bold seasoning rub of ground peanuts, hot paprika, brown sugar, garlic and ginger inspired by West African grilled beef skewers. Spatchcocking the bird—cutting out the backbone and flatten

By Hisham Ali HassanDecember 19, 2024

Red Chili Spatchcocked Roast Chicken

How to cook a whole chicken quickly and evenly? Remove its backbone and flatten the bird—a technique called spatchcocking or butterflying. Our next challenge was adding flavor that doesn't stop at the skin. Our solution was to slide a chili-herb-spice

Five-Spiced Roasted Chicken

Deep slashes cut into the chicken ensure a fragrant seasoning paste infuses chicken parts with deep savoriness.

By Courtney HillJune 15, 2021

Spice-Rubbed Roasted Chicken with Green-Herb Chutney

Deeply-browned chicken, slathered with zingy, refreshing, bright green chutney and a touch of heat.

By Diane UngerAugust 5, 2019

Slashed Chicken

This recipe, from Vietnamese food authority and cookbook author Andrea Nguyen, is everything we love in a weeknight meal: quick, easy and packing a huge flavor payout. Thanks to the deep slashes in the chicken legs, the simple, savory-sweet marinade f

By Julie RackowDecember 10, 2018

Skillet-Roasted Chicken with Bread Salad

This recipe was inspired by the late Judy Rodgers’ wood oven–roasted chicken that has been on the menu at San Francisco’s Zuni Cafe since 1987 and continues to be popular to this day (the bread salad didn’t accompany the chicken at its debut, but the

By Courtney HillFebruary 18, 2022

Butter-Lemon Roasted Chicken with Herbs Jus

This is a simple and straightforward roasted chicken that makes a buttery, yet bright sauce from the juices. The fresh herbs and lemon halves that are tucked in the cavity don’t season the chicken per se, but they do contribute flavor and aroma to the

By Diane UngerFebruary 23, 2024

Roasted Chicken, Perfected

The architecture of a chicken, along with the different target temperatures for white and dark meat, make it difficult to perfectly roast a whole bird. The breast is best at 160°F to 165°F; dark meat needs to hit at least 175°F, though it’s best at 19

By Wes MartinFebruary 21, 2025

500°F Roasted Chicken

A blisteringly hot oven works beautifully for quickly achieving crisp, bronzed skin on a spatchcocked chicken, but it also can smoke up the kitchen when drippings scorch on the hot pan. Our solution is simple — a few slices of sandwich bread moistened

By Hisham Ali HassanJanuary 28, 2025