Our Favorite Roast Chicken Recipes

Whether prepared with aromatic herbs, piquant spices, or savory vegetables, we’ve collected our best recipes for succulent, flavorful whole roast chicken. You’ll find classics such as chicken with 40 cloves of garlic, roast chicken with rosemary and potatoes, and herb-roasted chicken, plus more unusual fare like beer-can-roasted chicken, spatchcocked chicken, and chicken roasted in a brown paper bag.

Stuffing a chicken with fresh parsley and thyme and adding white wine to the pan infuses the whole bird with flavor, as well as the carrots, potatoes, and leeks cooked next to it. Roasting at a high temperature seals in the chicken's juices and makes the skin crispy.

These perfectly spiced birds feature the melded flavors of sweet, smoky paprika and mellow roasted garlic. Roasting the chickens at a slightly lower temperature achieves a crisp skin without burning the paprika.

This classic recipe from the French countryside is simple but packed with flavor. The result is a chicken with mild, buttery roasted garlic -- yes, actually 40 cloves – infused with a hint of thyme.

This recipe makes the most of the classic combinations of chicken, rosemary, and potatoes. Rubbing the chicken with butter, salt, and a little cornstarch is the secret to perfectly crunchy-crisp skin, and boiling the potatoes before roasting makes them creamy on the inside and crunchy on the outside.

Infuse chicken with the sophisticated flavors of tomatoes, white wine, and garlic by roasting them all together in one pot. This chicken is spatchcocked -- its backbone has been removed and it has been flattened -- so more skin gets crispy and it cooks in just 30 minutes.

For the juiciest chicken, pop open a cold beer, set your chicken on top of the can, and pop it in the oven. The stout keeps the meat moist and lends it a subtle sweet-and-malty flavor. A little leftover beer blended with some fig jam transforms the pan drippings into a delicious gravy.

Lemon halves and fennel wedges are scattered around the chicken, allowing their flavors to mingle as they roast. In addition to the fennel, you could use sliced root vegetables, such as parsnips, carrots, and turnips, in this easy roast chicken recipe.

Roasting a chicken in a paper bag keeps it moist and tender by steaming as well as roasting it. Rosemary, onion, and hot paprika add a good dose of flavor. Make sure there is plenty of room between the bag and the top of the oven to avoid burning.

The traditional Tuscan method of roasting a butterflied chicken between two heavy skillet showcased in this recipe ensures juicy chicken with super crispy skin. Top the bird with homemade oil-preserved baby artichokes flavored with lemon, garlic, and coriander; in a pinch, store-bought marinated artichokes are fine, too.

Herb butter and shallots rubbed under the skin keep this chicken juicy and the skin golden, while stuffing the bird with garlic, tarragon, and lemon suffuses the meat with flavor. White wine and the chicken’s drippings flavor the carrots, celery, and potatoes roasted in the same pan.

For a quick-cooking whole chicken, remove the backbone and flatten it before roasting. Chickpeas roasted alongside the chicken soak up the chicken’s juices and get crunchy. Cilantro and a splash of lime juice add bright notes.

Update the traditional chicken and citrus combination with orange wedges and red onions roasted in and around a whole chicken. Butter flavored with garlic, orange zest, and thyme spread under the chicken’s skin and brushed on during roasting keeps the chicken moist and infuses flavor throughout the dish.

With only 15 minutes of prep time, you'll rely on this hearty dinner again and again. Roasted with leeks, carrots, garlic, white wine, and broth, this easy chicken recipe is infused with aromatic flavor. Steamed new potatoes are the perfect complement for soaking up the rich juices left in the pan once the chicken is done.

Roasting chickens on a rack ensures they will cook evenly and develop crispy skin all around. Adding chicken necks to the roasting pan provides a rich basting liquid -- and makes the basis for a delicious pan sauce. Garlic, rosemary, lemon, and thyme placed in the cavity of the chicken flavor it from the inside out, but feel free to experiment with onion, other citrus fruit, and your favorite herbs.

Preheating your cast-iron skillet along with your oven ensures the chicken will cook evenly and produce the most succulent meat. Once cooled, shred the chicken meat and use it as a filling for flour tortillas. Top with white onion, avocado, cilantro, and a fresh squeeze of lime juice.

Sweet plums coated in honey add caramelized sweetness when roasted alongside rosemary-scented chicken. This hearty, warming recipe makes enough to feed a crowd but can be halved easily for a weeknight dinner.