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magazine five spice roast chicken
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(261)
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Easy
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This dry rub is great on any cut of chicken, including whole birds for roasting (make a double batch).
4.3
(4.33)
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Once butterflied, the breast will be much larger than the bun, but letting all that crispy goodness hang out (literally) is part of the appeal.
3.0
(3)
Easy
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4.0
(4.15)
Easy
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Only 6 ingredients, and you'll always know when it's done.
5.0
(4.76)
Easy
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Achieve an immaculate golden bird in under an hour using chef Jacques Pépin’s foolproof technique.
5.0
(5)
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These hot little nuggets of chicken are seasoned to perfection and topped with fried chiles.
5.0
(5)
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Convinced you don’t like skinless, boneless chicken breasts? This easy recipe for chicken piccata with its garlicky lemon-butter sauce will convert you.
4.7
(4.69)
Easy
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How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
4.4
(4.4)
Easy
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As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.
4.0
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3.4
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3.5
(3.53)
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Air fryers are exceptionally good at turning out perfect, crispy-meets-creamy roast potatoes.
Easy
Easy
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Roasting the birds over rosemary sprigs imparts a surprising amount of flavor.
4.0
(3.94)
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For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.
5.0
(4.89)
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When you use a lidded pot for this roasted chicken, it gently steams the bird and makes it juicier than ever.
4.0
(4)
3.0
(3.1)
Easy
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Is this a salad you can eat with your hands? Or lettuce cups you can eat with a fork and knife? Either way this easy dinner is packed with flavor and ready in 30 minutes flat.
4.6
(4.58)
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The best and the boldest, all in one place.
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Crispy on the outside and juicy on the inside, this smothered fried chicken with polenta and herb gremolata is perfect for a dinner party.
4.3
(4.33)
Easy
Recipes
“With the peanut butter turned into a tahini-esque sauce, these wings hit all the perfect sweet, salty, and roasty notes.“ —Alison Roman, senior associate food editor
3.4
(3.39)
Recipes
Letting the bird’s skin dry out before cooking is crucial to getting restaurant-worthy crispiness.
5.0
(5)