Recipes

Sprinkled with cardamom, roasted until crisp, and topped with an apple-flavored sauce, chicken legs become extraordinary. The chicken is perfectly matched by the raisin-studded rice pilaf that's also flavored with cardamom.

Andrew Zimmern’s Kitchen AdventuresFamily meal night across America just got easier, and so did entertaining on a budget. Don’t wait for August to make ratatouille; paired with roast chicken pieces, it’s a classic combination that even your kids will devour. If you care to, this dish works equally well with turkey quarters on the grill: Use the same marinade, but roast using indirect heat over wood coal for about 80 to 90 minutes for dark quarters, and 70 minutes for turkey breast.

Yes, three heads of garlic. You don't have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.

At his chicken-focused restaurant in Atlanta, Bantam + Biddy, Shaun Doty uses an Old Hickory rotisserie to cook his birds, which are coated with a lemony fennel-seed rub.

This chicken dish is elegant enough for entertaining and easy enough for a simple

This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen." More Great Chicken Recipes

Julia Child's chicken recipe is a lesson in simplicity and technique, yielding a flavorful, perfectly cooked bird you'll want to make again and again.

This aromatic roasted chicken is infused with Moroccan spices like cumin, coriander, and cinnamon, then roasted to golden perfection. Tender and flavorful, it’s often paired with olives, preserved lemon, or root vegetables for a rich, exotic meal.

"This recipe looks like a doozy, but it really delivers," says Andrea Reusing. "The chickens are just so reliably juicy, even when they're cooked longer than they should be." Smoking the birds quickly over anise-scented tea makes them wonderfully fragrant. If you prefer to cook one chicken instead of two, smoke it in a wok or a pot rather than a roasting pan.

This is a fantastic roast chicken, but the real star in the recipe is the olive bread, which gets spread in the roasting pan and toasted in the chicken pan juices. The bread turns custardy on the inside and crunchy on the outside.

Marinated in tangy sour orange juice, garlic, and Yucatán spices, these chickens are roasted or grilled to juicy perfection. Bold, citrusy, and deeply flavorful, they capture the vibrant essence of traditional Yucatán cuisine.

This six-pound bird yields a lot of meat. But if you want even more, get a capon (a castrated rooster). They're quite huge: nine to 11 pounds. (You'll have to increase the amount of ingredients relative to the size of the bird, which will also take longer to cook.) Eugenia Bone gets capons from dartagnan.com.

Tender chicken is roasted with fresh ginger, garlic, and aromatic spices, creating a flavorful, fragrant dish with a hint of warmth and zest. Perfectly crispy on the outside and juicy on the inside.

Rubbing butter on chicken skin (as well as under it) and letting it sit in the fridge for a few hours is a great way to make it extra-crispy, with moist breast meat. Here, Floyd Cardoz flavors the butter with cilantro, garlic, mint, chiles, cumin and lime juice.

Chicken quarters roasted with golden squash and sage are nice for a chilly autumn evening. To help the squash to brown evenly, be sure to spoon off the fat from the roasting pan after removing the breasts. This is a case where less is more: A thin layer of fat will brown the vegetable better than a quarter-inch of it.