24 Ways You Can (and Should) Roast a Chicken

for food lists

I am a single human who lives alone but loves to cook like I have a family of four. I blame it on my mother; she cooks for 30 people every single holiday and we are notorious for never inviting anyone over. But the thing about cooking large quantities of food is that you get leftovers, and leftovers are a gift from heaven! Since I’ve started budgeting, I’ve also gotten pretty serious about cooking (I used to spend so much money on Chic-fil-a sandwiches and lemonade y’all, it was ridiculous) and roast chicken has been my go-to. Here’s the thing, roasting a chicken sounds like a lot of work, and if you’re new to it, it’s probably not going to be the easiest thing. But if you live alone or with one other person, a roast chicken can last you an entire week. You can eat it as a main dish, but then you can shred all the leftover chicken and make quesadillas, tacos, chicken salad, chicken soup… there’s nothing I want more in my fridge than already-cooked chicken!

Make these recipes for yourself, for your Brittana fanfiction reading club, and especially for that girl you’re trying to impress. You will immediately become a hero. Women will line up to meet you! All your acne will disappear! Your credit score will go up! You’ll live 30 extra years! (I can’t guarantee any of this, but I can guarantee some good eats!)

Butter Roasted Chicken with Soy-Garlic Glaze


Poblano, Cilantro, and Lime Roast Chicken


Peruvian Roast Chicken with Garlic Butter Rice


Indian Spiced Roast Chicken


Roasted Chicken with Orange Glaze


Apricot Dijon Roast Chicken


Roasted Chicken with Salsa Verde


Dutch Oven Grecian Chicken


Oven-Roasted Chicken Wings


Chicken Braised in Fire Roasted Tomato Sauce


Honey Lime Chicken Thighs


Fig and Rosemary Sticky Glazed Roast Chicken


Butter Roasted Chicken with Roasted Vegetables


One-Pot Orange Honey Garlic Roasted Chicken


Chicken in Milk


Chimichurri Roasted Chicken


Whole Roast Masala Chicken


Herb Roasted Chicken Thighs with Potatoes


Indian Roast Chicken


Buttermilk Roast Chicken with Garlic


Fragrant Coconut Pot Raosted Chicken


Perfect Roast Chicken


Simple Roast Chicken with Garlic and Lemon


Roasted Miso Chicken Wings


Before you go! Autostraddle runs on the reader support of our AF+ Members. If this article meant something to you today — if it informed you or made you smile or feel seen, will you consider joining AF and supporting the people who make this queer media site possible?

Join AF+!


Ari is a 20-something artist and educator. They are a mom to two cats, they love domesticity, ritual, and porch time. They have studied, loved, and learned in CT, Greensboro, NC, and ATX.

Ari has written 330 articles for us.


  1. “I blame it on my mother; she cooks for 30 people every single holiday and we are notorious for never inviting anyone over. ”

    Hey, kinda like Marge Simpson!

    Marge: Come on. We all have to pitch in and eat your father’s share
    Lisa: Why don’t you just cook less?
    Marge: I don’t do things that way.

    Anyway, great recipes. Just looking at the pictures makes me hungry.

  2. Alaina, the links for Chicken in Milk and Buttermilk Roast Chicken with Garlic are broken. :-(

    BTW, I wish my GF hadn’t become a pescetarian when I see these articles.

  3. My family hates “traditional American” cooking, so I know how to make everything from chimichurri steaks to chocolate panna cotta, but I never learned how to roast a chicken until a few weeks ago. A few questions/tips: What do you do with the bits? I felt so wasteful throwing them out but I also was too grossed out to figure out what to do with them. 2. Serious eats spatchcocking method is tricky to learn but worth it. You cut out the spine and press the chicken flat so that it cooks faster and more evenly, plus you can use the spine to make a pan sauce/gravy.

    • Try using the giblets to add depth of flavour to your gravy and sauces too. You can also use them in your stock along with the rest of the carcass.
      Fish them out and discard before serving.

  4. I’m starting to eat meat again after being a vegetarian for a little while, so I’m definitely interested in these. The apricot dijon one in particular looks really good. Thanks!

Comments are closed.