9 Rotisserie Chicken Recipes to Streamline Weeknight Cooking

9 Rotisserie Chicken Recipes to Streamline Weeknight Cooking

Rotisserie rooster is a person of my stealthiest weeknight cheats to get evening meal on the table Rapidly. (And I have a feeling I’m not on your own.) It’s prepared to go at the grocery and succulent and juicy. What’s not to appreciate? There is no need to have to merely place a complete rooster on your supper table when a world of swift and tasty rotisserie rooster recipes is almost begging to be whipped up.

I will say that the taste of the chickens can fluctuate fairly a bit from store to retail store. My favorites in Austin are from Central Sector—the Hatch Chile is up coming-stage slipping-off-the-bone fantastic. But no issue where you dwell, any superior grocery retail outlet will possible have a decent variation. On the times when I want almost nothing extra than to choose up a rapid-food items meal, I’ll just reduce up a rotisserie chicken and serve it with a salad and sweet potatoes that I baked in my food-prepping that week.

When you have just a small additional time or are sensation a burst of cooking inspiration, test one of these 9 recipes that take your store-acquired hen and switch it into anything that tastes like you’ve been slaving at the stove all working day.

Showcased graphic by Ashleigh Amoroso.

9 Rotisserie Hen Recipes to Streamline Weeknight Cooking

Thai Hen Salad with Spicy Peanut Dressing

Why We Really like It: I have still to find a dish that spicy peanut sauce doesn’t pair perfectly with. The toppings are endless with this summer time-model salad: minimize up a refreshing avocado or dice a ripe and juicy mango. What ever you opt for to decorate your salad, the colors and flavors don’t disappoint.

Hero Ingredient: This salad’s declare to fame? Its spicy peanut dressing. If you’re not massive on the warmth packed into this dressing, choose for a small significantly less sriracha.

Hoisin Chicken Cabbage Tacos

Why We Love It: Not only is this recipe a excellent way to use up your rotisserie hen, but lettuce wrap tacos are also a wonderful way to use the remaining romaine that usually seems to linger in the fridge. Leading with spices like chili and crimson pepper flakes for a kick and cucumber and lime to continue to keep these tacos light, clean, and flavorful.

Hero Component: Hoisin sauce flavors this rooster to perfection.

Turmeric Rooster Soup

Why We Like It: If you’re looking to wind down with a heat and cozy but still healthy dish, look no further more than this turmeric hen soup. We adore turmeric and all of its rewards in just about each individual dish. Nutrient-packed substances like ginger and rooster broth make this soup one particular to hold on your radar during cold and flu season, or each time you need to have a minor pick-me-up (spring allergic reactions are real).

Hero Component: Buckwheat soba noodles are the new elevated consider on your basic chicken soup noodle.

Lime-y Rooster Tacos with Carrot, Jicama, & Mint

Why We Like It: I locate hen tacos to occasionally be a trouble, specially when I’m on a restricted routine. Rotisserie rooster is the perfect choice that can be utilised in a pinch for these delectable cilantro-lime tacos.

Hero Component: Never go up the chipotle aioli!

Pesto Hen Cobb Salad, Family members-Fashion

Why We Like It: This loved ones-design salad is a good way to throw together a range of balanced elements in a brief period of time of time. Rotisserie chicken and delicate-boiled eggs provide the protein part to this hearty salad and fresh toppings like red onion and lemon juice add a touch of brightness.

Hero Ingredient: Pesto is the base of this very simple dressing, and rely on us, it will carry this (or any) summer time salad to the upcoming degree.

Thai Chicken Pizza from The Modern Correct

Why We Like It: This recipe has my coronary heart. Thai flavors, especially those discovered in pad thai and pad see ew, rank significant on my all-time favored dishes. Pizza is ideal guiding individuals dishes on that listing, so what much better than combining equally and serving them as just one? Savory Thai peanut sauce coats this chicken and generates a mouth-watering distinction to the hoisin sauce.

Hero Component: Top with dry roasted peanuts for a crunchy textural addition.

Salsa Verde Chicken and Zucchini Enchiladas with Mango from Fifty percent Baked Harvest

Why We Really like It: Though recipe curator and creator of Fifty percent Baked Harvest Tieghan Gerard makes use of baked chicken in her recipe, this is a good chance to sub in a rotisserie chicken to conserve time and increase taste. These enchiladas have a little bit of a kick, the flavors are mellowed by sweet toppings like mango and acidic additions like lime juice.

Hero Ingredient: Selfmade or shop-purchased, salsa verde is your essential to the most tasty enchiladas.

BBQ Hen Quinoa Salad from What’s Gaby Cooking

Why We Adore It: Quinoa salads are one of my favored techniques to continue to keep my foods filling whilst not consuming unhealthier grain solutions. This loaded recipe tosses your cooked hen in a bit of BBQ sauce for a tangy and sweet taste. Furthermore, it employs toppings like corn and avocado to give the bowl a little bit of a southwestern vibe.

Hero Ingredient: Garnish with cilantro for a pop of environmentally friendly goodness.

White Bean Chicken Soup from The Modern Appropriate

Why We Love It: This garlicky white bean soup is the excellent dish to wind down with following a jam-packed day. Cannellini beans are a terrific resource of protein in addition to your rotisserie hen, and daring flavors like jalapeno and lemon juice will have your tastebuds dancing.

Hero Ingredient: Minced garlic must not be skipped.

This article was at first printed on Oct 17, 2018, and has considering that been up to date.

How To Shred Chicken – Easy Shredded Chicken

How To Shred Chicken – Easy Shredded Chicken

There are couple kitchen elements as versatile as fantastic ‘ol shredded rooster. Just feel about it! Shredded chicken is the star component in tons of your beloved recipes—spicy hen enchiladas, tacky chicken spaghetti, amazing and creamy chicken salads, hearty bash dips and who can forget about all all those tasty chicken soups and stews? But if you’ve at any time put in time shredding chicken by hand, especially in big amounts, you know it can be messy and time consuming. The great information? It would not have to be! Down below we break down how to shred rooster in four straightforward approaches, from employing your palms to placing a handful of kitchen area devices (that you very likely now own) to work.

The beauty of shredded chicken is you can start out with poultry ready a selection of methods. Shred grilled hen breasts to give tacos and salads some smoky flair. Fall a broken-down fryer into a pot of drinking water to boil for easy shredded chicken that can go in a number of dishes. Just be sure to take away bones as you shred (and save them for inventory)! Or, you can shred roast hen with plenty of herbs to taste your most loved pasta dishes. Heck, you can even snag a rotisserie chicken from the grocery keep! Ree Drummond enjoys working with this time-conserving trick. So go ahead, prepare dinner your hen and get to shredding before long you’ll be on your way to building all kinds of mouth watering rooster dinners!

chopped chicken in a bowl

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What is the best way to shred chicken?

Everybody appears to like a distinct technique for shredding chicken, but right here are a couple that get the job done very well!

Use Your Hands

Employing your palms to shred chicken is a no-brainer. For modest batches of chicken, it’s relatively fast and simple. In addition, it calls for no specific applications. Just be absolutely sure the rooster is awesome sufficient cope with just before you get started.

Grab Two Forks

Seize two forks, place the rooster on a cutting board so you have loads of home, and get to function. Use the forks to pull in reverse instructions and let the tines aid shred the hen in parts as massive or as small as you remember to. Considering that it’s a much more palms-off technique, you can commence with warmer hen, as well.

Consider a Hand Mixer or Stand Mixer

Although it may be a additional nuanced approach, a mixer functions wonders at shredding chicken. You can use the beater attachment for a hand mixer, but a paddle attachment is effective great for a stand mixer. This is a speedy method that involves almost no work. Just be positive to retain the mixer on low so you never have shredded rooster flying about your kitchen.

The Pioneer Lady The Pioneer Lady Vintage Floral 10-Cup Foods Processor

The Pioneer Woman Vintage Floral 10-Cup Food Processor

The Pioneer Female The Pioneer Girl Vintage Floral 10-Cup Food Processor

Toss It In a Foodstuff Processor

When finely shredded chicken is your aim, the foods processor is there to lend a supporting hand. This is a excellent technique for chicken salads that connect with for little shreds and a uniform texture. Just give the chicken a couple pulses until it reaches your wanted shred size, but beware: since the blades are so sharp, your hen can go from properly shredded to downright mush in seconds, so hold a mindful eye on it!

Is it less complicated to shred warm or cold chicken?

Chicken shreds ideal when it really is nonetheless a minor warm, but be sure to allow the chicken rest at minimum 10 minutes after it finishes cooking before you start out. If you’re shredding the hen with your arms or with forks, you can most likely need to have to wait around a little bit longer right up until the rooster is cool sufficient to deal with. However, if you might be utilizing mixer or meals processor, you can shred the chicken straight away right after it rests.

A Dozen Delicious Chicken Cutlet Dinner Recipes

A Dozen Delicious Chicken Cutlet Dinner Recipes
Greg Dupree

Greg Dupree

Chicken cutlets may just be chicken breasts thinly cut for quick cooking, but they’re also the secret to a speedy chicken dinner on a weeknight. Often fried until golden brown and crispy, cutlets can be used in so many more ways. They’re great wrapped in prosciutto or bacon, which adds fat and flavor to the lean cut. They’re also tasty simmered in a cream sauce, or topped with a zesty salsa. If you can’t find cutlets in the meat section of your grocery store, you can slice and pound out boneless, skinless chicken breasts instead. Scroll down for a dozen ideas on how to put this tender cut to use.

Photographer: Alison Miksch / Food Stylist: Melissa Gray / Prop Stylist: Christina Brockman

Photographer: Alison Miksch / Food Stylist: Melissa Gray / Prop Stylist: Christina Brockman

Sun-dried tomatoes cooked in the chicken drippings form the flavorful base of the beautiful orange-hued sauce in this chicken cutlet dish.

<p>Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely</p>

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Sure, everything’s better with bacon, but have you tried adding prosciutto? The aged and dry-cured pork product adds deep savory flavor to lean meats like chicken.

Greg DuPree

Greg DuPree

Microwaveable long-grain white rice makes these hearty bowls a breeze to pull together on a weeknight.

Photographer: Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen

Photographer: Victor Protasio; Food Stylist: Karen Rankin; Prop Stylist: Claire Spollen

Serve these cutlets over rice with a veggie side, or on a bun as a chicken Parmesan sandwich with marinara.

<p>Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell</p>

Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell

A tangy purple cabbage coleslaw helps cut through the richness of these crispy fried chicken cutlets.

<p>Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood</p>

Stacy Allen; Food Stylist: Emily Nabors Hall; Prop Stylist: Hannah Greenwood

You could likely broil anything under slabs of fresh mozzarella and it would taste great, but chicken cutlets fried to golden perfection are the perfect match for all that cheesy-goodness.

Caitlin Bensel, Prop Styling: Audrey Davis, Food Styling: Rishon Hanners

Caitlin Bensel, Prop Styling: Audrey Davis, Food Styling: Rishon Hanners

The creamy mushroom sauce for this chicken recipe uses dry white wine for flavor. Pro tip: Choose a wine you’d actually drink, as you’ll have some leftover to enjoy with your meal.

Greg Dupree

Greg Dupree

Lemon juice, capers, and butter make a super silky and tangy sauce for these pan-fried chicken cutlets. Have plenty of crusty bread or pasta ready to soak up every last bit of the sauce.

Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Christina Daley

Photographer: Jennifer Causey Food Stylist: Rishon Hanners Prop Stylist: Christina Daley

Here’s our answer to chicken marsala, with Fontina and Parmesan for added flavor and a nice cheese pull when you cut into the cutlet.

Jennifer Davick

Jennifer Davick

The added sweetness of ripe plums and brown sugar in the salsa beautifully balances out the char on these grilled chicken cutlets.

Jennifer Davick

Jennifer Davick

Pecans are a Southern staple, so it’s only natural to use them as a crunchy coating for a fun twist on breaded chicken cutlets.

Hector Sanchez

Hector Sanchez

Breaded cutlets help make this hearty salad a dinner-worthy dish. And the honey-mustard vinaigrette will have you gladly eating your veggies.

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Read the original article on Southern Living.

Buffalo Chicken Pasta Bake | Everyday Family Cooking

Buffalo Chicken Pasta Bake | Everyday Family Cooking

It has heat, meat, and plenty of melty cheese – buffalo chicken pasta bake has everything! It takes just an hour and is perfect for weeknights, gamedays, and every day in between. 

pan with buffalo chicken pasta bake

This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.

Combining buffalo chicken dip and pasta, you just know it’s going to be good! You get that thick, rich, spicy sauce smothered all over springy, chewy noodles. 

This buffalo chicken pasta recipe can be easily doubled, but it’s best to use multiple dishes to make sure all of the cheese melts and the pasta cooks evenly.

It keeps for up to 3 days, so there’s no harm in making plenty to enjoy leftovers throughout the week!

I make this recipe with my homemade buffalo sauce. Note that this recipe makes more than enough for this buffalo chicken pasta recipe – luckily there are plenty of ways to use the leftovers!

Dress up a regular chicken sandwich or make everyday mac and cheese extraordinary. 

ingredients to make Buffalo chicken pasta bake

How to Make Buffalo Chicken Pasta Bake

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Preheat the oven to 400F and lightly grease your 9×13” baking dish.

STEP TWO: Prepare the ziti in a pot of boiling, salted water until al dente. Save ½ cup of the cooking water, then drain the pasta. 

STEP THREE: Warm the olive oil in a pot over medium-high heat. Season the chicken with salt, pepper, and ranch seasoning. Add it to the pot and sear for a couple of minutes per side until browned – it’s okay if it isn’t cooked through. Remove from the heat and set aside. 

roux in pan

STEP FOUR: Add butter to the pan. Once melted, add the flour and whisk. A roux will form after a few minutes of continuous whisking. 

making sauce in a pan

STEP FIVE: Add the milk and buffalo sauce. Continue whisking until all lumps are worked through. Bring to a simmer and cook until thick enough to coat your spoon. 

STEP SIX: Bring the heat down to low and add 1 ½ cups of cheddar cheese and 1⁄2 cup of Pepper Jack. Whisk until the cheese melts. 

ingredients in a pan

STEP SEVEN: Take the pot off the heat and add the pasta. Follow with the chicken, onions, and blue cheese. Stir until combined. If the sauce is too thin to coat, pour some of the retained cooking water and stir until thickened.

buffalo chicken bake in a dish

STEP EIGHT: Spoon the coated pasta into the prepared dish, top it with the remaining cheeses, and bake for 15 to 18 minutes until the cheese is melted and bubbling. Give the buffalo chicken pasta bake a few minutes to cool and garnish with extra cheese and onions if desired.

Adjust the Spice of Your Buffalo Chicken Casserole

This buffalo pasta chicken bake has a medium spice level as-is – not at all overwhelming.

However, if you find you’d like less heat, simply reduce the amount of buffalo sauce to just ¼ cup. It can also be left out of the buffalo chicken bake altogether, although it isn’t really buffalo chicken pasta at that point!

Spice lovers can amp things up by adding just a pinch of cayenne or red pepper flakes to the cheese sauce as it melts. 

buffalo chicken pasta bake with toppings

Buffalo Pasta Chicken Bake Recipe Variations

  • We use blue cheese. It gives that chicken wing flavor but is certainly an acquired taste. A tangy feta or some cream cheese does a great job of adding extra dimension too!
  • Any short pasta is suitable for our buffalo chicken pasta recipe. Macaroni is another popular choice, for example, as well as rotini.
  • While this buffalo chicken bake is made with breast meat, you could use thighs or tenders. You could even use shredded rotisserie chicken to really save some time!
  • Ranch is a staple of any buffalo chicken dip pasta (or just the dip on its own), but the ranch seasoning can be left out if desired. 
  • The onions aren’t necessary, but the sharp earthiness they bring helps to keep each bite interesting! If you’re looking for substitutes, I recommend fresh parsley. 

Can This Buffalo Chicken Pasta Bake Recipe Be Made Ahead of Time? 

Buffalo chicken casserole keeps well in the refrigerator for up to three days.

It’s important to keep it chilled and properly covered so the cheese does not harden or turn in the meantime.

You could also put the whole thing together and then bake it for just an hour or so before serving. Give it 30 minutes or so for it to come to temperature before putting it in the oven.

Then, you can bake it as you normally would.

In this case, make sure the chicken is cooked all the way through before adding it to pasta. 

plate with buffalo chicken pasta bake

Why Is My Buffalo Chicken Pasta Bake So Dry?

This usually happens because you have more pasta than you have sauce.

Another common culprit is undercooked pasta – it can be hard to get it al dente without following the instructions on the box, so be sure to follow them just right. 

Finally, be sure to cook the sauce until it’s properly thick, ooey, creamy, and cheesy. 

Other Casserole Recipes You’ll Love:

More Buffalo Chicken Recipes

purchase my cookbook here!

Prep Time
15 minutes

Cook Time
40 minutes

Total Time
55 minutes

Ingredients

  • 1 box (16 ounces) uncooked ziti
  • 2 tablespoons olive oil
  • 1 pound boneless skinless chicken breast, cut into ½” cubes
  • 2 teaspoons ranch seasoning
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 3 cups milk
  • ½ cup homemade buffalo sauce (see notes)
  • 2 ½ cups freshly shredded cheddar cheese
  • 1 ½ cups freshly shredded pepper jack
  • ¼ cup sliced green onion, plus more for garnish
  • ¼ cup blue cheese crumbles, plus more for garnish

Instructions

  1. Preheat the oven to 400F and grease a 9×13” pan with nonstick cooking spray. 
  2. Bring a large pot of salted water to a boil. Cook the ziti to al dente according to the package directions (about 8 minutes). Reserve ½ cup of starchy cooking water and then drain the pasta and set it aside. 
  3. In a large pot or dutch oven, add the olive oil and warm it over medium-high heat. 
  4. Sprinkle the cubed chicken with kosher salt, ranch seasoning, and black pepper. Toss to evenly coat the chicken with the seasoning. 
  5. Add the chicken to the pan and sear for 1-2 minutes per side, or just until the chicken is lightly browned– it won’t be fully cooked in the middle. That’s okay! Remove the chicken to a plate and set it aside. 
  6. Add the butter to the pan (still over medium-high heat) and allow it to melt. Next, add the flour and whisk until a roux forms. Cook the roux, whisking constantly, for 1 minute. 
  7. Next, add the milk and buffalo sauce. Whisk until no lumps of roux remain. Bring the sauce to a simmer and cook until it has thickened just slightly and barely coats the back of a spoon. 
  8. Reduce the heat to low and add 1 ½ cups of cheddar cheese and ½ cup of pepper jack cheese. Stir until the cheese has melted. 
  9. Remove the pan from the heat and add the cooked pasta, cooked chicken, green onion, and blue cheese crumbles. Stir to combine. If the sauce becomes too thin, add a splash of the reserved pasta water and continue to stir– we want a really gooey, creamy sauce. 
  10. Transfer the pasta mixture to the greased pan and top with the remaining cheddar and pepper jack cheese.
  11. Bake for 15-18 minutes or until the cheese is melty and bubbling. Garnish with additional crumbled blue cheese and sliced green onion, and enjoy. 

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving:
Calories: 629Total Fat: 40gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 162mgSodium: 1505mgCarbohydrates: 17gFiber: 1gSugar: 7gProtein: 49g

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.


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Chicken schnitzel, idli and cookies: Yotam Ottolenghi’s recipes for cooking with semolina | Food

Chicken schnitzel, idli and cookies: Yotam Ottolenghi’s recipes for cooking with semolina | Food

Many of my favourite comfort foods are connected by one ingredient: semolina. Whether it’s the gnocchi my Italian grandmother made for us or the syrup-drenched cakes, dumplings and couscous of my childhood in Jerusalem, it’s often semolina at work. Its texture is distinct: somehow glutinous and gritty in the likes of those gnocchi, but also light and sandy in cakes and cookies. Semolina, which is halfway between wheat and flour, is also a really effective way to bring a welcome crunch to two other great comfort foods: roast potatoes, which benefit hugely from being rolled in a little semolina after they’ve been parboiled, and chicken schnitzel. In fact, it’s a bit of a miracle ingredient.

Mustardy chicken schnitzel with braised peas and pea salsa (pictured top)

Here, semolina makes a light and crisp crust for a comforting schnitzel. Both the braised peas and the pea salsa can be made the day before.

Prep 15 min
Cook 45 min
Serves 2

For the salsa
90ml olive oil
1 tsp black mustard seeds
80g frozen peas or petit pois
, plus 150g extra for the braised peas
Fine sea salt and black pepper

For the braised peas
60g unsalted butter
2 large shallots
, peeled, halved and roughly chopped (110g)
1 baby gem lettuce, cut into 6 wedges
2 anchovy fillets in oil, drained and roughly chopped
50g plain flour, plus 1 tbsp extra
200ml chicken stock

For the schnitzels
150g fine semolina
1 medium egg
, beaten
2 tbsp dijon mustard, plus extra to serve
2 tbsp wasabi paste
2 chicken breasts, skinless (400g)
10g mint leaves, roughly chopped

Put two teaspoons of oil in a medium saucepan on a medium heat, add the mustard seeds and cook for two minutes, until they start to pop. Take off the heat, stir in 80g of the peas and leave to cook in the residual heat. Transfer to a mortar, add a quarter-teaspoon of salt, then crush gently and put to one side.

For the braised peas, return the saucepan to a medium heat and add the butter. Once it’s melted, add the shallots and half a teaspoon of salt and cook, stirring occasionally, for two minutes, until slightly softened. Add the remaining 150g peas, the lettuce wedges and the anchovies, and cook for a further five minutes, until softened. Add a tablespoon of flour, stir for a minute, then pour in the stock. Turn the heat to low and leave to braise for 10 minutes, until nicely thickened. Set aside.

Put the remaining 80ml olive oil in a large frying pan on a medium-high heat. Put the flour and semolina in two separate wide, shallow bowls. Mix the egg, mustard and wasabi in a third shallow bowl. Put the chicken breasts on a board and, using a meat mallet (or the base of a small heavy saucepan), gently bash them to about 2cm thick. Sprinkle lightly with salt and pepper, then, one by one, coat first in flour, then in the egg mixture and finally in the semolina, shaking off the excess as you go.

Carefully lay one piece of chicken in the hot oil, fry, turning once halfway, for three minutes, until nicely browned all over. Transfer to a plate lined with kitchen paper to drain, then and repeat with the second coated chicken breast. Leave to rest for a minute or two, then cut each breast in half.

Stir two-thirds of the mint into the braised peas, then pour into a lipped platter and arrange the chicken on top. Garnish with the salsa, sprinkle over the remaining mint and serve with extra dijon mustard on the side.

Semolina idli with coconut chutney and spiced oil

Yotam Ottolenghi’s semolina idli with coconut chutney and spiced oil.
Yotam Ottolenghi’s semolina idli with coconut chutney and spiced oil.

Idli are soft, pillowy cakes from south India that are often made with lentils or rice flour, though this one features semolina. They’re usually made in specially designed moulds, but I use a cake tin to make life easier; you could also use lightly oiled round moulds or ramekins. Serve as a snack, for breakfast or as part of a larger spread at any time of day.

Prep 25 min
Cook 30 min
Serves 4-6

For the idli
200g fine semolina
30g desiccated coconut
250g Greek-style yoghurt
3 tbsp fresh lemon juice
(ie, from 1-2 lemons)
Fine sea salt

½ tsp bicarbonate of soda

For the chutney
115g fresh coconut, roughly chopped
30g fresh coriander
120g Greek-style yoghurt
1 garlic clove
, peeled and crushed
1 green chilli (10g), roughly chopped (remove and discard the pith and seeds if you prefer less heat)
1 tbsp fresh lime juice (ie, from 1 lime)

For the spiced oil
3 tbsp olive oil, plus 1 tbsp extra for greasing
20g pine nuts
10g white sesame seeds
10 fresh curry leaves
1 tsp black mustard seeds
1½ tsp aleppo chilli flakes
, or mild chilli flakes
¼ tsp ground kashmiri chilli

First, make the idli batter. Put the semolina, desiccated coconut, yoghurt, lemon juice and 210ml cold water in a medium bowl, add three-quarters of a teaspoon of salt, mix well, cover with a plate and leave for 10 minutes.

Meanwhile, make the chutney. Put the fresh coconut, coriander, yoghurt, garlic, green chilli, lime juice and a third of a teaspoon of salt in the small bowl of a food processor, blitz until almost smooth and vibrant green, then scrape into a small bowl.

Grease a 22cm round cake tin and line it with baking paper. Half-fill a steamer with water and bring to a rolling boil. Quickly stir the bicarb into the batter, then pour it into the tin, put it in the steamer and cover (the batter will start to bubble, so make sure you work quickly). Turn down the heat to medium and steam for 22-24 minutes, until the middle of the idli is set. Take off the heat, uncover and set aside forfive minutes. The top of the idli will initially look rather wet, but it will steam dry very quickly.

To make the spiced oil, pour the oil into a small frying pan on a medium heat, add the pine nuts and sesame seeds, and fry, stirring now and then, for two to three minutes, until lightly toasted. Stir in the curry leaves, cook for 30 seconds to a minute, until the leaves turn translucent, then take off the heat and stir in the mustard seeds, the chilli flakes and ground chilli, and an eighth of a teaspoon of salt.

Run a knife all around the edge of the idli and put a large plate on top. Quickly invert to release the idli from the tin, then cut into eight wedges. Spoon over half the oil and serve with the rest of the oil and the chutney in bowls on the side for dipping.

Lemony semolina and almond cookies

Yotam Ottolenghi’s lemony semolina and almond cookies.
Yotam Ottolenghi’s lemony semolina and almond cookies.

These biscuits showcase the texture of semolina when it’s used in baking: they’re somehow light but weighty all at the same time. Once made, they’ll keep in the biscuit tin for up to a week.

Prep 5-10 min
Cook 30 min
Makes 19

50g flaked almonds, lightly broken in a mortar
85g golden caster sugar
100g room-temperature unsalted butter
, cut into 1cm cubes
1 tbsp soured cream
1 egg
1 tsp vanilla bean paste
1 tsp lemon zest
140g fine semolina
75g ground almonds
2 tbsp cacao nibs

Fine sea salt

Heat the oven to 180C (160C fan)/350F/gas 4, and put the bashed flaked almonds in a medium bowl.

Put the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment, then beat for 30 seconds, until pale and fluffy. Add the soured cream, egg, vanilla and lemon zest, and mix for a few seconds until well incorporated – don’t worry if it seems split: that’s all part of the plan.

Mix in the semolina, ground almonds, cacao nibs and a quarter-teaspoon of salt, and work with your hands until it comes together into a dough, taking care not to overwork it. Divide the dough and work it into 19 small balls weighing roughly 25g each. Working one by one, lightly roll each ball through the broken almonds, so they stick to the outside, then arrange them 2cm apart on a large oven tray lined with greaseproof paper. Bake for 22 minutes, until lightly golden and slightly firmed, then remove and transfer to a rack to cool completely.

The 25 BEST Whole Chicken Recipes

The 25 BEST Whole Chicken Recipes

If you have a whole chicken in the fridge and don’t know what to cook with it, this collection of Whole Chicken Recipes is just what you need!

We’ve found you twenty five of the best ways to cook whole chicken, and the variety is amazing.

Whatever flavors you’re craving, this list has classic comfort foods along with dishes from all around the world. And there’s something here for every cooking method.

So go through all of these amazing whole chicken recipes, and find that perfect dinner for tonight!

whole chicken recipes pin

What better way to kick off our list of the Best Whole Chicken Recipes than with a classic and utterly flavorful Garlic Herb Butter Roast?

This delightful dish boasts an exquisite crispy skin, all while packing in unbelievable flavor. Perfectly prepared using easy-to-find pantry ingredients. Savor every bite!

Get the Recipe @ cafedelites


If you’re looking to impress your friends and family this week with a delicious meal, why not try Thai-inspired Coconut Curry Chicken?

This one-pot dish is brimming with exotic flavors sure to tantalize the taste buds. Plus, it’s so easy!

With readily available ingredients, everyone can enjoy its unique aromas. Treat yourself and those around you, give Whole Coconut Curry Chicken a try tonight!

Get the Recipe @ themodernproper


Elevate your home cooking with a Slow Cooker Rotisserie Chicken! With just 15 minutes of preparation, you can wow friends and family alike.

The simple blend of spices, lemon juice and fresh herbs will bring out an unbeatable flavor in the perfectly moist chicken.

Forget store-bought rotisserie, this is restaurant quality food right at home.

Get the Recipe @ damndelicious


Transform your meals with this Instant Pot Whole Chicken!

The recipe is designed to guarantee mouth-watering results. Juicy, tender chicken with a crisp skin that’s sure to have you wanting more.

Make the switch today and join thousands of others who are singing its praises!

Get the Recipe @ theroastedroot


Are you a fan of delicious roast chicken? Give Cast Iron Roast Chicken recipe a try!

Not only is it easy to make in your kitchen, but the end result will have incredibly tender and juicy meat with an irresistible crispy skin.

So the next time you’re preparing for that perfectly roasted poultry flavor, take out your trusty cast iron skillet!

Get the Recipe @ iowagirleats


Elevate your dining experience from ordinary to extraordinary this weekend with Butterflied Chicken, infused with a delicious homemade Teriyaki Glaze.

It’s an easy-to-follow recipe that’ll have you serving up juicy, flavorful roast chicken quicker than ever before.

It’s one of our favorite whole chicken recipes!

Get the Recipe @ twokooksinthekitchen


Enjoy the tantalizing flavors of India with this Roasted Tandoori Chicken for a delicious weeknight dinner.

The prep is simple: just marinate your whole chicken in warm Indian spices like ginger, garlic and more to create mouth-watering flavors.

As it cooks, delightful aromas will fill every corner of your home. Take one bite and be instantly transported straight into an exotic flavor experience.

Get the Recipe @ themodernproper


Tonight, wow your family with a decadent Dutch Oven Whole Roast Chicken.

Enjoy the perfect balance of moist chicken and crispy skin, along with potatoes, onions, carrots parsnips and fresh herbs in this one-pot meal.

So simple to make yet bursting with flavor!

Get the Recipe @ cookingformysoul


Transform your roasting repertoire with this amazing Roasted Spatchcock Chicken and Vegetables.

Perfect the cooking techniques to delight in a golden, juicy poultry masterpiece enhanced by mouthwatering butter, herbs, spices, garlic and lemon flavors.

It’ll be one of your favorite whole chicken recipes!

Get the Recipe @ diethood


Tired of the same old summer dishes? Spice things up with Spatchcock BBQ Chicken!

This simple recipe is sure to be a hit at any gathering. Juicy whole chicken is smothered in flavorful barbeque sauce, then roasted to perfection.

Make this delectable dish today for an unforgettably delicious experience.

Get the Recipe @ raisinggenerationnourished


Love the flavors of Nando’s? Now you can get that classic taste right at home!

This Portuguese BBQ Peri Peri Chicken recipe promises to make your chicken divine. Whether it be grilled or oven roasted, each bite will bring forth all those delicious authentic Nandos flavors.

It’s too good!

Get the Recipe @ cafedelites


Impress your taste buds with this delicious Rosemary and Tyme Roast Chicken and Potatoes dish!

You don’t need a special occasion to enjoy the juicy perfection of perfectly golden roast potatoes paired with crispy chicken.

Make it at home any time you feel like indulging in an exquisite meal full of flavor!

Get the Recipe @ vikalinka


Let your tastebuds take a flavorful journey with Chicken Cacciatore, the classic Italian dish that will have you savoring every mouthful.

Simmered in an aromatic tomato based sauce filled to the brim with tantalizing herbs and veggies, plus a splash of wine for good measure, this delicious culinary experience is sure to satisfy even those most discerning diners.

So what are you waiting for? Bring restaurant style dining straight into your very own kitchen!

Get the Recipe @ howtofeedaloon


With its simple but flavorful seasoning and buttery glaze, this Maple Butter Whole Roasted Chicken is sure to be a hit at your next celebration.

Paired with Fall-fresh veggies, the dish creates an unforgettable culinary experience that’s as delicious as it is easy!

Get the Recipe @ diethood


Transform an ordinary meal into something extraordinary with this Greek-inspired Skillet Roast Chicken and Crispy Potatoes.

With only minutes of prep time, you’ll be able to make the flavorful lemon herb marinade that will take your dinner up a notch!

Let your oven do the rest while you enjoy quality family bonding over a delicious meal.

Get the Recipe @ oliveandmango


Unlock the flavors of authentic Indian cuisine with this sensational Chicken Curry recipe!

Succulent chicken is slow-cooked in a luscious onion tomato gravy, infused with an aromatic blend of ground and whole spices.

Ready to enjoy after minimal efforts, simply serve alongside rice or naan for an unforgettable family feast. Bon appétit!

Get the Recipe @ eastwithsafiya


Bring Middle Eastern flavors to your dinner table with this mouthwatering Roast Chicken!

It’s quick, easy, and bursting with flavor from the specially crafted blend of spices. So don’t wait – treat yourself and your family tonight.

It’s one of our go-to whole chicken recipes!

Get the Recipe @ abeautifulplate


Dig into a delicious, no-fail Chicken Dum Biryani recipe!

This sumptuous meal is the perfect combination of juicy chicken and flavorful Indian spices that will make your family’s taste buds sing.

Although it may take time to bring this dish together, every moment spent crafting this masterpiece is worth it. Treat yourself today!

Get the Recipe @ currytrail


Experience a delectable taste of the Middle East with Chicken Machboos!

This scrumptious dish packs in all of your favorite flavors, featuring spiced rice cooked to perfection and topped with roasted chicken.

The finishing touches? Toasted nuts that take the dish over the top!

Get the Recipe @ everylittlecrumb


Spice up your next family meal with this delicious Harissa Roasted Chicken and Potatoes.

In just one hour, you’ll have a scrumptious dish of crispy chicken skin in an irresistibly spicy flavor combination alongside herbed potatoes and pearl onions.

The perfect way to enjoy big flavors!

Get the Recipe @ cravinghomecooked


Enjoy the ultimate comfort food experience with this Homemade Nourishing Chicken Soup.

Filled with flavorful broth, succulent chicken and nourishing noodles and vegetables, this soup is sure to become your top-choice for cozy nights in!

Get the Recipe @ abraskitchen


Craving comfort food? Look no further, try this amazing Chicken and Dumplings!

With your favorite ingredients combined in perfect harmony, this hearty dish is sure to leave you feeling satisfied.

It’s one of the classic whole chicken recipes for good reason!

Get the Recipe @ fivehearthome


For an unforgettable dinner experience, try this Moroccan Chicken Tagine with olives and preserved lemons.

A bit of effort is required to create the perfect blend spices, but it will be worth your time when you taste it.

This is one of the tastiest whole chicken recipes ever!

Get the Recipe @ closetcooking


Peruvian Roasted Chicken is a must-try dish for any culinary adventure.

It’s marinated in an irresistibly spiced rub and roasted to crispy perfection, offering a juicy burst of flavor with every bite.

Enhance it further by topping each serving off with the unique green sauce. You won’t believe how vibrant the combination tastes!

Get the Recipe @ africanbites


Add some international flavor to your dinner menu with Dominican Stewed Chicken!

This recipe starts by caramelizing chicken and then braising it in a tantalizing sauce. With succulent seasonings, the mouthwatering stew is sure to become an instant favorite for every occasion.

Enjoy the delectable flavors of this unforgettable dish today!

Get the Recipe @ belquistwist


So there you go, twenty five great whole chicken recipes. The only question now is, which will you try first?

Pin or bookmark this collection of amazing recipes so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!

Check out these other great recipe collections:
Chicken Breast Recipes
Chicken Thigh Recipes
Chicken Leg Recipes
Chicken Wing Recipes
Chinese Chicken Recipes
Italian Chicken Recipes
Mexican Chicken Recipes
Southern Chicken Recipes
Indian Chicken Recipes
Asian Chicken Recipes
Spicy Chicken Recipes

Ingredients

  • whole chicken
  • seasonings
  • accompaniments

Instructions

  1. pick a recipe that looks good.
  2. gather ingredients.
  3. cook your new favorite whole chicken recipe!

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