Roast Chicken With Soubise (Onion Sauce)

Soubise, an old-school French sauce classically made by pureeing softened onions with bechamel, is a great pairing for all sorts of roasted meats, like the roast chicken here. In this more modern version, it's simplified and lightened by using cream in place of the bechamel, then flavored with curry powder or Vadouvan.

Syrian Chicken

This is a simple but exotic dish of Syrian Chicken that is incredibly aromatic. It is made with everyday ingredients and takes just on 15 minutes to prepare to pop in the oven.

Chicken Tagine

Moroccan Chicken Tagine - chicken braised in a spice infused sauce with chickpeas and dried apricots. Just, YUM! Serve over couscous.

Chicken M’qualli Tagine With Olives and Preserved Lemon

Bold, sweet, fragrant—but also sour and bitter with olives and preserved lemon—m’qualli carries a myriad of flavors that make it a special and comforting meal.

Jamaican Brown Stew Chicken

Tender pieces of marinated and seared chicken in a rich and silky mahogany gravy.

Jamaican Pan Chicken

Marinated with fragrant island spices like Scotch bonnet pepper, scallion, and thyme, pan chicken is hot, smoky, and tender—the ultimate Jamaican fast food.

Spicy Chicken Gumbo with Andouille Sausage

This Spicy Chicken Gumbo with Andouille Sausage is a really satisfying dish...so delicious. We based this chicken gumbo recipe off The Gumbo Shop in New Orleans and took a few small liberties with the ingredients

Poulet's Jerk Chicken Thighs

The secret to really great jerk chicken is in the rub, and these Jerk Chicken Thighs from Poulet have cracked the code with a seemingly incongruous blend of Scotch bonnets, cloves, cinnamon, allspice, celery seed, cumin, nutmeg, sugar, and salt.

Serious Eats' Halal Cart-Style Chicken and Rice With White Sauce

This utterly faithful recipe perfectly recreates a New York City halal-cart classic: Chicken and Rice with White Sauce. The chicken is marinated with herbs, lemon, and spices; the rice golden; the sauce, as white and creamy as ever.

Roast Chicken With Saffron, Hazelnuts, and Honey From 'Ottolenghi'

This Moroccan-inspired roast chicken is one of the simplest in Yotom Ottolenghi and Sami Tamimi's Ottolenghi cookbook, and it is also one of the most memorable.