Recipes

27 Baked Chicken Recipes Worth Preheating the Oven For

There’s no one way to burnish a bird.
This image may contain Food Roast Meal and Pork
Photo by Alex Lau, Food Styling by Sue Li

Baked chicken recipes are about as varied as your high school mixtapes. You can turn the tried-and-true bird into the sauciest puttanesca with strategically deployed Castelvetrano olives, harissa-laced sheet pan meatballs that'll reduce your dirty dish count, and a one-skillet dinner even the pickiest eaters can get behind (magic!). Ultimately, these baked chicken recipes prove there’s no one way to burnish a bird. Cooks, start your...ovens!

  • Green GarlicRubbed Buttery Roast Chicken
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
    7/27

    Green-Garlic-Rubbed Buttery Roast Chicken

    As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

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  • SlowRoast Gochujang Chicken recipe
    Photo by Chelsie Craig, Food Styling by Yekaterina Boytsova
    8/27

    Slow-Roast Gochujang Chicken

    This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.

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  • Image may contain Food Meal Dish Roast and Platter
    Photo by Carla Lalli Music
    9/27

    Buttermilk Spring Chicken

    We have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

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  • Image may contain Human Person Dish Food and Meal
    Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene
    10/27

    Chicken with Lemon and Spicy Spring Onions

    A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

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Ali is a writer and editor at Bon Appétit whose culture and lifestyle work includes reporting on the health claims behind fake meats, interviews with opinionated chefs about the evolution of restaurants, personal essays on the intersection of work and identity, and subtle attempts to propagate her favorite Australian foods. ... Read More
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