Healthy Whole Chicken Recipes

We've included a basic herb combination in this recipe for roasting two chickens at once, but season your chicken with whatever herbs you like. Though we like to roast two chickens at once, you can also easily halve all the ingredients and just roast one.

In this easy roast chicken recipe, two whole birds cook side-by-side on one pan, which means you only have to heat the oven once but you'll have enough leftover chicken for days. Rotating the chickens on the pan during roasting ensures all sides are evenly cooked and golden brown.

When making a whole, slow-cooker chicken, it's best to buy a better-quality chicken such as one from a farm stand. The flavor and texture of the bird will hold up best over the long cook time. Also, leaving the skin on during cooking will ensure that the chicken stays moist. If you have leftover chicken, use it for a chicken soup or in a chicken salad sandwich. For a beautiful presentation, serve the chicken surrounded by fresh sage leaves and roasted, halved lemons and garlic heads.

If it isn't already, this vibrant dish will make oven-roasted chicken a favorite at your house. With the lemon potatoes, it's an irresistible and simple meal. You can use the leftover meat in soup, sandwiches, and salads.

Crispy skin, tender meat and charred skin make for a delicious dinner main. Plus, the blend of paprika, cumin and cinnamon match deliciously with the chicken. You can eat this grilled chicken as-is--perhaps with a side of grilled vegetables and roasted potatoes--or shred it and put it in a salad.

Brining the chicken before grilling ensures that it's juicy and tender. A sesame-cilantro pesto, with ginger, mint, and crushed red pepper, is the perfect topping for this Asian-style main dish.

Nothing says comfort like a roasted whole chicken, but it can take a while to cook. Using parts instead puts this easy roast chicken on the weeknight menu. Fresh herbs, lemon juice and capers in this Italian salsa verde sauce brighten things up.

Rubbing the Asian-inspired spice mixture beneath, rather than over, the skin allows the flavors and scents of the warm spices to permeate the entire chicken.

The pulp and rind of Moroccan preserved lemons is all you need to lift a pedestrian roast chicken into the realm of the exotic!

A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.

This taco pasta salad recipe has all our favorite taco fillings dressed in a creamy salsa dressing. We like how fresh avocado, tomatoes and onion brighten this pasta dish, but feel free to add your favorite taco toppings--corn, black beans or jalapeños just to name a few--to give it your own spin.

This creamy roast chicken recipe was inspired by a dish made in Turkey, where whole fish are cooked on a bed of potatoes and dill. Comforting and filling, this healthy chicken recipe is perfect for a dill enthusiast, but other herbs, like parsley or thyme, work just as well.

A golden-brown roast chicken served with potatoes, carrots, and onions makes a special meal for family and friends.

When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes nicely browned and crisp. Here, the chicken is roasted on a bed of carrots, turnips and celeriac--but any mixture of root vegetables will work. You'll need about 8 cups of chopped or cubed vegetables.

Cooking the chicken in the butter ups the poultry's succulent flavor. Using the drippings that remain in the pan to cook other ingredients--onion, garlic and tomatoes--builds even more deliciously complex flavor into the dish. Garnish with additional fresh rosemary sprigs, if desired.

Roast two chickens, not one. It takes about the same amount of time and you can pop the second chicken in the fridge to use over the next few days. Your future self will thank you for skipping a trip to the store to grab a rotisserie bird—saving you not only time but at least 50 mg of sodium per serving, depending on where you get yours from.

Garlic gets sweet and mellow when roasted in this recipe. Squeeze the cloves from their skin, and eat with the chicken or spread on bread.

This 30-minute, low-calorie, one-dish chicken salad recipe is crunchy, filling, and flavorful. It calls for a rotisserie chicken and fresh fruits and vegetables, and meets the guidelines for a diabetic recipe.

Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

The combination of citrus and thyme infuses both chicken and gravy with a fresh herb flavor.

Even if you're only feeding four, it is a good idea to roast two chickens at once. It takes the same amount of time and then you have leftovers to use for sandwiches, soup or salad.

The bird is spatchcocked and grilled in this five-ingredient chicken recipe, cutting cooking time in half. A glug of Banyuls, a fortified red wine from the Occitanie region of France, adds special flavor to an otherwise-simple marinade. Try NV Domaine La Tour Vieille Banyuls Reserva ($27).