With the potential to take on a variety of flavors (salty, spicy, herby, fruity, – you name it!), chicken is one of the most versatile meats around. If you need proof, just take a look at our collection of fabulous roast chicken recipes, from simple traybake suppers to midweek meals like sticky chicken wings. There's a dish for every occasion, even if that occasion is just dinner.

Click or scroll through our gallery to discover 36 delicious roast chicken recipes anyone can make.

When you fancy a change to classic roast chicken, this decadent dish is the answer. Gnocchi are great fun to make and taste fantastic smothered in truffle-spiked brown butter, while the chicken – with its crisp, golden skin and juicy, tender meat – adds another layer of flavor and texture. Serve with plenty of wilted cavolo nero, making sure you spoon the juices from the roasting tray over the chicken to finish.

Get the recipe for roast chicken with truffled butter here

Here, skin-on chicken pieces (or a whole chicken, if you prefer) are cooked in a rich tomato, wine, lemon, and tarragon sauce. The tarragon really lifts the dish, but you could also make a version using flat-leaf parsley or shredded sorrel leaves, depending on what you have to hand. Serve it with mashed potatoes, rice, or crusty bread for your daily dose of carbs.

Get the recipe for roasted chicken, tomatoes, and tarragon here

To make this Mediterranean-inspired dish, chicken thighs are roasted with potatoes, peppers, onions, and carrots, with optional chorizo (which adds an extra layer of salty deliciousness). Tomatoes and olives are added 15 minutes before the dish is ready, which really ramps up those sunshine flavors. The recipe serves four, but you could double it up if you're feeding a crowd.

Get the recipe for Mediterranean roast chicken, potatoes, and peppers here

In this recipe, a garlic, rosemary and smoked paprika butter is pushed under the skin of a spatchcocked chicken, ensuring that the bird turns out extra juicy and flavorsome. Meanwhile, sautéed morel mushrooms add an indulgent twist. The chicken is roasted on top of a layer of potatoes, so the juices trickle down and give the whole dish oodles of flavor. Serve it with greens on the side for a balanced meal everyone will love.

Get the recipe for roast chicken and morels here

This Malaysian-inspired roast sees a whole chicken marinated overnight in a creamy, fragrant, spicy, coconut rub – resulting in tender, flavor-packed meat. Happily, you can easily blitz up the marinade in a blender. For wonderfully crispy skin, leave the marinated bird at room temperature for two hours before roasting. This dish would be delicious served with rice and stir-fried greens, or with all the trimmings as a twist on the usual Sunday roast.

Get the recipe for coconut and lemongrass roast chicken here

This roast with a difference is served with a creamy, herby lemon and Parmesan sauce instead of traditional gravy. The spatchcocked chicken is roasted on a rack over the backbone, giblets, and wing tips, which combine with the chicken juices to help form the foundations of the flavorful sauce. 

Get the recipe for roast chicken with lemon, herb, and Parmesan sauce here

This one-tray wonder is perfect for a delicious yet hugely simplified Sunday lunch. To serve four, put 1.7lbs peeled and quartered potatoes into a roasting tray with eight skinless, boneless chicken thighs, 5oz diced chorizo, two roughly chopped red peppers, a roughly chopped onion, and three chopped carrots. Drizzle with olive oil, mix well and season. Cook in a 425°F oven for 30 minutes – then mix well, add 20 cherry tomatoes and a handful of olives, and cook for 15 minutes, until the potatoes are golden and the chicken cooked through.

Ancho chilies are commonly used in Mexican cooking, bringing a mild to medium heat and plenty of fruity, smoky flavor. Here, they're combined with fresh orange, sugar, and spices to make a paste to spread on chicken – which is then roasted with garlic, ginger, and more orange. The result is tender, slightly spicy meat, which is delicious served with crunchy coleslaw.

Get the recipe for ancho rub pot chicken here

In this Mediterranean-style recipe, spatchcocked chicken is marinated in lemon, garlic, and herbs, roasted, then served with a crisp salad. The chicken cooks in around 40 minutes, but it's important to baste it regularly to ensure moist and flavorsome results. Here's a clever tip: try rubbing salt and baking powder into the skin prior to cooking, and leave the chicken to rest for at least 20 minutes to make it crispier.

Get the recipe for herb and paprika chicken here

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Starring tender chicken thighs, this easy one-pan traybake takes just 25 minutes to cook – and a combination of sweet apples, chestnuts, sage, Savoy cabbage, yeast extract, and stock make up the deliciously savory sauce. You can play around with this dish too, adding kale, different nuts, and extra protein (such as beans or chickpeas) depending on what you have to hand.

Get the recipe for chicken thighs with red onion, apple, and chestnuts here

The recipe title says it all! Here, chicken wings are baked in the oven until crisp, then coated in a hot, sweet sauce to make them irresistibly sticky (a final blast in the oven will help the glaze to stick). There are a couple of tricks you can use to achieve perfection here. Firstly, add bicarbonate of soda to the dry rub to make the wings super crispy. Secondly, don't preheat the oven – putting the wings in cold will help to slowly render the fat as the oven heats up.

Get the recipe for crispy, sticky chicken wings here

Looking for a new midweek meal to add to your repertoire? This dish of succulent chicken thighs, cooked in white wine with mushrooms, bacon, cream, and fresh herbs, is the perfect candidate. Made in one pot, it takes just 15 minutes to prepare – and it also freezes well for even easier meals in the future. Alternatively, you could make it a day ahead, then add the mushrooms, cream and crisp sage leaves when reheating. Serve your casserole with rice or new potatoes for a filling meal.

Get the recipe for chicken casserole here

The oven does most of the work required to make this tasty one-pot dish. Here, tender chicken breasts are roasted in stock with herbs, garlic, tomatoes, and chunks of pumpkin (use squash if pumpkins are out of season), with balsamic vinegar adding some delectable sweet and sour notes, and a lovely stickiness. If you don't fancy chicken breasts, you could also make your traybake with chicken wings or thighs.

Get the recipe for chicken and pumpkin traybake here

'Nduja is a fiery pork sausage from southern Italy, with a soft, spreadable texture. Here, it's mixed with butter, garlic, and lemon, then melted over a delicious combination of roasted chicken filets, eggplant, and avocados (this dish is a great way to use up avocados that are a little underripe, as roasting will soften them). When your traybake is ready, scatter some fresh herbs over the top, then serve with lots of crusty bread – it'll mop up the spicy butter perfectly.

Get the recipe for roast avocado and chicken with 'nduja butter here

Dukkah is an Egyptian spice blend based on hazelnuts and coriander seeds, and you can buy it ready-made at many large supermarkets. In this tasty recipe, chicken is roasted on a bed of preserved lemons, fresh rosemary, and chili, with pomegranate mixing with the juices from the bird to create a sweet, spicy gravy. Rest the chicken for half an hour or so before scattering with dukkah to serve.

Get the recipe for dukkah roast chicken here

You don't have to add potatoes to this one-tin wonder – but if you don't, you'll be missing out on some of the tastiest potatoes you've ever tried. Not only will they soak up the delicious Middle Eastern flavors and juices, but cooking them alongside the chicken in the oven will give them a wonderful crispiness, too. Of course, the fragrant chicken thighs are the stars here, stuffed with a nutty, herby, spicy, lemon filling. When cooked to perfection, they'd be lovely served with a fresh salad or green beans.

Get the recipe for herb, garlic and chili–stuffed chicken thighs here

In this recipe, a long, slow cooking time helps to create chicken legs and wings that are wonderfully tender and flavorsome. The sauce is made with a mixture of wine and stock – with almonds, olives, dried fruit, garlic, and sherry vinegar giving the whole thing a sweet, salty and pleasantly sour taste. Try it with couscous or wholegrain rice for a supremely comforting, filling meal.

Get the recipe for braised chicken with almonds, olives and raisins here

With layer upon layer of fragrant spice to get stuck into, this is the perfect dish for chili lovers. To make it, a whole spatchcocked chicken is rubbed with harissa paste and smoked paprika, cooked in the oven, then served with a fiery peri peri sauce. It's super easy to do; the chicken is simply open roasted on the oven shelf over a tray of potatoes, roasted onions and chilies.

Get the recipe for easy peri peri chicken here

The national dish of Palestine, wonderfully tender, beautifully spiced chicken musakhan makes the perfect sharing platter for four. Here, chicken pieces are roasted in a fragrant spice mix, then served on toasted flatbreads with melty spiced onions, toasted pine nuts, and fresh herbs, with lemon wedges and thick yogurt on the side. Chicken musakhan is meant to be eaten with your hands – simply tear off pieces of bread to scoop up the heavenly chicken and sauce.

Get the recipe for chicken musakhan here

Taleggio is a semi-soft Italian cheese with a mild, fruity flavor that melts to perfection – and in this easy yet crowd-pleasing one-pan recipe, it's mixed with pesto, basil, and cream cheese, spooned over chicken breasts, then covered with crunchy crumbs. Ripe cherry tomatoes are added towards the end of cooking, allowing them to soften and sweeten in the most delicious way. For a balanced meal, serve your oven-baked creation with greens and new potatoes on the side.

Get the recipe for chicken with pesto, Taleggio and roasted tomatoes here

To make this tandoori dish, chicken legs are marinated in spicy yogurt, cooked in a hot oven until beautifully crisp, then served with a cooling cilantro and garlic raita. The yogurt marinade acts as a tenderizer and imparts plenty of flavor, so do try to marinate your chicken for at least 30 minutes before cooking (or overnight, if possible). The recipe for the raita calls for black salt, though sea salt would work just as well.

Get the recipe for tandoori chicken with bhurani raita here

Here, a simple tray of chicken drumsticks and wings is transformed with a garlicky baste of hot chili, sharp lime, sweet orange, and honey, making the skin wonderfully sticky. Our top tip? Line the roasting tin with oiled foil to save on washing up (the honey will stick to the tray and make a bit of a mess otherwise). When your chicken is ready, serve it with rice or flatbreads, with a mixed salad on the side.

Get the recipe for chicken with lime, orange, and jalapeño here

This easy recipe, inspired by classic Jamaican dish jerk chicken, uses shop-bought seasoning – so there's no need to make your own. It's topped with mild chilies, so it's moderately hot rather than fiery, though you could dial things up by using hotter varieties (such as the traditional Scotch bonnet) instead. Served with spicy, chunky chips and a delicious scallion gravy, it's perfect for a Friday night treat.

Get the recipe for jerk roast chicken with spicy chips here

Packed with flavor, this easy, colorful Indian-inspired dish makes an ideal midweek meal. After sitting in a spiced yogurt marinade, the chicken is cooked in one pan along with onions, potatoes, and fresh spinach – so no other sides are needed. A final squeeze of lemon really makes this dish zing, and it's on the table in under an hour.

Get the recipe for spiced chicken traybake here

These irresistible chicken wings are deep-fried until crispy, coated with hot, zingy butter, then popped into a hot oven to finish off. The depth of flavor from the gochujang – a Korean paste made from fermented chilies – makes this a dish an incredibly moreish crowd-pleaser. You could also try roasting the wings on the barbecue (though they'll be at their crunchy best if deep-fried first). Serve them with toasted flatbreads to soak up the buttery juices.

Get the recipe for chicken wings with gochujang, lime, and herb butter here

Think of this as roast chicken, Southeast Asian style. Before roasting, it's rubbed with a marinade of honey (use dark runny honey for the best flavor), soy, lemongrass, chili, ginger, and orange. Give the chicken an occasional baste while it's in the oven so the flavors can really penetrate. When it's done, serve it with stir-fried rice or lemony roast potatoes.

Get the recipe for honey-glazed chicken here

To make this easy one-pan meal, chicken is marinated in a warm, garlicky rub, stuffed with a lemon and garlic butter, then baked in a roasting tin with fresh herbs and vegetables. The chicken is spatchcocked, which simply means that the backbone is removed for faster, more even cooking. Just cut it out with kitchen scissors, then flatten it on a chopping board (or ask your butcher if they can do it for you).

Get the recipe for roast chicken with paprika here

This gorgeous dish is a complete meal in one tray. To make it, chicken thighs are roasted with bell peppers, tomatoes, sweet potatoes, and olives – and chorizo and fresh chilies give the whole thing a kick of heat. Cajun seasoning also adds warmth; follow our recipe to make it from scratch, or buy a spice mix to save time. Top tip: leaving the chicken to marinate in the spices for up to an hour before cooking will give it extra punch and depth of flavor.

Get the recipe for spicy chicken and cashew traybake here

You really can't beat a tray of hot, sticky Buffalo wings, served with cooling celery sticks and a blue cheese dip. This is a really simple recipe; just remember to marinate the wings overnight in their garlicky rub for the best flavor. The wings are then baked in a sweet, hot Buffalo sauce, resulting in the perfect finger-licking snack or party food.

Get the recipe for Buffalo wings here

There's a lot to love about this elegant yet simple dish. Chicken breasts are stuffed with mozzarella and basil, wrapped in Parma Ham, then roasted until crispy on the outside and wonderfully juicy on the inside (thanks to all that melted cheese). The potatoes are roasted in the same tin as the chicken – meaning there's less washing up to do afterwards – and ripe cherry tomatoes are added towards the end of cooking time. The whole dish is ready in an hour.

Get the recipe for Italian roast chicken with rosemary here

Pot-roasting chicken ensures flavorsome, tender, juicy results every time – and it's pleasingly easy to do. In this Spanish-inspired recipe, a whole chicken is rubbed with oil and smoked paprika, placed on a bed of vegetables and fennel seeds, then cooked in white wine and a little sherry vinegar. Serve it with rice or oven-roasted sweet potatoes, which will really complement the smoky spices.

Get the recipe for Spanish chicken pot roast here

Maftool is also known as giant couscous – and it's perfect in this refreshing, zingy herb salad, served with chicken. This dish sees chicken legs marinated in za'atar, a spice mix comprising dried aromatic herbs (such as marjoram and zesty sumac) and creamy sesame seeds. Once you've rubbed it into the chicken, leave the bird to rest for a couple of hours, then roast it until it's crispy on the outside and buttery soft in the center.

Get the recipe for warm maftool salad with za'atar chicken here

This simple yet flavorsome one-pot dish sees chicken legs gently baked with potatoes, peppers, white wine, herbs, garlic, and tomatoes. Much of the fragrant heat comes from the addition of piments d'Espelette, or Espelette peppers (chilies grown in southwest France, which have a mild and fruity taste). You can substitute them with chili flakes if you can’t get hold of any, though.

Get the recipe for Basque-style chicken here

Inspired by the traditional Sunday roast dinner, our version comes complete with a classic apple and herb stuffing, which helps to keep the breast meat moist – and there's even a recipe for a delicious gravy to drizzle over the top. All you'll need to add are roast potatoes and plenty of vegetables for the perfect family lunch.

The sweetness of honey and the saltiness of chorizo come together with delicious results in this recipe's homemade stuffing, giving traditional roast chicken a decadent twist. When you've roasted your bird to perfection, you could serve it up with the usual trimmings, or try it with a fresh, crunchy salad on the side – the choice is yours.

Get the recipe for roast chicken with honey and chorizo stuffing here

Before the chicken in this recipe is roasted, its skin is rubbed with smoked paprika and ground ginger to add a touch of spice – and when it's ready, it's served with a homemade mayonnaise flavored with peppery watercress and sweet stem ginger. You could simply add the flavorings to shop-bought mayonnaise (using around six tablespoons) or, if you like, you could try adding chopped arugula leaves instead of the watercress. Any leftovers would be incredible in a salad, or served with Thai-style noodles.

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Get the recipe for roast chicken with ginger mayonnaise here

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Last updated by Emily Shardlow-Price.