10 of Our Most Popular Chicken Recipes

• Preheat oven to 400 degrees F.
• Pat chicken dry with paper towels, then rub the inside of the cavity with ½ teaspoon salt. Coat the outside of the bird with unsalted butter.
• Combine pepper and remaining salt; lift as much of the skin as possible and rub half the mixture underneath and the remaining half on the outside of the skin.
• Put two quarters of the lemon, as well as the garlic and herbs, into the cavity.
• Set chicken on a roasting rack in a baking dish, breast side up. (Trussing is optional.) Roast until meat thermometer reads 163 degrees F when inserted in the thigh and the juices run clear, about one hour. (The temperature will climb to 165 degrees F as it rests. This is called carryover cooking.)
• Let rest 10 minutes. Carve. Squeeze remaining lemons over chicken and serve.
• Refrigerate up to four days, or freeze for up to four months.

1. Heat a large pan or skillet over medium-high heat. When hot, season your chicken parts with salt and pepper and brown in the pan, turning several times. The accumulating rendered chicken fat will do the job; no added fats are necessary.
2. When browned, tip out all the rendered fat and add the onion and pepper to the pan. Stir and cook for several minutes and add the paprika and oregano; stir once more.
3. Add the wine and cook until the pan is almost dry, add the stock, currants and olives. Cover and simmer for 10 minutes, remove cover and cook until pan is nearly dry and sauce has thickened. Season with sea salt and fresh minced parsley.
4. Stir in the lemon juice and zest, garnish with the toasted almonds and serve.

1. Add all ingredients to a slow cooker.
2. Cook on high for four to five hours until the chicken shreds easily with a fork.

1. In a large saucepan, bring stock to a boil. Pour into a small, heatproof bowl, and add the saffron.
2. In the same saucepan, warm olive oil over medium-high heat, and then add the onion and ¼ teaspoon sea salt. Sauté until soft, about two minutes.
3. Add the rice to the saucepan and stir until well mixed and slightly toasted, about one minute.
4. Stir in the broth and another ¼ tsp. sea salt. Bring the rice to a boil, and then lower the heat, cover, and simmer for 12 minutes.
5. Stir in the chopped chicken, olives, pimiento, and lemon juice. Cover, remove from heat, and let stand 12 minutes. Fluff with a fork and serve, garnished with parsley.

Tip: Boost the phytonutrient factor by mixing in a cup of spinach or Swiss chard in the last five minutes of cooking.

1. Preheat oven or toaster oven to 350 degrees F.
2. In a soup pot, heat the olive oil over medium-high heat. Add the onion, carrot, celery, jalapeño, and ¼ teaspoon of the salt; sauté until the vegetables begin to soften, three to five minutes. Add garlic, cumin, and oregano, and tomatoes with their juice; cook one minute. Add broth and bring to a boil. Decrease the heat to low, cover, and simmer for 15 minutes.
3. As soup simmers, stack the tortillas and cut into 1/2-inch-wide strips. Place on a baking sheet and bake until crisp, seven to eight minutes.
4. Add the chicken, 2 tablespoons of the lime juice, and the remaining ¼ teaspoon salt to the soup. Simmer uncovered for five minutes. Remove from the heat and stir in the 1/2 teaspoon of lime juice. Add another squeeze of lime juice or pinch of salt to taste.
5. Serve in bowls garnished with crumbled tortilla strips, avocado, and cilantro.

1. In a large pot, heat the coconut oil, then add the chicken, onion, celery, carrots, and garlic.
2. Stir occasionally until the chicken is cooked through, about eight to 10 minutes.
3. Add the remaining ingredients to the pot and stir until well combined. Simmer for 20 minutes.

Chimichurri

1. Add all the minted chimichurri ingredients to a blender or food processor, and process until well combined.

Chicken

1. Put the chicken in a large bowl with 6 tablespoons of the chimichurri and toss to coat. Cover and marinate in the refrigerator for at least 45 minutes or up to two hours.
2. Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.
3. Wipe the chicken with a paper towel to remove excess chimichurri; place the chicken on the prepared baking sheet skin side up and season with salt and pepper.
4. Bake for 40 minutes or until the chicken juices run clear and an instant-read thermometer inserted into the thickest part of a thigh reaches 160 degrees F.
5. Transfer the chicken to a serving platter and drizzle a few tablespoons of the remaining chimichurri over it.
6. Serve, with the rest of the chimichurri on the side.

Marinade

1. Mix the seasonings together in a small bowl.
2. In a medium bowl, whisk the lime juice into the yogurt, then add about two-thirds of the spice mixture (reserve the rest for later) and whisk thoroughly until combined.
3. Add the chicken chunks, toss to coat, and marinate for 30 minutes at room temperature or up to six hours in the refrigerator.

Chicken

1. Preheat oven to 425 degrees F and line a half-sheet pan with parchment paper if desired.
2. Place the chopped cauliflower and sweet potato on the sheet pan and arrange in a single layer.
3. Add the olive oil and remaining spice blend, and mix on the pan until the vegetables are thoroughly coated.
4. Cook for 10 minutes.
5. Remove the pan from the oven and stir the red onions into the cauliflower and sweet potato, then push the vegetables to one side of the pan and add the chicken pieces to the other side.
6. Cook for an additional 15 to 18 minutes, until the chicken is firm to the touch and the vegetables have softened.
7. Serve as desired, with lime wedges, fresh cilantro, cooked grains, or naan.

1. Preheat oven to 350 degrees F.

Rice

2. Mix the ingredients for the rice in a 9-x-13-inch baking dish.

3. Cover with foil and bake for 45 minutes, until the rice has absorbed most of the liquid.

Meatballs

4. Meanwhile, prepare the meatballs. In a large mixing bowl, combine the meatball ingredients (except the oil) and mix until just combined. Use your hands to form the mixture into 16 equal-size balls.

5. Preheat a large sauté pan on medium-high heat, then add the oil.

6. Sear the meatballs for about two to three minutes per side, or until deeply browned and cooked through. Remove from the pan and set aside.

Glaze

7. Place the glaze ingredients in a food processor and blend until smooth.

To finish

8. When the rice has baked for about 45 minutes, remove it from the oven.

9. Top rice mixture with the meatballs and drizzle the glaze over the top. Cover, and continue to cook for the remaining minutes, until the rice is tender.

1. In a large skillet, melt the ghee over high heat. Season the chicken generously with salt and pepper, add to the pan, and cook, stirring occasionally, for two to three minutes, until well browned on all sides.
2. Turn down the heat to medium-high, add the garlic, shallot, dried parsley, and oregano, and cook, stirring occasionally, for three to five minutes more, until the shallots begin to soften.
3. Add the cauliflower rice and ¾ teaspoon salt and cook, stirring often, for two to three minutes, until the cauliflower has thawed and is slightly browned.
4. Pour in the broth and stir to release any browned bits from the bottom of the pan.
5. In a small bowl, whisk together the coconut cream, arrowroot, and lemon juice. Pour the mixture into the skillet and let it come to a boil.
6. Turn the heat down to medium-low and simmer for three to five minutes, until the rice has soaked up most of the liquid.
7. Stir in the kale and capers and season to taste with salt and pepper.
8. Remove from the heat and serve immediately, sprinkled with the lemon zest and fresh parsley.