Here are 20 chicken recipes that have been loved and repeated in my household:
- White chicken chili
- Lemon garlic chicken kababs with basil chimichurri
- Chicken with lime, garlic, and cilantro
- spatchcock a chicken and roast it in a pan at 450, use the backbone to make stock or a au jus.
- Sprinkle chicken seasoning on thighs and broil 8 minutes per side.
- Ina Garten's lemon chicken
- Serious Eat's 5 minute grilled chicken cutlets with rosemary and garlic
- Serious Eat's halal chicken and rice
- Chicken rollatini
- Pioneer woman's chicken tortilla soup
- Chicken enchiladas (I use pre-cooked shredded rotisserie chicken and the budget byte recipe for sauce.)
- Chicken marsala
- Chicken cooked in milk. It sounds disgusting but it is totally delicious - especially if served atop mashed potatoes.
- Lemon-tarragon chicken salad
- Chicken with dried fruit
- Thai curry made with chicken thighs. (America's test kitchen)
- Chicken Stew from ATK. I serve it with biscuits.
- Baked chicken cutlets with breadcrumb/parmesan coating. I mix olive oil/garlic, coat the chicken and then dip into seasoned mixed breadcrumbs with parm before baking.
- Sheetpan harissa chicken potatoes
- We also like a NY Times recipe for garlic Middle Eastern chicken though I can't find it.
Then there is the classic. Roast chicken.
Most roast chicken recipes call for roasting a normal sized bird (4-5 lbs) at 350F for 20 minutes per pound. This can take an hour and a half or more depending on the size of the chicken. The problem with that approach is the white meat overcooks often before the dark meat is done and the skin is more leathery than it is crispy.
Keller's approach is different. He roasts a slightly smaller bird (2-3 pounds or so) at very high heat for a shorter amount of time. The result is that the white and dark meat are done in about the same amount of time and the skin crisps up nicely. With a smaller bird, you can even roast two at a time and be flush with chicken for a week, plus extra for soup.