Simple Whole Roasted Chicken
"The combination of unique spices makes this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven." - by INDRIANI
Everyday Meals
SimilarRecipe of the Day
Everyday Passover Meal Recipes
Garlic Prime Rib
"A garlic, thyme, and olive oil marinade covers your prime rib roast for 5-star results. This “secret” recipe is a secret no more!" - by Chef Mike
Kid's Favorite Passover Pizza
"Transform sheets of matzo bread into quick and tasty pizzas with a spread of marinara sauce, a dash of garlic salt and dried oregano, and a sprinkling of cheese, tomatoes…" - by Linda Gould
Wine-Braised Beef Brisket
"Tender beef brisket roasts for hours until tender in an easy, savory sauce flavored with tomato and red wine." - by RickyBobby
Roast Sticky Chicken-Rotisserie Style
"Ever wish you could get that restaurant style rotisserie chicken at home? Well, with minimal preparation and about 5 hours cooking time (great for the weekends!) you can!…" - by Sue Rogers
Juicy Roasted Chicken
"A couple of simple ingredients with no-fuss prep make a roast chicken that many swear is the juiciest they've ever eaten." - by ROBINROCKINGBIRD
Cornish Game Hens with Garlic and Rosemary
"Lemon- and rosemary-infused, little game hens basted with a wine and garlic broth make any occasion special." - by MOONANDBACK
Simple Whole Roasted Chicken
"The combination of unique spices makes this chicken dish delicious. It roasts beautifully and is surprisingly fast once it's in the oven." - by INDRIANI
Spicy Rapid Roast Chicken
"Well-seasoned chicken blasted with high cooking heat for a speedy roast that still leaves the bird moist and flavorful." - by Nancy
Roast Chicken with Rosemary
"Stuff the cavity of a whole roasting chicken with onion and fresh rosemary for a simple and delicious baked chicken, just like the ones in Italian markets." - by LILQUIZ
Roasted Lemon Herb Chicken
"A whole chicken is rubbed inside and out with herbs, then baked with a drizzle of lemon and olive oil for a light Italian dish." - by barbzal