cooked chicken

Here's what you need: whole chicken, kosher salt, freshly ground black pepper

Roast Chicken Recipe by Tasty

chicken

kosher salt,

black pepper,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Remove the giblets from the chicken cavity. Pat the chicken dry all over with paper towels, including the cavity.

Generously season the entire chicken with salt and pepper. With the tip of a toothpick, poke the skin of the chicken all over, creating at least 20 tiny holes.

Transfer the chicken to a rimmed baking dish and let sit in the refrigerator, uncovered, for 8-12 hours.

Remove the chicken from the refrigerator and let it warm to room temperature for 1 hour.

Truss the chicken legs. Using butcher’s twine, tie the legs together, then slip the twine under each leg, pull up to the top of the chicken, and flip the bird over. Pull the twine under the wings, loop around the neck, and then tie to secure and cut off any excess twine. Flip the bird over again and tuck the wings under the breasts.

Set the chicken, breast-side up, on a roasting rack set over a roasting pan.

Roast for 1 hour, or until a meat thermometer inserted in the thickest part of the chicken reaches 165˚F (75˚C).

Let the chicken rest at room temperature for 20 minutes.

To carve, remove the twine. Using a sharp knife, cut between the leg and the breast. When you reach the joint, bend it back and cut right through. Twist off the wings. To remove the breasts, cut straight down along the keel bone. Then, angling your knife outward, remove the breast. Break the legs down into thighs and drumsticks, if desired. Pull off the oysters from the underside of the chicken.

If you’d like, make chicken stock from the carcass. Add the carcass to a large pot with onions, celery, carrots, garlic, and other aromatics of your choice. Cover with water and bring to a boil over high heat. Reduce the heat to low and simmer for about 8 hours, skimming off the fat as needed. Store in the fridge for a few days or freeze for a few months.

https://vid.tasty.co/output/121034/landscape_480/1545419513

A quick recipe for takeaway-style chicken fried rice with loads of flavour! Great for using up leftover cooked chicken!

Chicken Fried Rice

vegetable oil

onion

red bell pepper

garlic

(115 grams) frozen peas

(250 grams) cooked shredded/sliced chicken

tbsp sesame oil

(800 grams) boiled rice

eggs

tbsp dark soy sauce

tsp salt

juice of 1/2 a lemon

spring onions/scallions chopped

Add 1 tbsp of the oil in a large wok. Add the onion and cook, stirring regularly on a medium heat for 5 minutes until the onion starts to turn soft and translucent.

Add in the remaining vegetable oil, chopped red bell pepper, garlic and peas. Cook for a further 2 minutes, stirring regularly.

Now add chicken and sesame oil. Stir together, then add in the rice and turn up the heat to high.

Use a spatula to toss everything together and to ensure the rice doesn't stick to the bottom of the pan. Keep moving the rice around so that it's all getting reheated.

Once the rice is hot (this will take about 5 minutes), push the rice over to the side of the pan and crack the two eggs in the space. Add a little splash of the soy sauce to the eggs.

Making sure the part of the wok with the eggs in is over the heat, fry the eggs, giving a mix with the spatula until the egg starts to cook and look scrambled, but is still a little runny.

Now mix the egg into the rice.

Pour in the remaining soy sauce and sprinkle on the salt and mix it all together.

Add the lemon juice, stir and taste. Add a little more lemon juice if required.

Divide between 4 bowls. Top with spring onions (scallions).

My Chicken Fried Rice is a recipe I have been making for years, Its a quick recipe for takeaway-style Chinese chicken fried rice with loads of flavour. I've included lots of swaps so you can use up whatever you've got in your pantry.

Full fried rice recipe inc hints and tips here: https://www.kitchensanctuary.com/chicken-fried-rice/

Ingredients:
2 tbsp vegetable oil
1 onion peeled and diced
1 red bell pepper deseeded and finely chopped
2 cloves garlic peeled and minced
2/3 cup (115g) frozen peas
2 cups (250g) cooked shredded/sliced chicken
1/2 tbsp sesame oil
4 cups (800g) boiled and cooled long grain rice (this is about 1 1/3 cups (300g) dried rice that has been boiled in water)
2 eggs
2 tbsp dark soy sauce
1/4 tsp salt
juice of 1/2 a lemon

To Serve:
1/2 bunch of spring onions/scallions chopped

#Fakeaway #Recipe #CookingShow

My Chicken Fried Rice Recipe = BETTER THAN TAKEAWAY

Juicy pieces of chicken, fresh corn, and ripe avocado are tossed in an herby lemon vinaigrette.

Avocado Chicken Salad

lemon

dill fronds

chives

olive oil

salt

black pepper

avocado

corn kernels

Make the dressing by adding each to a large bowl: Juice 1 lemon until you have 2 tablespoons juice. Finely chop 2 tablespoons fresh dill fronds and 2 tablespoons fresh chives. Add 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Slowly drizzle in 2 tablespoons olive oil while whisking.

Pit, peel, and dice 1 avocado and add to the bowl. Cut 2 1/2 cups cooked chicken into bite-sized pieces and add to the bowl. Add 1/2 cup corn kernels and stir with a rubber spatula until combined. 

Enjoy the Best Keto Chicken Bacon Ranch Casserole Recipe done in just 30 minutes. This Cheesy Low carb Chicken Casserole filled up with Broccoli and the Perfect Ranch Dressing is one Delicious Keto Casserole you will be making over and over.

Keto Chicken Bacon Ranch Casserole Recipe

Chicken Breasts

Cup (100 grams) Bacon

Broccoli

Cups Ranch Dressing

Cups Grated Cheese

Ingredients needed for chicken casserole

First, preheat your oven to 180 Celsius or 350 Fahrenheit. Prepare all of your ingredients, such as pre-cooked chicken, broccoli, cheese and crumbled bacon cut into small pieces or bacon bits. Ranch dressing is made using our recipe as it contains the least carbohydrates you can have.

Into a casserole of your choice, add the broccoli as the base.

Chicken

Onto the broccoli, spread chicken pieces.

Bacon

Ranch dressing

Add half of the ranch dressing and spread it all over the casserole.

Repeat

Depending on the depth of your casserole, you can repeat the steps again. 

Shredded cheese and bake

On top of the casserole, lay all of your shredded cheese and place it into the oven for 30 minutes.

https://mediavine-res.cloudinary.com/video/upload/ulq4cg8rolkqkblaj0a6.mp4

Baked Chicken is simple to make and is great to have ready for anything. Eat baked chicken on it’s own or add it to another recipe!

Baked Chicken

breasts

Seasoning

Place chicken it into the casserole dish(es). Pack them in, don't worry if they are crowded, but do make sure they are in one single layer.

Sprinkle with your choice of seasoning.

Bake at 375 for approximately one hour. Check for doneness by cutting into the middle of one or two of the thickest pieces and making sure there is no pink.

Allow chicken to rest in the casserole dish(es) for about fifteen minutes, then remove chicken and cut into pieces (keep in mind what you plan to use it for, and cut accordingly!)

Throw cut chicken back into casserole dishes and toss with the chicken drippings (this will help it freeze better and keep from freezer burning).

Pack tightly into freezer tubs, label with the item and the date and toss in the freezer! When you're ready to use, just thaw in the fridge overnight or throw the tub in some warm water a few minutes before you're ready to cook.

Whole Boiled Chicken

Whole Chicken

Onion, chopped (optional)

Celery Stalks, chopped (optional)

Carrots, chopped (optional)

Salt

Boil

Remove chicken from packaging and place in large stock pot or Dutch oven. Cover with filtered water and put on burner on high heat.

Vegetables

If using, chop and add recommended vegetables and/or herbs to the pot. You can complete this recipe without adding any veggies or herbs, but they really amply the flavor of the meat if included.

Simmer

Salt the water and bring to a boil. Once boiling, turn down to low and simmer for 45 minutes to 1 ½ hours. Simmer until the chicken is cooked throughout and reaches an internal temperature of 165° F.

Pull meat

Remove the chicken from the pot and let cool. Pull the meat off the bones and use in any recipe requiring cooked chicken. (See below for suggestions.)

Freeze stock

Do not pour out stock! Pull out cooked vegetables and discard (or compost or give them to your backyard pig). Strain the stock and use immediately or freeze for later use.

Thank you for the detailed recipe with pictures.  I'm looking forward to tasting my home made broth.

<p><em>Creamy Homestyle Chicken Noodle Stew made with tender chicken, hearty veggies, and wide egg noodles. Cozy, creamy, and perfect for weeknights or freezer clean‑outs.</em></p>

Creamy Homestyle Chicken Noodle Stew

unsalted butter, divided

carrots

all-purpose flour

chicken stock

water

chicken base

heavy cream, whole milk

thyme

parsley

Kosher, sea or spring salt, to taste, only if needed

Chicken salad can often veer a little heavy, weighed down by too much mayonnaise or a dressing that dulls everything it touches. This one takes a different approach: Cashew butter gives the dressing a creamy body, while soy sauce, fresh lemon juice and a little honey keep it bright, salty and lively. The result is something that coats the cabbage and chicken just enough without feeling too rich. Let the cabbage and chicken sit in the dressing for a few minutes so they can soften slightly while really picking up those flavors. Just before serving, fold in the cucumbers and herbs so they stay crisp and fresh; a handful of roasted cashews bring even more crunch. This chicken salad is punchy, deeply textured and the kind you’ll happily keep in the fridge for a few days, if it lasts that long.

Spicy and Creamy Cashew Chicken Salad

cashew or peanut butter

lemon juice

soy sauce

honey

garlic clove, finely grated

Salt and black pepper

½ medium head green or red cabbage, coarsely chopped or torn (8 cups)

cucumbers,

herbs

cashews,

NYT Cooking

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-1-flbt/AB-Spicy-Cashew-Chicken-Salad-1-flbt-videoSixteenByNineJumbo1600.jpg

Linda Xiao for The New York Times. Food Stylist: Barrett Washburne.

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-1-flbt/AB-Spicy-Cashew-Chicken-Salad-1-flbt-googleFourByThree.jpg

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-1-flbt/AB-Spicy-Cashew-Chicken-Salad-1-flbt-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-1-flbt/AB-Spicy-Cashew-Chicken-Salad-1-flbt-facebookJumbo.jpg

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-2-gqcv/AB-Spicy-Cashew-Chicken-Salad-2-gqcv-videoSixteenByNineJumbo1600.jpg

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-2-gqcv/AB-Spicy-Cashew-Chicken-Salad-2-gqcv-googleFourByThree.jpg

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-2-gqcv/AB-Spicy-Cashew-Chicken-Salad-2-gqcv-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/06/18/multimedia/AB-Spicy-Cashew-Chicken-Salad-2-gqcv/AB-Spicy-Cashew-Chicken-Salad-2-gqcv-facebookJumbo.jpg

In a large serving bowl, whisk the cashew butter and 3 tablespoons water until smooth. Gradually stream in the lemon juice, olive oil and soy sauce, whisking constantly. Stir in the honey, chile and garlic. If the mixture looks a little grainy, add another splash of water until it loosens and smooths out. Season with salt and pepper.

Add the cabbage and toss well, getting in there with your hands and massaging the cabbage a bit to help soften it. Add the chicken and toss again and let it sit for about 5 minutes to really soak up the sauce.

Add the cucumbers and herbs and toss again. Taste and adjust the seasoning with more salt and pepper before topping with the roasted cashews to finish.

Megan:  removal of cucumber seeds might help your husband try cukes.

For a sandwich, the mayonnaise is needed to bind the chicken and other ingredients together so the chicken salad stays on the bread.  Looking at the picture, I'm not sure that this recipe would work for a chicken salad sandwich.

This was good, but nothing to write home about. It’s a pretty basic Asian salad. I needed to add sesame oil to the dressing because I found it a little bland. I also added spinach and kale to the cabbage to make it healthier. I also added green onions. It’s an easy thing to make so it has that going for it and if you have nice rotisserie chicken that helps.

Yum! Made as written except for the cukes (my husband won’t eat them). It was a perfect low-effort weeknight dinner, especially when it’s too hot to cook. We’re already looking forward to eating it for lunch. I might add a squeeze of lime next time, but otherwise it’s perfect as written.

I was thinking of trying it with soy curls

Great, easy and very similar to the Indonesian dish gado gado. I used to make warm peanut sauce, but this cold version is very simple to make and doesn't require a stove in summer. Maybe nice to vary with a selection of typically Indonesian gado gado ingredients: green beans, egg (instead of / added to the chicken proteins), sliced boiled potato, taugé (fresh, crispy soy sprouts).

Could use 1- 2 cans chickpeas instead of chicken

Step 1, 3rd sentence. "Stir in the honey, chile and garlic. "

@Anne 
In step 1…”stir in honey, chile (pepper) and garlic.”

I don't see where the peppers come into it?

This was fabulous!  I made it for my knit group picnic today, followed the recipe. I used smooth peanut butter and only 1 jalapeño, and 1 tbsp each of coconut aminos and soy. I dressed it and refrigerated it overnight.  This allowed the flavors to mesh beautifully.  This is going in the rotation.

This is delicious! Such a perfect summer meal. I was cooking for a crew that doesn’t like too much heat (unfortunately) so I used about a quarter of one pepper and it was still delicious.

This salad gathers all the great parts of a tagine dinner onto one bowl or plate: fluffy, spiced couscous, sweet, chewy prunes and savory bites of chicken. The “salad” part of the dish is a crown of marinated cherry tomatoes, which add juicy, cooling bites. Heating finely chopped rotisserie chicken in salted water creates an instant stock of sorts to plump the couscous, and extracts and distributes even more savory flavor throughout the dish when time is scarce.

Tangy Chicken, Tomato and Couscous Salad

½ pounds cherry tomatoes, halved (4 cups)

cooked chicken, finely chopped (about 8 ounces)

tomato

cumin

⅛ teaspoon ground ginger 2 cups water

couscous

lemon juice (from ½ lemon)

capers,

https://static01.nyt.com/images/2026/08/05/multimedia/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg-videoSixteenByNineJumbo1600.jpg

Andrew Bui for The New York Times. Food Stylist: Liberty Fennell.

https://static01.nyt.com/images/2026/08/05/multimedia/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg-googleFourByThree.jpg

https://static01.nyt.com/images/2026/08/05/multimedia/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg-mediumSquareAt3X.jpg

https://static01.nyt.com/images/2026/08/05/multimedia/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg/AL-Spiced-Chicken-Tomato-and-Couscous-Salad-hjfg-facebookJumbo.jpg

In a medium bowl, toss the cherry tomatoes with salt, pepper, parsley and 2 tablespoons of the olive oil reserved from the sundried tomato jar. Set aside.

Heat the remaining 2 tablespoons of sun-dried tomato oil in a large saucepan over medium. Add the chicken, sun-dried tomatoes, prunes, cumin and ginger and cook for 1 to 2 minutes, stirring frequently, until sizzling and fragrant. Add the water, bring to a boil over high heat and season the liquid with salt to taste. Stir in the couscous, cover, remove from heat and let stand for 5 minutes, until liquid is fully absorbed.

Fluff the couscous-chicken mixture with a fork and stir in the lemon juice, capers and caper brine. Spoon the warm couscous and chicken onto a platter and top with the marinated tomatoes.

Doubled the chicken and cooked chicken thighs (425 for 25 mins in a pan). Shredded it in the pan. Cooked the rest of this in the chicken fat / olive oil combo, was killer.

@JaneinNJ It seems like finding a different recipe would be easier than substituting out the tomatoes. They are one third of the dish.

Way too much couscous for the "salad" element which is just tomatoes; finely chopping chicken as directed rendered it almost undetectable; and the flavor was so muted as to be bland. If I make it again, will cut couscous by half, add arugula and possibly cucumber for crunch, will up seasonings and chopped fruit, add olives.

Take it in a different direction, sweet-savory, with sautéed fennel and maybe a carrot,  and add fresh spinach just long enough to wilt at the end.

@JaneinNJ Roasted red peppers or eggplant.

Husband doesn’t eat tomatoes. Thoughts on a substitute?

Top 9 cooked chicken recipes from across the web

The most viewed cooked chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Roast Chicken Recipe by Tasty

Chicken Fried Rice

Avocado Chicken Salad

Keto Chicken Bacon Ranch Casserole ...

Baked Chicken

Whole Boiled Chicken

Creamy Homestyle Chicken Noodle Ste...

Spicy and Creamy Cashew Chicken Sal...

Tangy Chicken, Tomato and Couscous ...

Top 9 cooked chicken recipes from across the web

The most viewed cooked chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Roast Chicken Recipe by Tasty

Chicken Fried Rice

Avocado Chicken Salad

Keto Chicken Bacon Ranch Casserole ...

Baked Chicken

Whole Boiled Chicken

Creamy Homestyle Chicken Noodle Ste...

Spicy and Creamy Cashew Chicken Sal...

Tangy Chicken, Tomato and Couscous ...

The most viewed cooked chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine