29+ Delicious Summer Whole Chicken Recipes You Need to Try This Season

As the warm summer months roll in, there’s no better way to gather around the table with loved ones than by sharing a deliciously roasted or grilled whole chicken.

Whole chicken is not only a crowd-pleaser but also a versatile canvas for a wide range of bold and refreshing flavors, from zesty citrus marinades to herb-infused rubs.

Whether you’re firing up the grill for a weekend BBQ, roasting a flavorful bird in the oven, or preparing a show-stopping dish for a special summer gathering, a well-cooked whole chicken is the perfect centerpiece for your summer meals.

In this collection of 29+ Summer Whole Chicken Recipes, you’ll discover creative ways to prepare chicken that take full advantage of summer’s freshest ingredients.

These recipes feature vibrant marinades, sweet glazes, and mouthwatering seasonings that will make your chicken dishes the star of any gathering.

Whether you prefer smoky and spicy, sweet and tangy, or herbaceous and fresh, there’s a recipe here for everyone to enjoy.

So grab your tongs, preheat the grill, and get ready to impress with these flavorful summer whole chicken recipes.

29+ Delicious Summer Whole Chicken Recipes You Need to Try This Season

No summer meal is complete without the satisfying and flavorful addition of a whole chicken.

Whether you’re hosting a summer BBQ, preparing a cozy family dinner, or simply looking to experiment with new recipes, the 29+ summer whole chicken recipes in this blog offer something for every taste and occasion.

From zesty citrus-infused chickens to smoky barbecue styles, the possibilities are endless when it comes to making the perfect summer chicken dish.

Take advantage of the season’s freshest ingredients, fire up the grill, and let these recipes inspire you to create unforgettable meals that everyone will love.

Get ready for juicy, flavorful, and mouthwatering chicken dishes that will make this summer one to remember.

Citrus-Herb Grilled Whole Chicken

Nothing says summer like the bright, zesty flavor of citrus paired with fresh herbs.

This grilled whole chicken recipe brings bold flavors and tender, juicy meat, making it perfect for an outdoor barbecue. The marinade infuses the bird with a mix of lemon, orange, garlic, and rosemary, creating a mouthwatering centerpiece for any summer meal.

Ingredients:

• 1 whole chicken (about 4 lbs), spatchcocked
• Juice of 2 lemons
• Juice of 1 orange
• Zest of 1 lemon
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 tsp salt
• ½ tsp black pepper

Instructions:

1. In a bowl, mix the lemon and orange juice, lemon zest, garlic, olive oil, rosemary, thyme, salt, and pepper.
2. Place the spatchcocked chicken in a large resealable bag or baking dish. Pour the marinade over the chicken, ensuring it’s well coated. Marinate for at least 4 hours or overnight in the refrigerator.
3. Preheat grill to medium-high heat. Remove chicken from marinade and let sit at room temperature for 20 minutes.
4. Grill chicken skin-side down for 10–15 minutes, then flip and grill for another 25–30 minutes, or until internal temperature reaches 165°F.
5. Let rest for 10 minutes before carving.

This recipe offers everything you want in a summer dish—bright flavors, juicy texture, and a beautiful char from the grill.

Pair it with grilled vegetables or a citrusy salad for a complete meal that captures the essence of the season.

Honey-Lime Roasted Chicken with Summer Vegetables

This oven-roasted whole chicken is infused with the sweet tang of honey and lime, complemented by a bed of colorful summer vegetables like zucchini, cherry tomatoes, and red onions.

It’s a simple one-pan meal that balances savory and sweet while showcasing the vibrant produce of the season.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 3 tbsp honey
• Zest and juice of 2 limes
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 red onion, cut into wedges
• 1 cup cherry tomatoes

Instructions:

1. Preheat oven to 400°F. In a bowl, mix honey, lime zest and juice, olive oil, garlic powder, paprika, salt, and pepper.
2. Pat the chicken dry and rub the honey-lime mixture all over, including under the skin.
3. Place the vegetables in a roasting pan. Drizzle with olive oil, season with salt and pepper, and toss to coat. Place the chicken on top of the vegetables.
4. Roast for 1 hour and 15 minutes, or until the chicken reaches 165°F internally and the skin is golden and crisp.
5. Let the chicken rest for 10–15 minutes before carving. Serve with roasted vegetables.

This dish brings together the warmth of roasted flavors with the refreshing zing of lime and honey.

The vegetables soak up the chicken juices and glaze, making every bite rich and satisfying, yet still light enough for a summer dinner.

Mediterranean Lemon-Olive Whole Chicken Bake

Brimming with coastal Mediterranean flavors, this whole chicken bake features briny olives, roasted garlic, lemon wedges, and herbs in a savory pan sauce.

It’s a rustic, elegant dish that’s perfect for warm evenings when you want something both hearty and fresh.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 1 lemon, thinly sliced
• 6 garlic cloves, smashed
• ½ cup pitted Kalamata olives
• 1 tbsp chopped fresh oregano (or 1 tsp dried)
• 1 tbsp chopped fresh parsley
• 3 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• ½ cup white wine or chicken broth

Instructions:

1. Preheat oven to 375°F. Place lemon slices, garlic, and olives in the bottom of a roasting pan.
2. Rub chicken with olive oil, oregano, parsley, salt, and pepper. Stuff a few lemon slices and garlic cloves into the cavity.
3. Place chicken on top of the lemon and olive bed. Pour wine or broth into the bottom of the pan.
4. Roast for 1 hour and 20 minutes, basting occasionally, until the chicken reaches an internal temperature of 165°F.
5. Let rest for 10 minutes before carving. Spoon the pan juices and olives over the carved chicken when serving.

This Mediterranean-inspired chicken brings a taste of the sea to your summer table, with a balance of brightness from lemon, richness from olive oil, and depth from garlic and herbs.

It’s perfect with a side of couscous or a crisp cucumber salad.

Spicy Pineapple-Glazed Rotisserie Chicken

This whole chicken is basted in a sticky-sweet pineapple glaze with just the right kick of heat.

The tropical fruit caramelizes beautifully on the skin as the chicken roasts, making it juicy inside and crisp outside—perfect for a summery twist on a classic rotisserie-style bird.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 cup pineapple juice
• 2 tbsp soy sauce
• 2 tbsp honey
• 1 tbsp sriracha or hot sauce (adjust to taste)
• 1 garlic clove, minced
• ½ tsp ground ginger
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F or prepare a rotisserie grill.
2. In a saucepan, combine pineapple juice, soy sauce, honey, sriracha, garlic, and ginger. Simmer over medium heat for 10–15 minutes until thickened slightly.
3. Season chicken with salt and pepper. Truss the chicken if using a rotisserie.
4. Roast or rotisserie the chicken, basting with the pineapple glaze every 20 minutes.
5. Cook until internal temperature reaches 165°F (about 1 hour 15 minutes), then let rest 10 minutes before serving.

This chicken delivers a sweet, spicy, and tangy bite that’s irresistible.

The glaze creates a beautiful lacquered skin, while the meat stays tender and infused with island-inspired flavor. Serve it with coconut rice or grilled pineapple for a tropical summer meal.

Buttermilk-Brined BBQ Chicken

Soaked overnight in a tangy buttermilk brine, this whole chicken becomes unbelievably tender and flavorful.

Finished with a smoky, caramelized BBQ sauce glaze on the grill, it’s a backyard cookout classic elevated to new heights.

Ingredients:

• 1 whole chicken (4–5 lbs)
• 2 cups buttermilk
• 2 tbsp salt
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp cayenne pepper (optional)
• 1½ cups BBQ sauce (your favorite kind)

Instructions:

1. In a large bowl or resealable bag, combine buttermilk, salt, garlic powder, onion powder, and cayenne. Submerge chicken and refrigerate for at least 8 hours or overnight.
2. Remove chicken from brine, pat dry, and let come to room temperature.
3. Preheat grill to medium heat. Grill chicken over indirect heat, turning occasionally, for about 45 minutes.
4. Baste generously with BBQ sauce and cook for another 15–20 minutes, or until the internal temperature reaches 165°F and the skin is sticky and charred.
5. Let rest before slicing and serving.

The buttermilk brine keeps the chicken incredibly moist, while the grilled BBQ finish adds that signature smoky-sweet flavor of summer.

This recipe is crowd-pleasing and ideal for picnics or Fourth of July celebrations.

Greek Yogurt-Marinated Chicken with Cucumber-Tomato Salad

This Mediterranean-inspired whole chicken recipe features a cooling yogurt marinade with garlic, lemon, and herbs, giving the bird a juicy texture and flavorful crust when roasted or grilled.

Paired with a refreshing cucumber-tomato salad, it’s a bright and healthy summer dinner.

Ingredients:

• 1 whole chicken (about 4 lbs), spatchcocked
• 1 cup plain Greek yogurt
• 3 garlic cloves, minced
• Juice of 1 lemon
• 1 tbsp olive oil
• 1 tbsp chopped fresh dill
• 1 tsp salt
• ½ tsp black pepper

For the salad:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a bowl, mix yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper.
2. Rub marinade all over the chicken and under the skin. Marinate in the fridge for 4 hours or overnight.
3. Preheat grill or oven to 400°F. Cook chicken skin-side down for 10–15 minutes, then flip and cook another 25–30 minutes or until internal temperature reaches 165°F.
4. While the chicken rests, toss cucumber, tomatoes, and onion with olive oil, vinegar, salt, and pepper.
5. Serve chicken alongside the salad.

This dish is a perfect balance of creamy, tangy, and fresh.

The yogurt marinade creates a golden crust on the chicken while keeping it moist inside, and the crisp salad adds a burst of coolness that’s welcome on a hot day.

Smoky Chipotle-Lime Whole Chicken

This smoky, spicy chipotle-lime roasted chicken is infused with bold flavors and a rich, smoky kick that’s perfect for summer cookouts.

The chipotle peppers provide a mild heat, while the lime adds a zesty, citrusy finish that balances out the bold flavors.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 chipotle peppers in adobo sauce, minced
• Juice of 2 limes
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp honey (optional, for a touch of sweetness)

Instructions:

1. Preheat oven to 400°F.
2. In a small bowl, combine chipotle peppers, lime juice, olive oil, garlic, smoked paprika, cumin, salt, pepper, and honey (if using). Mix well to form a paste.
3. Rub the paste all over the chicken, making sure to coat under the skin and inside the cavity.
4. Place the chicken on a roasting rack in a baking dish. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
5. Let rest for 10 minutes before carving.

This smoky chipotle-lime chicken is full of flavor and perfect for pairing with sides like grilled corn, avocado salad, or a simple rice dish.

The smokiness from the chipotle combined with the citrusy lime is the ultimate summer combination.

Mediterranean Stuffed Chicken with Feta and Olives

This Mediterranean-inspired whole chicken is stuffed with a delicious mixture of feta cheese, olives, garlic, and fresh herbs, giving each bite a burst of flavor.

Roasting it in the oven locks in the juiciness of the chicken while the stuffing infuses the meat with its savory, tangy flavors.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 cup crumbled feta cheese
• ½ cup Kalamata olives, chopped
• 2 garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh parsley, chopped
• 1 lemon, sliced
• 3 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, mix feta cheese, olives, garlic, oregano, parsley, salt, and pepper.
3. Stuff the chicken cavity with the feta and olive mixture and lemon slices. Tie the legs together with kitchen twine and tuck the wings under the bird.
4. Rub the outside of the chicken with olive oil and season with salt and pepper.
5. Roast for 1 hour and 15 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
6. Let the chicken rest for 10 minutes before carving.

This Mediterranean-stuffed chicken is perfect for an elegant summer dinner.

The tangy feta and briny olives offer a delightful contrast to the savory chicken, and the lemon adds a refreshing touch. Serve with a side of couscous or a light Greek salad for a complete meal.

Garlic and Herb Lemon Roasted Chicken

This simple yet flavorful garlic and herb lemon roasted chicken is a classic summer dish that lets the natural flavors of the chicken shine through.

The combination of garlic, lemon, and fresh herbs creates a fragrant, savory aroma, while the roasting process ensures juicy meat with crispy, golden skin.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 4 garlic cloves, minced
• 1 lemon, quartered
• 2 tbsp olive oil
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp salt
• ½ tsp black pepper
• 1 cup chicken broth (for roasting)

Instructions:

1. Preheat oven to 400°F.
2. In a small bowl, mix olive oil, garlic, rosemary, thyme, salt, and pepper.
3. Pat the chicken dry and rub the garlic-herb mixture all over the bird, including under the skin and inside the cavity.
4. Stuff the chicken cavity with lemon quarters.
5. Place the chicken on a roasting rack in a baking dish and pour chicken broth into the bottom of the dish.
6. Roast for 1 hour 15 minutes to 1 hour 30 minutes, until the internal temperature reaches 165°F and the skin is golden and crispy.
7. Let the chicken rest for 10–15 minutes before carving.

This garlic and herb roasted chicken is a versatile dish that pairs well with almost anything. It’s great with roasted potatoes, grilled vegetables, or a fresh green salad.

The lemon and herbs create a bright, aromatic flavor profile that’s perfect for any summer meal.

Herb-Infused Grilled Whole Chicken

This herb-infused grilled whole chicken is a simple yet flavorful dish that relies on fresh summer herbs.

The herbs, combined with lemon and garlic, give the chicken an aromatic, citrusy kick that’s perfect for grilling season. It’s an excellent option for cookouts or gatherings where you want to impress your guests with minimal effort.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• 3 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium heat.
2. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, parsley, salt, and pepper.
3. Rub the chicken with the herb mixture, ensuring it’s well coated under the skin and inside the cavity.
4. Place the chicken on the grill, breast-side down, and cook for about 20–30 minutes, then flip and cook for another 30–40 minutes, until the internal temperature reaches 165°F.
5. Let the chicken rest for 10 minutes before carving.

This herb-infused grilled chicken is a celebration of fresh summer flavors, with the lemon adding brightness and the herbs contributing depth.

Serve it with grilled veggies or a light quinoa salad to complete the meal.

Coconut-Lime Whole Chicken with Mango Salsa

If you’re looking to add a tropical flair to your summer meals, this coconut-lime whole chicken is just the dish.

The coconut milk marinade adds richness and moisture to the chicken, while the zesty lime and sweet mango salsa offer a perfect balance of flavor and freshness.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 1 cup coconut milk
• Juice of 2 limes
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 1 tsp ground turmeric
• Salt and pepper to taste

For the Mango Salsa:

• 1 ripe mango, diced
• 1 red bell pepper, diced
• 1 small red onion, finely chopped
• 1 tbsp cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a bowl, mix coconut milk, lime juice, garlic, ginger, turmeric, salt, and pepper.
2. Place the chicken in a resealable bag or large dish, and pour the marinade over it. Let it marinate in the fridge for at least 4 hours or overnight.
3. Preheat oven to 400°F. Remove chicken from the marinade, pat dry, and roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F.
4. While the chicken is roasting, prepare the mango salsa by combining mango, bell pepper, onion, cilantro, lime juice, salt, and pepper in a bowl.
5. Once the chicken is roasted and rested, serve it with the mango salsa on top.

The tropical flavors of coconut and lime, combined with the sweet and tangy mango salsa, create a refreshing summer dish that feels like a vacation on a plate.

Pair it with coconut rice or a mixed greens salad for a light and satisfying meal.

Sweet and Spicy Peach-Glazed Whole Chicken

This peach-glazed whole chicken recipe combines the sweetness of ripe summer peaches with a bit of heat from chili flakes, creating a tantalizing glaze that’s both spicy and sweet.

The glaze caramelizes beautifully on the chicken, while the tender meat remains juicy and flavorful.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 ripe peaches, peeled and chopped
• ¼ cup honey
• 2 tbsp apple cider vinegar
• 1 tsp chili flakes (adjust to taste)
• 2 garlic cloves, minced
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a saucepan, combine peaches, honey, apple cider vinegar, chili flakes, garlic, thyme, salt, and pepper. Bring to a simmer over medium heat and cook for 10 minutes, until the peaches break down and the sauce thickens.
3. Pat the chicken dry and rub with salt and pepper. Place the chicken in a roasting pan.
4. Roast the chicken for 1 hour and 15 minutes, basting with the peach glaze every 20 minutes.
5. When the chicken reaches 165°F and the skin is golden and sticky, remove it from the oven and let it rest for 10 minutes.
6. Serve the chicken with extra peach glaze on the side.

The sweet and spicy peach glaze creates a beautiful caramelized finish on the chicken, while the combination of honey and chili flakes offers a perfect balance of flavors.

Pair it with a grilled corn salad or roasted sweet potatoes to complement the vibrant dish.

Lemon-Basil Whole Chicken with Grilled Asparagus

This lemon-basil roasted chicken is infused with fragrant herbs and citrus, creating a tender, juicy bird with a zesty kick.

Paired with grilled asparagus, it makes for a light, yet satisfying summer meal that’s both refreshing and full of flavor.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 lemons, juiced and zested
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 2 tbsp fresh basil, chopped (plus extra for garnish)
• 1 tsp salt
• ½ tsp black pepper

For the grilled asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. In a small bowl, combine lemon juice, zest, garlic, olive oil, basil, salt, and pepper.
3. Rub the chicken inside and out with the lemon-basil mixture. Let marinate for at least 30 minutes.
4. Place the chicken on a roasting rack in a baking dish and roast for 1 hour to 1 hour 15 minutes, until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy.
5. While the chicken is roasting, toss the asparagus with olive oil, salt, and pepper. Grill over medium heat for 5–7 minutes, until tender and slightly charred.
6. Serve the roasted chicken with grilled asparagus and garnish with fresh basil.

This lemon-basil chicken brings a refreshing citrusy flavor, while the grilled asparagus adds a smoky, crisp element to the meal.

It’s a healthy and delicious summer dish that’s perfect for a weeknight dinner or a casual gathering.

Maple-Dijon Whole Chicken with Roasted Carrots and Potatoes

This whole chicken is coated in a sweet and tangy maple-Dijon glaze that caramelizes beautifully in the oven.

Roasted carrots and potatoes make for an easy, one-pan meal, with the vegetables absorbing the flavors of the chicken as it roasts.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ¼ cup Dijon mustard
• ¼ cup maple syrup
• 2 tbsp olive oil
• 1 tbsp fresh thyme, chopped
• 3 garlic cloves, minced
• Salt and pepper to taste

For the vegetables:

• 4 large carrots, peeled and cut into sticks
• 4 medium potatoes, diced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, whisk together Dijon mustard, maple syrup, olive oil, thyme, garlic, salt, and pepper.
3. Rub the maple-Dijon mixture all over the chicken, making sure to coat under the skin and inside the cavity.
4. Arrange carrots and potatoes around the chicken in a roasting pan. Drizzle with olive oil and season with salt and pepper.
5. Roast the chicken and vegetables for 1 hour to 1 hour 15 minutes, or until the chicken reaches 165°F and the vegetables are tender and golden.
6. Let the chicken rest for 10 minutes before carving. Serve with the roasted carrots and potatoes.

The maple-Dijon glaze adds a sweet, tangy, and savory finish to the chicken, while the roasted vegetables are infused with delicious juices from the bird.

It’s a comforting, yet fresh, meal that’s perfect for a summer dinner.

Chili-Lime Whole Chicken with Avocado-Black Bean Salad

This chili-lime whole chicken is marinated in a zesty chili-lime mixture that gives the bird a spicy, tangy kick.

Served with a refreshing avocado-black bean salad, this dish is perfect for a summer fiesta or a light yet filling dinner.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• Juice and zest of 2 limes
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper

For the avocado-black bean salad:

• 1 can black beans, drained and rinsed
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• ¼ red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste

Instructions:

1. In a small bowl, combine lime juice and zest, chili powder, cumin, olive oil, garlic, salt, and pepper.
2. Rub the marinade all over the chicken, making sure to coat it thoroughly. Let it marinate for at least 1 hour or overnight in the refrigerator.
3. Preheat oven to 400°F. Roast the chicken for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F and the skin is golden and crispy.
4. While the chicken roasts, prepare the salad by mixing black beans, avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl.
5. Let the chicken rest for 10 minutes before carving and serve with the avocado-black bean salad.

This chili-lime chicken offers bold, tangy flavors that pair beautifully with the creamy, cool avocado-black bean salad.

It’s a delicious and colorful summer meal that’s perfect for outdoor gatherings or casual dinners.

Ginger-Sesame Whole Chicken with Cabbage Slaw

This ginger-sesame whole chicken is marinated with a flavorful blend of soy sauce, ginger, garlic, and sesame oil, resulting in tender, juicy chicken with an Asian-inspired taste.

Paired with a crisp cabbage slaw, this dish is refreshing and full of vibrant flavors—perfect for a light yet satisfying summer meal.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ¼ cup soy sauce
• 2 tbsp sesame oil
• 2 tbsp rice vinegar
• 2 tbsp honey
• 2 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 1 tbsp sesame seeds
• Salt and pepper to taste

For the cabbage slaw:

• 2 cups shredded cabbage
• 1 carrot, julienned
• 1 small cucumber, thinly sliced
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, sesame seeds, salt, and pepper.
2. Rub the marinade all over the chicken, ensuring it’s coated under the skin and inside the cavity. Let marinate for at least 2 hours or overnight.
3. Preheat oven to 375°F. Roast the chicken for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F and the skin is golden.
4. While the chicken is roasting, combine cabbage, carrot, cucumber, rice vinegar, sesame oil, honey, salt, and pepper in a bowl to make the slaw.
5. Let the chicken rest for 10 minutes before carving. Serve with the cabbage slaw on the side.

This ginger-sesame chicken is rich in umami flavors, while the cabbage slaw adds a light, crunchy contrast.

The combination is both savory and refreshing, making it a perfect dish for a summer meal. Serve with a side of steamed rice or noodles for a complete dinner.

Orange and Herb Marinated Whole Chicken

A zesty citrus marinade infused with fresh herbs makes this whole chicken both fragrant and flavorful.

The orange juice tenderizes the chicken while the thyme and rosemary add depth, creating a perfect dish for a summer roast or even a special occasion dinner.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 cup orange juice
• 1 tbsp orange zest
• 3 tbsp olive oil
• 2 garlic cloves, minced
• 2 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste

Instructions:

1. In a bowl, whisk together orange juice, orange zest, olive oil, garlic, thyme, rosemary, salt, and pepper.
2. Rub the marinade all over the chicken, making sure it’s well-coated inside and out. Let the chicken marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
3. Preheat oven to 400°F. Roast the chicken for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
4. Let the chicken rest for 10 minutes before carving.

The combination of orange and fresh herbs creates a fragrant and citrusy roasted chicken that’s perfect for a summer dinner. Serve it with roasted vegetables or a light quinoa salad for a balanced meal.

The citrus flavor will remind you of a sunny summer day.

Balsamic Glazed Whole Chicken with Grilled Peaches

This balsamic-glazed whole chicken brings a rich, tangy sweetness to the table, perfectly balanced with the grilled peaches.

The glaze caramelizes beautifully on the chicken as it roasts, giving it a gorgeous golden color, while the grilled peaches add a juicy, smoky flavor that complements the chicken perfectly.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ½ cup balsamic vinegar
• ¼ cup honey
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tsp salt
• ½ tsp black pepper

For the grilled peaches:

• 2 ripe peaches, halved and pitted
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. In a small saucepan, combine balsamic vinegar, honey, olive oil, garlic, salt, and pepper. Bring to a simmer and cook for 5–7 minutes, until the glaze thickens.
2. Preheat oven to 375°F. Rub the chicken with olive oil and season with salt and pepper. Place the chicken in a roasting pan and brush with the balsamic glaze.
3. Roast the chicken for 1 hour to 1 hour 15 minutes, basting with the glaze every 20 minutes, until the internal temperature reaches 165°F.
4. While the chicken is roasting, heat a grill pan or outdoor grill to medium heat. Brush the peaches with olive oil and grill for 2–3 minutes per side, until lightly charred.
5. Serve the chicken with the grilled peaches on the side, drizzling any remaining balsamic glaze over the peaches.

The rich balsamic glaze and sweet grilled peaches create an unforgettable combination of flavors.

The tanginess of the balsamic perfectly complements the sweetness of the peaches, while the chicken remains juicy and flavorful. This dish is perfect for a summer gathering or a romantic dinner.

Lemon-Honey Whole Chicken with Roasted Garlic Potatoes

This lemon-honey roasted chicken is a perfect balance of sweet and tangy, with the honey adding a subtle richness and the lemon bringing a refreshing burst of citrus.

Paired with roasted garlic potatoes, this dish is satisfying yet light—ideal for a family dinner or casual summer gathering.

Ingredients:

• 1 whole chicken (about 4 lbs)
• Juice and zest of 2 lemons
• 3 tbsp honey
• 3 tbsp olive oil
• 4 garlic cloves, minced
• 1 tsp fresh thyme, chopped
• Salt and pepper to taste

For the roasted garlic potatoes:

• 4 medium potatoes, diced
• 3 garlic cloves, minced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. In a bowl, whisk together lemon juice, lemon zest, honey, olive oil, garlic, thyme, salt, and pepper.
3. Rub the chicken inside and out with the lemon-honey mixture. Let marinate for at least 30 minutes.
4. Arrange the chicken on a roasting rack in a pan. In another bowl, toss the diced potatoes with olive oil, garlic, salt, and pepper, and place them around the chicken in the pan.
5. Roast the chicken and potatoes for 1 hour to 1 hour 15 minutes, until the internal temperature of the chicken reaches 165°F and the potatoes are golden and crispy.
6. Let the chicken rest for 10 minutes before carving. Serve the roasted potatoes alongside.

This lemon-honey chicken is bursting with citrus and sweetness, while the roasted garlic potatoes add a savory, satisfying contrast.

It’s a complete meal that brings a taste of summer right to your table.

Spicy Pineapple-Jalapeño Whole Chicken

This spicy pineapple-jalapeño chicken is a sweet and fiery dish that’s perfect for a summer BBQ.

The tangy pineapple provides a juicy, tropical sweetness, while the jalapeño adds just the right amount of heat. It’s a bold and exciting recipe that will impress your guests at any outdoor gathering.

Ingredients:

• 1 whole chicken (about 4–5 lbs)
• 1 cup pineapple juice
• ½ cup pineapple chunks
• 1–2 jalapeños, sliced (adjust to heat preference)
• 3 tbsp olive oil
• 2 tbsp honey
• 3 garlic cloves, minced
• 1 tsp ground cumin
• Salt and pepper to taste

Instructions:

1. In a blender, combine pineapple juice, pineapple chunks, jalapeños, olive oil, honey, garlic, cumin, salt, and pepper. Blend until smooth.
2. Rub the chicken with half of the pineapple-jalapeño marinade and refrigerate for at least 2 hours or overnight.
3. Preheat oven to 375°F. Place the marinated chicken in a roasting pan and roast for 1 hour to 1 hour 15 minutes, basting every 20 minutes with the remaining marinade.
4. Once the chicken reaches an internal temperature of 165°F, remove from the oven and let rest for 10 minutes.
5. Serve the chicken with a side of grilled corn or a fresh cucumber salad.

The spicy sweetness of this pineapple-jalapeño chicken is a perfect balance of flavors that pairs wonderfully with a refreshing side.

It’s ideal for summer cookouts or a tropical-themed dinner.

Mediterranean Roasted Whole Chicken with Tzatziki Sauce

This Mediterranean-inspired roasted chicken is bursting with fresh herbs, garlic, and lemon, creating a savory dish that’s both light and flavorful.

Paired with a creamy tzatziki sauce, this chicken will transport you to the shores of Greece, making it the perfect summer meal.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 3 tbsp olive oil
• Juice and zest of 1 lemon
• 3 garlic cloves, minced
• 1 tbsp fresh oregano, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste

For the tzatziki sauce:

• 1 cup plain Greek yogurt
• 1 cucumber, grated and excess water squeezed out
• 2 garlic cloves, minced
• 1 tbsp fresh dill, chopped
• Juice of ½ lemon
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, and pepper.
3. Rub the marinade all over the chicken, making sure to coat under the skin and inside the cavity. Let marinate for at least 1 hour.
4. Roast the chicken in a roasting pan for 1 hour to 1 hour 15 minutes, until the internal temperature reaches 165°F and the skin is golden and crispy.
5. While the chicken is roasting, make the tzatziki sauce by combining Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper in a bowl. Mix until smooth.
6. Let the chicken rest for 10 minutes before carving. Serve with a generous dollop of tzatziki sauce.

This Mediterranean roasted chicken is full of bright, herbaceous flavors, and the cool, creamy tzatziki sauce offers a refreshing contrast.

It’s perfect for a summer dinner, served with a side of couscous or a Greek salad.

Herbed Garlic Butter Whole Chicken with Grilled Zucchini

This herbed garlic butter whole chicken is rich and flavorful with a combination of fresh herbs and garlic, providing a comforting yet light meal for summer.

Served alongside grilled zucchini, it’s a simple and healthy dish that’s perfect for an outdoor meal or family dinner.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ¼ cup unsalted butter, softened
• 4 garlic cloves, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 2 tbsp olive oil

For the grilled zucchini:

• 3 medium zucchinis, sliced lengthwise
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together softened butter, garlic, rosemary, thyme, salt, and pepper.
3. Rub the herb butter mixture all over the chicken, making sure to coat under the skin and inside the cavity.
4. Drizzle the chicken with olive oil and season with a pinch of salt and pepper. Place the chicken in a roasting pan.
5. Roast for 1 hour to 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is golden and crispy.
6. While the chicken is roasting, toss zucchini slices with olive oil, salt, and pepper. Grill the zucchini for about 4-5 minutes per side until tender and slightly charred.
7. Let the chicken rest for 10 minutes before carving. Serve with the grilled zucchini.

This herbed garlic butter chicken is packed with savory flavors, while the grilled zucchini adds a light, fresh contrast.

It’s a simple and delicious meal that feels indulgent yet light enough for summer.

Mango-Cilantro Whole Chicken with Avocado Salsa

A tropical twist on roasted chicken, this mango-cilantro marinade brings a sweet and spicy punch to the dish.

The chicken is perfectly juicy, and when served with a fresh avocado salsa, it makes for a vibrant and flavorful summer meal that’s perfect for a casual gathering.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 1 ripe mango, peeled and chopped
• 1 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 garlic clove, minced
• Salt and pepper to taste

For the avocado salsa:

• 2 ripe avocados, diced
• 1 small red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F.
2. In a blender or food processor, combine mango, cilantro, lime juice, olive oil, cumin, garlic, salt, and pepper. Blend until smooth.
3. Rub the mango-cilantro marinade all over the chicken, making sure to coat under the skin and inside the cavity. Let marinate for at least 30 minutes or up to 2 hours in the refrigerator.
4. Place the marinated chicken in a roasting pan and roast for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F.
5. While the chicken roasts, combine avocado, red onion, cherry tomatoes, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
6. Let the chicken rest for 10 minutes before carving. Serve the chicken with the fresh avocado salsa.

The mango-cilantro marinade creates a sweet and zesty chicken, while the avocado salsa adds a refreshing and creamy element.

This dish is bursting with fresh, tropical flavors, making it an excellent choice for summer gatherings.

Pesto-Crusted Whole Chicken with Roasted Cherry Tomatoes

This pesto-crusted chicken is rich in flavor, with the pesto adding a vibrant, herby coating to the bird. Roasted cherry tomatoes add a sweet, juicy contrast, making this an ideal dish for a summer meal.

It’s simple to prepare and packs a punch of fresh ingredients.

Ingredients:

• 1 whole chicken (about 4 lbs)
• ½ cup pesto (store-bought or homemade)
• 1 tbsp olive oil
• Salt and pepper to taste

For the roasted cherry tomatoes:

• 2 cups cherry tomatoes, halved
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F.
2. Rub the chicken all over with pesto, making sure to coat the entire bird, including under the skin. Drizzle with olive oil and season with salt and pepper.
3. Place the chicken in a roasting pan and roast for 1 hour to 1 hour 15 minutes, or until the chicken reaches an internal temperature of 165°F and the skin is crispy.
4. While the chicken is roasting, toss halved cherry tomatoes with olive oil, balsamic vinegar, salt, and pepper. Spread them out on a baking sheet.
5. Roast the cherry tomatoes in the oven for 20-25 minutes, until softened and slightly caramelized.
6. Let the chicken rest for 10 minutes before carving. Serve the pesto-crusted chicken with the roasted cherry tomatoes.

This pesto-crusted chicken is rich with herbaceous flavors, while the roasted cherry tomatoes provide a sweet, juicy contrast.

It’s a perfect dish for a warm summer evening, and the fresh, vibrant pesto really brings the whole dish to life.