Light up the grill for this simplified version of the classic, flavorful Indian chicken dish, courtesy of Madhur Jaffrey.

Crushed juniper berries combine with garlic and herbs to perfume this smoky chicken that makes for a stunning centerpiece for a leisurely lunch with good company. For a shortcut, substitute quality rotisserie or smoked chickens; simply cover with foil and reheat in a 200°F oven before carving and serving. Either way, smothering the chicken and crushed potatoes with a classic shallot vinaigrette means every plate will be wiped clean.

To help build deep layers of flavor in these tacos, Fermín Núñez begins his marinade by toasting and charring aromatics: dried chiles, cinnamon, allspice, and onions all hit the heat before soaking with juicy chicken thighs for an hour, imparting smoky flavor before they cook quickly on the grill or in the oven (see Note). Pair them with fresh tomatillo salsa cruda for a next-level taco night.

A pinch of ground allspice adds interest to a not-too-sweet maple and mustard concoction inspired by chef Brendan Collins. The simple sauce does double duty as a dressing for salad and as a marinade for chicken thighs — just reserve a little bit of the sauce for adding effortless pizzazz to a quick salad, and use the rest of it as a marinade to give chicken thighs a lacquered shine and deep flavor. The recipe is for grilled chicken thighs — see the note at the end of the recipe for how to prepare them in the oven.

These juicy roast chickens are marinated in a tangy, garlic-laden, Puerto Rican-style marinade. "It's the vinegar that makes you want to keep eating," Bill Kim says. "That flavor lingers and haunts you."

Dried figs are poached in port to make a luscious Portuguese-inspired sauce to pair with roast chicken for a meal perfect for the first fall nights. Ruby port provides the best color, but tawny will also work well

For this delicious, mustardy chicken, Jacques Pépin splits the chicken and cuts between the leg and shoulder joints to halve the cooking time.

When F&W’s Kay Chun roasts chicken, she adds brussels sprouts to the roasting pan so they absorb the fantastic flavor of the caraway-infused chicken juices.

The garlicky butter in this recipe yields juicy meat and crispy skin, making this herb-roasted chicken dish a winner every time.

Wylie Dufresne is a genius at using avant-garde techniques to turn everyday ingredients into miraculous dishes. For instance, at his Manhattan restaurant WD-50, the revamped menu includes chicken confit with peas and carrots: The “peas” are actually carrots coated with freeze-dried pea powder. But when F&W challenged the Top Chef Masters contestant to create a fast recipe, he simply roasted the carrots to serve with chicken and tomato-infused tapioca porridge. It takes three chefs 12 hours to prepare the WD-50 dish, but less than an hour for a home cook to make this one.

Sprinkled with cardamom, roasted until crisp, and topped with an apple-flavored sauce, chicken legs become extraordinary. The chicken is perfectly matched by the raisin-studded rice pilaf that's also flavored with cardamom.