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What To Serve With Roast Chicken – 48 BEST Side Dishes

If you’re wondering what to serve with your roast chicken, you’ve come to the right place.

In this article, I list 48 of the most popular side dishes for roast chicken.

In a rush? Here’s the short answer.

The best side dishes to serve with roasted chicken are herb stuffing, dinner rolls, parmesan duchess potatoes, and roasted vegetables. You can also serve green beans almondine, cranberry rice pilaf, or broccoli cheese casserole. Most importantly, a luscious gravy is a must-serve with roasted chicken.

Ready? Let’s jump right in.

Great flavor pairings for roast chicken

Roast chicken is a classic dish thats moist and juicy, with a lightly crisp skin and a savory, herby flavor. 

It pairs well with:

  • Citrus and tangy flavors: flavors such as lemon, lime, or orange can add a refreshing contrast to the richness of the roast chicken. Vinegars like balsamic, red wine, or apple cider can also provide a tangy balance. Or even something tart like cranberry sauce.
  • Earthy and savory flavors: roast chicken pairs well with earthy flavors like mushrooms, truffles, or caramelized onions. Anchovies, capers, or olives can also add a briny and savory touch.
  • Herbs and spices: classic herbs like rosemary, thyme, sage, and parsley complement roast chicken beautifully. Spices such as paprika, cumin, or coriander can also provide depth and warmth to the dish.


Starchy sides are a must-have with roast chicken. They’ll make a comforting dinner even more comforting.

Soft, fluffy dinner rolls and mashed potatoes are a no-brainer, but you can also try a herby couscous dish or Moroccan-spiced quinoa for a more interesting meal. 

Rosemary dinner rolls

Take your standard dinner rolls up a notch by adding some rosemary.

Rosemary has a blend of lemony, woody flavors that go great with chicken.

And the best part? You can use these rolls to make some leftover stuffing sandwiches the next day!

Psst… these rolls are best enjoyed warm. 

Why we love this recipe: you can make a big batch and freeze them.

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Parmesan duchess potatoes

Skip your usual mashed spuds and give these fancy duchess potatoes a try.

They’re golden and crisp on the outside, with irresistibly creamy interiors. 

The key to perfecting this dish is getting an extra smooth potato mixture so you can pipe it without issue – a sieve is great for this (or a potato ricer).

Why we love this recipe: it elevates your humble mashed potatoes into something restaurant-worthy.

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Pomegranate quinoa


Take a more Middle-Eastern approach to your side dish by adding some pomegranate to the mix.

I think pomegranate is a really underutilized ingredient, and it just so happens to go great with chicken.

The sweet pop you get is balanced out in this salad with some salty feta.

Why we love this recipe: quinoa is filling, but also packed with nutrients.

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Holiday favorites

Roast chicken is an excellent centerpiece for a holiday dinner.

I usually serve it with a crisp, herby stuffing and a cheesy casserole. But you can also try a cranberry-studded rice pilaf or a decadent mac and cheese.

Want something simpler? Go with an elegant green bean almondine.

Cranberry pecan wild rice pilaf

This rice pilaf is a must-have side for an autumnal roasted chicken dinner.

The rice is cooked in a mixture of chicken broth and apple juice, then seasoned with herbs.

And it doesn’t stop there – adding dried cranberries adds some tartness, while pecans add some much-needed texture.

Why we love this recipe: it brings a festive feel to any meal.

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Buttery herb stuffing

Your Sunday roast wouldn’t be complete without this herby stuffing. 

The outside is crunchy, while the inside is soft and fluffy – perfect for soaking up any leftover juices or gravy.

And don’t be put off by the celery, I promise you won’t be able to taste it.

Why we love this recipe: you can use the leftovers for a breakfast hash, or in a sandwich the next day.

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Collard greens and kale 

Give your roasted chicken the complete Southern treatment by pairing it with this kale and collard greens side dish. 

A dash of salt, pepper, and a spritz of lemon juice is added to the sauteed leafy veggies, giving you a delightfully zesty and nourishing side dish. 

Psst… for a fiery kick, add a few dashes of hot sauce. 

Why we love this recipe: it’s simple but impactful.

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Rosemary gruyere popovers

Popovers (or Yorkshire puddings) are a must-have for any kind of roast – especially a roast chicken.

The light, airy texture means they don’t make the meal too heavy. And they’re perfect for mopping up the gravy.

Adding rosemary and gruyere elevates these popovers to dinner-party-worthy status.

Why we love this recipe: they’re really addicting.

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Broccoli cheese casserole

This classic combo of broccoli and cheddar cheese is guaranteed to be a crowd-pleaser.

Crisp tender broccoli florets are smothered with a three-cheese and sour cream mixture before being baked for 20 minutes.

Just thinking about the cheesy florets alongside a juicy, herb-roasted chicken makes my mouth water.

Why we love this recipe: it’s comfort food heaven.

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Want to keep your roast chicken lean and low-carb? Skip the carb-loaded sides and pair it with a warm veggie dish.

Hit two birds with one stone and roast onions and carrots with your chicken for an easy meal, or fire up the stove and steam your favorite veggies. 

Psst… want a Southern twist? Whip up a batch of silky, tangy collard greens!

Roasted vegetables

This is one of the easiest and most traditional roast chicken sides you can make. 

This particular recipe goes down the root vegetable route with carrots, sweet potatoes, and onions. 

But you can use anything you have on hand.

Pro tip: keep the seasoning simple to let the natural flavors of the veg shine through.

Why we love this recipe: you can roast your veggies on the same tray as your chicken, so they absorb some of the drippings.

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Buttery peas and mushroom

Want something nice and easy?

Try these peas and mushrooms.

The earthiness from your mushrooms contrasts with the peas’ sweetness, and the whole thing only takes 10 minutes to get on the table. 

Why we love this recipe: it’s ideal for those busy weeknight dinners.

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Green beans almondine

This classic French dish features crisp-tender green beans topped with crunchy almonds.

It’s a simple, tasty side dish that will complement your chicken without overshadowing it.

Pro-tip: heavily salt your water when blanching the green beans for flavor and to preserve their gorgeous green hue. 

Why we love this recipe: it boasts 4.5 stars from 456 ratings.

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Roasted spaghetti squash

Love pasta but trying to reduce your carb intake?

Don’t worry, this spaghetti squash has your back. Roasted and shredded squash forms noodle-like strands with an almost al dente bite.

Then this recipe smothers the faux noodles in a simple brown butter sauce. YUM!

Why we love this recipe: you can serve it inside the hollowed-out squash, making for a fun presentation.

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Smashed brussels sprouts with tahini

You’ve probably heard of smashed potatoes, but have you ever heard of smashed brussels sprouts? 

Like spuds, boiling and flattening these sprouts before roasting makes them extra flavorful because the sauce (lemon tahini sauce here) has so many little nooks to fall into.

Why we love this recipe: it’s a great way to jazz up brussels sprouts.

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Caesar salad and roast chicken go together like peanut butter and jelly – but don’t limit yourself!

Skip the leafy greens and pair your chicken with a summery panzanella or a creamy pasta salad.

Pesto pasta salad

This pasta salad is loaded with Italian-inspired ingredients like artichoke hearts, arugula, pepperoncini peppers, and olives – all tossed in fresh basil pesto. 

The bright, zesty flavors are all fabulous with roasted chicken.  

Pro-tip: make your own basil pesto for the best results.

Why we love this recipe: it’s a great meal prep option.

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Kale caesar salad

This version of the classic caesar salad features a tangy Greek yogurt-based dressing and slightly bitter kale leaves for a more grown-up feel.

Serve this alongside your roasted chicken, or prop a couple of chicken slices on top for a light, protein-filled meal. 

Why we love this recipe: it’s a guilt-free side dish.

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Spring salad


A spring salad at its most basic is a mix of all the best veggies spring has to offer – this one uses asparagus, radish, and pea shoots.

Plus some orzo to give it slightly more substance.

Psst… grill the radish and asparagus for that charred flavor.

Why we love this recipe: it has a super unique and tasty scallion dressing.

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The best side dishes for roast chicken

  • Rosemary dinner rolls
  • Parmesan duchess potatoes
  • Pomegranate quinoa
  • Cranberry pecan wild rice pilaf
  • Buttery herb stuffing
  • Rosemary gruyere popovers
  • Broccoli cheese casserole
  • Roasted vegetables
  • Buttery peas and mushroom
  • Green beans almondine
  • Roasted spaghetti squash
  • Smashed brussels sprouts with tahini
  • Pesto pasta salad
  • Kale Caesar salad
  • Spring salad

What herbs go well with roast chicken?

Traditional herbs that are used with roast chicken include thyme, rosemary, sage, and oregano. If you want to try something a little different, basil, tarragon, and marjoram also taste great with roast chicken. 

What To Serve With Roast Chicken [48 Ideas]

In this short recipe, I show you exactly what to serve with your roast chicken.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, British
Keyword: roast chicken side dishes, what to serve with roast chicken
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 1 person
Calories: 164kcal


  • 1 portion rosemary dinner rolls
  • 1 portion broccoli cheese casserole
  • 1 portion smashed brussels sprouts with tahini
  • 1 portion kale caesar salad
  • 1 portion rosemary gruyere popovers
  • 1 portion green beans almondine … and more


  • Prepare your roast chicken according to your favorite recipe.
  • In the meantime, choose one of the following sides to serve alongside it.
  • Side dishes include: rosemary dinner rolls, parmesan duchess potatoes, pomegranate quinoa, cranberry pecan wild rice pilaf, buttery herb stuffing, rosemary gruyere popovers, broccoli cheese casserole, roasted vegetables, buttery peas and mushroom, green beans almondine, roasted spaghetti squash, smashed brussels sprouts with tahini, pesto pasta salad, kale caesar salad, and spring salad.
  • Serve immediately and enjoy!


Serving: 100g | Calories: 164kcal

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