This mom-and-pop Colombian restaurant gets the charcoal fire going in the early morning and doesn’t stop until everyone’s satisfied. Diners can watch the action up front, where the chickens are seasoned in a secret recipe and roasted for two hours over an open flame. It’s also quite affordable — a whole chicken will only set you back $14.95.

On the border of Irving Park and Albany Park, D’Candela serves up spicy, garlicky Peruvian pollo a la brasa, or rotisserie chicken, available by the quarter, half, or whole bird, for dining in or to-go, with a choice of sides.

Basant takes a more modern approach to Indian food. That may alienate folks used to North Indian buffets, but if they pause a little and breathe (and inhale the wonderful aromas), they’ll feel right at home. For instance, diners won’t find a traditional tandoori chicken. They opt for Cornish hen for a richer flavor. 

Lincoln Park’s Greek eatery has been a neighborhood staple for more than four decades, thanks in large part to its popular roast chicken. In fact, Tiny Fey loves the dish so much she called the restaurant one of her favorite places to eat in town. And when it comes to food, we won’t argue with Liz Lemon.

Hermosa chef Ethan Lim was looking for a reason to drop his magical roasted chicken from his rotating dinner menu. Don’t let him. This chicken, a family recipe marinated with an ambrosia aroma, might be the city’s best. Tender, juicy, and just a lovely dish, Lim serves this part of his Family Meal reservation-only dinner series. Make time for this special dish or live in a world of regret.

Peruvians take their chicken seriously and the pollo a la brasa at Tanta does the national dish proud. The signature entrée is brined for 24 hours in a mix of Coke, garlic, cumin, soy sauce, and other ingredients before being roasted in the oven. The crispy final product arrives at the table alongside cannellini beans, potatoes, arroz con choclo, criolla salad, and a trio of aji sauces.

Come for the picturesque views, stay for the roasts. There are several types offered, from beef and pork to fish, but it would be foolish to pass up the whole chicken. It’s wood-smoked, comes accompanied by crispy potatoes, and is carved tableside. Best of all, there will be enough leftovers for days.

It’s not just pork and seafood at one of Chicago’s most essential spots. The celebrated farm-to-table restaurant from One Off Hospitality Group serves a succulent plate of chicken using birds from Slagel Family Farm. It’s served with summer sausage and fries for a simple down-home meal.

The owners of a trio of Chicago bars have extended their wings with their first restaurant. Inside the historic Monadnock building, this bistro presents French cuisine in a simple manner. Instead of chicken, confit Cornish hen stars with a black garlic jus.

Chicken vesuvio, bone-in chicken sautéed in garlic, oregano, olive oil, and wine then oven-roasted and served with potato wedges and sometimes peas, is a Chicago classic. Many places claim to have invented it (though the now-defunct Vesuvio Restaurant took the credit, hence its name), and now it’s a standard at Italian restaurants around the city. Bruna’s, open since 1933 in Heart of Chicago, serves a particularly fine specimen

At Virtue in Hyde Park, chef Erick Williams serves lemon chicken, which arrives at the table dripping with its own pan jus with green beans and roasted fennel.