NYC's 7 Best Chicken Dishes For Two

When it arrives at the Nomad Hotel, your chicken dinner still has it's head and feet -- that's how fresh it is. Chef Daniel Humm stuffs the bird with foie gras, brioche and black truffles for true decadence and roasts in the hearth at 240' C for 40 minutes. The breast is served with black truffle potato puree, New Zealand spinach, blanched white asparagus and sauce perigourdine. The dark meat is served a fricasse with morel mushrooms, black truffles and a brown butter sabayon. The side dishes like spinach or asparagus, change with the season.

Sweet Chick

164 Bedford Ave.
Brooklyn, NY
347-725-4793
sweetchicknyc.com

More: NYC's 5 Best Chicken & Waffle Dishes

Since opening in February, this relaxed Williamsburg venue has been noticed by the New York Times and the Wall Street Journal for their devotion to chicken & waffles, the Southern-style comfort food staple. Their fried chicken & waffles dish is an indulgent, spectacular share, with waffle flavor options like classic, bacon & cheddar or rosemary and mushrooms. Butters also come with choices, including lemon-honey or raspberry.

DBGB Kitchen & Bar

299 Bowery
New York, NY 10003
(212) 933-5300
dbgb.com/nyc/

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The Whole Roasted Amish Chicken for Two at DBGB is cooked with lemon-thyme butter, polenta & wild mushrooms, tomato-chili braised beans and natural jus. A whole Amish chicken is brined and poached with lemon, garlic, bay leaves and thyme, then rubbed with bay leaf and garlic butter. The chicken is roasted until the skin is a golden brown, then served with traditional creamy polenta and wild mushrooms, and tomato-chili braised beans.

Chef Geoffrey Zakarian makes magic with the chicken at The Lambs Club. The Roasted Amish Chicken for Two with foraged greens and sherry vinegar jus is roasted with whole lemons, oregano, thyme, dill, lemon zest, olive oil and salt. The sherry vinegar and chicken jus is made from the stock extracted from roasting the bones with aromatics, then reducing the stock to intensify the flavor. The attention to detail results will make you think of plain 'ole chicken in a new light.

Chef Harold Moore presents a luxurious Whole Roasted Chicken For Two at this West Village gem. Herbed butter is inserted between the skin and meat for a real indulgence at Commerce. The bird is trussed and baked in a skillet in the oven. The finished dish is brought out whole by your server to view your beautiful bird table side, before being brought back to the kitchen to plate the dish, served with truffle potato puree, market vegetables and a rich stuffing of croutons, chicken jus and pan-seared foie gras, for added decadence.

Chef Richard Sandoval's modern Peruvian restaurant offers Pollo A La Brasa for an wonderful chicken dish with Latin flare. A whole roasted chicken is served with aji Amarillo jasmine rice, fried banana, salsa criolla and aji verde. And for something even more outrageous to share, order the Whole Suckling Pig for 6 when dining for a celebration. This feast is served with seasonal sidesand must be ordered 72 hours in advance.

Marc Forgione's Tribeca restaurant is one of our favorites in the neighborhood for a date night and coincidentally, you'll see his Bell & Evans Chicken Under a Brick served to most of your fellow diners for the perfect sharable meal. The Bell & Evans Chicken is cooked on a skillet, under a brick, and served covered in pan drippings over roasted Yukon potatoes with broccoli rabe. Sam Sifton called this the restaurant's best dish, and is quoted saying, "if it were a record you'd want to play it again and again" in his review. So, if you don't want to take our advice, then certainly take his - and order this chicken.