Poultrygeist: The nightly what's-for-dinner horror show, playing in kitchens everywhere.

Fear takes flight in this dramatic battle between mealtime and the forces of evil. The gripping saga offers a triumph for cooks everywhere who are forced to face the nightly interrogation: "What's for dinner?"

The classic tale of terror for our century (or any century, for that matter) may well be the cook without a dinner plan.

Many of those cooks reach for the predictable backup: a roast chicken from the supermarket or a freezer stocked with individually quick frozen chicken breasts, otherwise known in the trade as IQF. These are backups because they work.

Until they don't, that is, when too many meals have been based on them.

To alleviate your dinner drama and provide options good enough for company, we offer recipes that go far beyond the predictable sauté. This also offers a nod to the first issue of Taste, on Oct. 1, 1969, which, for the same reason, featured chicken recipes, including cacciatore, skewers and à la king.

Think of these as something to crow about.

Serves 4.

• 1 tbsp. ground fennel seeds

• 1 tbsp. granulated garlic

• Kosher salt and ground black pepper

• 1 1/2 lb. cremini mushrooms, trimmed, kept whole

• 2 roasted red peppers, kept whole (from a jar)

• 1 tbsp. firmly packed light or dark brown sugar

• 1 tbsp. dried oregano

• 3 lb. bone-in, skin-on chicken parts, trimmed and patted dry

• 10 medium garlic cloves, peeled

• 2 tsp. unseasoned rice vinegar

Directions

Heat oven to 450 degrees with a rack in the middle position. In small bowl, stir together the fennel, granulated garlic and 2 teaspoons salt.

In medium bowl, toss mushrooms and red peppers with 1 tablespoon of the spice mixture and the oil; set aside. Into the remaining spice mixture, stir the brown sugar, oregano, 1 tablespoon salt and 2 teaspoons pepper.

On a rimmed baking sheet, evenly season both sides of the chicken parts with the spice mixture. Place the garlic cloves in the center of the baking sheet, then arrange the chicken parts, skin up, around the garlic; this prevents the garlic from scorching during roasting. Place roasted peppers around the chicken, then scatter the mushrooms in an even layer over them.

Roast until thickest part of the breast (if using) reaches about 160 degrees and the thickest part of the largest thigh/leg (if using) reaches about 175 degrees, 30 to 40 minutes.

Nutrition information per serving:

Calories580Fat30 g

Sodium2,690 mgCarbohydrates21 g

Saturated fat7 gAdded sugars3 g

Protein57 gCholesterol190 mg

Exchanges per serving: 2 vegetable, ½ carb, 7 ½ medium-fat protein.

Serves 4 to 6.

Note: Whether for company or a family meal, this takes a bit more time to prepare, but much of it is in the oven. From "Nothing Fancy," by Alison Roman.

• 3 1/2- to 4-lb. chicken, or 3 lb. bone-in, skin-on chicken thighs or legs

• Kosher salt and freshly ground black pepper

• 1 lemon, cut into thick slices crosswise, seeds removed

• 2 shallots, halved lengthwise

• 4 to 6 fresh medjool dates, pitted

• 4 sprigs fresh thyme or oregano, plus more for serving

• 1 tsp. crushed red pepper flakes, or 2 tsp. ground Urfa chile

Directions

Preheat oven to 425 degrees.

Season chicken all over with salt and pepper. Heat 2 tablespoons oil in large (at least 8-quart) Dutch oven over medium-high heat. Place the chicken in the pot breast-side up, and using tongs or your hands (be careful!), press lightly to make sure the skin comes into even contact with the pot bottom. This is your chance to brown the legs and render that excess fat. It's rarely offered in whole-chicken recipes, so take advantage. (If using parts, just sear the chicken skin side down.)

Cook, without moving, until the chicken is nice and browned, 5 to 8 minutes. Add the lemon slices and shallot, maneuvering the chicken however you need so that the slices come into contact with the bottom of the pot. Let everything sizzle in the chicken fat until lightly caramelized, about 2 minutes.

Add the dates, thyme and 1 cup water. Sprinkle the top of the chicken with the red pepper flakes or chile. Place the lid on and put the Dutch oven in the oven and roast until the dates are plump, the lemon is jammy, and the chicken is almost but not totally cooked through, 20 to 25 minutes (it will look mostly cooked through and a little anemic from getting covered with the lid).

Let chicken rest in Dutch oven for 10 minutes, then transfer to a cutting board and carve. Serve with shallot, lemons and dates, with some more thyme and flaky sea salt sprinkled over.

Make ahead: This can be made a few hours ahead, then kept in Dutch oven at room temperature. To reheat it, pop it back in oven without a lid for 10 to 15 minutes or so.

Nutrition information per each of 6 servings:

Calories385Fat25 gSodium100 mg

Carbohydrates8 gSaturated fat6 gAdded sugars0 g

Exchanges per serving: ½ fruit, 4 ½ medium-fat protein, ½ fat.

Serves 6.

Note: This is intended to be cooked in a cast-iron skillet, though other ovenproof skillets would do. From "Skillet Love," by Anne Byrn.

• 2 lb. boneless, skinless chicken thighs

• 1/2 c. honey

• 2 garlic cloves, peeled and minced

• 3 tbsp. grated fresh ginger

• Steamed white rice, for serving

• Green onion slivers, for garnish

Directions

In small bowl, whisk together the honey and soy sauce. Fold in the garlic and ginger. Pour the marinade mixture over the chicken thighs and turn to coat. Cover the bowl or seal the bag and let the chicken marinate at room temperature for 20 minutes or in the refrigerator for up to 4 hours.

Preheat oven to 375 degrees.

Pour chicken and marinade into a 12-inch skillet. Tuck edges of chicken under to form rounded thighs that dome in the center. Place the skillet in the oven and bake for 20 minutes. Remove the skillet and turn the chicken, basting with the pan juices. Return to the oven for 20 minutes.

Remove skillet from oven and place over medium-low heat on the stovetop. Let chicken and marinade simmer, turning chicken every 2 or 3 minutes until the marinade thickens, 15 to 20 minutes. The chicken will have turned a mahogany color, and the juices will be syrupy and sticky. Serve with rice and garnish with slivers of green onion.

Nutrition information per serving:

Fat7 g

Sodium890 mgCarbohydrates27 g

Saturated fat2 g

Added sugars23 g

Protein34 g

Dietary fiber1 g

Serves 4.

Note: Panko breadcrumbs are lighter and bigger than the tradition crumb, which could be substituted. From "Food52 Dynamite Chicken," by Tyler Kord.

• 1 1/2 c. panko breadcrumbs

• 1 1/2 oz. Parmesan, finely grated, plus more for serving, divided

• 1/2 tsp. garlic powder

• 1/2 tsp. ground coriander

• 3 tsp. kosher salt, divided

• 2 eggs

• 3 tbsp. cornstarch

• 1 1/2 c. vegetable oil, for frying

• 2 tbsp. extra-virgin olive oil

• 8 garlic cloves, smashed

• 1 c. chicken stock

• 1 tbsp. lemon zest, plus 1/4 c. freshly squeezed lemon juice

• 1 lb. spaghetti

• 1/2 c. fresh basil leaves, torn

• Red pepper flakes, for serving

Directions

In mixing bowl, combine panko, two-thirds of the Parmesan, the oregano, garlic powder, coriander and 1 teaspoon salt.

Bring stockpot of water to a boil over high heat to cook pasta.

In 2-quart saucepan, heat vegetable oil to 350 degrees. Fry chicken in four batches, for 3 to 5 minutes each, until it's not at all pink on the inside and has a golden-brown crust. Carefully remove chicken with slotted spoon and drain on paper towel.

In large sauté pan with high sides, add olive oil and garlic, and cook over medium heat until garlic is very brown, 8 to 10 minutes. Add stock, lemon zest, butter and remaining 1 teaspoon salt and increase heat to high. Bring to a boil, turn heat to low and simmer.

Cook spaghetti in pot of boiling water for two-thirds of the instructed time. Drain it, reserving 2 cups pasta cooking liquid. Add the pasta to the sauté pan. Increase heat to high and boil until pasta is fully cooked. You want about 1 cup liquid in the pan. If you need more, add the reserved pasta water, 1 tablespoon at a time.

Add lemon juice and remaining Parmesan and mix well. Top each serving of spaghetti with a handful of chicken nuggets, some basil, more Parmesan and red pepper flakes.