There is a lot of talk about meal prep these days. Of course, we’ve been planning family meals since the beginning of modern life. Crock pots, reheated leftovers, and pre-cutting ingredients for the evening meal are just a few of the tried-and-true prep steps. My favorite hack for family dinner is the roast chicken; two roast chickens to be exact.
Using a technique found in Joy of Cooking many years ago, a perfectly roasted chicken can be prepped in five minutes and out of the oven in just over an hour. Roasting two chickens at the same time serves up days of diverse and tasty meals.
The technique I have used for over twenty years is simple:
- Preheat the oven to 400•
- Place a 4-5 lb. chicken in a roasting pan or on a sturdy baking sheet.
- Brush 2 Tablespoons melted butter over the bird.
- Sprinkle 2 teaspoons salt over the bird, including inside the cavity.
- Bake for approximately 1 hour 10 minutes, until the internal temperature reaches 165 degrees. In the days before I had a thermometer, I checked that the meat between the let and breast wasn’t pink.
- Let rest for 15 minutes before carving.
There are a few embellishments to the basic recipe – place a half lemon or spring of rosemary and/or thyme in the cavity or even slip the herbs between the skin and flesh (kids enjoy helping with that). For me, sticking with the tried-and-true recipe yields a delicious, moist bird every time. (It also can be the center of a dinner with guests. )
My kids’ favorite side dishes for this chicken was pesto pasta and a Caesar salad, which can be made while the chicken is roasting. It took me a bit of time to figure out the graceful carving but it didn’t matter what it looked like. It tasted truly yummy!
Roasting the second bird can provide the protein for at least three distinct, healthy meals that save time without sacrificing flavor, with very little prep.
Meal 1: Chicken Salad
This recipe makes 5-6 servings which can serve as a light dinner and sandwiches the next day.
- The Build: Dice or shred two cooked chicken breasts. Add 2 ribs diced celery, ½ diced apple, 1 cup plain yogurt or mayo (or a combo), and 2 chopped green onions.
- The Flavor: 1 teaspoon mild curry powder, or to taste, 1 Tablespoon lemon juice, salt & pepper.
- Serve: on over salad greens dressed with a simple vinaigrette or spread on whole wheat bread with lettuce for sandwiches.
Meal 2: 15-Minute Chicken & Black Bean Tacos
Shred the thigh and wing meat for a fast, protein-packed taco night that kids love.
- The Build: Sauté half an onion and a bell pepper. Add the shredded chicken and a can of rinsed black beans. Whole pintos can also be used.
- The Flavor: Season with cumin, chili powder, and a splash of lime juice.
- Serve: Warm corn or flour tortillas and top with fresh avocado, shredded cabbage, plain yogurt, and salsa.
Meal 3: Lemon-Herb Chicken Pasta
Use the last bits of meat (and any remaining juices) for a bright, comforting pasta dish.
- The Build: While your pasta boils, sauté garlic and a large handful of spinach in olive oil.
- The Flavor: Toss the cooked pasta with the garlic oil, the leftover chopped chicken, a squeeze of lemon, and plenty of Parmesan cheese.
- Pro Tip: If the pasta seems dry, add a splash of the starchy pasta cooking water to create a light, silky sauce.
Waste-Free Bonus: Don’t toss the carcass! Simmer the bones with celery, carrots, and an onion for two hours to create a rich, homemade stock for next week’s soups or grains. The broth can also be frozen.
Roasting a whole chicken is the ultimate economical kitchen hack for busy families. Give it a try and let us know what you think.