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Like coming home with rotisserie chicken, but better. Two chickens leave you endless options for meals for the week.
When you roast two chickens for the week, you’re set up for success with easy, delicious meals with the heavy lifting already done.
For our family (two adults and two young children), those two chickens transformed into four distinct meals throughout the week. We started by enjoying two of the breasts straight from the oven on night one, paired with roasted veggies that roasted alongside the chicken. The remaining chicken got portioned out strategically: About 2 cups of diced chicken was the protein in a vibrant fall-inspired chopped salad, another 2 cups of shredded chicken enriched a hearty Tuscan white bean soup, and 3 cups went into a fun taco night where everyone customized their own tacos.
After picking all the bones clean (we had even more meat for a few sandwiches for lunch), we simmered a homemade chicken stock (here’s a basic stock recipe) to become the flavorful and nutritious base for even more dishes. Nothing goes to waste with a varied meal plan like this one!
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RECIPE: Two Roast Chickens
- Yield: Serves 4
Description
Amazing smells fill the house — like a special occasion or holiday, but it’s just your weekly meal prep. Roasting chickens is a simple task that results in delicious, juicy meals when done right.
Ingredients
- Kosher salt
- 2 whole chickens, 3-5 lbs each
- 1 lemon, halved
- 1 lb small potatoes, halved
- 1 lb carrots, cut into rounds
- 1 large onion, coarsely chopped in large pieces
- 2 Tbsps olive oil
- Freshly ground black pepper
- 1/2 cup chicken stock or water (for pan sauce)
- 3 sprigs fresh herbs such as thyme and rosemary
Instructions
- Plan ahead and salt the chickens heavily the day before cooking. Refrigerate them uncovered on a wire rack set on a sheet pan.
- Preheat the oven to 450°F with the rack in the bottom third of the oven.
- Remove the chickens from the fridge and place them in a large roasting pan with space for both. Add a half of a lemon inside of each chicken. Add the potatoes, carrots, and onion around the chickens, drizzle with olive oil, and season with salt and pepper.
- Roast for 15 minutes, then reduce oven temperature to 350°F. After another 15 minutes, rotate the roasting pan 180 degrees to promote even cooking.
- Remove from the oven when the internal temperature of the breasts reaches 155°F and thighs reach 165°F, about 1 to 1 1/2 hours total.
- Let the chickens rest uncovered for 10 to 15 minutes before carving. Remove the vegetables from the pan.
- Make the pan sauce by adding stock or water to the roasting pan along with sprigs of fresh herbs. Simmer over medium heat, scraping up browned bits from the bottom. Simmer until slightly thickened, about 5 minutes.
Notes
- Crispy skin tip: Make sure the skin is very dry before roasting. The high initial temperature helps achieve crispy skin.
- Vegetable success: Keep an eye on the vegetables after 30 minutes to prevent burning. Stir them and add chicken stock to coat the bottom of the pan if they start to darken too quickly.
- Temperature matters: Pull the chickens out at the target temperature rather than overcooking. The internal temperature will continue to rise 5 to 10°F during resting (carryover cooking). A probe thermometer takes the guesswork out of perfectly cooked chicken.
- Don’t skip the rest: Resting allows juices to redistribute throughout the meat for maximum juiciness. A longer rest is even better.
- Save those bones: Don’t discard the bones — they make an excellent stock that is ready in under 1 hour in a pressure cooker.
- Easier cleanup: Remove the meat from the bones while the chickens are still warm — it’s much easier than when cold.
RECIPE: Chopped Chicken Salad With Pears, Cranberries, and Nuts
- Yield: Serves 4
Description
An easy lunch that you might want again for dinner, this fall-inspired salad combines tender chicken with sweet pears, tart cranberries, and crunchy nuts, all brought together with a bright apple cider vinaigrette.
Ingredients
The apple cider vinaigrette
- 1/4 cup apple cider vinegar
- 2 Tbsps minced shallot
- 2 tsps honey
- 1 tsp Dijon mustard
- Kosher salt and freshly ground black pepper
- 1/2 cup olive oil
The salad
Instructions
- Add all of the vinaigrette ingredients in a Mason jar, secure the lid, and vigorously shake for 30 seconds to emulsify. Taste and adjust as needed. If you like it more acidic, add more vinegar; add more oil if you prefer it less acidic. It should be balanced yet bright.
- Place the greens in a large bowl, drizzle with desired amount of vinaigrette, and toss to coat.
- Top with chicken, cranberries, sliced pear, nuts, and cheese, if using.
Notes
- Storing the vinaigrette: You can put extra dressing in the fridge for up to a week.
- Fruit options: Try different seasonal fruits like sliced apples or pomegranate seeds for variety.
- Cheese choices: Goat cheese, feta, blue cheese, or sharp Cheddar all work beautifully in this salad. Use whatever you have!
RECIPE: Tuscan White Bean and Chicken Soup
- Yield: Serves 4–6 1x
Description
A bean soup is a great way to use up all the vegetable scraps from the week that didn’t make it into a meal yet, and you definitely don’t want to waste any. This hearty, nourishing soup gets better with time as the flavors meld together. It’s even better with homemade chicken stock — just add your leftover chicken bones to our veggie stock recipe!
Ingredients
- 2 Tbsps olive oil, plus extra for serving
- 1 small onion, finely diced
- Kosher salt
- 2 ribs celery, diced
- 1 large carrot, diced
- 2 garlic cloves, minced
- 4 cups chicken stock or vegetable stock
- 2 15-oz cans cannellini beans, drained and rinsed
- 1 bunch (3-4 cups) Tuscan kale (aka lacinato or dino kale), stems removed, leaves chopped
- 1 tsp fresh rosemary, chopped
- 2 cups leftover shredded chicken
- Freshly ground black pepper
- Juice and zest from 1 lemon
- Parmesan
Instructions
- Add olive oil to a heavy-bottom pot over medium heat. Add the onion and a large pinch of salt. Cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add the celery and carrot, and cook for 2 minutes. Add garlic for the last minute, cook until fragrant.
- Add the chicken stock and bring to a simmer.
- Add one can of the beans to the pot. For a creamier, slightly thicker soup, use a hand blender to partially blend the soup, leaving some beans whole for texture, then add the second can of beans.
- Add the kale and rosemary. Simmer for about 5 minutes, or until the kale is tender. Add the chicken to heat through.
- Taste and season with salt, pepper, lemon juice, and zest.
- Serve with a drizzle of good olive oil and shaved Parmesan along with some crusty bread.
Notes
- Homemade stock: The better your stock, the better your soup. Use homemade stock for optimal flavor. Use your two leftover carcasses and some of your veggie trimmings in this Simple or Roasted Vegetable Stock.
- Parmesan rind: Have a Parmesan rind in your freezer? Add it during the simmer for extra umami depth. Remove it before serving.
- Make-ahead friendly: This soup is even better the next day as the flavors have time to meld. Store in the refrigerator for up to 4 days.
RECIPE: Leftover Chicken Taco Night
Description
Taco night is always fun! Everything gets prepped quickly using leftover proteins from the weekend. It all goes on a platter in the middle of the table and everyone gets to make their own tacos, exactly how they want them. Taco night doesn’t even have to include tortillas — you can do taco bowls — or pile too much goodness in your tiny tortilla, because you know you will!
Ingredients
Taco Bar
- Tortillas: These are optional if you prefer taco bowls.
- Leftover roast chicken: Shred or chop and heat in a skillet with a little olive oil, taco seasoning (see box below), and a squeeze of lime juice.
- Beans: Black beans or refried beans can go on the side or in the taco/bowl.
- Cilantro lime rice: Start with plain rice and stir in some fresh cilantro.
- Chopped onion: Choose between white or red.
- Avocado: Slices or mashed work well.
- Chopped tomatoes
- Fresh cilantro
- Mexican cheese blend or queso fresco
- Roasted veggies
- Simple spicy mayo: Mix mayo with lime juice and your favorite hot sauce.
- Mexican crema: If you want a milder and richer dressing, this is available in Mexican grocery stores, or you can use sour cream.
- Salsa: Use store-bought or homemade.
- Fresh lime wedges
Taco Season Your Chicken
Avoid extra packaging and make your own taco seasoning with:
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
