With spring getting closer, you’ll soon be spending more time outside and less time in the kitchen. So, you need meals that are not only easy to prepare, but can be used in many different ways during the week. I’ve found a roasted chicken with vegetables is the perfect meal to get me outside faster and who doesn’t want to spend less time in the kitchen and more time playing!
One plump, delicious roasted chicken can give you so much goodness all week long. Just follow our simple roasted chicken recipe using a nice sized roaster weighing 5 or 6 pounds and you can enjoy dinner and leftovers for days to come.
Here are the top 5 ways I love to use my leftover chicken…
Easy Chicken Salad
This is so easy! I like to take one of the breasts and using a fork, shred the chicken. Dice up one stalk of celery and about 3 tablespoons of red onion. In a separate bowl, mix 1 cup Greek yogurt, a little whole milk or buttermilk to make it a bit easier to mix, and your favorite seasoning. I tend to just mix in salt, pepper, garlic pepper, chives, parsley, and thyme. You can also use yellow curry powder or whatever flavor profile you like. Mix together and serve.
Chicken Caesar or Chopped Salad
The next day, we almost always enjoy the chicken in a Caesar Salad with romaine lettuce, croutons, and fresh grated parmesan – anchovies and anchovy dressing optional! You could also use it in a chopped salad for lunch with all your favorite veggies!
Roasted Vegetable Soup
Another quick and easy trick, but you don’t have to tell anyone just how easy it was, because they will think you worked hours on this soup. Defrost your own chicken or vegetable broth if you have it or if not, use your favorite broth. Take all the veggies that are leftover from the roasted chicken and put them in a stock pot and add broth that comes about 1/4 the way up the veggies to start. Using a submersion blender or wand, purée the veggies, and add stock to your desired consistency. Warm on medium heat to a low boil, add salt and pepper to taste, and simply enjoy!
Bits and Pieces for Chicken Pot Pie
I don’t like any waste, so everything comes off the bones and gets saved for later use. Even those little bits and pieces that would normally get thrown out can be frozen and used later in chicken pot pies.
Bones for Soup or Bone Broth
When the meat has been removed and you just have bones left, it’s time to wrap it up and freeze. I like to first wrap the carcass in plastic wrap and then in a plastic bag to prevent frost burn. When you are ready to use, unwrap, put in a pot, and make your favorite stock for soup. The carcass is also perfect to add to bone broth you are making. There are wonderful nutrients in those bones and the flavor is amazing.
So, with spring just around the corner, start roasting chicken and vegetables for dinner and you can see more of the outdoors and less of your kitchen!
For more great Spring content, be sure to check out these awesome posts written by my fellow Chosen Chix bloggers:
For more great Spring content, be sure to check out these awesome posts written by my fellow Chosen Chix bloggers:
- Easter Recipes for the Beginner Cooks by November Sunflower
- 20 Surprisingly Easy Ways to Decorate Easter Eggs by Philzendia
- 8 Delicious Passover Recipes by Family Review Guide
- 5 Fab Staycation Ideas for Spring Break by Another Day… Another Diaper…
I am a home cook that does things my way. In my kitchen, I make breakfast, pack lunches, prepare snacks, and cook dinner. During the week, we eat real food that is homemade, organic, and local. On the weekends we do explore more of our local restaurants. I bake my own bread, juice fresh oranges every other day, and make my own kombucha and other weekly favorites.
