Three Different Meals You Can Make from One Roast Chicken
Buying a whole chicken, roasting it, and having it at the ready for a few meals throughout the week is a genius move. It saves time, money, and brain power. Our go-to method for roasting a chicken is simple: Liberally season with salt and cook it low and slow (three hours and 300°F should do the trick, but to be sure, check to see that the juices run clear and the internal temp is 165°F). From there, you have a lot of meal options (not to mention, a leftover carcass for making bone broth).
Here are three to consider adding into your rotation: Try a spicy, smoky green chili stew with white beans for dinner. Creamy tahini chicken salad is excellent on toast with pickled veggies. And the chicken tacos with jalapeño slaw are so easy and so satisfying—they beat takeout BBQ.
Chicken salad is a classic way to use up leftovers, but this version forgoes the typical mayonnaise or yogurt base. Creamy tahini adds nuttiness and is super savory. The trick is to pair that rich sauce with a bright and tangy pickled vegetable to balance it out. We love it on crusty bread with pickled green tomatoes, and it’s just as good on crackers with pickled shallots or in lettuce cups with pickled turnips.
These Tex-Mex-inspired tacos come together really quickly and scratch the takeout itch on a weeknight. You can use whatever tortilla you like. We recommend Siete brand grain-free cassava-flour tortillas, or if you’re going the homemade route, try socca. The chickpea flour pancakes are super easy to make, plus you’ll get a little extra protein from the chickpeas.