Roast chicken is, in my opinion, the best dinner ever—full stop. Not only does it taste incredible, but it’s versatile: One chicken can become a week’s worth of dinners, a few days of lunches, and, eventually, it can simmer down into stock for soup. It’s the meal prepper’s dream. Below, you’ll find a particularly adaptable roast chicken recipe, a few ways to use it, and a knockout side dish.
1 bunch rosemary
1 lemon, cut in half
5–6 garlic cloves
2 large onions, chopped into medallions
Oil (preferably olive)
- Preheat oven to 425°F.
- Pat the chicken dry with paper towels. Season with salt and let sit for 30 minutes to allow salt to permeate.
- Give the chicken a coating of oil and rub it to ensure that it’s fully coated.
- Season with other spices and herbs to give an even coating.
- Bruise the rosemary with the blunt side of a knife and place inside the chicken cavity along with two cloves of garlic and a lemon slice.
- Lay onion medallions flat on bottom of skillet or sheet pan. (If using a sheet pan, only cover the area where the chicken will be).
- Put the chicken on top of onions. Place lemon cut-side down on the pan (not on onions) and add two to three cloves of garlic around the outside.
- Roast for 60 minutes. Let sit for 30 minutes before carving.
Anyone can roast veggies, but if you’re looking to upgrade your basic potatoes as a side for chicken or on its own, smashed potatoes are the way to go. This extra bit of effort yields a dish with all the best qualities of both roasted and mashed potatoes.
1 lb baby potatoes
- Preheat oven to 425°F.
- Fill a large pot halfway with water and bring to a boil.
- Wash potatoes and add to pot. Let boil for 30-40 minutes until potatoes are soft, but not entirely mushy. You should be able to flatten a potato without it crumbling.
- Drain water and cover potatoes with oil and season with salt and pepper. The potatoes will be hot so use caution and, if needed, wait for them to cool.
- Once potatoes are cooled and seasoned, place on a baking tray. Using a wooden spoon, press down on each potato to flatten it so that the outside crumbles a little, but the potato remains mostly intact. Alternatively, to smash them all at once, use a second baking tray to push down, flattening them all.
- Roast again for 15-20 minutes until the outsides are crisp and golden. Serve warm alongside roast chicken.
Quick Leftover Fixes
1 chicken breast (roasted)
2 slices of bread
Toast the bread and butter each side. Put the bread butter-side down on a pan on medium heat until it’s golden brown. Assemble the BLT with chicken on top.
1 leftover chicken carcass
2 carrots, sliced into medallions
2 stalks of celery, sliced, with greens
2 tbsp salt
Place the chicken in a large pot and cover with cold water. Bring to a simmer. Add veggies, salt, and pepper and let simmer for two hours until broth has a pale colour. Use a pair of tongs to remove the larger pieces of vegetables and chicken, then strain to remove everything else. This dish can be stored frozen for months.