One Roasted Chicken, Three Delicious Meals
There’s nothing better than a classic roast chicken—it’s cozy, comforting, and always a crowd-pleaser. But the best part? You can stretch that one bird into multiple meals without it feeling like leftovers. First, you’ve got the beautifully roasted chicken as your main event. Then, the leftover meat gets folded into a creamy, cozy chicken and rice casserole. And finally, don’t toss those bones! Simmer them down into a rich, homemade stock for soups, stews, or whatever else you’re craving. It’s a simple way to get the most out of one chicken while keeping things delicious every step of the way.
Classic Roast Chicken with Garlic Herb Butter, Shallots, and Lemon
This roast chicken is juicy, flavorful, and perfectly golden with crispy skin. The bed of shallots and lemons adds sweetness and brightness while the garlic herb butter infuses the meat with rich, aromatic flavor. A classic weeknight or weekend dinner!
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes – 1 hour 30 minutes (depending on size)
Servings: 4-6
Ingredients:
1 whole chicken (4-5 lbs), patted dry
3-4 shallots, halved or quartered
1 lemon, halved (plus extra slices if desired)
A bunch of fresh thyme sprigs (plus more for garnish)
Head of garlic cut in half
6 tbsp unsalted butter, softened
2 cloves garlic, finely minced
1 tsp lemon zest
1 tbsp fresh thyme leaves, chopped
2 tbsp olive oil
Flaky sea salt
Freshly ground black pepper
Instructions:
1.Preheat the oven to 400°F (200°C).
2. Place shallots and lemon halves in the bottom of a cast-iron skillet or roasting pan to create a bed for the chicken. This adds moisture and flavor as the chicken roasts.
3. In a small bowl, combine the softened butter, minced garlic, lemon zest, chopped thyme, salt, and pepper. Mix well. Alternatively you can always use regular butter or store bought garlic butter.
4. Gently loosen the skin from the chicken by sliding your fingers under the skin over the breasts.
5. Spread the garlic herb butter evenly under the skin, ensuring it covers as much of the meat as possible for maximum flavor.
6. Place the lemon halves, smashed garlic, and a few sprigs of thyme in the cavity. Don’t overstuff—allowing air to circulate ensures even cooking.
7. Rub any leftover garlic herb butter over the top.Drizzle olive oil over the chicken and rub it all over, ensuring the skin is evenly coated.
8. Season generously with salt and pepper.
9. Place the chicken breast-side up on the bed of shallots and lemons.
10. Roast at 400°F (200°C) for 20 minutes to create a crispy golden crust.
11. Reduce the oven temperature to 350°F (175°C) and continue roasting for 45-60 minutes or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Tip: Baste the chicken with pan juices halfway through roasting to keep the meat moist and flavorful.
Transfer the chicken to a cutting board and tent loosely with foil. Let it rest for 10-15 minutes before carving. Resting helps the juices redistribute, keeping the meat tender and juicy.
Pro Tips for Perfect Roast Chicken:
Add Veggies to the Pan: Toss potatoes, carrots, or parsnips around the chicken for a complete one-pan meal.
Crispier Skin: For an extra crispy finish, increase the heat back to 425°F (220°C) for the last 5-10 minutes.
Use a Meat Thermometer: Insert into the thickest part of the thigh, avoiding the bone, for an accurate reading.
Serving Suggestions:
Serve with roasted vegetables, mashed potatoes, or a crisp green salad. Drizzle the shallot and lemon pan juices over the carved chicken for extra flavor. Enjoy your perfectly roasted chicken with a golden, crispy skin and juicy, flavorful meat. Save any leftovers in an airtight container for up to 3 days or alternatively freeze for up to 3 months.
Follow along for another way to use leftovers and the bone!
Chicken, Rice, Broccoli & Cheddar Casserole
A great way to use up leftover rotisserie chicken and extend it into another delicious meal! This creamy, cheesy casserole is not only comforting but super versatile—you can easily switch out the veggies or add other favorites. For a fun twist, try a mix of broccoli and green beans, or even add some peas or carrots to the mix! Perfect for a cozy family dinner that feels like a treat.
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Servings: 4-6
Ingredients:
Leftover chicken or 2 cooked chicken breasts, diced.
2 cups basmati or long-grain rice
3 cups chicken stock
½ white onion, finely diced
3 tbsp butter
1 tbsp olive oil (for sautéing)
1 tsp garlic powder
2½ - 3 cups broccoli florets, chopped
¼ cup sour cream
½ cup whipping cream
2 cups grated cheddar cheese
½ cup grated Parmesan cheese
¾ cup crushed Ritz crackers (optional, for topping)
Instructions:
In a large oven-safe skillet or Dutch oven, melt butter with olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Stir in garlic powder.
Add the rice to the skillet and toast for 2 minutes, stirring frequently to coat the grains with the butter and aromatics.
Pour in the chicken stock, stir, and bring to a boil. Reduce the heat to low, cover with a lid, and simmer for 10 minutes.
Remove the lid, add the broccoli, and stir gently. Cover again and cook for another 5-7 minutes, until the rice is almost tender and the broccoli is vibrant green.
While the rice finishes cooking, preheat the oven to 375°F (190°C).
Remove the lid and stir in the sour cream, whipping cream, 1 cup of cheddar cheese, ¼ cup Parmesan, and chicken. Mix until everything is evenly combined.
Smooth out the mixture and top with the remaining 1 cup of cheddar cheese ¼ cup parmesan cheese. Sprinkle with crushed Ritz crackers for a crispy topping (optional).
Transfer the skillet to the preheated oven and bake for 18-20 minutes, until the cheese is melted and golden.
Let cool for 5 minutes before serving. Perfect for a cozy family meal!
Chicken Stock from Leftover Chicken Bones
Prep Time: 10 minutes
Cook Time: 2-3 hours (plus optional roasting time of 30-45 minutes)
Yield: About 8-10 cups of stock
Ingredients:
Leftover bones from 1 roasted chicken (including skin, cartilage, and any leftover meat)
1 large onion, quartered (no need to peel)
2-3 carrots, peeled and chopped into large pieces
2-3 celery stalks, chopped into large pieces
1 large leek, sliced
3-4 garlic cloves, smashed (no need to peel)
1-2 bay leaves
1-2 sprigs fresh thyme (or 1 tsp dried)
1 tsp whole black peppercorns
Water (enough to cover the ingredients by about 1-2 inches)
Instructions:
After your meal, save the leftover bones, skin, and cartilage from your roasted chicken. If you have any meat left on the bones, that's fine—it'll add flavor to the stock.
For a deeper, richer flavor, preheat your oven to 400°F (200°C). Spread the chicken bones on a baking sheet and roast them for 30-45 minutes, turning once, until they’re browned and caramelized. This step brings out the deep, savory flavors in the stock but it is not a necessity you can just use them as is.
In a large pot, add the roasted chicken bones, onion, carrots, celery,leek, garlic, bay leaves, thyme, and peppercorns. Cover the ingredients with cold water, about 10-12 cups (more or less depending on your pot size).
Bring the pot to a gentle boil over medium heat. Once it reaches a boil, reduce the heat to low and let the stock simmer, uncovered, for 2-3 hours. As it simmers, skim off any foam or scum that rises to the top using a spoon. If the stock level gets too low during simmering, feel free to add a little more water.
Once the stock has simmered for several hours, remove the pot from heat. Use a fine-mesh strainer or cheesecloth to strain the stock into another large pot or bowl. Discard the bones and vegetables (or compost them).
Let the stock cool slightly, then transfer it to containers. You can store it in the fridge for up to 3-4 days or freeze it for up to 3 months. To store, divide the stock into smaller portions if you plan on freezing some for later use.
Your homemade chicken stock is now ready to be used in your favorite recipes and soups!
Tip:
For a richer stock, you can add a few chicken feet if you have them—they’re full of collagen and will help thicken and gel the stock!
Classic Chicken Soup
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 4-6 servings
A Classic Chicken Soup is the perfect, quick dish you can make with homemade chicken stock! It’s comforting, flavorful, and comes together in about 30 minutes. Here’s a simple recipe:
Ingredients:
6 cups homemade chicken stock (made from leftover chicken bones)
2 cups cooked chicken (shredded or diced)
1 medium onion, chopped
2 carrots, peeled and sliced
2 celery stalks, chopped
1 leek, diced
2 garlic cloves, minced
1 bay leaf
Salt and pepper, to taste
1 cup egg noodles, rice, or small pasta (optional)
1 tbsp olive oil or butter (optional)
Instructions:
1. In a large pot, heat 1 tbsp olive oil or butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5 minutes, until the veggies begin to soften. Add the minced garlic and cook for another 1 minute.
2. Pour in the 6 cups of homemade chicken stock and bring to a boil.. Season with salt and pepper to taste. Once the soup starts boiling, reduce the heat to a simmer.
3. If you’re using egg noodles, small pasta, or rice, add them now and cook according to package instructions (usually about 7-10 minutes for noodles or 15 minutes for rice). Stir occasionally to prevent sticking.
4. Once the noodles or rice are cooked (or if you’re skipping that step), add the cooked shredded or diced chicken to the pot if desired or there are leftovers! Stir and let it warm through for 5-10 minutes.
Taste the soup and adjust the seasoning with more salt, pepper, or herbs if needed.
Feel free to add frozen peas, corn, or any leftover veggies you have in the fridge for more texture and flavor!
You can also take out some of the veggies and blitz them and add them back in to add some creaminess to the soup and also for those picky eaters that won't eat their veggies
Add a squeeze of fresh lemon juice to the top for brightness
Fresh herbs such as italian parsley, chives and dill are a great way to freshen up the soup as well
Adding in some cubed yukon gold potatoes is one of my favorite things to do, it makes the meal super hearty as well.
Ladle the soup into bowls and enjoy! Serve with fresh bread, sandwich or a side salad or eat as is !