As a mom of four small kids, I love dinners you can cook once, then use again in a new way later in the week. I call them “2 Dinners in 1,” but today I’m sharing how to be a suppertime overachiever. No two dinners here. Nope, this strategy is a bona fide three-in-one timesaver. After roasting a classic chicken and vegetables, you’ll serve chicken breasts and some of those veggies for a family-friendly meal. Dinner two will be legs and thighs in a simple casserole, and finally on night three, you’ll put leftovers to work in a whole delicious stock. Here’s your game plan for making it work.
Dinner #1: Easy Lemon Roasted Chicken with Carrots & Potatoes (pictured above)
- Use the largest bird you can find, then slather a quickie vinaigrette — I like olive oil, thyme, fresh lemon juice and zest, plus salt and pepper — on both the chicken and vegetables. Be sure to double the amount of vegetables, so you’re cooking another dinner’s worth of carrots and potatoes (plus any other vegetables you like, sweet potatoes, butternut squash and so on), and cook them on a separate baking sheet. And if you don’t have enough lemon vinaigrette for the second pan, just use olive oil with salt and pepper.
- Cut up the breasts for dinner, using Alton Brown’s method for carving a turkey, and remove each breast in one large piece before dicing it up to serve. (P.S. Ina Garten does this for chicken too.)
- Serve just the chicken breast and roasted vegetables with a nice loaf of crusty bread and soft salted butter. Reserve everything else — and I do mean everything, including the bones!