Roast It Once, Serve It Three Times: Roasted Chicken and Potatoes

Apr 25, 2023

This roasted chicken dinner can easily become three meals. The trick? Using a whole chicken and keeping the chicken portions smaller. Stay tuned, this is part one of three! (Pssssst! Scroll to the bottom for a recipe for broth made from the carcass).

Roasted Chicken and Potato Dinner

Roasting is always an easy way to make a dinner. In this recipe, we roast the chicken once and then serve it a few nights in different ways.
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Total Time 1 hour 30 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 whole chicken (to be roasted)
  • 2 cups yukon gold potatoes
  • 2 cups broccoli steamed

Instructions
 

  • Place the chicken in a large roasting pan. Season it with salt, pepper, paprika, and rub with a little olive oil. Place the potatoes in the pan next to the chicken. Roast all together for about 1-1/2 hours or until the internal temperature of the chicken (measured in the thigh) is 160 degrees.
  • Steam the broccoli when ready to serve dinner.
  • Serve each person 3 ounces of the chicken, and one-fourth of the potatoes, and broccoli.
  • Reserve the rest of the chicken for later use. It is best to remove the meat from the carcass and freeze in 1-cup servings in bags. Keep the bones to make chicken broth.

Notes

Nutrition information: Serving: 3 ounces chicken and 1/2 Cup each of broccoli and potatoes | Calories: 166kcal | Carbohydrates: 24g | Protein: 26g | Fat: 4.38g | Saturated Fat: 1.25g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Cholesterol: 20.41mg | Sodium: 41mg | Potassium: (data not available) | Fiber: 4g | Sugar: 1.69g | Vitamin D: 0mcg | Vitamin A: (data not available) | Vitamin C: (data not available) | Calcium: (data not available) | Iron: (data not available) | Net Carbs: 20g
Copyright foodandhealth.com, reprinted with permission.
Keyword chicken

Roasted Chicken Broth

This broth is made using the leftover carcass from a roasted chicken.
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Total Time 2 hours
Course Soup
Cuisine American
Servings 4 servings

Ingredients
  

  • 8 ounces chicken bones leftover from roasted chicken
  • 8 cups water cold
  • 2 each bay leaves
  • 1/2 each onion peeled and chopped
  • 1 stalk celery chopped
  • 1 each carrot chopped

Instructions
 

  • Place all the ingredients in a large soup pot. Bring to a boil, and lower heat to simmer. Cook for 1-2 hours on very low heat.
  • Drain the liquid into a large bowl or container. Refrigerate overnight. Remove the fat. Freeze in 1-2 cup servings in freezer containers until ready to use.

Notes

Copyright foodandhealth.com, reprinted with permission.
Keyword chicken