Perfect Roast Chicken: Cook Once, Eat Twice
If you want a foolproof way to get perfectly tender and juicy roast chicken, butterfly it before cooking—it works like a charm, every time. By cutting out the backbone with a cooking sheers and flattening it in the roasting pan, the chicken cooks evenly, never drying out. Just season it with salt and pepper, place two halved lemons underneath the breasts (keep breast sides up in the skillet), pour in about ½ cup of water at the bottom of the pan, and place a cold pat of butter on top of the bird. At 400 degrees, cooking takes about 60 minutes, depending on the size of your chicken (you’ll want a large one, at least four pounds, for this recipe). I like to rotate and baste the chicken but only once.
After making this simple roast chicken, your have two—yes, cook once, eat thrice—easy options for a second and a third dinner—chicken pot pie loaded with vegetables, and Mexican inspired tacos with chicken.
First up is a light take on chicken pot pie. (Since I’m using phyllo dough, the dish ends up being a lot healthier.) I use only half of the already pre-cooked chicken, so you can go can skip that part of the recipe.
Up next, it’s taco night, using the rest of my leftover roast chicken. Just set the ingredients out so that everyone can customize his own taco. Serve with quick rice and beans, and everyone is happy.
Go to Taco Town with all kinds of other great taco recipes!