Roasted Chicken Plus Leftovers

Great meal the first day and lots of tasty leftovers. Always a big hit.


Roast Chicken

  • 3 1/2 lb. roasting chicken
  • 1 tsp. butter
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  • 1/4 tsp. sea salt
  • pinch of pepper
  • 4 onions, halved
  • 2 whole heads of garlic, tops removed
  • 4 carrots, 1 cut in thirds
  • 4 plum tomatoes, halved
  • 1 Tbsp. olive oil
  • salt and pepper to taste
  • 2 apples, halved

Minted Potatoes

  • 3 - 3 1/2 pounds of mini potatoes
  • 2 tsp. butter
  • 1 Tbsp. fresh mint
  • salt and pepper to taste


Rinse and pat dry the chicken. Place in a roasting pan. Rub with butter and season with sea salt and pepper. Stuff with one half of one onion, 1 head of garlic, and chopped carrot.

Place the remaining halved onions, remaining garlic, remaining carrots, and plum tomatoes around the chicken. Drizzle vegetables with olive oil and season with salt and pepper.

Cover and place in a 375 degree F oven for 60 minutes. Remove the cover, add apples and cook an additional 30 minutes or until a knife inserted in a leg joint causes clear juice to run.


Portion the chicken and save the leftovers, including a roasted onion, half the tomatoes and head of garlic, for tomorrow.

For Minted Potatoes

Cover potatoes with cold, salted water in a large pot. Bring to a boil. Remove the lid; reduce the heat to a rolling simmer and cook until soft (but not falling apart), about 15 to 20 minutes. Drain. Return half the hot potatoes to the pot and stir in butter, mint, and salt and pepper.

Reserve the rest of the potatoes for tomorrow.

Leftover Option 1: Tomorrow's Lunch

Omelet: Chop the chicken and onion into small pieces. Squeeze the roasted garlic from its skin. Whisk 12 eggs with 2 tablespoons cold water and a pinch of salt and pepper.

For each omelet, melt 1/4 teaspoon butter in a non-stick, oven-proof omelet pan over medium-high heat, or spray with a thin coating of olive oil. Pour 1/2 cup of eggs into a pan and stir with a rubber spatula until the eggs begin to set. Sprinkle chicken, onion, and garlic over the eggs and move them into a preheated 350 degree F oven for 1 minute. Remove from the oven, fold and serve.


Home Fries: Cook 2 strips bacon, cut in 1 inch slices, with a small onion, thinly sliced, in a skillet over medium-high heat for 3 minutes (until the onion is soft and bacon begins to crisp). Drain the fat. Add potatoes. Season with 1/4 teaspoon salt and paprika and a pinch of pepper and cayenne. Cook. stirring occasionally, until brown, about 10 minutes.

Serve with any leftover tomatoes on the side.

Leftover Option 2: Tomorrow's Supper

Pasta: Stir 2 tablespoons butter and 2 tablespoons flour together in a medium pot over medium heat, with a wooden spoon, until the batter begins to brown. Slowly whisk in 1 cup milk, then stir in 1 cup whipping cream. Heat, stirring occasionally, until thick, about 3 to 5 minutes. Stir in 1 tablespoon lemon juice. Season with salt and pepper to taste.


In a separate pan over medium-high heat, warm the leftover chicken, roasted onions, tomatoes, garlic, and 1/2 a red onion, thinly sliced. Meanwhile, cook 1 pound fettuccine in a large pot of boiling, salted water until the pasta is al dente. Drain, portion into bowls, cover with sauce, then top with the chicken mixture and the zest of one lemon. Serve with fresh pepper and Parmesan cheese. Top with a leftover tomato.


By sooz from Toronto, ON

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