Tuesday, June 11

Roasted Herb Chicken with Maple Mustard Sauce

Similar to my last fun "cook once eat twice" adventure, making chipotle black bean zucchini chili and then using the leftovers inside colorful bell peppers the next night in this dish, I have another new meal to makes eating leftovers just as exciting. 

The first meal in the "cook once eat twice" is the major time consuming mouthwatering meal that you expect from a roasted chicken. But the meals you can get from the leftovers are all done in 20 minutes or less. I knew I had found a delicious elegant chicken dinner but stretching and transforming it 3 other ways was stunning. So this really should be called "cook once eat four times!". 

I didn't know a chicken meal could go that far. We only have 3 in my family but everything can be easily doubled to fit the size of your family as well. Just one glitch... talking about 4 different meals in one blog entry is a bit much. So I will just include the links at the bottom of the page for the other meals.

I love finding these types of meals that transform leftovers and I am sure part of it is from my years being a navy wife with a deployed husband. We had back to back sea duty tours, and lots of deployments and "workups" getting ready for deployments. I would either have an entire fridge worth of leftovers if i cooked or end up going out to eat. I am forever thankful to the people who created freezer storage bags so I at least I could freeze some of it. 

Repurposing leftovers also saves time for more important things. The NBA playoffs are going on.... baseball season is in full swing... summer movies are out... Yeah standing in 100 degree weather in my hot Az kitchen isn't such a priority.

So listed below is 2 of the 4 ways I cooked/used up delicous roasted chicken and condiments. It was never the plan to make so meals out of this chicken dinner nor to have extra maple mustard sauce. But wow I was so glad I did. It turned out to make some incredible salad dressing, similar taste to honey mustard dressing.

1st Meal: Roasted Herb Chicken & Root Vegetables 
w/Mustard Maple Sauce 

Dinner #2 : 
Chef Salad with Maple Mustard Dressing  

Serves 3 or 4 each meal (doubles easily for larger families)
Recipe comes from Real Simple. Salad idea with the leftover dressing is my idea. 

Ingredients for both meals: 

1 raw whole chicken 3-4 lbs
6 sprigs fresh thyme
1 & 1/2 lbs red potatoes (was 6 for me)
1/4 cup fresh parsley*( the orginal recipe included this - I did not)
6 stalks of celery, sliced into large 2 inch pieces
2 lbs of carrots, sliced into large 2 inch pieces
1 onion, thick wedges 
1 Tbs oil  + 1/2 Tbs + 1 Tbs (divided)
1/2 tsp salt + 1/4 tsp + 1/2 tsp (divided) 
1/4 tsp pepper + 1/4 tsp +1/4 tsp (divided)
1/2 tsp herbs de provence + 1/4 tsp (divided)
1/8 cup dijon mustard
1/8 cup really good pure maple syrup
tin foil to cover baking sheets
salad fixin's: lettuce, spinach, or green of choice, cherry tomatoes, sliced deli cheese(s) and/or meats (ham/turkey), crutons, little sliced green onion or red onion, peas, brocoli, and or califlower - all your fav veggies whatever they are on a chef salad

Directions for meal 1: 
Roasted Herb Chicken & Root Vegetables 
w/Mustard Maple Sauce 

Preheat your oven to 425.

For easier clean up put tin foil down on a very large baking sheet. Then combine potatoes, onions, 1/4 tsp herbs de provence (salt free), 1/2 tsp salt, 1/4 tsp pepper, with 1 Tbs oil or butter. Use your hands to make everything is coated.

Rub the chicken (make sure to remove giblets ect from inside) with  1/2 Tbs oil, 1/4 tsp salt, 1/4 tsp pepper, and 1/2 tsp herbs de provence. The original recipe says to tie chicken up. Not a bad idea. I didn't but would look pretty for guests. I did however make sure I loosened up the skin and really massaged those yummy herbs into and under the chicken skin to flavor the meat.

Nestle the whole chicken around the potatoes and onions on the baking sheet.

On another large baking sheet lined with tin foil (optional but good idea) toss the celery, carrots, thyme, 1 Tbs oil, 1/2 tsp salt, 1/4 tsp pepper. Use fingers to make sure veggies are coated.

Roast the veggies for 1 - 1/4 hrs. Shake the veggies half way through and checking the temp of the chicken at the one hr mark. Temp for a done chicken is 165 degrees f.

Once veggies are roasted dump into a serving dish and toss with parsley.

Let the chicken rest on a cutting board for approx 10 minutes.

In a small bowl mix the mustard and maple.

Slice up half of the chicken or divide the white and dark meat up among those with preferences. 

Dig into this great "sunday dinner" with those lovely favors only found when you slow roast your veggies. Drizzle the chicken with some maple mustard sauce.  Reserve half of the chicken, veggies, and sauce for another meal. 

Directions for Meal 2:
Chef Salad with Maple Mustard dressing

Create a yummy salad with your choices of veggies. 
I used a mix of baby spinach blend, cherry tomatoes, sliced deli turkey and/or  ham, peas, 1/4th avocado sliced per person, 1 slice of cheese per person sliced. I didn't use crutons but those would be a good chrunchy addition and texture to this summery light dish. I included some lightly roasted nuts (since I like that sort of thing), and sunflower seeds. 

Mix the leftover mustard maple sauce with some olive oil (1/4-1/2 cup approx). 
Whisk very well.

Taste and add 1/8 tsp salt and pepper to taste. 
Drizzle over each person's salad. 

Enjoy the fact that you have TWO healthy veggie filled meals done and ready for the week. Time to enjoy summer. 

Take Care
From my Az kitchen to yours

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