Today, I’m showing you the easiest, most efficient way to make two deliciously different meals using a roasted chicken. Meal 1 is a Roasted Chicken and Potatoes dinner served alongside a simple arugula salad, and Meal 2 transforms the planned-for roasted chicken leftovers into bold, delicious Butter Chicken Bowls served over white rice.
I’m REALLY excited to introduce you to this dinner series concept! In my new book, Cook Once Dinner Fix, I show you how to create a delicious and healthy dinner, then transform it into an entirely different dish on another night. These recipes are designed to help you be as efficient as possible in the kitchen without sacrificing flavor. In this Dinner Fix-style series, I focus on a whole roasted chicken as our main ingredient!
Our Two Roasted Chicken Dinner Recipes
In this series, I’m showing off a classic roasted chicken in the most delicious way. I love using a whole chicken in this way — roasting it is incredibly easy, and you can get several meals out of it.
Dinner #1: Roasted Chicken & Potatoes with Fresh Arugula Salad
For this meal, the whole chicken is simply seasoned, then roasted along with some wedge-cut oven fries, and the two are served with a generous helping of a fresh arugula salad. It’s simple and delicious at its finest!
Dinner #2: Butter Chicken Bowls with White Rice
The wings, legs, and thighs are transformed into my interpretation of butter chicken. The creamy red sauce is served over fluffy white rice and topped with plenty of cilantro — it’s really flavorful and hearty!
Combined Shopping Lists
Here’s everything you’ll need to make these two dinners:
- Arugula, 4 cups
- Cilantro, chopped, 2 tablespoons
- Garlic cloves, 7, minced
- Ginger, fresh, ½-inch piece
- Lemons, 2
- Red potatoes, 1 pound
- Whole chicken, 1 (4- to 4 ½-pound) chicken
- Butter, salted, 8 tablespoons (1 stick)
- Greek yogurt, plain, 1 cup
- Heavy cream, ½ cup
- Extra-virgin olive oil, 1 tablespoon plus 2 teaspoons
- Tomatoes, crushed, 2 ½ cups (from 1, 18-ounce can)
- White rice, uncooked, 1 cup
- Coriander, ground, 1 teaspoon
- Garam masala, 1 tablespoon
- Paprika, 1 tablespoon
- Turmeric, ground, 1 teaspoon
How These Recipes Work Together
While each of these recipes has its own home on the website, and can absolutely be made independently of one another, this is how you’ll make the two work together in the most efficient way possible.
Here’s what you’ll do for the Roasted Chicken and Potatoes with Fresh Arugula Salad:
- Cook the roasted chicken meal here. Note that if you’re making these two meals together (using a whole chicken), this meal will serve 2 rather than 4.
- Save the chicken wings, legs, and thighs for Meal 2. If you have time, go ahead and pull the skin off, debone, and cut the meat into 1-inch pieces. If you don’t have time, you can do that when you prepare Meal 2!
Here’s what you’ll do for the Butter Chicken Bowls with White Rice:
- Cook the butter chicken bowls according to the instructions here. Note that if you’re making these two meals together (using a whole chicken vs. chicken thighs), this meal will serve 2 rather than 4. Use the planned-for leftover chicken from Meal 1 instead of cooking chicken thighs!
There you have it: two really delicious meals made easy-as-can-be through strategic planning.
How to Make these Recipes as Separate Meals
If you’d rather enjoy these meals independently of one another, find the Roasted Chicken and Potatoes with Fresh Arugula Salad HERE and the Butter Chicken Bowls with White Rice HERE.
If this method piques your interest, you can find 60 more dinner series (120 dinners + a bunch of side dishes!) in my book, Cook Once Dinner Fix, coming out on September 14, 2021. Learn more about the book + order it HERE.