Roast chicken for weeknight leftovers
- Ailsa Burt
Published: April 25, 2024 at 3:26 PM
Save recipe
Makes 800-900g shredded meat
Easy
Prep: 20 mins
Cook: 1 hr
plus at least 1 hr resting
A star rating of 4.5 out of 5.2 ratingsRate
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Have a busy week ahead? Roast a chicken on Sunday, then turn it into three speedy weeknight meals with our recipe ideas for leftover chicken
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
1 whole chicken
around 2kg
-
1 lemon
halved
-
small bunch of thyme
-
1 garlic bulb
separated into skin-on cloves
-
2 tbsp olive oil
-
75g butter
melted
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Nutrition: Per serving
- kcal393
- fat26g
- saturates9g
- carbs0g
- sugars0g
- fibre0.1g
- protein39g
- salt2.9g
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Method
-
step 1
Pat the chicken dry all over and sit in a roasting tray. Combine 1 tbsp salt and 1 tsp ground pepper, then rub all over the chicken, getting under the skin and being careful not to rip it. Stuff the cavity with the lemon halves and most of the thyme sprigs. Scatter the remaining thyme and the garlic in the roasting tin. If you have time, chill overnight in the fridge. If not, leave at room temperature for 1 hr.
-
step 2
Heat the oven to 200C/180C fan/gas 6. Coat the chicken in the olive oil and butter and lay back in the roasting tin, breast-side down. Roast for 50 mins to 1 hr. To check if it’s cooked, insert a meat thermometer into the thickest part of the breast – it should read 70C, or pierce the thigh with a skewer and the juices should run clear. Remove from the oven and set aside to cool completely. Use two forks to shred the meat. Remove the skins from the garlic and keep chilled in an airtight container along with the roasting juices and shredded chicken. Will keep chilled for up to four days.
Recipe tip
The roasting juices will separate into fat and juice – save both for the recommended recipes, below.
Recipe from Good Food magazine, May 2024
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A star rating of 4.5 out of 5.2 ratings
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