For a household of 2, I sometimes feel I cook way too much. I almost never cook just enough for us 2 because it’s so hard to portion out 2 measly portions. I know a cook/baker who does that with desserts and I salute here. I can’t seem to do that myself though. I’d be hyperventilating because my brain would keep telling me it’s not enough. I can almost hear that incessant beep beep beep in the background telling me “Insufficient Food.”
Who needs that stress?
Also, leftovers are so much fun. I sometimes cook solely for leftovers. Being able to dress up the same dish 3 different ways in the most energy & time efficient way is totally perfect for weeknight dinners and quick lunches. One of my go-to for this very purpose is roast chicken.
I don’t mean a few roasted chicken drumsticks or thighs or a few wings. I mean roasting the entire bird. I’ve done it many times and found that a whole small bird gives us at least 3 meals. And I count on those leftovers for rainy days (the chest freezer is my best friend) because there are morning that I don’t feel like getting up at 6.30am to prepare lunch. Or evenings when we return home from at 7.30pm STARVING.
So the other day when I felt I had the luxury of time to leave a whole chicken sitting in the oven for a good hour or more, I made this really gorgeous glossy Honey Lemon Glazed Chicken. What the title doesn’t tell you is that there are more secret flavours stashed under the skin!
I wasn’t really planning on sharing this on the site, hence no process pictures, because… come on, slathering stuff on the chicken then roasting it isn’t the most challenging of recipes. But when it came out of the oven after 3-4 coatings of that sweet tangy lemon honey glaze, I had to show the world!
The best part was, I threw a bunch of potatoes into the same pan to cook with the chicken while adding green beans into a smaller pan alongside the chicken at about 15 minutes before the chicken was done. Dinner with so little effort. And that stretched out over 3 meals!
PS: Butterflying/Spatchcocking the chicken really cuts down the cooking time too! You should try it some time.
What are your go-to “leftover meals”?
“Be ye also patient; stablish your hearts: for the coming of the Lord draweth nigh.” (James 5:8)
- 1 (±1.7 kg or ±4 lbs) air-chilled Chicken, spatchedcocked
- 1 tbsp Salt
- ½ tsp freshly ground Black Pepper
- 2 sprigs Lemon-Thyme
- ¼ tsp ground Cumin
- ⅓ cup Butter, room temperature
- ¼ cup Lemon Juice
- ¼ cup Honey
- Preheat oven to 200 C or 400F.
- In a small bowl, mash together salt, pepper, thyme leaves, cumin & butter. Once evenly mixed, push pats of compund butter under the skin of the chicken.
- Place chicken onto a roasting pan and roast for about 50 mins - 1 hr or until juices run clear.
- While the chicken is roasting, stir together lemon juice & honey.
- Once the chicken is done, remove from the oven and brush on a layer of the lemon-honey glaze. Return into oven to roast for 5 minutes. Repeat until glaze finishes. (I did it 3 times)
- Remove nicely browned & glossy chicken from oven and leave to rest for 15 minutes before carving.