This chicken will produce at least three leftover meals: chicken soup, chicken pot pie and chicken salad. We will post recipes throughout the entire week. If you are planning to use some leftover chicken as a filling for a chicken pot pie, then triple the recipe for the mushroom and chicken gravy.
This recipe is best prepared in advance.
Ingredients
Whole Chicken 5 lb
2 teaspoons of smoked paprika
1 Tablespoon of salt
Divide 2 tablespoons of olive oil.
4 potatoes in Yukon Gold, red or white
Half a teaspoon of salt
1/4 teaspoon pepper
Divide 2 fresh thyme stems
Lemon zest
Directions
Combine the salt with smoked paprika and rub it on the outside and the inside of the chicken.
Refrigerator overnight uncovered.
When you are ready to cook,:
Quarter the potatoes, then toss them with 1 tablespoon olive oil, lemon zest and pepper. Add 1 thyme stem.
Place the potatoes around the chicken.
Slice a lemon into half, and insert it inside the chicken. Add the remaining thyme.
Tie the legs of chicken legs together.
Sprinkle 1 Tablespoon oil over the chicken.
Toast the chicken in the oven for 60 to 75 minutes.
Rest the chicken 20 minutes before cutting.
You know your chicken is cooked when the thermometer reads 180°F (82°C) for a whole chicken.
Once you have removed the…
