Leftover Ideas for Chicken

Chicken is a popular main dish, and many people are curious about all the different ways we can re-invent it for enjoyable and financially-efficient purposes. I recommend making roast chicken one day, and eating that as is. The following days you can make new dishes from them as listed:

1) Chicken Salad
2) Chicken Sandwich
3) Chicken Soup
4) Chicken Dumplings
5) Chicken Fried Rice
6) Casseroles
7) Chili
8) Sliced Chicken Drizzled with Gravy
9) Chicken Curry
10) Chicken Pot Pie
11) Chicken Tacos
12) Chicken Quesadillas
13) Chicken Meatballs
14) Chicken Stock

Chicken with Bacon, Tomato, and Thyme

This is such an easy recipe. It's also visually aesthetic, so I really like the idea of that. The chicken isn't the most flavorful and moist like basted chicken, but I was surprised by its moisture content and outcome. It wasn't tough and the bacon grease gives it an addictive flavor, while the tomato keeps the chicken from drying out. It cooks quickly, requires minimal ingredients, and the flavor can easily be altered to your taste. As you can see in the photo, the chicken is lightly cooked. I thought I'd mention that. I was surprised and was unsure if it was cooked through, but it was fine. The first two photos are mine, and the last photo of the recipe I got from the Food Network website. This is a Low Carb and Lovin' It recipe. I thought I'd compare the photo to ensure that the color of the chicken is safe. I had this with my friend, and we both really enjoyed it. As always, I omitted the red onions because I think they're gross, but the original recipe did call for some. I also marinaded the chicken for a while, but the original recipe didn't call for that.

8 pieces of bacon, parcooked halfway (may use precooked)
1 1/2 lbs. boneless skinless chicken breasts, cut into halves
2 tbsp extra-virgin olive oil
1 clove fresh garlic, minced
Enough slices of Roma or another type of large sized tomato to top on each chicken breast
1 bunch fresh thyme

Preheat oven to 400 degrees F.

To par-cook the bacon, lay slices on a baking sheet and bake in a preheated oven for about 10 minutes until half-cooked. Remove and reserve.

Coat the chicken with extra-virgin olive oil, minced garlic, and salt and pepper to taste. I let the chicken marinade for half an hour because the pieces were so small. (Normally, I would've marinaded for much longer). Wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an X-pattern in the center. Place a thick slice of Roma tomato over each chicken breast. Bake the chicken until it's completely cooked through and the internal temperature reaches 165 degrees F, about 30 minutes.

Roast Chicken with Potatoes, Asparagus, and Lemon

Isn't this photo beautiful? It's about time after presenting some rather visually deceptive images. I found this recipe from www.marthastewart.com, but at the moment, the recipe page is coming up blank. Fortunately, it's a popular favorite among many, so I managed to find the recipe online. From what I can recall, the recipe listed is exact to the original one I followed (more or less).

1 1/2 lb. small new potatoes, halved
3 tbsp butter
Salt and pepper to taste
1 whole cut up chicken (about 3 pounds)
1 lb asparagus
1 lemon, cut into 8 wedges
6 sprigs fresh thyme

1. Preheat oven to 475 degrees F.

2. Place potatoes and 1 1/2 tbsp butter in a large, shallow roasting pan; season with salt and pepper. Roast, tossing once, until potatoes are golden, 20-25 minutes.

3. Place chicken, skin side up, on top of potatoes, and season with salt and pepper. Roast until chicken begins to brown about 20-25 minutes.

4. Scatter asparagus, lemon, and thyme around chicken. Cut remaining 1 1/2 tbsp butter into small pieces and sprinkle on top. Roast until asparagus is tender and chicken is opaque throughout (and nicely browned), 5-15 minutes. (But I accidentally left mine in for 17 minutes. That's why it has that beautiful, crisp look. It was an advantageous accident). Serve chicken and vegetables drizzled with pan juices.

I was initially intimidated by the idea of roasting the potatoes by just dotting it with butter on top. I was concerned that the bottom would become scorched, but it was fine. I also used baby potatoes for mine. The asparagus had a nice roasty flavor to it. I included white asparagus in addition to the standard green ones. I was curious about how the white ones would taste. They're a softer, more tender flavor. They don't take as long to cook, but it can also have a crispier texture, too. But that's when it's blanched. I learned that green asparagus is most suitable for this recipe. The lemon was refreshing. I can't imagine that the thyme did much for the flavor other than aesthetics. I bought 3 lbs. worth of random chicken parts already cut up. I also began by roasting the chicken for only 20 minutes but found that another five minutes was necessary. The outside looked ready, but the inside was still pink, although still very yummy. I decided to cook it through for safety reasons, though. This is one of those favorites you'll make over and over without tiring of it. It provides not only scrumptious flavor but also visual allure, the color contrasts are striking. It's a great choice for potlucks.

Greek Garlic Chicken

This recipe makes delicious, flavorful chicken. I've made this for a number of pot lucks with success. It can be made ahead of time without worrying about the flavor altering. It doesn't take long to make it, and the results are worthwhile. I usually prefer to marinade my poultry or meat overnight, but the concentrated amounts of garlic make it unnecessary for this recipe. The ingredients are easy to find. My only criticism is that the garlic odor becomes intense during the cooking process. I wait for the chicken to be done, open a window, and then I go for a 30 minute walk. By the time I return, the offensive odor has dissipated, and it's left with an appetizing smell. Because of this, I wouldn't recommend leaving this recipe to the last minute when friends are coming over. Give the space time to air out. Other than that, it tastes amazing. The chicken isn't dry, and the garlic flavor isn't overwhelming. It mellows and marinades the chicken beautifully. I believe this is a Food Network recipe, but I can't remember who made it exactly.

8 chicken legs
2/3 cup minced garlic (about 3 heads)
1/2 cup lemon juice
1/4 cup extra-virgin olive oil
2 1/2 tbsp dried oregano
2 tbsp pepper
1-2 tsp salt
1/4 cup chopped parsley
Parsley sprigs

1. Rinse chicken, pat dry, and discard fat. Put legs in a rimmed 12 x 17" pan.

2. In a bowl, mix minced garlic, lemon juice, olive oil, oregano, pepper, and salt. Smear garlic mixture evenly over chicken, then arrange legs, cut side down, in a single layer.

3. Bake in a 375 degrees Fahrenheit oven until skin is well-browned, about 1 1/2 (1 1/4 hour in a convection oven). After 45 minutes, baste chicken with pan juice every 10-15 minutes.

4. Transfer chicken to a warm platter. Skim and discard fat from drippings. Add 1/2 cup boiling water to pan, stir to loosen browned bits, and pour sauce into bowl.

5. Scatter chopped parsley over chicken; garnish with parsley sprigs. Add sauce to taste.

TIP: Try to mince the garlic as precisely as possible. Larger chunks will burn quickly especially if you have an unusually strong oven, which I've had in the past. Even then, basting it will prevent most garlic burns. If you find some garlic crisps, simply smear them off with a knife. I was surprised to find that the entire recipe wasn't ruined.

NOTE: I actually don't use a roasting pan, so I never had the luxury to eat this chicken with the sauce. It still tastes unbelievably delicious, though. I imagine following the recipe completely will be even better. I just seem to fail at making gravy, so I opted against making the sauce.

One-Pan Chicken

This is one of the easiest recipes I've come across. In a single ovenproof pan, you add all of your vegetables and chicken. I recommend using a traditional cast iron skillet. It's a great way to maintain its seasoning properties, and I think this recipe just looks attractive with it. I ate mine with rice, but you can also have it with dinner rolls. All you do is simply chop up your vegetables of choice, which is the only labor in this recipe. I added carrots, zucchinis, and potatoes, but you can add whatever you want. Baby tomatoes are a wonderful addition I've put in before. They become juicy and flavor the other vegetables. Liberally coat everything with extra-virgin olive oil, and season with salt and pepper. The oven does the rest. I know this is a really brief, border lining unhelpful guide, but it's just that simple. It's a Nigella recipe. Preheat the oven to 425 degrees Fahrenheit and cook for 45 minutes. That's it. I promise.

Tips: Don't use unevenly shaped vegetables such as broccolis or cauliflowers because they cook unevenly and burn quickly. If you do use vegetables like these, place the chicken on top to prevent burning and keeping the vegetables moist. I can't guarantee any promising results, though.