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  • Writer's pictureAbigail Colombo

4 Ways To Use The Whole Roast Chicken

There is something so primal and sustainable about using the whole chicken. Sure, we ate chicken 3 days in a row this week, but it didn't feel like "AGAIN!?" because it's such a versatile meat that you can really play with flavors and techniques to get something special each time.


Lemon Pepper Chicken Breast with *extra* Crispy Potatoes


  • (1) 4lb Organic Grass Fed Chicken

  • (1) Small Lemon, cut into quarters

  • (3) Tbsp softened ghee or butter

  • (1/2) Small Onion, cut into large pieces

  • (3) Garlic cloves minced, (3) garlic cloves whole

  • (3) Sprigs Thyme, left whole

  • (2) Springs Rosemary, left whole

  • Seasoning of choice (like salt & pepper, or in my case I used a lemon pepper blend)


  1. Preheat oven to 425 degrees

  2. Start by removing the chicken giblets (my came pre-removed which was nice), pat the skin dry, and season with salt and pepper (don't be shy!)

  3. Stuff the onion pieces, lemon quarters, herbs, and whole garlic cloves inside the cavity

  4. Tie the legs together with twine if you have it (I didn't and it's not the end of the world)

  5. Starting at the neck, loosen the skin by sliding your hand underneath the breast and on top of the chicken.

  6. Mix butter with minced garlic and lemon pepper and rub under the skin and on the outside as well, coating thoroughly.

  7. I air fried mine, but you can roast in the oven as well. A 4lb bird will take over an hour (roughly 1.5 hours depending on exact size) but temp the thigh to make sure it reaches an internal temperature of 165 degrees.

For Potatoes

  1. Take 1 bag (or however many you want) heirloom potatoes , and parboil in salted water for about 5 minutes (firm but able to stick a knife through).

  2. Lay out on a sheet pan and use the bottom of a measuring cup to smash halfway down

  3. Coat evenly with olive oil, salt, pepper, and garlic powder

  4. Bake or Airfry 375 degrees for 25 minutes or until desired crispness (I like mine extra!)

After you've enjoyed the delicious dinner above, shred the remainder of the chicken left and store in an airtight container for your other nights dinners. Keep the garlic (if you didn't already eat it) for the chicken noodle soup and save the carcass for the next recipe.


Pressure Cooker Bone Broth


  • Chicken carcass & assorted bones

  • 2 large carrots, chopped large

  • 2 celery stalks, chopped large

  • 1 onion, chopped large

  • 2 cloves garlic (skin left on)

  • Assorted fresh herbs (I used thyme & rosemary)

  • 1 Tablespoon Apple Cider Vinegar

  • 1 tsp of Peppercorns

  • 1 tsp Salt

  • 8-9 cups of Water (or fill to just below the Max fill line in the Instant Pot)


  1. Add all ingredients into an instant pot or pressure cooker

  2. Make sure seal is set to closed

  3. Set to High Pressure for 2 hours

  4. Once done, let pressure naturally release (will take about 20 minutes )

  5. Strain through cheesecloth or a strainer and cool

  6. Once cooled, scrape the top layer of fat off the top with a spoon

  7. It's now ready to heat and enjoy on it's own, or for your next recipe!


Chicken Noodle Soup (with the bone broth)


  • (5) cups Bone Broth (or store bought chicken broth if you skipped the above step!)

  • (1/2) Large Sweet Onion, diced

  • (2) Stalks Celery, diced

  • (2) Carrots, diced

  • (3) Strips Bacon (this is optional but I couldn't resist, and it adds an extra layer of depth)

  • (1) Large Sprig Rosemary, left whole

  • (3) Springs Thyme, left whole

  • (1) Bay leaf

  • Salt & Pepper

  • (3) Garlic Cloves saved from roast chicken, minced

  • (1.5-2) cups of Shredded Chicken from your roast

  • Noodles of choice (I used red lentil & sweet potato)

  • Parmesan & Parsley for Garnish


  1. Sauté onion, carrots, celery and bacon in a large pot until bacon is cooked ( you won't need any oil because of the bacon)

  2. Add in garlic, salt, pepper, & chicken, stir for 1 minute

  3. Add Bone bone broth, rosemary sprigs, thyme sprigs, and bay leaf, stir.

  4. Bring to boil, add noodles, and simmer until noodles are cooked (according to package timing)

  5. Remove herb sprigs and bay leaf, and discard

  6. Serve with Parmesan and parsley on top!


Chicken Enchiladas


  • (1) cup black beans, rinsed

  • (1.5) cups cooked brown or white rice

  • (1) cup or so of the remained of the shredded chicken

  • (1) Cup Shredded Mexican Cheese

  • (1/2) Cup sliced black olives

  • (1/2) cup Siete Green Enchilada Sauce

  • (1) Cup Siete Red Enchilada Sauce

  • Cumin to taste

  • (4) Large tortillas of choice ( I used Siete Casava tortillas)


  1. Preheat oven to 400 degrees

  2. In a large bowl, combine beans, rice, 1/2 of the cheese, chicken, cumin, and green enchilada sauce

  3. Heat tortillas briefly until they are pliable

  4. Fill with filling, roll like a burrito, and place in a casserole dish

  5. Repeat until your dish is full (mine fit 4)

  6. Top with Red Enchilada sauce, remaining cheese, and sliced olives

  7. Bake for about 15 minutes, until cheese is bubbly


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