This plan gets you through the first half of the week with no fuss. Factor in 1-1⁄2 hours to roast the chicken and veggies. If Monday is not ideal for this, move the time-intensive cooking night to Sunday.
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Monday: Roast Chicken & Root Vegetables
Preheat oven to 425 degrees. Place a pasture-raised chicken and peeled, chopped root vegetables in a roasting pan and cover with olive oil, salt and pepper. (Prepare enough veggies for leftovers.) Cook, basting chicken occasionally, for about an hour, or until a meat thermometer inserted into the thickest part of the thigh (but not touching bone) registers 170 degrees. Allow chicken to rest for 15 minutes before carving. After dinner, remove meat from chicken and store with the leftover veggies in the fridge.
Tip: To accommodate more people, turn your oven up to 450 degrees and buy an extra package of bone-in, skin-on chicken thighs. Roast them with your whole chicken by placing them on top of the vegetables. Monitor doneness with a meat thermometer, as they will cook more quickly than the whole chicken.
Tuesday: Chicken & Veggie Tacos
Add tortillas and tons of accoutrements—crumbly queso fresco, mild green chilies, salsa and sour cream—and last night’s home-cooked fare is transformed into a new meal. Simply shred the leftover chicken and heat the chicken and veggies. Then let everyone take their turn at the taco bar.
Wednesday: Chicken & Veggie Frittata
Preheat oven to 400 degrees. In a deep skillet, melt 1 tablespoon butter over medium-low heat; add 1 tablespoon olive oil. Sauté any veggies you have around, then add the leftover chicken and roast veggies. Season with paprika and warm through, then spread the mixture into an even layer. Sprinkle with cheese. Break 6 large eggs into a bowl and whisk to combine, adding 1⁄2 cup milk or cream if you wish. Pour into skillet to cover the chicken and veggie mixture. Let cook for 1 to 2 minutes until you see the edges beginning to set. Transfer to oven and cook for 10 to 20 minutes. When done, the eggs shouldn’t run if you slice the frittata with a knife. Cool 5 minutes before serving.
Bonus: Leftover frittata makes a great on-the-go breakfast when heated and served in a roll, or you can place it on top of salad greens for a yummy lunch.