Friday night was another roasted chicken night. And it's not that different from the one I made before. Instead of those spices, I used the chipotle rub from Pampered Chef and some onion powder. I baked it the same. But this time, I made two chickens.
Not so much because we wanted to eat two chickens, but because I wanted leftovers. And there aren't many leftovers with one roasted chicken.
This way I make it a double duty dinner. The first night was a whole chicken, with stuffing and corn.
The second meal was chicken bbqs with chips and tamales (because they're good and a friend gave them to us at church this morning!).
As for the roasted chicken, this is what it looked like out of the oven.
This is what it looked like when I was done.
And then, to make it stretch even further, I'll boil the chicken bone with some spices (garlic, onion, thyme and sage) and make chicken stock for soup next week.
Gotta love it when your chicken makes dinner three nights in a week!
And here's the easy peasy leftover chicken recipe.
Chicken picked from a roaster
1/2 bottle of your favorite bbq sauce.
Heat them together in a pan and then put it on a good roll.
See how easy it was! Enjoy!!!