You know that Sunday roast chicken that smells like pure happiness when you take it out of the oven? It’s going to do a double shift – well, a triple one actually! One simple chook can easily be transformed into three quick, inexpensive meals. Consider it the secret weapon of your weeknight meal plan! 

Butter Roasted Chicken

Serves 4-6

A simple and delicious roast chicken that can be enjoyed with your favourite side dishes or shredded for three easy recipes. A large 1.8kg chicken will yield about 5-6 cups of shredded chicken – more than enough for all three! 

Ingredients

¼ cup butter, softened
1 Tbsp paprika
1 tsp ground cumin
1 tsp ground coriander
1 lemon, zested and juiced
2 Tbsp olive oil
Salt and milled pepper
1.6-1.8kg whole chicken 

Method  

1. Preheat oven to 220°C. 
2. Combine butter, spices and lemon zest. Season. 
3. Using your fingers, gently separate the chicken skin from the meat.  
4. Rub the spiced butter underneath the skin of the chicken. 
5. Drizzle the chicken with olive oil and lemon juice. 
6. Season the outside of the chicken well. 
7. Roast the chicken for 20 minutes at 220°C, then lower the temperature to 180°C and roast for another 40-50 minutes or until cooked through and golden. 
8. Once cooked, remove the skin from the chicken and place between two baking trays. Roast the chicken skin for another 20 minutes or until crisp and all fat has rendered. 
9. Place the crispy chicken skin on a cooling rack and once cooled, store in an airtight container. 
10. Shred the chicken and use creatively in the following three easy recipes. 

Cook’s tip: Serving your chicken whole? Whip up a vibrant mix of melted butter, chopped parsley, lemon zest and juice, finely chopped sundried tomatoes and some chopped red chilli if you like some heat. Spoon it over the hot chicken before serving for a burst of flavour and colour. 

The coop’s best kept secrets 

Note 1: To check if your whole roasted chicken is perfectly cooked, pierce the thickest part of the thigh with a skewer or knife—if the juices run clear (no pink tinge), it’s ready to serve. 

Note 2: Didn’t use all your shredded chicken? Portion the chicken in cup measurements, pop into freezer-safe bags, and freeze. You’ll have ready-to-go protein for quick soups, salads, or wraps in minutes. 

Note 3: For fuss-free shredding, remove the chicken’s bones and skin, pop the meat into a large bowl, and use a hand mixer on low speed—the mixer will shred it in seconds with minimal effort. 

Pulled Chicken and Jalapeño Sliders

Serves 4-6 as a snack or light meal

Juicy chicken with a jalapeño kick in mini buns bring big flavour, little effort. 

Ingredients

1½ cups shredded chicken
⅔ cup BBQ or Prego sauce
¼ cup pickled jalapeños, chopped
½ red onion, finely chopped
Salt and milled pepper
12 brioche slider buns
120g Cheddar cheese, grated 

Method 

1. Preheat the oven to 180°C. 
2. Combine shredded chicken, BBQ or Prego sauce, jalapeños and red onion. Season. 
3. Halve the buns and pack the bottom buns with the chicken mixture and half of the cheese.  
4. Close the buns with the top lids and scatter the remaining cheese on the buns. 
5. Pop the buns in the oven for about 10-12 minutes or until the cheese is melted and golden. 

Chicken, Bacon and Apricot Pot Pies

Serves 4

Smoky bacon, sweet apricot and shredded chicken under golden pastry — cozy with a twist.  

Ingredients

1 Tbsp butter
Olive oil
1 onion, chopped
4 cloves garlic, grated
200g bacon bits
80g dried apricots, chopped
Salt and milled pepper
3 Tbsp butter
3 Tbsp flour
2 cups chicken stock
1¾ cup shredded chicken
Flour, for dusting
400g roll puff pastry
1 egg, beaten
Handful parsley, chopped
Chicken crisps, chopped, to serve
Salad, to serve 

Method 

1. Preheat oven to 200°C. 
2. Heat a pan with butter and a dash of olive oil. 
3. Sauté onion for 4-5 minutes, add garlic and fry another minute. 
4. Add bacon and apricots and fry for another 5-6 minutes or until the bacon is cooked and golden. Season. 
5. For the sauce, pot melt the butter in a pot. Add flour and mix to create a paste. Cook the mixture while stirring regularly for about 3-4 minutes until it turns a straw brown colour. 
6. Add stock and whisk to combine. Allow the sauce to boil for about 1-2 minutes. 
7. Combine bacon mixture, sauce and shredded chicken. 
8. Assemble pies by spraying 4 x 12cm ramekins or oven-proof bowls with non-stick spray. 
9. Divide the chicken filling between the ramekins. 
10. Lightly dust the work surface with flour and unroll the pastry. Cut out 4 circles slightly bigger than your ramekins. Place the pastry onto each ramekin. 
11. Crimp the pastry’s sides with your fingers and cut a cross in the middle of the pastry to allow steam to escape, resulting in a crispier pastry. 
12. Brush pastry with egg and pop in the oven to bake for about 35 minutes or until crisp and golden brown. 
13. Garnish the pies with crispy chicken skin and parsley. 
14. Serve the pies with your favourite salad. 

Chicken Satay Lettuce Cups

Serves 4

Nutty satay chicken in crisp lettuce — fresh, fast and full of flavour punch. 

Ingredients

For the satay sauce 

¼ cup smooth peanut butter
1½ Tbsp soy sauce
½ Tbsp fish sauce
⅔ cup coconut cream
½ Tbsp brown sugar
1 tsp ground coriander
Zest and juice of 1 lime  

1¾ cups shredded chicken
1 cup coleslaw mix
Salt and milled pepper
8 lettuce cups
Chicken skin crisps, to serve
½ tsp chilli flakes (optional)
Coriander, to serve 

Method 

1. For the satay sauce, heat all ingredients except the lime zest and juice for about 3-4 minutes and stir until well combined. 
2. Turn off heat, add lime zest and juice. Allow to cool. 
3. Combine shredded chicken, satay sauce and coleslaw mix. Season. 
4. To assemble, scoop the satay mixture into the lettuce cups and garnish with chicken skin, chilli flakes and coriander. 

 

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Recipes and styling by: Lichelle May
Photography: Austin Taylor