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1. Heat the oven to 425°F (220°C). Pat the whole small chicken very dry. Rub it all over with olive oil, salt, black pepper, smoked paprika and dried oregano. Stuff the cavity with half of the lemon and 4 crushed garlic cloves.
1 piece Whole small chicken,
4 clove Garlic,
0.5 piece Lemon,
4 tbsp Olive oil,
2 tbsp Salt,
2 tsp Black pepper,
2 tsp Smoked paprika,
2 tsp Dried oregano
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2. Cut the potatoes into chunks. Cut 3 of the carrots into chunks, 1 onion into wedges and 1 bell pepper into large pieces. Toss them in a roasting pan with olive oil, salt and pepper. Pour in a little chicken broth and set the chicken on top.
3 piece Carrots,
3 piece Potatoes,
1 piece Bell peppers,
1 piece Onions,
4 cup Chicken broth,
4 tbsp Olive oil,
2 tbsp Salt,
2 tsp Black pepper
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3. Roast for 75 to 90 minutes, until the skin is deep golden and the thickest part of the thigh reaches 165°F (74°C). Rest the chicken for 15 minutes. Serve about a quarter of the chicken with vegetables for Sunday dinner. Pull the remaining meat from the bones, then refrigerate it and the leftover vegetables separately. Save the carcass for another use or discard it.
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4. Rinse the rice, then simmer it covered in chicken broth with a pinch of salt for 15 to 18 minutes, until tender. Rest it off the heat for 5 minutes, then fluff.
1 cup Dry long-grain rice,
4 cup Chicken broth,
2 tbsp Salt
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5. Reheat the leftover chicken and roasted vegetables in a skillet with a splash of broth. Wilt in a portion of spinach for 1 minute. Serve over the rice with a squeeze of lemon juice from the other lemon half, plus salt and pepper to taste. Refrigerate any extra rice for the chili lunches.
5 oz Fresh spinach,
0.5 piece Lemon,
4 cup Chicken broth,
2 tbsp Salt,
2 tsp Black pepper
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6. Dice the remaining onion, bell pepper and carrots, and mince the remaining garlic. Heat olive oil in a large pot over medium-high heat. Brown the ground turkey for 6 to 8 minutes, breaking it up, then season with salt.
1 lb Ground turkey,
4 tbsp Olive oil,
2 tbsp Salt
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7. Add the diced vegetables and cook for 5 minutes until softened. Stir in the garlic, tomato paste, chili powder, ground cumin, smoked paprika and dried oregano. Cook for 2 minutes, stirring, until fragrant and the paste darkens.
1 can Tomato paste (small can),
3 piece Carrots,
1 piece Bell peppers,
1 piece Onions,
6 clove Garlic,
3 tbsp Chili powder,
2 tsp Ground cumin,
2 tsp Smoked paprika,
2 tsp Dried oregano
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8. Add the diced tomatoes, the drained beans and chicken broth. Simmer partly covered for 30 to 35 minutes, stirring occasionally, until thick. Stir in the remaining spinach until wilted and season with black pepper and salt.
2 can Canned beans, drained and rinsed,
2 can Canned diced tomatoes,
5 oz Fresh spinach,
4 cup Chicken broth,
2 tbsp Salt,
2 tsp Black pepper
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9. Serve one portion for Tuesday dinner. Divide the remaining chili into four containers, with leftover rice if desired. Refrigerate and eat Wednesday through Saturday, reheating until steaming hot.
