We’ve all been there: yesterday’s dinner was glorious, but today it’s staring back at us from the fridge, half-eaten and looking a bit tired. The temptation to push it to the back and “forget” it is real—but what if I told you that those leftovers are just the beginning of something even better? Welcome to the first post in a new series we’re calling “One Dish, Three Ways”—where a single dish becomes the building block for two entirely new meals. It’s about creativity, reducing waste, and making your food budget stretch a little further without compromising on flavour. Let’s kick off with a classic Roast Chicken with Vegetables.
Dish 1: The Classic Roast
There’s something comforting about a classic roast chicken—tender meat, golden skin, and a medley of roasted carrots, potatoes, and onions. It’s a family favourite, a Sunday staple, and an effortless centrepiece.
But unless you’re feeding a small army, there’s usually plenty left. And that’s a good thing.
Leftover potential: A few handfuls of meat, some roasted veg, and all those rich pan juices.
Dish 2: Chicken & Veg Stir Fry
On day two, we take those leftovers in a whole new direction. Imagine fragrant garlic sizzling in a pan, joined by soy sauce, sesame oil, and chopped spring onions. In go the shredded roast chicken and diced roast vegetables—suddenly, you’ve got a sizzling stir fry with layers of flavour that started the day before.
Add a splash of chilli sauce or toss in a handful of cashews if you’re feeling adventurous. Serve over rice or noodles, and you’ve got a dish that feels fresh and exciting—even if it came straight from your leftovers box.
Dish 3: Chicken Noodle Soup
By day three, it’s time for comfort in a bowl. That last bit of chicken, along with the roasted onions and potatoes, can be the base of a soul-warming Chicken Noodle Soup. Simmer everything gently with stock, garlic, and a few herbs. Break in some egg noodles or use what’s on hand—vermicelli, rice noodles, or even broken spaghetti.
A little lemon juice or fresh parsley at the end brightens everything up. And just like that, a humble roast chicken has given birth to three completely different dishes.
Why This Works
- Flavour builds over time. Roasted meats and veg often taste even better the next day.
- You waste less. Instead of tossing scraps, you turn them into stars.
- It saves money. One main dish stretches across three days.
- It encourages creativity. You start to see leftovers not as tired food, but as raw ingredients with a head start.
The beauty of this approach is that it works with almost anything. Roast lamb becomes a hearty shepherd’s pie and then a spicy flatbread wrap. Grilled vegetables turn into pasta sauce and then a frittata. It’s not just about eating the same thing three times—it’s about transformation.
So next time you roast a chicken, think beyond the plate. Your fridge might just be hiding tomorrow’s inspiration.
Next in the series will be the Chicken and Vegetable Stir Fry.
Classic Roast – Day 1
Ingredients
- 1 large whole chicken 1.6–1.8 kg
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 1 tsp dried thyme or a few sprigs fresh thyme
- 2 cloves garlic crushed
- 4 medium carrots peeled and cut into 3 cm pieces
- 4 medium potatoes quartered
- 1 large onion cut into wedges
Instructions
- Preheat the oven to 200 °C (fan 180 °C). Rub the chicken all over with olive oil, salt, pepper, thyme and crushed garlic.1 large whole chicken, 2 tbsp olive oil, 1 tsp sea salt, ½ tsp freshly ground black pepper, 1 tsp dried thyme, 2 cloves garlic
- Scatter carrots, potatoes and onion on the base of a large roasting tin.4 medium carrots, 4 medium potatoes, 1 large onion
- Place the chicken on top, breast-side up.
- Cook for 1 hour 20 minutes, or until an instant-read thermometer in the thickest part of the thigh reads 75 °C / 165°F and the juices run clear.
- Remove from the oven and let rest, loosely tented with foil, for 10 minutes before carving.
12 comments
I rarely eat meat, but this was worth making for a family gathering. The vegetables alone were enough to win me over—soft, savoury, and so comforting.
I meal prepped it into portions for the next two days—it reheats like a dream.
The crispy skin on the chicken was a big hit, and the roasted potatoes disappeared fast.
A simple dish but the other days have my taste buds going already.
The vegetables were tender and full of flavour from the chicken juices, so simple and tasty.
The combination of thyme, garlic, and roasted onions gives it that nostalgic, homey aroma that fills the kitchen with warmth.
I’ve never roasted a chicken before and was surprised how easy it was. The flavour was fantastic, especially the garlic and herbs.
I loved that it was all in one roasting tray
Simple, satisfying, and honestly foolproof.
The whole family loved it, even my picky eater.
I’m not usually confident with roasts, but this one came out juicy and delicious.
It was a proper meal with barely any effort on my part.