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.