5 Chicken Roast Ideas: Summertime Bliss Versions

Something very exciting is coming your way within the next 90 years (just kidding, sorta): a Youtube video by yours truly, explaining many ways in which you can use chicken roast leftovers. I have created, filmed and edited 5 week night recipes (out of the 80+ I can think of) to enjoy your leftover meat and make a feast out of it. In honour of this video which will be posted at a time TBD (quoting Mr. Scott), I figured I should show you 5 creative and very easy ways to prepare a chicken roast- with a fresh, summery twist.

Last night, I made a refreshing parsley-yogurt sauce to drown my chicken in, adorning a rice bowl with broiled shallots. So let's start with this one:

One: À la Grecque

Greek-style chicken with Mediterranean herbs, sea salt, olive oil, juice from a lemon, black pepper, and a dried Greek oregano rub. I also slice a couple of French shallots and stuffed them in for the roast. Can (and should) be served with Greek potatoes (which are cooked with chicken broth, lemon juice, oil and sea salt), and a sauce of my invention (but not so original- there are many similar versions out there), which is drizzled- or in my case, drowns the entire bowl's contents- over chicken and a bed of rice:

Garlic (2 cloves, minced)

Parsley (1/2 bunch, about a cup, finely chopped- include the stems!)

Greek Yogurt (1 1/2 cup)

Lemon juice (1/2 lemon)

Sea salt (a generous pinch)

Black pepper (for taste)

Olive oil (2 tbsp)

Cayenne pepper (1/2 tbsp)

Two, Pesto Presto!

A fresh mixture of: basil leaves, Pecorino cheese, pine nuts, garlic and olive oil. Such a refreshing rub! I would also add some as stuffing for maximum flavour.

Three, Colonel Mustard

A perfect (although a tad wintery for this article- I could not resist) blend of : olive oil, Dijon mustard, honey, crushed mustard seeds, coriander seeds, minced garlic, salt, pepper, and diced yellow onions for the stuffing! As I said, this does feel more so winter-appropriate, however if you switch the typical roasted carrots and mashed potatoes sides for a fresh green spinach salad with a strawberry balsamic glaze with toasted almonds, voilà! You are back in the midst of summer. It is all in the presentation and fresh produce assortments you pick.

Four, Rosemary- Orange Chicken

You must use up your garden herbs and show them off a bit. This is a perfect way to delightfully shine the spotlight on your new stems: a healthy mix of chicken broth and white wine, rosemary stems, fresh thyme, bay leaves, orange juice, salt and pepper, grated orange zest, butter galore and an apple. The gravy will be mainly chicken broth and butter, with a pinch of flour and nutmeg! Although nutmeg does remind me of autumn greatly, the amount of fresh herbs adorning the roast will bring you back to your summery reality.

Lastly, Ze French Butter Sauce

In a skillet over medium heat, melt 4 tbsp of butter and sautée chopped French shallots for 1 minute or so, toss in a few parsley leaves and add a splash of white wine. Let cool down and rub all over your chicken before roasting. Stuff the shallots inside as stuffind or else they might burn!

More shots of the Greek sauce, in a kitchen bathing in sunset tones,