Roast a whole chicken on Sunday, and you’ve got quick and tasty, nutritional lunches for the rest of the week!

2-4 Portions
15 min Prepping
2h Cooking
Recipe Easy


  • 3 tbsp. (45 ml) soft butter
  • 3 tbsp. (45 ml) fresh rosemary, chopped
  • 2 cloves garlic, chopped
  • Salt and pepper
  • A drizzle of lemon juice
  • 2 tbsp. (30 ml) cold butter


  • ½ lb. (225 g) parsnips, peeled and halved lengthwise
  • ½ lb. (225 g) carrots, peeled and halved lengthwise
  • ½ lb. (225 g) new potatoes, halved
  • 3 French shallots, peeled and halved lengthwise
  • 2 cloves garlic, halved
  • 4 cups (1 L) chicken or veal stock
  • 2 sprigs fresh rosemary
  • Salt and pepper


Click the steps to erase them.

  1. Place oven rack in middle position. Preheat oven to 375°F (190°C).
  2. Mix butter, rosemary, and garlic in a bowl. Add salt and pepper.
  3. Loosen chicken skin from the flesh without tearing it and spread the mix between the skin and the flesh. Add salt and pepper.
  4. Spread vegetables in a roasting pan and place chicken on top. Add salt and pepper. Add chicken stock.
  5. Roast about 2 hours or until the meat thermometer inserted in a thigh (without touching the bone) reads 180°F (82°C). Place chicken and vegetables on a platter and keep warm. For a light, creamy gravy, skim fat from drippings and reduce by half. Add a drizzle of lemon juice and whisk in 2 tbsp. (30 ml) cold butter.