Meal Prep Tips: How to Make Chicken Last Through the Week
Smithsonian Magazine reports that according to legend, the world’s first chickens were discovered in ancient Greece. The bird has only climbed in popularity since then, becoming one of the most common animal proteins on American dinner tables night after night. From frying to baking, chicken is a versatile ingredient that can be added to a variety of recipes. Chicken is featured in cuisines around the world, so you can easily enjoy the flavors of Morocco, Italy, Mexico, and many other countries just by swapping some of your base ingredients like herbs and spices. Toss shredded chicken into a dinner salad, simmer chicken thighs adobo-style in a garlicky broth, roast a whole bird in the oven alongside root vegetables, or deep fry it for a crunchy summertime picnic. So the next time you’re figuring out dinner, we suggest cooking chicken—especially if you need leftovers to last you through the week.
The Most Popular Cuts of Chicken
Learning how to cook chicken breasts, thighs, and even a whole bird is an indispensable kitchen skill. With such a versatile ingredient, you’ll be able to eat all week long after batch-cooking your favorite cut. Simply slather on any herbs and spices—we like lemon zest, dried rosemary and thyme, or grated garlic—to your cut of choice before cooking. Here are three basic recipes to add to your repertoire.
Baked Boneless Chicken Breast Recipe
Ingredients
6 boneless
2 tablespoons
Salt
Ground black pepper
Instructions
Preheat oven to 400°F. Place chicken breasts in a large bowl and toss with olive oil, salt, and pepper until well coated; arrange on a foil-lined sheet tray. Bake for 22 to 26 minutes, or until internal temperature reads 160°F. Rest 5 minutes before slicing.
Stove-Top Chicken Thighs Recipe
Ingredients
8 Chicken Thighs
Salt
Ground black pepper
1 tablespoon Extra Virgin Olive Oil
Instructions
Sprinkle chicken thighs generously with salt and pepper. Heat 1 tablespoon olive oil in a large (11- to 12-inch) cast-iron skillet over medium heat. When the oil is hot, sear the chicken, skin side down, for 15 minutes without moving, or until the skin is golden brown. Turn chicken pieces with tongs and continue cooking until thighs reach 155°F to 160°F. Rest 5 minutes before serving.
Roast Chicken Recipe
Ingredients
1 (5- to 6-pound) whole chicken
Salt
Ground black pepper
Lemon, optional
Fresh herbs, optional
Kitchen twine
2 tablespoons unsalted butter, melted
Instructions
Preheat oven to 425°F. Liberally salt and pepper the inside and outside of the chicken. If desired, stuff the cavity with lemon halves and herbs. Tie the legs together with kitchen twine and brush the outside of the chicken with melted butter. Arrange chicken in a roasting pan and roast for 1 ½ hours, or until the juices run clear. Cover with foil and let rest for 20 minutes before carving.
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