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One Chicken, Five Meals

How To Get 5 Meals From 1 Chicken - Roasting a whole chicken is perfect for meal planning. See how easy it is to roast a chicken in the oven with this easy recipe. Also provided are several several single serving recipes made with the leftover chicken to use throughout the week.

Slicing a whole roasted chicken with a large knife in a baking pan surrounded by roasted broccoli and sliced carrots

Roasting a whole chicken to last several meals is such a great idea.

Certainly, if you're browsing the recipes here on One Dish Kitchen, you'll see mostly single serving recipes or ones that will serve two people. That doesn't mean that cooking one larger meal that will leave you with fabulous tasting leftovers isn't a good idea - it totally is!

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A whole chicken is super easy to cook and the leftovers are fabulous!

Below we're sharing a wonderful roasted chicken recipe, over five delicious ways to use the chicken leftovers, a shopping list, and additional recipes using up any leftover ingredients.

RELATED: Comfort Foods For One

A whole chicken in a roasting pan surrounded by broccoli, sliced carrots, and sliced onions

Oven Roasted Chicken

When I roast a chicken, I like to cook an assortment of vegetables in the same pan. It makes the perfect meal because the main dish and the side dish conveniently cooks together.

This makes meal number 1:

How To Roast Chicken

Scroll down to the recipe box for the complete recipe with ingredients and full instructions

When I roast a chicken, I don't use a roasting rack. Instead I place the chicken on a bed of fresh chopped vegetables that will cook alongside the chicken.

Feel free to use your favorite vegetables but I love using carrots, potatoes and broccoli florets.

  1. Rinse and pat dry the chicken with paper towels. Be sure to remove any giblets and the neck if included.
  2. Season the inside of the chicken with salt, pepper, and spices. I love adding dried or fresh rosemary along with a few lemon slices and garlic cloves.
  3. Place the chicken on a roasting pan and scatter the vegetables around the chicken.
  4. To make sure the crust of the chicken is flavorful and crispy, rub olive oil and softened butter over the skin and over the vegetables.
  5. The chicken roasts in the oven for 1 hour and 20 minutes and will fill your kitchen with such an incredible aroma.

RELATED: The Best Cookie Recipes For One

Frequently Asked Questions

How Long Does Cooked Chicken Last In The Fridge?

Cooked chicken will last for 3-4 days if kept covered in the refrigerator.

What Should I Serve With Roast Chicken?

You might like to consider serving any of these easy side dish recipes with roasted chicken:
Mashed Potatoes
Scalloped Potatoes
Rice Pilaf
Pasta Salad

5 Meals From 1 Roast Chicken

Having leftover chicken can certainly be a blessing, so consider yourself lucky. Extra chicken can make meal planning easy. Here are our favorite recipes made with leftover chicken:

Small Batch Chicken Noodle Soup

This homemade chicken soup is hearty and perfectly satisfying for those times you find yourself craving something to warm your heart and soul. No need to make a huge pot, this wonderful recipe will serve one or two people.
Check out this recipe
Chicken Soup Recipe | One Dish Kitchen

Chicken Pot Pie Recipe For One

Creamy and savory Chicken Pot Pie for One with tender chicken and vegetables underneath a buttery, flaky crust.  Forget frozen pot pies, this easy single serving recipe is the ultimate in comfort food.
Check out this recipe
Chicken Pot Pie For One | One Dish Kitchen

Cobb Salad For One

Quick and easy Cobb Salad Recipe - this single serving Cobb Salad is filled with tender chicken, crisp bacon, blue cheese crumbles, tomatoes, avocados, and a hard boiled egg piled high on top of salad greens. A fabulous lunch or dinner filled with flavor!
Check out this recipe
Cobb Salad For One | One Dish Kitchen

Green Curry For One

This wonderful green curry recipe is so easy to make and easily customizable with your favorite vegetables and proteins. Delicious vegetarian, chicken and seafood versions.
Check out this recipe
green curry for one | one dish kitchen

You can also:

Your Shopping List For At Least 5 Meals Made With One Chicken

Feel free to substitute your favorite vegetables for the ones on this list and scroll down below to see ways to use up any leftover ingredients.

From The Store

  • 2 cups broccoli florets
  • 5 carrots 
  • 2 celery stalks
  • 2 small onions 
  • 9 garlic cloves
  • 4 tablespoons olive oil
  • 1 5-6 pound chicken
  • 1 lemon 
  • 5 tablespoons butter
  • 5 1/2 cups chicken broth (may use vegetable broth instead)
  • 1 cup pasta
  • 2 ounces frozen peas and carrots (may use your favorite frozen vegetables instead)
  • 1/4 sheet of puff pastry
  • 2 cups chopped lettuce or other salad greens
  • 2 tablespoons blue cheese crumbles
  • 2 slices bacon
  • 1 egg
  • 1 medium tomato
  • 1/2 avocado
  • 2 ounces rice noodles
  • 2 tablespoons green curry paste
  • 1/2 cup coconut milk

Possible Pantry Items

  • kosher salt 
  • black pepper
  • 3/4 teaspoon dried rosemary or basil
  • 1/2 tablespoon flour
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon worcestershire sauce
  • 1/8 teaspoon red pepper flakes

What To Do With Leftover Ingredients

Consider using any leftover ingredients from the recipes listed above in any of these single serving recipes:

Click on the recipe title to go straight to the recipe.

Other Chicken Recipes For One

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

If you’ve tried any of these chicken recipes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

Juicy Roasted Lemon Chicken | One Dish Kitchen

Roasted Lemon Chicken

Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 15 minutes
Total Time: 1 hour 50 minutes
Course: Main
Cuisine: Main Dish
Keywords: chicken
Servings: 4 people
Calories: 207kcal
Author: Joanie Zisk


  • 2 cups broccoli florets
  • 4 carrots , thickly sliced
  • 1 onion , thickly sliced
  • 4 cloves garlic , divided
  • 1 1/2 teaspoon olive oil
  • 1 5-6 pound chicken , rinsed and patted dry & giblets removed
  • 1 teaspoon kosher salt , divided
  • 3/4 teaspoon crushed black pepper , divided
  • 1/2 teaspoon dried rosemary
  • 1 lemon , sliced in half
  • 4 tablespoons salted butter , softened


  • Heat oven to 425 degrees F (220 degrees C).
  • Place the broccoli, carrots, onion and 2 cloves of the garlic in a roasting pan. Toss with a 1/4 teaspoon of salt and 1 teaspoon of olive oil. 
  • Remove the chicken giblets. Rinse the chicken inside and out and pat the outside dry with a paper towel. 
  • Add 1/2 teaspoon of salt, 1/2 teaspoon of crushed black pepper and dried rosemary to the inside of the chicken.
  • Stuff the cavity with the cut lemon, the two remaining cloves of garlic and two tablespoons of butter.
  • Place the chicken on top of the vegetables in the roasting pan. 
  • Rub the outside skin of the chicken with the remaining 2 tablespoons of softened butter and 1/2 teaspoon olive oil.
  • Sprinkle the top of the chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. 
  • Roast the chicken for 1 1/2 hours, or until the juices of the chicken run clear when you cut between the leg and the thigh.
  • Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
  • Slice the chicken and serve with the vegetables.


Feel free to add other vegetables to roast, if you would like. 


Serving: 1serving | Calories: 207kcal | Carbohydrates: 14g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 740mg | Potassium: 428mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10825IU | Vitamin C: 61.5mg | Calcium: 64mg | Iron: 0.8mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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