Sunday night I roast a chicken. Use a roasting pan and fill the bottom with sliced potatoes, carrots and onion. Fill the pan with water until it reaches half the height of the potato. Sprinkle your favorite chili spice rub on top of the potatoes.
Add the rack. Rub the bird with the chili spice rub and cook in a 400F oven until the breast reads 161F.
Now that makes for a nice Sunday night dinner!
Separate the fat from the roasting liquid and store separately from any leftover chicken and potatoes.
Monday, I will chop some kale and fry with salt and cumin seed. Add a a half a cup of the roasting liquid and cover. Cook until the kale is wilted down, about 7-10 minutes.
Add the sliced chicken and potatoes to the pan, cover, and cook 2-3 minutes until they are hot.
Serve in a bowl. Very yummy!
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