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Dini Klein, the Los Angeles-based founder of Prep + Rally meal-prep service, is a pro at helping clients feed their families with less stress, less expense and less time. Her new cookbook, Prep and Rally, shows how to turn one hour of prep into four meals throughout the week. Here, she prepares a big batch of barbecue-flavored roast chicken. Serve some for dinner as is, if you like, and then use some of the meat another night in your choice of these recipes: Chicken-Broccoli Egg Rolls, Grilled Chicken Pita Pockets and Mexican-Inspired Chicken Flautas.
Ingredients
- 1 tablespoon mild chili powder
- 1 tablespoon onion powder
- 1 tablespoon kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 2 whole chickens, each cut into 8 pieces, bone-in and skin-on
- 2 to 3 tablespoons light olive oil
Yield
Serves: 4 people for 2 meals
Preparation
Preheat the oven to 450°F. Line an extra-large baking sheet or 2 standard baking sheets with parchment paper. Arrange the chicken pieces in a single layer on the prepared pan(s).
In a small bowl, mix together the chili powder, onion powder, salt, garlic powder, smoked paprika, and cumin, then sprinkle the spice mix evenly over the tops and bottoms of the chicken pieces. Drizzle the oil over the chicken and massage to coat, making sure to get under the skin too.
Roast, uncovered, on the top rack for about 50 minutes, until golden. Right when it comes out of the oven, transfer the chicken to a large storage container and pour the juices from the pan over the top. Let cool completely, then cover and store in the fridge. (Or, if you like, serve some of the chicken when it comes out of the oven.)
Excerpted from Prep And Rally by Dini Klein. Copyright © 2022 by Dini Klein. Used with permission by Harvest. All rights reserved.