6 Big-Batch Make-Ahead Dinners That Are Perfect for Fall
French Onion Roast Chicken
Batch cooking brings to mind stews and casseroles, big pans full of several portions. But the batch strategy works even better with roasts and braises: Popping extra meat in the oven when making a delicious roast the first night will save you time and effort later; making a few tweaks yields simple and completely different meals the next two nights. Our juicy roast chicken on a bed of caramelized onions becomes Thai chicken pizza with zesty peanut sauce another night and savory crêpes after that. And extra servings of classic beef pot roast—gently braised until fork-tender and succulent—become herb-sauced tacos and comforting egg-and-potato hash. So crank up the oven, and set yourself up for the week.
Make a big batch of this juicy roast chicken and caramelized onions and you've got enough for three meals. Save the leftovers to make Thai Chicken Pizza the next night, and Chicken and Herb Crêpes the night after!