Chicken Recipes: Roast Chicken, Chicken Soup, and Chicken Salad


Happi’s “Not-a-Recipe” Recipe for Roasted Chicken


  • 1 chicken, whole—rinsed and dried inside and out
  • Some veggies—choose what you like. Onions are a good base. Happi likes carrots, zucchini, and squash. Roughly 4 cups when all are cut
  • Some seasoning—pick what you love and for sure include salt and pepper! You will probably want a couple of generous teaspoons when all is said and done. Rosemary is a classic, and Happi’s favorite! And don’t forget those handy all-in-one seasonings!
  • Garlic—a few teaspoons will really turn up the flavor
  • Olive Oil—a few heaping tablespoons will probably do the trick
  • Butter—enough to melt and cover your chicken
  • 1 Lemon cut in half

Preheat the oven to 400 degrees.

STEP 1: Make a cozy bed of veggies for your chicken. Place in pan.

STEP 2: Drizzle veggies with olive oil and seasonings.

STEP 3: Stuff the chicken. Add your onion and garlic, seasonings, and lemon. Place chicken on top of vegetables.

STEP 4: Brush your chicken with melted butter and sprinkle with seasonings.

STEP 5: Cook chicken until it is browned and crisp and the juices run clear. A thermometer should register to 160 degrees. Let rest for 15 minutes. Serve and enjoy!

Happi’s Chicken Soup (Made from Leftovers)


  • Cooked Chicken from leftovers, or meat from a rotisserie chicken—a couple of cups of large, bite-sized pieces
  • 2-3 cups of pasta, par-boiled. Shape and amount is up to you!
  • 8 cups of chicken broth
  • Seasonings—definitely use salt and pepper, and then add what you love according to your own taste. (You can’t go wrong with an all-in-one Italian seasoning mix here.)

STEP 1: Add chicken to stock pot or Dutch oven.

STEP 2: Veggies go in next.

STEP 3: Add your broth.

STEP 4: Season to taste.

STEP 5: Cook on medium on stove until veggies are cooked through or on low if you are using pre-cooked, frozen vegetables.

STEP 6: 4-5 minutes before serving, add your partially-cooked pasta. Heat and enjoy!

Happi’s Chicken Salad (Made with Leftover Chicken)


  • Cooked chicken from leftovers, or meat from a rotisserie chicken—a couple of cups of large, bite-sized pieces
  • Salad greens of your choosing. Buy your favorite or purchase a pre-washed mixed greens container
  • Vegetables—again, pick your faves! Happi likes cucumber, colorful peppers, corn, and scallions. Anything goes here, people!
  • Dressing—again, this is customizable. Vinegar. Oil. And season to taste. Happi’s favorite dressing for a chopped salad is below.

STEP 1: Place your favorite clean, mixed salad greens in a large bowl.

STEP 2: Add a variety of colorful vegetables and/or beans.

STEP 3: Throw in your cooked chicken pieces.

STEP 4: Toss with dressing to taste, or store undressed for future use.

Dressing for Happi’s Chopped Salad


  • Roughly 3 parts oil—olive, vegetable, or whatever kind of oil you prefer
  • Roughly 1 part vinegar—pick your favorite. Cider vinegar goes nicely with this chopped salad. But virtually any vinegar will brighten up this easy and colorful salad.
  • Seasonings—definitely add salt and pepper. But go nuts here! Have any fresh herbs from your garden? Have some cumin left over from a chili? Use it! A teaspoon of cumin in your dressing will provide a great Southwestern taste. Oh, and let us not forget that a little Dijon mustard gives every vinaigrette that perfect tang.

Whisk ingredients to combine. Add desired amount to salad and toss. Store any unused dressing in the refrigerator. Enjoy!

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