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/ Source: TODAY
By Maggie Shi

Roasting a whole chicken for dinner is a rewarding process, but it takes a while to cook in the oven. Here's a great idea: Toss another bird in the roasting pan while you're at it, and use the extra cooked meat to create a quick and exciting new meal the following night. These two recipes—designed to be eaten on back-to-back nights—will get you started.

Lemon-Thyme Roast Chicken