This Murray’s rotisserie free roaming herb chicken that I bought at Fairway Market is something else: The skin is crusted with a coarse lemon pepper blend, the cavity stuffed with fragrant sage, rosemary and whole garlic cloves that imbue the whole bird with seasoned goodness. That’s a whole lot of bliss for $7.99.
Since I had some leftover saffron pepper fettucine from Wednesday, I decided to improv:
After sauteing some sliced red onion, I added to the skillet about 1 cup of cold, leftover noodles, which actually improved in the pan, crisping up a bit on the edges.
Next, I added shredded chicken and chopped flat leaf parsley, and when everything was mostly heated, at the last minute I added two handfuls of fresh spinach leaves.
Once the spinach was wilted, I turned it all out into a bowl, topped with the baked garlic cloves from inside the chicken cavity, drizzled with E.V.O.O. and a little lemon juice, salt and pepper.
And, voila, a quick, balanced, well-seasoned meal, requiring nothing more than a few leftovers in the fridge — fridge scrounging at its best.