Cooking on Deadline | Grab a chicken, then customize it

Once again, the rotisserie chicken rescues the weeknight cook. And I'm fairly confident I've never actually eaten a rotisserie chicken as one would a traditional roasted chicken — as in, slabs or chunks of meat hacked from the bird.

Rotisserie chicken a blank slate

Once again, the rotisserie chicken rescues the weeknight cook.

Weeknight cooking gets high-flavor makeover

Weeknight cooking is no time for nuance. Meals must stand and be noticed. They must cut through the clutter of weekday chaos. And they must do it quickly and without fuss, mess, or toil.

Save a little chicken for Monday meal

Prepare a large (4 to 6 pounds) baked chicken for the family and serve with roasted “fanned” potatoes. Heat oven to 450 degrees. Peel 4 medium baking potatoes and halve lengthwise. Lay cut sides down on cutting board and cut thin slices in a row crosswise (do not cut through).

Chicken salad healthier with fresh white sauce

Replace regular canned soup, lose potato chips to cut salt