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The Boston Globe

Food & dining

Recipe for rotisserie chicken with roast potatoes

Serves 4 with leftovers

If you don’t have time to cook a chicken, buy one (for this week of menus you need two) and add a simple salad and crisp, roast potatoes. Half of one bird will go into a chickpea salad another night; some potatoes will be added to a tortilla that same night. Once you arrive home, start the potatoes. Send the kids to set the table. While the potatoes are cooking, toss the salad. If you like, add the roasted garlic from the potatoes to a quick vinaigrette, or use your favorite dressing and serve the roasted garlic with the potatoes.

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