Make this meal on a Sunday (marinate the chicken on Saturday!) and you’ll get dinner done, plus prep work on the roasted carrots and chimichurri you can repurpose in Herby Penne later in the week. While there are a number of components, if you follow the timeline, the chicken and carrots roast together, giving you time to blend up the cauli puree and the chimichurri. Plus, you’ll be halfway done with another meal later in the week.

This spice rub is great if you double or triple it and keep it in a jar for all your grilling needs.

I suggest spatchcocking the chicken so it cooks faster and gets extra crispy skin. Have your butcher do it if you’re freaked out by the endeavor. You can skip it all together and just use bone-in breast, thigh and drumstick pieces.