Leftover Herb-Roasted Chicken and Garlic Potato Skillet

Remove 1.8 cups of meat from the leftover whole chicken, shredding it into bite-sized pieces and discarding any bones or skin.

Dice 4 cups of leftover potatoes into 1-inch cubes and slice 2 cups of leftover carrots into thin rounds.

Finely dice 1 small yellow onion and mince 3 cloves of garlic and 1 tbsp of fresh rosemary.

Place a large skillet over medium-high heat and melt 1.5 tbsp of unsalted butter.

Add the diced onion to the skillet and sauté for 4 minutes until softened and translucent.

Stir in the minced garlic and 1 tbsp minced rosemary, cooking for 60 seconds until highly fragrant.

Add the 4 cups of diced potatoes and 2 cups of sliced carrots to the skillet, spreading them into an even layer.

Cook undisturbed for 5 minutes, then stir and cook for another 5 minutes until the vegetables are heated through and the potatoes are golden and crispy.

Pour in 1/2 cup of chicken broth and the juice from 1/2 a lemon, using a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan.

Add the 1.8 cups of shredded chicken to the skillet and toss to combine, cooking for 3 minutes until the liquid has slightly thickened and the chicken is hot.

Fold in 2 cups of fresh baby spinach and cook for 1 minute until the leaves are just wilted.

Season the mixture with salt and pepper to taste and serve immediately.