A roasted chicken is one of my favorite classic dinners, fancy looking but really very easy.  I use my best casserole dish, line it with a bed of veggies, giving the chicken somewhere to sit so it can get nice and crispy while leaving the vegetables in the delicious chicken drippings.  The kids love it, because to them it’s just plain cut up chicken, and mom and dad love it for its “Sunday Supper” elegance.

And then we have the couscous.  I absolutely love the chicken on a bed of couscous and I’ve made it a few different ways, starting with the package instructions, but my favorite recipe is below.  At the end of this wonderful meal, throw the chicken bones in a pot with some cold water along with the vegetable scraps from the onion, carrot and celery and let it simmer on low until bedtime.  I freeze my chicken stock in glass jars filled only about three quarters full, cool it in the fridge first, and never again need to buy stock when making soup.

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Recipe: Roasted Chicken with Root Vegetables


  • 1 onion
  • 2 ribs celery
  • 2 or 3 carrots
  • 1 potato, any
  • 1 T olive oil
  • 1/2 t salt
  • 6 grinds fresh black pepper
  • 1 whole roasting chicken
  • 1 T softened butter
  • 1 t salt
  • 6 grinds fresh pepper
  • 1/2 lemon
  • 3 cloves garlic, smashed with side of a knife
  • fresh herbs, anything like parsley, sage, rosemary, thyme, or 1t dried Italian seasoning or any chicken seasoning blend


  1. Preheat oven to 425 convection bake
  2. Chop vegetables into large chunks and put in a 9×12 casserole pan, toss with oil, salt and pepper
  3. Prep chicken, rinse, pat dry, remove excess fat, set on bed of vegetables, tuck wings under, smear entire chicken with butter, season with salt and pepper, put lemon, garlic and herbs in the cavity and tie legs together with string
  4. Roast for 90 minutes or until the internal temperature is 160 and the juices run clear
  5. Let the chicken rest, for 15 minutes before carving
  6. Serve with roasted vegetables and couscous (recipe below)

Preparation time: 25 minute(s)

Cooking time: 1 hour(s) 30 minute(s)

Number of servings (yield): 4

Microformatting by hRecipe.

2014-06-13 04.14.57

Recipe: Couscous with Pine Nuts and Golden Raisins


  • 1 T butter
  • 1/2 c pine nuts
  • 1 T butter
  • 1 shallot finely chopped
  • 1 1/2 cup Israeli couscous
  • 1/2 cinnamon stick
  • 1 bay leaf
  • 2 c chicken stock
  • 1/4 t salt
  • 1/2 c golden raisins
  • juice and zest of 1/2 a lemon
  • 5 cranks freshly ground black pepper
  • 2 T fresh chives


  1. Melt 1 T butter in a large saute pan over medium low heat and toast the pine nuts until golden. Do not burn them! Stir often and don’t walk away! Transfer to a bowl
  2. Add the other T butter and saute shallots until softened. Add couscous, cinnamon, bay leaf and stir a few minutes until couscous is lightly toasted.
  3. Add chicken stock and salt and bring to a boil, reduce heat to low and simmer until liquid is absorbed and couscous is tender, stirring occasionally
  4. When the couscous is just finishing, add the raisins to warm them through and “plump” them. Add the lemon, pine nuts, pepper, and lastly the chives (parsley would work too). Taste and adjust seasoning
  5. Serve with roasted chicken and vegetables or as a side dish to any meal

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Microformatting by hRecipe.

2014-06-13 05.03.20

Roasted Chicken with Root Vegetables and Couscous
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