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Whole Roasted Chicken

Roasted Chicken with Root Vegetables and Couscous

Meryl Downing
Classic Sunday Supper Roasted Chicken is a family favorite! Roasted crispy on the outside, tender and juicy on the inside, the chicken roasts on a bed of veggies flavoring them as it cooks. Served it with pine nut and golden raisin couscous with a hint of cinnamon stick, it's the perfect comfort food!
Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Dinner
Cuisine American
Servings 4 to 6

Ingredients
  

For the Roasted Chicken

  • 1 onion
  • 2 ribs celery
  • 2 to 3 carrots
  • 1 potato, any kind
  • 1 T olive oil
  • ½ t kosher salt
  • 6 grinds fresh black pepper
  • 1 whole roasting chicken
  • 1 T butter at room temperature
  • 1 t kosher salt
  • 6 grinds fresh black pepper
  • ½ lemon
  • 3 cloves garlic smashed with side of a knife
  • fresh herbs, any combination of parsley, sage, rosemary, thyme, or 1t dried Italian seasoning or any chicken seasoning blend

For the Couscous

  • 1 T butter
  • c pine nuts
  • 1 shallot (or ¼ of a regular onion) finely chopped
  • c Israeli couscous
  • ½ cinnamon stick (or ¼ t ground cinnamon)
  • 1 bay leaf
  • 2 c chicken stock
  • ¼ t kosher salt
  • 4 grinds fresh black pepper
  • ½ c golden raisins
  • ½ juice of a lemon
  • fresh chives or parsley for garnish

Instructions
 

For the Roasted Chicken

  • Preheat oven to 425° convection bake.
  • Chop vegetables into large chunks and put in a 9×12 casserole pan, toss with oil, salt and pepper.
  • Prep chicken: rinse, pat dry, (discard the little packet in the cavity if it came with one), set on the bed of vegetables, tuck wing tips 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.
  • Roast for 90 minutes or until the internal temperature is 165° and the juices run clear.
  • Let the chicken rest for 15 minutes before carving.

For the Couscous

  • Melt 1 T butter over medium heat in a sauce pot and add the pine nuts and shallots, toast until golden. Do not burn them! Stir often and don't walk away! Transfer to a bowl.
  • To the now empty pot, add couscous, cinnamon, bay leaf and stir a minute until couscous is lightly toasted. Add chicken stock, salt and pepper and bring to a boil, reduce heat to low and simmer until liquid is absorbed and couscous is tender, stirring occasionally.
  • When the couscous is just finishing, add the raisins, lemon juice, pine nuts and shallots, and lastly the chives (parsley would work too).
  • Serve chicken with the roasted vegetables on a bed of couscous.
Keyword Chicken Dinner, Chicken Supper, Roasted Chicken