Roast chicken with Couscous Salad and Roasted Vegetables

Recipe created by Chef Will Manson of the BeachHouse Restaurant

Ingredients:

Whole chicken 1ea
Onion Red 1/4 ea
Carrot sliced 4 oz
Parsnips 4 oz
Asparagus tips 1/2 bunch
Red pepper bell 1 large
Garlic peeled cloves 4 oz
Olive oil 1/2 cup

Method:

Rinse Chicken in and out and allow to dry. Season with salt, pepper, thyme leaves, paprika, granulated garlic or your favorites. Preheat oven to 375 to 400 degrees. Roast chicken for approximately one hour. Internal temp should be 165 degrees when you remove from oven. Another tell tale sign is if the leg bone twists easily out of the socket. Allow to rest for 20 minutes then refrigerate overnight in covered dish. Debone and plate with roasted vegetables.

Roasted vegetable method:

Cut vegetables into bite size pieces.
Toss with olive oil, and seasonings.
Spread vegetables on a sheet pan and roast for 25 minutes on 400 degrees. Cool overnight.

Couscous:

Couscous 1cup
Water or stock 1cup

Boil water or stock. Pour over couscous and cover. Remove from heat immediately. Cool and toss in your favorite vegetables, nuts, seeds or legumes, etc. Note this dish can be served as a hot dinner or a cool summer salad.

Enjoy!

Tagged as: Recipes