Roast Chicken and Leftover Chicken Recipes

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Soup
Main Dish
Comfort Food
Chicken

Roast Chicken

Ingredients

  • 4-5 pound chicken whole roasting chicken
  • 1 cup butter for rubbing
  • garlic for rubbing
  • salt for seasoning
  • pepper for seasoning
  • rosemary for seasoning
  • 2-3 cups water for roasting
  • potatoes for roasting
  • carrots for roasting
  • sweet potatoes for roasting
  • celery for roasting
  • onions for roasting

Preparation

  1. Place roasting chicken in a roasting pan.
  2. Rub chicken with butter, garlic, salt, pepper, and rosemary.
  3. Add water to the pan.
  4. Add potatoes, carrots, sweet potatoes, celery, and onions to the roasting pan beside the chicken.
  5. Bake at 350 F for 15 minutes per pound.
  6. Use the juices in the bottom of the pan to make gravy if desired.

Chicken with Aromatic Couscous and Yogurt Dressing

Ingredients

  • 1/4 cup plain organic yogurt
  • 1 garlic finely chopped
  • 1 tablespoon extra virgin olive oil cold pressed
  • organic lemon juice of one
  • salt for seasoning
  • 1 cup couscous
  • 1 cup boiling water or boiling chicken soup stock
  • 2 tablespoon extra virgin olive oil cold pressed
  • 2 tablespoon flat leaf parsley finely chopped
  • 1 tablespoon coriander finely chopped
  • 1 tablespoon dill finely chopped
  • 1 tablespoon chives finely chopped
  • 1 red onion thinly sliced
  • 1 red pepper thinly sliced

Preparation

  1. Combine yogurt, garlic, olive oil, lemon juice, salt, and set aside for dressing.
  2. Combine couscous and a shake of salt with boiling water or boiling chicken soup stock. Leave to stand for 3-4 minutes.
  3. Combine cooked couscous with olive oil, parsley, coriander, dill, chives, red onion, and red pepper. Serve chicken warm or cold over couscous and top with dressing.