I have a little bit of an obsession with Food Network.  If there isn’t a show recorded on DVR that I want to watch, Food Network is my next go-to channel, followed by HGTV.  Food and home improvement … you can clearly see where my passions lie.  One day while blogging and watching Barefoot Contessa, Ina Garten was cooking her “Perfect Roast Chicken“.  I quickly made a mental note that I must make this dish.  An opportunity quickly presented itself and I adapted the recipe just a little.  This dish is well … absolutely DELISH!!!

Not only is this recipe super yummy, but totally falls within the healthy cooking/eating category.  WIN WIN!!!  And just to add one more log to this amazing fire (yeah I’m horrible with analogies, but I try!) it is also a pretty cheap dinner menu item that will impress!!  So I hope you enjoy the Tasty Tuesday recipe this week.


1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme (and/or rosemary)
1 lemon, quartered
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted (can be substituted with olive oil)
2 large yellow onions, thickly sliced
4 carrots cut into 2-inch chunks
4 Yukon Gold Potatoes cut into quarters

When you get the chicken home remove the chicken giblets and pat the outside dry, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.

Preheat the over to 425*.  Place the onions, carrots, potatoes and some thyme in a roasting pan.

Pat the chicken dry and liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, lemon, and all the garlic.

Brush the outside of the chicken with the butter and sprinkle again with salt and pepper.

Tie the legs together with kitchen string.  Place the chicken on top and tuck the wing tips under the body of the chicken.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken cover with aluminum foil for about 15 minutes.  I suggest putting this in a bowl, because the juices will seep out of the chicken as it rests.  I did this on a cutting board the first time and literally juice all over the floor and my dog, Sophi, was seriously pleased about this!!!

Allow the vegetable to continue cooking.  Slice the chicken and place it on a platter with the vegetables.  I like to pour some of the juices over the chicken/veggies.  The rest of the juice/gravy put in a gravy boat … I promise your guests will appreciate it!  This serves about 4 people.

Happy Cooking!


I really like watching the Food Network cooking shows.  One of the chefs I really like is Anne Burrell.  She make some great recipes, but also I just love her level on energy on the show.  In any event, a while a go I watched the show where she makes garlic chicken with Israeli couscous.  Last night I was craving Israeli couscous so I looked up Chef Burrell’s recipe for inspiration.  Israeli couscous is more fluffy and pasta like than “regular” couscous.  If you’ve never had it before it’s definitely worth a try.

After figuring out what I had in the house I decided to make a simpler version of the recipe while trying to get the same type of flavors in my chicken breasts.  I am happy with how it came out and will be adding this recipe to the dinner rotation.

Garlic Chicken Ingredients:

~ 1 lb Chicken Breasts
1 whole garlic bulb
1/2 lemon, zested and juiced
1/4 tsp thyme
1/2 tsp ground cumin seeds
Pinch crushed red pepper flakes
Kosher salt
Extra-virgin olive oil

Preheat the oven to 350 degrees F. Put the garlic bulb straight on the oven rack and roast it is soft when squeezed, about 30 minutes. Remove them from the oven and let cool.

While garlic is roasting, prep the chicken by removing any fat and cutting into large chunks (about 6).

In a bowl combine the lemon zest, juice, thyme, cumin, red pepper flakes and salt then set aside.

When the garlic bulbs are cool, slice the tops off.

Squeeze out the roasted garlic into the bowl.  Add a little olive oil and mash the mixture into a loose paste. Combine with the chicken pieces and let sit for at least 1 hour.

Once the chicken has marinated grill, bake or stove top cook it.

Couscous Ingredients: 

1 cup of Israeli Couscous
1 and 1/4 cups of Chicken Broth
2 Scallions/Green Onions

Bring a chicken broth to a boil over.  Add the couscous, reduce to a simmer and cover for about 8-10 minutes.  watch the couscous closely as sometimes the water boils out too quickly.  You can also completely shut the heat off and cover it.

Cut all of the green onion into thin slices.  Once the couscous is cooked mix in the green onions.

I like to serve it in shallow bowl. Add the couscous/onion mixture and then place the cooked chicken on top.  This recipe makes 3-4 servings.

Looks so pretty and it’s yummy too!

Happy Cooking!

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