Recipe Swap

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Ok, we have the what's for dinner thread and favorite meal thread... I'm hungry and inspired. Let's swap recipes!

I made this this other night:

Roasted chicken with steamed vegetables and couscous

Ingredients
1 whole chicken
4 fresh rosemary stems
2 lemons
½ tbs basil
½ tbs thyme
4 tbs unsalted butter
2 tbs olive oil
Salt and pepper to taste

Pre heat oven to 350 degrees.

Reach into the chicken and pull out the butcher’s bag of giblets. Discard. Rinse chicken cavity and outside under cold running water.

Melt butter in a bowl. Add basil, thyme and juice from ½ of your lemon. Brush mixture on and under the chicken’s skin.

Cut second lemon in half. Take lemon halves and place in chicken cavity. Insert the rosemary stems.

Place in roasting pan on roasting rack. Rub olive oil on top of chicken. Season with salt and pepper.

Add about 1 cup of water to the bottom of the pan.

Put pan in oven. Baste every 15-20 minutes for 1 hour and 20 minutes or until cooked to your liking. Set for 15 minutes. Remove lemons and rosemary from cavity. Carve and serve chicken.

Fresh green beans, rinsed and cut
Salt and pepper to taste
1 tsp olive oil
1 clove garlic, peeled and chopped

Turn frying pan on high. Add oil and garlic. Sautee until brown. Add water to the bottom of the pan and green beans. Cook until tender or to your liking. Stir occasionally. Drain any remaining water and serve as a side dish.

A box of couscous—read the directions. Serve with your chicken and green beans.