Roast chicken dinner in less than an hour
Lucky for you Valentine's Day is on a Saturday this year, so you may have a few extra minutes to wrap any gifts + stir any pots. But Valentine's Day is not about slaving over the stove. It's the day to spend time with your Mr. or Ms. Lovely.
Nothing is easier than roast chicken, you pop it in the oven + the oven does all of the work for you. This chicken is the star of your night. With that chicken you are going to let the sweet potatoes roast so you will have two out of the three dishes going in under 10 minutes. Then it's just a chopping party to get the Israeli couscous salad going. The best part is that you will have leftovers for Sunday brunch noshing. This is truly the easiest that an impressive DIY Valentine's Day dinner can get.
So let's do this whole romantic dinner for two shebang in 1 hour!
Note: Sometimes I don't measure, I handful. I'm trying to do better at this whole measuring thing, but honestly it's more a reflection on my attitude toward cooking. There are no rules, only ideas + suggestions. PLUS, I may like tons of broccoli on V-day, but you don't. Handfuls allow you to add as much + as little of an ingredient.
Roast Citrus Chicken
1 cup baby carrots, whole
2 stalks celery, large dice
1 large whole chicken
2 lemons, 1 sliced + 1 halved and juiced
1 orange, halved + sliced one half and juice one half
3 tablespoons butter
1 large handful large sage
1 cup white wine
Salt + pepper
Green Israeli Couscous
1 cup Israeli couscous
1 cup snap peas, sliced
1 cup broccoli, sliced
1 large green onion, chopped
Small bunch of mint
1/2 lemon, juice
2 tablespoons white wine vinegar
Pinch of red pepper flake
Whipped Maple Potatoes
3 medium sweet potatoes
1/2 cup 1/2 and 1/2 or heavy cream
2 tablespoons butter
1 tablespoon maple syrup
2 tablespoons crushed walnuts
How to throw this feast together
Pre-heat the oven to 350 degrees Fahrenheit and pop those potatoes in the oven ASAP.
Prep the chicken. In a large baking dish dump in the baby carrots + celery. Put your chicken, breast side up, on top. Pour the lemon + orange juice over the chicken. Place the juiced halves inside of the chicken. Stick the lemon slices, orange slices, butter + sage under the skin of the chicken. Top with salt + pepper. Pour the wine into the base of the pan. The chicken should roast for ~50 minutes, depending on the size + the quirks of your oven.
Heat a medium saucepan over medium heat. Add a bit of olive oil + the couscous. Allow the couscous to toast + then add water according to your couscous's package.
Oil + heat a large frying pan. Add the snap peas + broccoli. Continue to sauté this for ~3-5 minutes. You just want to make the veg a bit tender + vibrant green. Toss in the green onion + continue to cooking for another minute or two. Set this aside.
Now you pour yourself + Mr./Mrs. Lovely a glass of wine. Toast.
Once your couscous is done, add it to your green veg. Toss in + combine the mint, lemon juice, white wine vinegar + red pepper flake.
Test your sweet potatoes for doneness. If still hard, feel free to pop them in the microwave until soft. Add the flesh of the sweet potato to a food processor. Put the butter + 1/2 and 1/2 OR heavy cream in the microwave. Zap for 30 secs-1 minute to warm up. Add this to the food processor with the maple syrup. Blitz the entire mixture until combined + fluffy. Serve with crushed walnuts on top.
You'll want the chicken to reach an internal temp ~165, but it will be golden brown when done.
To make a gravy, drain all of the chicken juices to a small pan on medium heat. Add 1 tablespoon of flour combined with 2 tablespoons of water + stirrrr. Bring to a boil + then remove from the heat.
To serve plate up a portion of both the couscous + the sweet potatoes. Carve your chicken, it doesn't have to be beautiful. Top the sides with warm pieces of chicken. Slather errything with gravy or keep it on the side if that's your style.
At this point you should be ready to eat + sipping on you second glass of wine with your Mr. or Ms. Lovely.