Roast Chicken with Summer Vegetables and Couscous
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(0 votes)
Health Score:
93 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
6
- Ingredients
- 44 ozs free-range, corn-fed chicken
- salt
- 6 Tbsps olive oil
- fresh Fresh herbs such as rosemary or thyme (optional)
- 3 carrots (sliced)
- 4 stalks Celery (sliced)
- 2 medium Zucchini (sliced)
- 2 red Bell pepper (sliced)
- 6 cloves garlic cloves (thinly sliced)
- 8 fresh bay leaves
- 1 ½ cups Couscous
Preparation
Kitchen utensils
1 Pot, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Immersion blender, 1 deep bowl, 1 Fine grater
Preparation steps
1.
Preheat oven to 475 degrees F. Rinse the chicken well, and dry thoroughly with paper towels. Rub the inside cavity of the chicken with kosher salt and 3 tablespoons of olive oil. Place herb sprigs in cavity if desired. Put a string around the drumsticks and tie a tight double knot so that the cavity is tightly closed. Place chicken in a roasting pan. Place the pan on the middle rack of the oven and roast for 20 minutes.
2.
Meanwhile, in a large bowl, toss all of the vegetables and bay leaves with the remaining 3 tablespoons of oil, salt and pepper. After chicken has cooked for the initial 20 minutes add vegetables to the roasting pan. Then turn down the heat to 400 degrees F and cook for another 40 minutes or until a meat thermometer inserted into the chicken reads 165 degrees F. Allow the chicken rest for 3-5 minutes before carving.
3.
Prepare couscous according to instructions on box.
4.
Serve carved chicken with roasted vegetables and couscous.
