Couscous With Roasted Chicken & Vegetables
|Broiler fryer chicken||1|
|Fennel head||1 Pound, base trimmed and coarse stalks cut off, reserve green leaves (1 Small Size)|
|Olive oil||2 Tablespoon|
|Garlic head||1 Small|
|Zucchini||1 1⁄2 Pound, ends trimmed, cut into 1 inch thick slices (4 Medium Size)|
|Carrots||3⁄4 Pound, peeled and cut into 1 inch thick slices (2 Large Size)|
|Red bell pepper||1 Large, stemmed, seeded, and cut into chunks|
|Red onion||1 Large, cut into eighths|
|Regular strength chicken broth||3 Cup (48 tbs)|
|Couscous||2 Cup (32 tbs)|
Remove giblets from chicken; reserve for lother uses.
Rinse chicken and pat dry; pull off and discard lumps of fat.
Place bird, breast up, on a rack in a 9- by 13-inch metal pan.
Sprinkle liberally with pepper.
Rinse trimmed fennel and cut into 1-inch chunks.
Reserve feathery tops.
Pour oil into a 10- by 15-inch pan.
Place fennel, garlic, zucchini, carrots, bell pepper, and onion in pan; turn vegetables to coat with oil.
Bake chicken and vegetables in a 400° oven until vegetables are Soft and edges begin to blacken, and thicken is browned and thigh is no longer pink at bone (cut to test), 1 to 1 1/4 hours.
Switch pan positions halfway through baking.
Separate garlic into cloves; set aside.
Coarsely chop vegetables; set aside.
Tip bird to drain juices from body cavity into pan.
Put chicken on a platter; keep warm.
Skim and discard fat from pan.
Add broth to pan and bring to a boil over high heat.
Squeeze garlic from peel into pan.
Stir in couscous and vegetables.
Cover, remove from heat, and let stand until liquid is absorbed, about 5 minutes.
Spoon couscous around chicken; garnish with reserved fennel and season to taste with salt.