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Couscous With Roasted Chicken & Vegetables

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  Broiler fryer chicken 1
  Pepper To Taste
  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)
  Salt To Taste

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.

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Couscous With Roasted Chicken & Vegetables Recipe