Couscous With Roasted Chicken & Vegetables Recipe
Ingredients
| 1 broiler-fryer chicken | ||
| Pepper | 1 | |
| Fennel | 1 Small, trimmed | |
| Olive oil | 2 Tablespoon | |
| Garlic | 1 Clove (5gm) | |
| 4 medium-size zucchini (about 1 1/2 lb. total), ends trimmed, cut into 1-inch-thick slices | ||
| Carrots | 2 Large, peeled | |
| 1 large red bell pepper, stemmed, seeded, and cut into chunks | ||
| 1 large red onion, cut into eighths | ||
| 3 cups regular-strength chicken broth | ||
| Couscous | 2 Cup (16 tbs) | |
| Salt | To Taste | |
Directions
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.
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.
Chef
