Lemon-Roasted Chicken with Olive Couscous Recipe
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. —David Feder, Buffalo Grove, Illinois
- 1 roasting chicken (5 to 6 pounds)
- 1 medium lemon, thinly sliced
- 1 teaspoon fennel seeds, crushed
- 1 tablespoon olive oil
- 3/4 teaspoon coarsely ground pepper
- 1/4 teaspoon salt
- OLIVE COUSCOUS:
- 1 cup uncooked whole wheat couscous
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/2 cup coarsely chopped pitted green olives
- 1 tablespoon pine nuts
- Place chicken on a rack in a shallow roasting pan, breast side up.
- Tuck wings under chicken; tie drumsticks together.
- With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt.
- Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving.
- Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken. Yield: 8 servings (4 cups couscous).
Originally published as Lemon-Roasted Chicken with Olive Couscous in Taste of Home December/January 2013, p79
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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