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Lemon-Roasted Chicken with Olive Couscous

 Lemon-Roasted Chicken with Olive Couscous
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
8 ServingsPrep: 20 min. Bake: 1-1/2 hours + standing


  • 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
  • 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

2 of 2

Lemon-Roasted Chicken with Olive Couscous (continued)

Directions (continued)

  • 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).
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.