for 6 servings
- 44 ounces
free-range, corn-fed chicken
- 6 tablespoons
- fresh Herbs such as rosemary or thyme (optional)
- 4 stalks
medium zucchini (sliced)
red Bell pepper (sliced)
- 6 cloves
garlic (thinly sliced)
fresh bay leaves
- 1 ½ cups
1 Pot, 1 Skillet, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Immersion blender, 1 deep bowl, 1 Fine grater
Preheat oven to 475 degrees F. Rinse the chicken well, and dry thoroughly with paper towels. Rub the inside cavity of the chicken with kosher salt and 3 tablespoons of olive oil. Place herb sprigs in cavity if desired. Put a string around the drumsticks and tie a tight double knot so that the cavity is tightly closed. Place chicken in a roasting pan. Place the pan on the middle rack of the oven and roast for 20 minutes.
Meanwhile, in a large bowl, toss all of the vegetables and bay leaves with the remaining 3 tablespoons of oil, salt and pepper. After chicken has cooked for the initial 20 minutes add vegetables to the roasting pan. Then turn down the heat to 400 degrees F and cook for another 40 minutes or until a meat thermometer inserted into the chicken reads 165 degrees F. Allow the chicken rest for 3-5 minutes before carving.
Prepare couscous according to instructions on box.
Serve carved chicken with roasted vegetables and couscous.