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Roast Chicken with Summer Vegetables and Couscous

Recipe author: EAT SMARTER
Roast Chicken with Summer Vegetables and Couscous
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587
calories
Calories
20 min.
Preparation
1 hr 20 min.
Ready in
moderate
Difficulty

Ingredients

for 6 servings
44 ounces
free-range, corn-fed chicken
6 tablespoons
fresh Herbs such as rosemary or thyme (optional)
3
carrots (sliced)
4 stalks
Celery (sliced)
2
medium zucchini (sliced)
2
red Bell pepper (sliced)
6 cloves
garlic (thinly sliced)
8
1 ½ cups
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Kitchen utensils

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

Preparation steps

Step 1/4
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.
Step 2/4
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.
Step 3/4
Prepare couscous according to instructions on box.
Step 4/4
Serve carved chicken with roasted vegetables and couscous.