Roast Chicken with Summer Vegetables and Couscous 

Roast Chicken with Summer Vegetables and Couscous
587 kcal


Preparation:20 min
Ready in:80 min
1 serving contains (Percentage of daily recommendation)
Calories587 kcal(29%)
Protein69 g(138%)
Fat23 g(29%)
Carbohydrates25 g(10%)
Added Sugar0 g(0%)
Roughage4 g(13%)

Recipe Development: EAT SMARTER


For servings

66 ouncesfree-range, corn-fed chicken
9 tablespoonsolive oil
fresh Herbs such as rosemary or thyme (optional)
4 ½carrots sliced
6 stalksCelery sliced
3medium zucchini sliced
3red Bell pepper sliced
9 clovesgarlic thinly sliced
12fresh bay leaves
2 ¼ cupsCouscous

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


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


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