Name: Lemon-Roasted Chicken with Olive Couscous
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 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 -

Lemon-Roasted Chicken with Olive Couscous

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Lemon-Roasted Chicken with Olive Couscous

1. 1 roasting chicken (5 to 6 pounds) -

2. 1 medium lemon, thinly sliced -

3. 1 teaspoon fennel seeds, crushed -

4. 1 tablespoon olive oil -

5. 3/4 teaspoon coarsely ground pepper -

6. 1/4 teaspoon salt -

7. OLIVE COUSCOUS: -

8. 1 cup uncooked whole wheat couscous -

9. 1/2 teaspoon dried thyme -

10. 1/4 teaspoon salt -

11. 1/2 cup coarsely chopped pitted green olives -

12. 1 tablespoon pine nuts -

How to cook deliciously - Lemon-Roasted Chicken with Olive Couscous

1. Stage

Place chicken on a rack in a shallow roasting pan, breast side up.

2. Stage

Tuck wings under chicken; tie drumsticks together.

3. Stage

With fingers, carefully loosen skin from 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.

4. Stage

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.

5. Stage

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.