Ingredients

The following ingredients have 6 Servings
  • 44 ozs free-range, corn-fed chicken
  • salt
  • 6 Tbsps olive oil
  • fresh 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 cloves (thinly sliced)
  • 8 fresh bay leaves
  • 1.5 cups Couscous

Instruction

  • 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.