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Roast Chicken with Couscous
Serves 4
- 1.6 kg chicken
- 1 lemon, halved
- 2 red onions, peeled and cut into quarters
- 2 carrots, peeled and cut into chunks
- A few sprigs fresh mint, leaves picked and chopped
- Olive oil
- 1 heaped teaspoon ground cumin
- 200 g jarred roasted red peppers, drained and roughly chopped
- 1 teaspoon smoked paprika
- 1 tablespoon ground coriander
- 250 g couscous
- Extra virgin olive oil
- Preheat the oven to 200 degrees C. Place the chicken on a board and make some deep crisscross slashes into the legs; this will help the spices to penetrate the meat, and will also help it to cook more quickly. Halve the lemon and place inside the chicken, then rub the chicken skin all over with olive oil, a little sea salt, pepper and the cumin. Transfer the chicken to a roasting tray and place in the hot oven.
- Peel and quarter the onions and carrots. When the chicken's been cooking for around 15 minutes, reduce the heat to 180 degrees C and add the onions and carrots to the tray. Roast for a further hour, or until golden and cooked through; the chicken is cooked when the thigh meat pulls easily away from the bone and the juices run clear.
- Once perfectly cooked, carefully lift the chicken onto a plate or board and cover with tin foil and a couple of tea towels to keep warm. Spoon the vegetables onto a board and roughly chop them, then tip back into the tray and place on a medium heat. Pour in 500ml boiling water and stir well, making sure you scrape up all the lovely sticky goodness from the bottom of the tray.
- Drain and roughly chop the peppers, then add them to the tray with the smoked paprika, ground coriander and the couscous. Pull the lemon halves out of the chicken with a pair of tongs and squeeze the juices into the tray (making sure to catch any pips). Bring to the boil, then turn the heat off and leave to rest for 5 minutes, or until the couscous has absorbed all of the water. Meanwhile, pick and finely chop the mint leaves. When the time's up, fluff up the couscous using a fork and stir through the chopped mint. Drizzle with a good lug of extra virgin olive oil and everything together.
- Cut the chicken up into joints, removing the skin if you want to keep it healthy, then serve with the tasty roast-vegetable couscous. Enjoy!