Description
A wholesome one-pot roast chicken dish cooked over vegetables, finished with fluffy couscous that absorbs all the flavorful juices for a bright, comforting meal.
Ingredients
1 red onion, sliced into wedges
1 Tbsp olive oil
1 whole chicken
1 lemon, halved
2 courgettes, chopped
1 carrot, diced
1 red pepper, sliced
200 g cherry tomatoes
1 cup chicken stock
1 cup couscous
Lemon wedges, to serve
Instructions
- Preheat oven to 180°C fan bake.
- Place red onion wedges and lemon halves in the bottom of a large cast iron casserole dish. Drizzle with olive oil.
- Set the whole chicken on top, cover, and roast for 1 hour.
- Remove dish from oven and lift chicken onto a plate. Add courgettes, carrot, red pepper, and cherry tomatoes to the dish and toss together.
- Return chicken and any juices to the dish, place on top of vegetables, and roast uncovered for 30–45 minutes until fully cooked.
- Remove chicken and rest under foil.
- Squeeze roasted lemon halves into the vegetables, discard the lemons, then add chicken stock and couscous. Stir to combine.
- Cover and bake for 5 minutes.
- Remove from oven, stir couscous, and let sit covered for a few minutes to absorb remaining liquid.
- Cut chicken into pieces and serve over the couscous and vegetables with lemon wedges and desired dressing.
Notes
Add spices such as smoked paprika, cumin, or turmeric for warmth.
Stuff chicken with rosemary or thyme for aromatic depth.
Swap couscous for pearl couscous or bulgur as desired.
Add olives or crumbled feta for a Mediterranean twist.
- Prep Time: 15 minutes
- Cook Time: 1 hour 50 minutes
- Category: Main Course
- Method: Roasted
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 7g
- Sodium: 480mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 42g
- Cholesterol: 140mg
