Roast Chicken with Couscous, Roasted Red Peppers, and Basil | America's Test Kitchen
We nailed the roasting time and oven temperature for a golden, juicy bird and discovered the key to a savory, satisfying side. (Hint: All you need is a sharp knife.)
Keywords
- Chicken
- Roasts
- Vegetables
- Main Courses
- Grains
Ingredients
- 1 tablespoon kosher salt , divided
- ½ teaspoon pepper
- 1 (4-pound) whole chicken , giblets discarded
- 1 tablespoon unsalted butter , melted
- ½ teaspoon vegetable oil
- 4 garlic cloves , sliced thin
- ¾ cup couscous
- ¾ cup water
- 5 teaspoons red wine vinegar
- ¾ cup jarred roasted red peppers , chopped fine
- 2 tablespoons chopped fresh basil
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