Roast Chicken with Couscous, Roasted Red Peppers, and Basil
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
- Main Courses
- Chicken
- Grains
- Vegetables
- Roasts
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Fat separator
- Instant-read thermometer
- Kitchen shears
- Oven
- Stove
- Skillet
- Cutting board
- Carving board
- Paring knife
- Mixing bowl
- Measuring spoon
- Serving platter
- Serving bowl
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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