Roasted Chicken & Vegetables with Couscous

June 15, 2011

If you're not into chicken, you can definitely make this an all-veg thing (which I often do) and it is just as good. A must when I eat this is roasting a whole head of garlic (per person!) because that sweet, caramelized, potent softness is so perfect with the couscous.


An array of vegetables:
red onion
red bell pepper
heads of garlic
chicken breast with the bone
salt and pepper

Preheat the oven to 400˚

Place the chicken breasts into a baking dish/roasting tray.

Chop the vegetables into fairly large pieces and toss in with the chicken.

For the roasted garlic head, cut off the 1/3 of the top of the head and place in the dish, careful not to break the cloves.

Drizzle with extra virgin olive oil (be generous) and season with salt and pepper.

Roast for 50-60 minutes.

15 minutes before the chicken and vegetables are done, prepare the couscous according to the package. I add sultanas (raisins) while they cook so they can plump up and get soft.

When the roast is done, leave the chicken to rest and get juicy, about 10 minutes.