Lemon-Roasted Chicken With Olive Couscous Recipe

Name: Lemon-Roasted Chicken With Olive Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 roasting chicken (5 to 6 pounds); 1 medium lemon, thinly sliced; 1 teaspoon fennel seeds, crushed; 1 tablespoon olive oil; 3/4 teaspoon coarsely ground pepper; 1/4 teaspoon salt; 1 cup uncooked whole wheat couscous; 1/2 teaspoon dried thyme; 1/4 teaspoon salt; 1/2 cup coarsely chopped pitted green olives; 1 tablespoon pine nuts

Servings: persons

1 roasting chicken (5 to 6 pounds)
1 medium lemon, thinly sliced
1 teaspoon fennel seeds, crushed
1 tablespoon olive oil
3/4 teaspoon coarsely ground pepper
1/4 teaspoon salt
1 cup uncooked whole wheat couscous
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/2 cup coarsely chopped pitted green olives
1 tablespoon pine nuts

1
Place chicken on a rack in a shallow roasting pan, breast side up.
2
Tuck wings under chicken; tie drumsticks together.
3
With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt.
4
Roast at 350u00b0 for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180u00b0, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving.
5
Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.

106

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 roasting chicken (5 to 6 pounds), 1 medium lemon, thinly sliced, 1 teaspoon fennel seeds, crushed, 1 tablespoon olive oil, and more.

Yes, Lemon-Roasted Chicken With Olive Couscous falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon-Roasted Chicken With Olive Couscous

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions