If we’re being honest, I almost went to Kroger and picked up a rotisserie chicken to call my own because I didn’t want to spend forever making a chicken. But alas, I bucked up and roasted my own chicken, and ya know what? It was super easy and definitely worth it. The prep takes less than 10 minutes and then you just let the oven do all of the work. The couscous salad is light and refreshing and would pair well with many different proteins.
Photography by Sophie Marie Creative
- 1 whole chicken; about 6-7 pounds
- 3-4 lemons; sliced
- 3 cloves garlic; minced
- 6 tablespoons butter; softened
- 1 tablespoon smoked paprika
- Salt (I used a Mediterranean pink Himalayan salt blend)
- Dried lemon peel (optional)
- 3 cups Israeli couscous (cook according to package instructions)
- 1 pound asparagus; chopped (either raw or blanch to slightly soften)
- 1/2 cup flat leaf parsley; chopped
- 1 1/2 cups grape tomatoes; sliced in half
- 1 cup feta
- 1/4 cup lemon juice
- 1 tablespoon dijon mustard
- 4 basil leaves
- 1/4 cup flat leaf parsley
- 3 mint leaves
- 1/4 cup white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 2 tablespoons sugar
- 1 shallot
- 1 clove garlic
- 1/3 cup olive oil
- Preheat the oven to 425 degrees.
- Rinse the chicken then remove the backbone like this.
- Mix together 4 tablespoons of butter with the garlic and spread it onto the skinless side of the chicken.
- Arrange the lemon slices onto a baking sheet then place the chicken on top, breast (skin side) side up. Melt the remaining 2 tablespoons of butter and drizzle it on top. Sprinkle with the seasoning.
- Bake the chicken for about an hour and half or until the juices run clear. Rest for 10 minutes until serving.
- In a blender combine all of the dressing ingredients and blend until smooth.
- Combine all of the couscous ingredients then toss with the dressing. Serve cold or room temperature.