Citrus & Herb Roast Chicken with Pearl Couscous (Edit recipe)

10 recipes
|
5 followers

This flavourful roast chicken is infused with bright citrus, warm spices, and slow-caramelized shallots, creating a perfect balance of richness and freshness. The pan juices turn into the ultimate base for pearl couscous, absorbing every drop of lemony, spiced goodness. With golden, crispy skin and tender, fall-apart meat, this dish is a complete meal in one, bursting with Mediterranean-inspired flavours.

Share

save

PREP TIME

30 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

21

Serves: 6

Ingredients

Roast Chicken

1 whole Chicken, Whole
2 whole Chicken Thigh, Bone In and Skin On - US Wellness Meats
1 whole Lemon, sliced, zest
1 whole Orange, juiced, zest
8 whole Shallot, chopped
1 whole Leek, chopped
4 sprig Rosemary, Fresh
4 cloves Garlic, minced
2 Tbsp Olive Oil
2 Tbsp Butter, Unsalted, softened
1 tsp Cumin, Ground
1 tsp Paprika
1 tsp Cinnamon, Ground
1 tsp Coriander, Ground

Couscous

250 grams Israeli Couscous, Pearl Couscous
2 whole Lemon, juiced
2 cups Turkey Pan Drippings, Chicken* (supplement with stock if needed)
0.5 cup Parsley, chopped
1 Tbsp Olive Oil

Shop Ingredients

Shopping on FoodSocial supports our recipe creators and trusted brands. Items arrive in 3-5 days.

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Start with a flavour-packed base. Preheat the oven to 180°C (350°F). In a roasting pan, toss the shallots and leek with a drizzle of olive oil, then spread them into an even layer. Scatter half the lemon slices over the top. Roast for 20 minutes, until the shallots are softened and golden at the edges. Remove from the oven and tuck the rosemary sprigs into the pan.
Turn the oven up to 200°C (390°F). In a small bowl, mix the olive oil, softened butter, minced garlic, cumin, smoked paprika, cinnamon, coriander, lemon and orange zest, salt, and black pepper into a smooth paste.
Pat the chicken dry with paper towels—this helps the skin crisp up beautifully. Rub the spice mixture generously all over the chicken, making sure to get under the skin for maximum flavour.
Place the chicken into the roasting pan, directly on top of the shallots, leeks, and rosemary. Pour the juice of one lemon and the orange around the chicken. Arrange the remaining lemon slices over the top.
Roast for 60–75 minutes, basting the chicken every 20 minutes with the pan juices. The chicken is done when the thickest part of the breast registers 75°C (165°F) on a thermometer.
Once the chicken is out of the oven, let it rest while you prepare the couscous. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the pearl couscous and toast for 1–2 minutes until lightly golden and fragrant.
Pour in 2 cups of the pan drippings (top up with stock if needed), along with the juice of the lemons. Bring to a gentle simmer, cover, and cook for 10–12 minutes until the couscous is tender and has absorbed all the liquid.
Gather the roasted shallots and leeks from the pan and stir them through the couscous before serving.
Spread the couscous onto a large serving platter. Carve the chicken and arrange it on top, letting the pan juices soak in. Serve immediately with extra fresh parsley and lemon wedges.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	898
Fat:	89 g
Carbohydrates:	10 g
Protein:	13 g
Cholesterol:	120 g
Sodium:	52 mg
Fiber:	0 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.