Roasted chicken with herbs and couscous

Name: roasted chicken with herbs and couscous
Cook time: 25 min
Total time: 100 min
Yield: 4
Cuisine: Moroccan
Ingredients: 1 Red pepper; 2 Red onions in quarters; 1 fennel bulb in 8 parts; olive oil; 1 free range chicken (approx. 1.5 kg), at room temperature; 2 lemons cleaned up; few twigs thyme; 250 g couscous; 425 ml vegetable stock hot (from tablet); few twigs fresh mint only the leaves; few twigs flat leaf parsley only the leaves; olive oil extra vierge

A nice Moroccan recipe. The main course contains the following ingredients: poultry, red pepper, red onions (in quarters), fennel bulb (in 8 parts), olive oil, free-range chicken (approx. 1.5 kg), at room temperature), lemons (scented), thyme, couscous, vegetable stock (hot (from tablet)), mint (only the leaves), flat parsley (only the leaves) and olive oil (extra virgin).

Ingredients

Directions

Preheat the oven to 200 ºC. Cut the pepper into pieces of 4 cm. Mix all vegetables with a dash of olive oil and pepper and salt in an oven dish of about 25 by 35 cm.
Sprinkle the chicken with olive oil and rub the chicken with the yellow grater of 1 lemon and salt and pepper. Squeeze the lemon and set aside the juice. Prick the other lemon around with a fork. Fill the chicken with this lemon and with the thyme and put the chicken on the vegetables. Put everything in the oven for 1 hour and 15 minutes, or until the chicken is done.
When the chicken is almost done, put the couscous in a bowl and pour the hot stock over it. Cover with cling film and set aside.
To check whether the chicken is cooked, prick with a knife in the thickest part of the femur; if the moisture that runs out is clear and the meat is easily released from the bone, the chicken is cooked.
Cut the leaves fresh mint and parsley coarse. Put the chicken on a plate and put the vegetables on a shelf. Cut the vegetables coarsely and scoop them through the couscous with the chopped herbs, a lot of the lemon juice left behind and a dash of extra virgin olive oil. Cover everything.
Serve the chicken with the roasted vegetable couscous and do not forget to sprinkle the frying liquid from the oven dish over it.