Sumac and lemon season a whole bird while red onions soften in the roasting pan. Couscous cooks quickly while the chicken rests, making this a practical family-style dinner.
Ingredients
1 whole chicken, 3 1/2 to 4 pounds
2 medium red onions, cut into wedges
2 tablespoons olive oil
2 tablespoons ground sumac
1 teaspoon fine salt
1/2 teaspoon black pepper
1 lemon, quartered
4 garlic cloves, lightly crushed
1/2 cup low-sodium chicken broth
1 1/2 cups plain couscous
1 1/2 cups boiling water
1/2 teaspoon fine salt, for the couscous
1 tablespoon butter
2 tablespoons chopped parsley
Directions
Heat the oven to 425°F. Remove any giblets from the chicken cavity and pat the bird dry. Set the onions in a roasting pan and place the chicken on top.
Mix olive oil, sumac, salt, and pepper. Rub the mixture over the chicken. Put lemon quarters and crushed garlic in the cavity, then pour broth into the pan around the onions.
Roast for about 60 to 75 minutes, until a thermometer reads 165°F in both the thickest part of the breast and the innermost thigh without touching bone. If the onions darken before the chicken is done, stir in a splash of water.
Transfer the chicken to a cutting board and rest for 15 minutes. Meanwhile, put couscous and its salt in a heatproof bowl. Pour boiling water over it, cover for 5 minutes, then fluff with butter and a fork.
Carve the chicken and serve with the roasted onions, pan juices, couscous, and parsley.
Recipe notes
Variations
For four servings, use 4 bone-in, skin-on chicken thighs and start checking after 35 minutes; cook to 165°F. Replace couscous with cooked rice or crusty bread.
Storage and reheating
Refrigerate carved chicken and couscous separately within 2 hours and use within 3 to 4 days. Reheat chicken until it reaches 165°F and warm couscous with a spoonful of water.
Sumac and lemon season a whole bird while red onions soften in the roasting pan. Couscous cooks quickly while the chicken rests, making this a practical family-style dinner.
Serves: 4 to 6<br />
Prep: 20 minutes<br />
Cook: 65 minutes, plus 15 minutes resting
Ingredients
1 whole chicken, 3 1/2 to 4 pounds
2 medium red onions, cut into wedges
2 tablespoons olive oil
2 tablespoons ground sumac
1 teaspoon fine salt
1/2 teaspoon black pepper
1 lemon, quartered
4 garlic cloves, lightly crushed
1/2 cup low-sodium chicken broth
1 1/2 cups plain couscous
1 1/2 cups boiling water
1/2 teaspoon fine salt, for the couscous
1 tablespoon butter
2 tablespoons chopped parsley
Method
Heat the oven to 425°F. Remove any giblets from the chicken cavity and pat the bird dry. Set the onions in a roasting pan and place the chicken on top.
Mix olive oil, sumac, salt, and pepper. Rub the mixture over the chicken. Put lemon quarters and crushed garlic in the cavity, then pour broth into the pan around the onions.
Roast for about 60 to 75 minutes, until a thermometer reads 165°F in both the thickest part of the breast and the innermost thigh without touching bone. If the onions darken before the chicken is done, stir in a splash of water.
Transfer the chicken to a cutting board and rest for 15 minutes. Meanwhile, put couscous and its salt in a heatproof bowl. Pour boiling water over it, cover for 5 minutes, then fluff with butter and a fork.
Carve the chicken and serve with the roasted onions, pan juices, couscous, and parsley.
Variations
For four servings, use 4 bone-in, skin-on chicken thighs and start checking after 35 minutes; cook to 165°F. Replace couscous with cooked rice or crusty bread.
Storage and reheating
Refrigerate carved chicken and couscous separately within 2 hours and use within 3 to 4 days. Reheat chicken until it reaches 165°F and warm couscous with a spoonful of water.
Sumac and lemon season a whole bird while red onions soften in the roasting pan. Couscous cooks quickly while the chicken rests, making this a practical family-style dinner.
Serves: 4 to 6<br />
Prep: 20 minutes<br />
Cook: 65 minutes, plus 15 minutes resting
Ingredients
1 whole chicken, 3 1/2 to 4 pounds
2 medium red onions, cut into wedges
2 tablespoons olive oil
2 tablespoons ground sumac
1 teaspoon fine salt
1/2 teaspoon black pepper
1 lemon, quartered
4 garlic cloves, lightly crushed
1/2 cup low-sodium chicken broth
1 1/2 cups plain couscous
1 1/2 cups boiling water
1/2 teaspoon fine salt, for the couscous
1 tablespoon butter
2 tablespoons chopped parsley
Method
Heat the oven to 425°F. Remove any giblets from the chicken cavity and pat the bird dry. Set the onions in a roasting pan and place the chicken on top.
Mix olive oil, sumac, salt, and pepper. Rub the mixture over the chicken. Put lemon quarters and crushed garlic in the cavity, then pour broth into the pan around the onions.
Roast for about 60 to 75 minutes, until a thermometer reads 165°F in both the thickest part of the breast and the innermost thigh without touching bone. If the onions darken before the chicken is done, stir in a splash of water.
Transfer the chicken to a cutting board and rest for 15 minutes. Meanwhile, put couscous and its salt in a heatproof bowl. Pour boiling water over it, cover for 5 minutes, then fluff with butter and a fork.
Carve the chicken and serve with the roasted onions, pan juices, couscous, and parsley.
Variations
For four servings, use 4 bone-in, skin-on chicken thighs and start checking after 35 minutes; cook to 165°F. Replace couscous with cooked rice or crusty bread.
Storage and reheating
Refrigerate carved chicken and couscous separately within 2 hours and use within 3 to 4 days. Reheat chicken until it reaches 165°F and warm couscous with a spoonful of water.
