Roasted Chicken with Lemon Couscous
& Roasted Garlic-Lemon-Thyme Sauce
Chicken & Couscous Stuffing
1 ½ cup water
1 tsp sea salt
1 ½ cup couscous
½ cup onion, finely diced
2 tsp. grated lemon zest
1/3 cup slivered blanched almonds, toasted
3 Tbsp. currants or golden raisins
1 tsp. ground cumin
¼ tsp. dried chili flakes
¼ tsp. dry mustard
Salt and pepper, to taste
1 whole chicken, approximately 3.5-4 pounds
3 Tbsp olive oil
Juice of 1 lemon
Roasted garlic-lemon-thyme sauce, recipe follows
Preheat oven to 375º
Bring water and 1 tsp salt to boil in medium pot; whisk in couscous. Cover with a tight-fitting lid; remove from heat and let stand about 5 minutes. Remove lid and fluff with a fork. Turn out on to a baking sheet and spread out to cool, breaking apart any clumps with your fingers. Toss couscous with onion, lemon zest, almonds, currants, spices, and season to taste with salt and pepper. Set aside.
Stuff couscous into chicken and secure with a skewer or tie legs together with kitchen string. Rub outside of chicken with olive oil, salt and pepper; place on a roasting pan. Roast about 1 ½ hours, until the temperature taken in the cous cous stuffing is abut 170º.
Remove chicken from oven and let rest 15 minutes. Transfer stuffing to a serving platter. Cut chicken into portions and place atop the cous cous. Squeeze lemon juice over chicken and cous cous. Serve with roasted garlic-lemon-thyme sauce.
Roasted Garlic-Lemon-Thyme Sauce
1 head of garlic
2 Tbsp olive oil
1 large shallot, chopped fine
¼ cup flour
½ cup Chateau Ste. Michelle Sauvignon Blanc
4 cups chicken stock
pinch of sugar
Kosher salt and pepper, to taste
1 tsp lemon zest
1 Tbsp fresh lemon thyme or thyme
To roast the garlic, cut off the stem end of the garlic. Place in a piece of foil large enough to wrap the bulb. Drizzle with olive oil and close tightly. Place in a 350º oven and bake about 1 hour or until the garlic is very soft. Remove and cool. Squeeze the soft garlic out of the skin and mash with a fork, then set aside.
In a saucepan, heat the oil and saute shallot for a few minutes. Add flour and stir to combine with the oil. Add wine; whisk to combine. Stir in chicken stock, and bring to a boil, whisking often, as the flour may settle to the bottom of the pan. Reduce heat and simmer until liquid is reduced by half and thickens. Add the mashed garlic, sugar, salt and pepper to taste. Just before serving add the lemon zest and chopped thyme.