Traditional Lemon and Rosemary Roasted Chicken with Herbed Couscous Recipe

2022-11-04

By Italian Food Master

Italian Cuisine

Main Course

 Get ready for your taste buds to be triggered with this Lemon and Rosemary Roasted Chicken with Herbed Couscous recipe!

 Italian-Mediterranean Fusion Cuisine

However, Italian cuisine is known for using herbs like rosemary and lemon in their dishes, and couscous has become a popular ingredient in Italian cooking as well. So, this recipe could be considered an Italian-inspired dish with Mediterranean flavors. This easy recipe combines the juicy flavor of lemon and rosemary with the fluffy texture of couscous.

Wine Pairing

 Rosemary and lemon lend the chicken a fragrant and citrusy flavor that pairs well with a dry white wine like Pinot Blanc or a Sauvignon Blanc.

Pitfalls on Lemon and Rosemary Roasted Chicken with Herbed Couscous

 Preparing the chicken: The chicken needs to be cleaned and trimmed before cooking. It's important to remove any excess fat and pat it dry with paper towels to ensure that it will be crispy on the outside. Rub it with garlic, salt, pepper, and fresh rosemary sprigs to add flavor.

 Cooking the chicken: Lemon and rosemary roasted chicken should be cooked at 375°F (190°C) for about 45-50 minutes. Baste the chicken with melted butter, lemon juice, and garlic every 15 minutes to keep it moist and flavorful.

 Preparing the couscous: Herbed couscous can be prepared in advance and reheated just before serving. Mix it with olive oil, chopped parsley, garlic, and lemon zest. Boil the water and add the couscous, cover, and let it soak for 5 minutes before fluffing it with a fork.

 Roasting the vegetables: Roasting vegetables like asparagus or carrots can add extra flavors and nutritional benefits to the dish. Toss them with olive oil, salt, and pepper, and roast them in the oven for 15-20 minutes while the chicken is cooking.

 Serving the meal: When plating the dish, place the roasted chicken on a bed of herbed couscous, and arrange the roasted vegetables around it. Garnish with lemon wedges and fresh rosemary sprigs.

 Timing the cooking: It's important to time the cooking of the chicken, couscous, and vegetables so that they are all ready at the same time. Start the vegetables in the oven while you prepare the chicken and couscous, and then time the cooking of the chicken to ensure that everything is ready at once.

 Resting the chicken: After the chicken is done cooking, let it rest for 10-15 minutes before carving. This allows the juices to redistribute and the chicken to become more tender.

Ingredients

• 4 chicken thighs, bone-in, skin-on

• 2 lemons, sliced

• 8 cloves garlic, peeled

• 3 tablespoons olive oil

• 1 tablespoon chopped fresh rosemary

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups chicken broth

• 1 1/2 cups couscous

• 1/4 cup chopped fresh parsley

• 1/4 cup chopped fresh mint

• 1/4 cup chopped fresh dill

Instructions

1. Preheat oven to 375°F.

2. In a large bowl, toss chicken thighs, lemon slices, garlic, olive oil, rosemary, salt, and pepper together.

3. Arrange chicken and lemon slices in a roasting pan, with chicken skin side up. Roast for 45 minutes to 1 hour, or until chicken is crispy and cooked through.

4. In a medium saucepan, bring chicken broth to a boil. Remove from heat and add couscous. Cover and let sit for 5 minutes, then fluff with a fork.

5. Stir in parsley, mint, and dill into cooked couscous.

6. Serve chicken and lemon slices over a bed of herbed couscous.

Preparation Time 20 min

Cook Time 1 hour 30 min

Total time 1 hour 50 min

Nutrition Facts

Calories: 450

Fat: 18 g

Saturated Fat: 4 g

Carbohydrates: 45 g

Fiber: 4 g

Sugar: 3 g

Protein: 27 g

Regional Ingredients Variations of Lemon and Rosemary Roasted Chicken

Tuscany, they may use some chopped garlic and sage leaves along with the rosemary for a more flavorful seasoning on the chicken. This variation is commonly known as "Pollo Arrosto al Limone, Rosmarino e Salvia alla Toscana."

Sicily, they may use some fresh oregano and mint leaves along with the rosemary for a herb-infused roast chicken, and may add some chopped green olives to the roasting pan for a tangy flavor. This variation is commonly known as "Pollo Arrosto al Limone, Rosmarino, Origano e Menta alla Siciliana."

Emilia-Romagna, they may use some balsamic vinegar and honey to make a sweet and tangy glaze for the chicken, and may add some sliced onions and red bell peppers to the roasting pan for a colorful side dish. This variation is commonly known as "Pollo Arrosto al Limone, Rosmarino e Aceto Balsamico alla Emilia."

Campania, they may use some black olives and capers along with the lemon and rosemary for a Mediterranean-style roasted chicken, and may serve it with some roasted potatoes and cherry tomatoes. This variation is commonly known as "Pollo Arrosto al Limone, Rosmarino, Olive Nere e Capperi alla Campana."

Veneto, they may use some white wine and chicken broth to make a rich and aromatic gravy for the roast chicken, and may add some chopped pancetta and mushrooms to the roasting pan for an earthy flavor. This variation is commonly known as "Pollo Arrosto al Limone, Rosmarino e Vino Bianco alla Veneta."

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