Roast Chicken with Herbes Salées and Vegetable Couscous

Roast Chicken with Herbes Salées and Vegetable Couscous

  • Preparation 35 min
  • Cooking 1 h 45 min 10 sec
  • Servings 8

Why cook one chicken when you can cook two? Lay the foundations for the rest of the week with this low-maintenance meal that pays off now and later. The birds roast on a rack atop carrots, zucchini, tomatoes and chickpeas, leaving the drippings to season the vegetables—with herbes salées and harissa upping the ante. Stir once and serve with your choice of white or dark meat and a fast and fluffy side of couscous.

Featured in RICARDO Magazine BACK TO SCHOOL 2018
  • Nut-free
  • Lactose-free
  • Dairy-free
  • Egg-free

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Ingredients

Preparation

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

To help you with this recipe

RICARDO Digital Thermometer

RICARDO Digital Thermometer

38.99 $

This thermometer is the secret to cooking turkey, chicken or cake to perfection. It can measure temperature directly in the oven thanks to its resistance to high temperatures.

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