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of the week
Not too hard
Prep time: 15 mins
Cooking time: 80 mins
2 Tbsp Moroccan spice
2 cloves garlic, minced
1.5kg whole chicken
2 red onions, cut into
3 carrots, cut into chunks
1 cup couscous
Handful coriander leaves or
parsley, finely chopped
reheat the oven to 180°C.
2. Combine the Moroccan spice with 2 Tbsp olive oil and
stir through the garlic. Put 1 tbsp of the spice mix into
a large bowl and set aside.
at dry the chicken with paper towels and rub all over
with the remaining mix including the cavity. Prick one
of the lemons with a fork all over and insert into the
cavity. Tie the legs together if you wish. Season with
salt and pepper and put into a roasting dish.
4. In the large bowl with the spice mix, combine with the
red onion and carrots. Cut the remaining lemon into
wedges andtoss together with some salt and pepper.
Scatter the vegetables around the chicken, and add 1
cup of water to the dish.
5. Put the roasting dish in the oven and cook for 80
minutes or until the vegetables are tender and the
chicken is cooked through. Allow the chicken to rest
for 10 minutes before carving.
hile the chicken is roasting, put the couscous in
a heat-proof bowl, sprinkle with some salt and pour
over 1½ cups of boiling water, along with a drizzle of
oil, then cover and leave for
10 minutes. Fluff up with a fork, add the herbs then
serve with the chicken and vegetables.
oak the couscous in chicken
stock instead of boiling water
for an even tastier aroma. Add
freshly chopped coriander
and dollops of extra yoghurt
alongside to serve.
This delicately spiced roast chicken is an easy fan-favourite. Vary the roasting
vegetables based on what you have on hand, but don’t omit the lemons! Citrus
adds a tasty, aromatic tang to the dish.