Our Roast Chicken with Couscous is Sunday Dinner
- 4 chicken breasts on the bone, skinless
- 1 lemon juice
- red onions, peeled and cut
- 2 carrots, peeled and cut into chunks
- fresh mint leaves, chopped
- 4 tsp olive oil
- 1 tsp ground cumin
- 100g roasted red peppers, drained and chopped
- 1 tsp smoked paprika
- 1 tbsp ground coriander
- 120g couscous
Preheat oven to 180C.
Place the chicken breasts on a board and cover with the olive oil, some sea salt, pepper and cumin.
Squirt the juice of 1 lemon over the chicken, transfer to a baking tray and place in an oven.
Peel and quarter the onions and carrots. After 15 minutes, add the onions and carrots to the tray.
Roast for a further hour, or until chicken is golden and cooked through.
Once cooked, lift the chicken onto a plate or board and cover with tin foil.
Pour in 500ml boiling water into the tray and stir well with the vegetables. Return to the oven at medium heat.
Drain and roughly chop the peppers, then add them to the tray with the smoked paprika, ground coriander and the couscous.
Return tray to the oven again for a few minutes, then turn the heat off and leave to rest for 5 minutes, until the couscous has absorbed all of the water.
Meanwhile, finely chop the mint leaves. Remove the tray from the oven and mix the leaves with the couscous.
Cut the chicken up into joints,then serve with the roast vegetables and couscous.