Published: by Absolutely Recipes, in the Birds recipes category.

Lemon Roast Chicken with Olive Couscous Recipe.

Ingredients:

1 roasting chicken (5 to 6 pounds)
1 medium lemon, thinly sliced
1 TSP fennel seeds, crushed
1 TBSP olive oil
3/4 TSP coarsely ground pepper
1/4 TSP salt
OLIVE COUSCOUS:

1 cup uncooked whole wheat couscous
1/2 TSP dried thyme
1/4 TSP salt
1/2 cup coarsely chopped pitted green olives
1 TBSP pine nuts

Recipe Instructions:

Place chicken on a rack in a shallow roasting pan, breast side up.

Tuck wings under chicken; tie drumsticks together.

With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin.
Secure skin to underside of breast with toothpicks.
Rub skin with oil; sprinkle with pepper and salt.

Roast at 350 degrees for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180 degrees , basting occasionally with pan drippings.
Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving.

Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating.
Stir in olives and pine nuts during the last minute of cooking.
Serve with chicken.

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