Recipes / Mains
Roast Chicken with Veggies & Pearl Couscous
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So today I made roast chicken with veggies and pearl couscous. It’s actually the first time I made roasted chicken thighs, so I was kind of surprised how easy and delicious it actually is. For a little extra something-something I infused the chicken, veggies and couscous with truffle oil, but you can easily leave that out.
At a glance
Prep25 min
Cook45 min
Total1 h 10 min
Makes2 servings
LevelMedium
Roast Chicken with Veggies & Pearl Couscous
Crispy-skinned roast chicken thighs on oven-roasted veggies with truffle-infused pearl couscous.
Ingredients
Method
Step 1 — Chicken prep
- Carefully detach the chicken skin from the meat, put some salt on it and let it rest a little. This helps to dehydrate the skin so it turns out crisper.
- While the chicken rests, mix together 2 thinly chopped garlic cloves, thyme, olive oil, a dash of truffle oil, salt and pepper.
- Dry the chicken with a clean cloth or thicker paper towel, then massage the meat underneath the skin with the oil mixture. You can add thin lemon slices to make it juicier — just make sure the lemon peel isn’t thick, as it could make the skin on top bitter.
- Massage more of the oil mixture all over the chicken thighs and let them marinate.
Step 2 — The veggies
- Preheat the oven to 200°C and cover a baking tray with baking paper.
- Chop the aubergine and cover the pieces with a generous amount of salt — this draws out the unnecessary water.
- Peel and chop the carrots about 1–1.5 cm thick and put them on the baking tray. Sprinkle with olive oil, salt and pepper, mix and put into the oven for about 10 minutes.
- Now chop the paprika, tomato, onion and garlic and put them into a larger bowl. Dry the aubergine and add it to the other veggies. Add olive oil, truffle oil, salt, pepper, thyme and dill. Mix.
- Take the carrots out of the oven and add all the other veggies to the baking tray.
Step 3 — The cooking
- Put the chicken thighs on top of the veggies and return everything to the oven for 40–45 minutes. After 15–20 minutes mix the veggies and move the thighs.
Step 4 — The grand finale
- When the chicken and veggies have been in the oven for about 30 minutes, it’s time to do the pearl couscous. Mix the pearl couscous with twice as much hot water and add some chicken stock. Boil and stir until the couscous has swollen, then pour away the remaining water. Lift it with a dash of truffle oil, some butter and salt.
- Take the veggies and chicken thighs out of the oven when the chicken skin is nicely golden. If you want to be very sure the chicken is ready, use a meat thermometer — it should be about 74°C.
- Put the pearl couscous and veggies on a plate and carefully place the chicken thighs on top. Garnish with fresh herbs.
Notes
Bon appétit!
