Ingredients
- 1 free range whole chicken
- 30 g of parsley, finely chopped
- 240 g of couscous
- 0.5 cucumber, deseeded and chopped
- 1 fennel, thinly sliced
- 75 g of sugar snap peas, thinly sliced
- 100 g of pomegranate seeds
- 10 g of coriander
- 2 tbsp of pomegranate molasses
- 1 lemon, zest and juice
- 80 g of salted butter, softened
- 3 garlic cloves, finely grated
- 4 tbsp of extra virgin olive oil
- 1 tsp of garlic granules
Method
Step 1
Preheat oven to 200°C/180°C fan/gas 6. Line a large roasting tin with greaseproof paper.Step 2
Lay the chicken breast-side down. Snip along each side of the backbone with kitchen scissors. Cut out the backbone then flip over the chicken and flatten by pressing on the breastbone.Step 3
Mix the butter, 20g of the parsley, garlic and some seasoning. Lift the skin on the breasts and legs of the bird and push the butter mix underneath evenly.Step 4
Drizzle over 1 tbsp of the olive oil and sprinkle the garlic granules before roasting in the oven for 1 hr, or until cooked through.Step 5
Put the couscous in a large mixing bowl and add hot water, following the packet instructions. Cover and leave for 10 mins.Step 6
Use a fork to fluff up the couscous before adding the cucumber, fennel, sugar snaps, pomegranate seeds, coriander, remaining parsley and some seasoning.Step 7
Whisk together the remaining olive oil, pomegranate molasses, lemon zest and juice. Stir through the couscous.Step 8
When the chicken is cooked, allow to rest for 10 mins before carving. Serve with the couscous.