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Mediterranean Roasted Chicken with Couscous & Gravy
1 (4 1/2- to 5-pound) PERDUE® Fresh Seasoned Roasting Chicken
Salt and pepper
1 medium zucchini, diced
2 (6-ounce) packages seasoned couscous with pine nuts

Preheat oven to 350° F. Remove giblets and season chicken inside and out with salt and pepper. Place in shallow roasting pan. Roast 1 3/4 hours or until BIRD-WATCHER® Thermometer pops up, juices run clear and a meat thermometer inserted in thickest part of thigh registers 180° F. Place chicken on serving platter. Remove and discard BIRD-WATCHER® Thermometer. Pour pan juices into large, heatproof measuring cup or bowl. Skim 2 tablespoons of clear drippings from top of juices and return to roasting pan. (Reserve juices for gravy.) Place pan over medium heat and add zucchini. Saute 2 minutes. Stir in 2 1/2 cups water and couscous seasoning packets; bring to boil. Stir in couscous. Cover and let stand 5 minutes. Fluff with fork before serving. To make gravy, stir together 2 tablespoons clear drippings from top of pan juices and 2 tablespoons flour. Cook, stirring, over medium heat for 2 minutes, until lightly browned. Add pan juices and enough water to make 2 cups of liquid. Cook, stirring, 2-3 minutes, until gravy is smooth and thickened.
Ready In: 1 1/4 minutes
Serves: 4


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