1 – 2 kg whole chicken
1 tablespoon butter
1 tsp lemon pepper
Cous Cous Salad
2 cups cous cous
2 cups chicken stock
¼ cup parsley chopped
4 spring onions sliced
¼ cup cranberries
Fresh Delights French Sunflower dressing
Quarter the lemon and then stuff these in the cavity of the chicken. Melt the butter and pour this over the chicken before sprinkling with the lemon pepper. Place the chicken in an oven bag and roast at 220° for 70 – 90 minutes before slitting the bag open and browning the chicken for a further 20 minutes. The chickens do come in different sizes, so cooking times may vary.
Bring the chicken stock to a boil and pour this over the cous cous, cover and set aside to absorb for 10 minutes. Check to make sure it is soft, adding extra boiled chicken stock or water if needed. Toss through remaining salad ingredients adding dressing to taste. Serve the chicken with the cous cous salad.
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