Corn Chicken with Couscous and Vegetables

Ingredients

• 1 chicken
• Salt
• 6 tbsp Olive oil
• 4 sprigs Rosemary
• 2 sprigs thyme
• 1 tbsp mustard
• 2 tbsp honey
• 1 tsp paprika powder
• Salt
• Pepper
• 3 Carrots
• 1 stalk Celery
• 1 medium zucchini
• 1 red bell pepper
• 6 Garlic cloves
• 8 fresh bay leaves
• 200 g Couscous
• thyme (for garnish)

Instructions

1. 1.

   Preheat the oven to 220°C.

2. 2.

   Wash and pat the chicken dry. Rub inside and out with salt, pepper, and 1-2 tbsp olive oil. Wash the herbs, shake off excess water, and place them in the chicken. Tie the legs together. Wash, trim, and chop the vegetables. Peel the garlic and slice into very thin rounds. Mix 1-2 tbsp oil with mustard, honey, and paprika powder and brush the chicken with this mixture. Place the chicken in a baking dish and roast on the middle rack for about 20 minutes, then add the vegetables, garlic slices, and bay leaves. Drizzle with 1-2 tbsp oil and bake for another 15-20 minutes.

3. 3.

   Prepare the couscous according to package instructions and serve the chicken on a plate alongside the thyme‑garnished couscous.