Thursday, June 23, 2011

Roast Rosemary Chicken

Roast Rosemary Chicken with Veggie Couscous

4 bone-in chicken breasts or chicken leg quarters
1 package of McCormick rosemary seasoning for chicken with potatoes
EVOO (reserve one teaspoon of seasoning mix)
salt & pepper
1 box of couscous (I used whole wheat, but you could use any kind, even giant pearls)
2 cups chicken stock/broth
½ cup diced yellow bell pepper
½ cup diced zucchini
Fresh rosemary

  1. Preheat oven to 425*. In a small bowl place contents of seasoning package (reserve one teaspoon for couscous).
  2. Place chicken on large rimmed baking sheet; drizzle with olive oil.  Sprinkle with remaining seasoning mixture, salt and pepper; rub over chicken. Bake for 45 minutes.
  3. While chicken is baking, prepare couscous.  Add dry couscous to pot.  Add bell pepper, zucchini, salt, pepper, 1 Tbsp chopped fresh rosemary and chicken stock.  Bring to a boil. Cover and reduce heat to low and simmer for 12 minutes.
  4. Arrange chicken over couscous and drizzle with pan drippings.

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