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
- Preheat oven to 425*. In a small bowl place contents of seasoning package (reserve one teaspoon for couscous).
- 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.
- 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.
- Arrange chicken over couscous and drizzle with pan drippings.