Roast Mediterranean Chicken With Olives And Herbs

Serves: 4

3 lb whole chicken 1.5 kg
½ tsp salt 2.5 mL
1 tsp pepper 5 mL
1 tsp fennel seed 5 mL
1 tsp dried marjoram 5 mL
6 cloves garlic
2 Tbsp extra virgin olive oil 30 mL
½ cup white wine 125 mL
1 lemon
½ cup sundried tomatoes 125 mL
½ lb mushrooms (8 to 10 large) 250 g
4 Tbsp large black olives, pitted and sliced 60 mL
1 small onion
¾ cup whole wheat couscous 175 mL
2 cups water 500 mL
2 Tbsp lemon juice 30 mL
½ cup fresh basil 125 mL

Preparation:

1. Preheat oven to 425ºF (220ºC). Remove the giblets and neck from the chicken. Place the chicken on a rack in a small roasting pan.
2. Combine the salt, fresh ground pepper, fennel seed, marjoram, garlic, half of the olive oil, wine, lemon peel, fresh lemon juice and sun dried tomatoes in food processor. Pour over outside and into the inside cavity of the chicken. Place lemon halves in the bird cavity.
3. Cut the onion in chunks and the mushrooms in half. Mince the pitted olives. Sprinkle around the outside of the bird.
4. Put the chicken in the oven and roast until an instant-read thermometer inserted in the chicken breast reads 185ºF (85ºC).
5. Boil water in saucepan and stir in remaining olive oil and couscous with a fork; add lemon juice and fresh minced basil. Season with pepper to taste.

Note:

For a complete meal, serve with garlic herb wholegrain couscous and steamed baby carrots.

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