Couscous with Roasted Chicken and Vegetables

Method/Steps

1. Preheat the oven to 375°F. Season the cavity of the chicken with salt and pepper.

2. Place in a roasting pan and roast for 1 hour, basting frequently during the last 30 minutes, until tender and cooked through. If the skin seems to go brown too quickly, cover the meat with a sheet of foil.

3. Heat 2 Tbsp oil in a large pan and sauté mushrooms until all the water they release has evaporated and mushrooms are caramelized, about 20 minutes.

4. Slice potatoes into quarters or eighths depending on the size of each potato. Place potatoes and whole carrots in a bowl and coat with remaining olive oil and salt. Bake until cooked through, about 45 minutes.

5. Remove the chicken from the oven. Let sit for 10 minutes and carve. Serve alongside vegetables and couscous.