Mediterranean Spiced Chicken with Herbed Couscous and Tzatziki

Ingredients

For the Chicken:

• 1 whole chicken

• 2 tbsp olive oil

For the Couscous:

• 1 cup couscous

• 1 ¼ cups chicken or vegetable stock

• 2 tbsp olive oil

• ½ cup cherry tomatoes, halved

• ¼ cup cucumber, diced

• 2 tbsp fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• Juice of ½ lemon

• Salt and pepper to taste

For the Tzatziki Sauce:

• 1 cup Greek yogurt

• ½ cucumber, grated and squeezed to remove excess water

• 1 clove garlic, minced

• 1 tbsp olive oil

• 1 tsp fresh dill, chopped

• 1 tsp lemon juice

• Salt and pepper to taste

Instructions

1. Prepare the Chicken:

   • Preheat your oven to 375°F (190°C).

   • Place the pre-seasoned whole chicken on a roasting rack in a large baking dish or roasting pan.

   • Drizzle olive oil over the chicken to enhance crispiness and lock in moisture.

2. Roast the Chicken:

   • Roast the chicken in the oven for about 1 hour and 15 minutes, or until the internal temperature in the thickest part of the breast reaches 165°F (75°C) and the juices run clear.

   • Let the chicken rest for 10-15 minutes before carving.

3. Prepare the Couscous:

   • Heat the stock in a medium saucepan until boiling.

   • Stir in the couscous and olive oil, cover, and remove from heat. Let it sit for 5 minutes.

   • Fluff the couscous with a fork and mix in cherry tomatoes, cucumber, parsley, dill, lemon juice, salt, and pepper.

4. Make the Tzatziki Sauce:

   • Combine the Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate until ready to serve.

5. Assemble the Dish:

   • Carve the roasted chicken into portions and serve alongside the herbed couscous.

   • Drizzle the dish with tzatziki sauce or serve it on the side for dipping.

   • Garnish with fresh parsley or dill, and serve with warm pita bread or a simple green salad if desired.