Ingredients
- 1 whole chicken
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp honey
- 2 tsp salt
- 1 tsp black pepper
- 200g giant couscous
- 300ml chicken stock
- 200g pickled pearl onions
- 1 bunch of rainbow chard
- 2 tbsp butter
- 4 garlic cloves, minced
- Preheat your oven to 200 degrees. In a small mixing bowl, combine the balsamic vinegar, olive oil, Dijon mustard, honey, one teaspoon of salt and half of a teaspoon of black pepper to make the balsamic glaze. Pat the whole chicken dry with paper towels, inside and out. Place the chicken in a large oven-safe skillet or roasting pan and brush it generously with the balsamic glaze, reserving some for later basting. Season the chicken with additional salt and pepper.
- Add the giant couscous to the skillet around the chicken. Scatter the pearl onions and minced garlic over the chicken and couscous and add the chicken stock. Roast everything in the preheated oven for about one hour and 15 minutes, or until the internal temperature of the chicken reaches 75 degrees when measured with a meat thermometer inserted into the thickest part of the thigh. About 30 minutes into the cooking time, stir the couscous, onions and garlic to ensure even cooking.
- While the chicken and couscous are roasting, prepare the rainbow chard. Wash the chard thoroughly, remove the tough stems and roughly chop the leaves. In a large skillet over medium heat, melt the butter. Add the chopped rainbow chard and sauté until it wilts and becomes tender – about three minutes. Season with a pinch of salt and pepper to taste.
- Once the chicken is done, remove it from the oven and let it rest for a few minutes before carving. To serve, plate the carved chicken on a bed of giant couscous and arrange the sautéed rainbow chard, pearl onions and garlic butter around the chicken.
