Easy for Entertaining

Lemon and Rosemary Roasted Chicken

Israeli Couscous with Wilted Greens
Clock

Ingredients

  • 1 (5-lb) whole chicken
  • 2 lemons, halved
  • ¼ cup butter, softened
  • 3 sprigs fresh rosemary, chopped
  • 2 fennel bulbs, cored and quartered

Instructions

  1. Preheat oven to 425°F. Remove giblets and neck from chicken; place chicken in a greased roasting pan.
  2. Grate zest from lemon to equal 2 tsp. Combine butter, lemon zest, and rosemary.
  3. Rub butter mixture under skin and all over outside of chicken; squeeze juice from lemons over chicken, and place lemons in cavity. Surround chicken with fennel.
  4. Bake 1 hour to 1 hour and 15 minutes or until a meat thermometer inserted into thigh reads at least 165°F, covering with foil halfway through bake time. Let stand 10 minutes before carving.

Side Dish Ingredients

  • 2 cloves garlic, minced
  • 1½ cups whole wheat Israeli (pearl) couscous
  • 2 Tbsp olive oil
  • 3 cups low-sodium chicken broth
  • ½ tsp salt
  • ½ tsp pepper
  • 1 (5-oz) pkg mixed baby greens

Side Dish Instructions

  1. Cook garlic and couscous in hot oil in a medium saucepan over medium-high heat, stirring constantly, 2 minutes or until couscous is toasted.
  2. Add broth, salt, and pepper. Cover, reduce heat, and simmer 10 to 12 minutes or until liquid is absorbed. Stir in greens. Let stand, covered, 5 minutes or until greens are wilted.

Nutritional Information

Main Side Total
Servings 6 6
Calories
535
207
742
Fat (g) 34 5 39
Sat. Fat (g) 12 1 13
Protein (g) 48 7 55
Carb (g) 7 34 41
Fiber (g) 3 4 7
Sodium (mg) 245 247 492

Clean Eating Meal Plan

This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:

  • Seven Dinner Menus
  • Matching Grocery List
  • Access via App or Online
See This Meal Plan