• 1 Whole Chicken 
  • 500ml Chicken stock  
  • 200g Pearl couscous  
  • 1 Brown onion, sliced 
  • 1 Bulb Garlic, cut in half 
  • 1 Carrot, peeled and diced 
  • 1 Tsp Smoked Paprika
  • 1 Tsp Chilli flakes 
  • 1 Lemon, Zested and juiced 
  • Handful of fresh parsley, chopped 
  • 100g Butter, unsalted 
  • Salt and pepper to taste 


  1. Preheat your oven to 160*. 
  2. Rub your hand under the chicken skin to slightly remove from the breast. Add your spices, parsley and lemon zest through your butter and mix. Insert under the chicken skin all over. 
  3. Add your onion, carrot and thyme to your pot and place your whole chicken on top. Cover with a lid and bake in the oven for about an hour and half.
  4. After the time has elapsed remove the lid add the chicken stock and couscous and cook with the lid off for about another 20 minutes or until the skin has browned and the couscous is cooked.
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