Ingredients
1 roasting chicken (5 to 6 pounds)1 medium lemon, thinly sliced1 teaspoon fennel seeds, crushed1 tablespoon olive oil3/4 teaspoon coarsely ground pepper1/4 teaspoon saltOLIVE COUSCOUS:1 cup uncooked whole wheat couscous1/2 teaspoon dried thyme1/4 teaspoon salt1/2 cup coarsely chopped pitted green olives1 tablespoon pine nuts
Preparation
Place chicken on a rack in a shallow roasting pan, breast side up.
Tuck wings under chicken; tie drumsticks together.
With fingers, carefully loosen skin from the chicken breast; place lemon slices and fennel under the skin. Secure skin to underside of breast with toothpicks. Rub skin with oil; sprinkle with pepper and salt.
Roast at 350° for 1-1/2 to 2 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Remove chicken from the oven; cover loosely with foil and let stand for 15 minutes before carving.
Meanwhile, prepare couscous according to package directions, adding thyme and salt to water before heating. Stir in olives and pine nuts during the last minute of cooking. Serve with chicken.
