This recipe is also a one pot one as the coucous gets cooked in the pan itself soaking up all the juices left in the pan after the chicken is roasted. Couscous makes a great weekday dinner meal as you just have to add hot water and its ready within less than 10 minutes.
Anyway I didn't have rocket so I left it out. Used two little chickens as you know the boys fight over the drumsticks.
Recipe: Spatchcocked chicken with Couscous, recipe adapted from Nigel Slater's recipe.
2 ( 1200g) chicken
4 tbsp olive oil
1 tsp dried thyme
2 whole heads of garlic cut in half, ( no need to remove each bulb or skin them just half the whole bulb)
1 lemon halved
1 tsp dried chilli flakes
a generous pinch of ground black pepper
1 1/2 cups water
1 chicken stock cube
1 1/4 cup couscous
First thaw the chicken, ( if using frozen, wash and wipe). Then using a pair of kitchen scissors , cut all the way in the back . ( click here to see how). Turn the chicken over and flatten it by pressing down on it. Set aside.
Now in a small bowl mix the chilli flakes, pepper, salt, and juice of the lemon, ( don't throw the lemons after juicing them) thyme and olive oil. Mix and pour it on the prepared chicken and massage it through.
Pop into a roasting tray or baking tray, arrange the garlic around and under the chicken and also the left over squeezed lemons . Pop into a preheated oven at 200 degree Celsius for about 45- 1 hour, mine took a little longer as I had two . It depends on the type of oven too. To check if don't , insert a sharp knife into the joint between the thigh and drumstick and if the juice runs clear with no blood then its done.
Once done, remove the chicken, place it in a large plate, loosely covered with foil. Remove the garlic cloves by squeezing the skin, give the lemons a squeeze , and remove them. Spoon some of the extra fat from the pan and any burnt bits. Then place the tray on the stove top over a medium heat. Add water and stock cube and if you like a tiny bit salt ( do this after tasting the broth) and bring to a boil. Once it starts to boil add the couscous , switch off heat cover with foil and leave for 10 minutes. Fluff it up with a fork. Joint the chicken and serve on top of the couscous and a nice green leafy salad.
Linking this over at the IHCC's theme for this week : monthly featured chef ; Nigel Slater