Roast Chicken with Couscous, Roasted Red Peppers, and Basil
We nailed the roasting time and oven temperature for a golden, juicy bird and discovered the key to a savory, satisfying side. (Hint: All you need is a sharp knife.)
WHY THIS RECIPE WORKS
For a golden-brown, juicy, and tender roast chicken, we trimmed off excess skin and fat from the cavity and cut small slits in the skin above and below the thigh. Then we brushed the skin with melted butter instead of oil to facilitate brow...