Roast Chicken with Couscous, Roasted Red Peppers, and Basil
Appears in Cook's Illustrated January/February 2022, America's Test Kitchen TV
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...