Roast Chicken with Couscous, Roasted Red Peppers, and Basil

SERVES4

TIME1¾ hours

Roast Chicken with Couscous, Roasted Red Peppers, and Basil

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...