Roast Chicken with Couscous, Roasted Red Peppers, and Basil

Name: Roast Chicken with Couscous, Roasted Red Peppers, and Basil
Yield: Serves 4
Ingredients: 1 tablespoon, kosher salt, divided; ½ teaspoon, pepper; 1 (4-pound), whole chicken, giblets discarded; 1 tablespoon, unsalted butter, melted; ½ teaspoon, vegetable oil; 4 , garlic cloves, sliced thin; ¾ cup, couscous; ¾ cup, water; 5 teaspoons, red wine vinegar; ¾ cup jarred, roasted red peppers, chopped fine; 2 tablespoons, chopped fresh basil

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Appears in Cook's Illustrated January/February 2022, America's Test Kitchen TV

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.)

SERVES4

TIME1¾ hours

has video

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...

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