Roast Chicken with Couscous, Roasted Red Peppers, and 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

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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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