recipe

Roasted Chicken with Citrus Fruit and Israeli Couscous

Servings 4

Ingredients

  • 2½ – 3 lbs | {Foster Farms Simply Raised drumsticks}

  • 1 cup Israeli couscous

  • 5 tbsps snipped fresh basil, divided

  • 2 tbsps minced onion

  • 2 cloves garlic, minced

  • 1 tsp finely shredded lime zest

  • ¾ tsp salt, divided

  • ½ tsp ground black pepper, divided

  • 4 tbsps olive oil, divided

  • 1 tsp lime juice

  • 2 cups oranges, blood oranges, or grapefruit, peeled and sliced crosswise

Directions

  • 1. In medium-size pot, combine 2½ cups water and the Israeli couscous. Bring to boiling; reduce heat to a simmer. Cook, uncovered, until tender, about 8 minutes. Drain and let cool. 2. Meanwhile, preheat oven to 425°F. Line a large shallow baking pan with foil; set aside. In a small bowl, combine 4 tablespoons basil, onion, garlic, lime zest, ½ teaspoon salt, and ¼ teaspoon black pepper. Rub herb mixture evenly over drumsticks. Arrange drumsticks in prepared baking pan; drizzle with 2 tablespoons olive oil. Bake 40 to 50 minutes until golden brown and juices run clear. The internal temperature of the chicken should be 180ºF. Always use a meat thermometer to determine the temperature. 3. Stir 2 tablespoons olive oil, the lime juice, 1 tablespoon snipped fresh basil, ¼ teaspoon salt, and ¼ teaspoon ground black pepper into the Israeli couscous. Transfer to a serving platter. Top with citrus fruit slices and serve alongside roasted chicken.

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.

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