Roasted Chicken with Red Currant Glaze and Couscous

Directions

Preheat your oven to 375°F (190°C).

In a small bowl, mix 1 teaspoon salt, 1 teaspoon ground black pepper, and 1 teaspoon dried oregano together. Rub the chicken thoroughly with this spice mixture, including inside the cavity.

Place the seasoned chicken in a roaster pan and roast in the preheated oven for about 1.5 hours, or until the internal temperature reaches 165°F (74°C) and the juices run clear. Use a meat thermometer to check for doneness.

While the chicken is roasting, prepare the red currant glaze. In a saucepan over medium heat, combine the frozen red currents, marsala, red wine vinegar, and brown sugar. Stir well to combine and bring to a simmer.

In a small bowl, whisk together 1 tablespoon cornstarch and 3 tablespoons water to create a slurry. Once the red currant mixture is simmering, add the slurry and stir continuously until the sauce thickens, about 5 minutes. Remove from heat and set aside.

When the chicken is done, remove it from the oven and let it rest on a wire cooling rack for 10 minutes before carving. This helps to retain the juices.

While the chicken is resting, prepare the couscous. Bring 2 cups of vegetable broth to a boil in a pot on the stove. Add 1 cup of couscous, 1 tablespoon olive oil, and a pinch of salt. Stir once, cover, and remove from heat. Let it sit covered for 5 minutes, then fluff with a fork.

Carve the chicken and arrange on plates. Drizzle the red currant glaze over the chicken.

Serve the roasted chicken alongside the prepared couscous.