Ingredients
- 4 Bird & Barrow Chicken Breasts
- 3 Fresh Lemons
- 1 Cup Fresh Thyme
- 6 Garlic Cloves – Smashed
- 1 Red Capsicum – Cubed
- 2 Red Onions – Quartered
- 1 Kumara – Cubed
- 2 Carrots – Sliced into sticks
- ½ Eggplant – Cubed
- 2 Beetroots – Cubed
- 1 ½ Cup Israeli Cous Cous
- 2Tbsp Olive Oil
Method
Preheat oven to 180 degrees. Place all vegetables into a roasting dish. Drizzle with oil and add ¼ cup of fresh thyme. Place in oven and cook for 45 minutes or until veges are cooked through. Whilst the vegetables are cooking on a lined baking tray place 4 chicken breasts. Squeeze over juice of two lemons and then quarter and place on tray. Add roughly smashed garlic cloves and ¾ cup fresh thyme to tray. Drizzle with oil and place in oven for 35-40 minutes. Bring to boil 2 cups of salted water. Once boiling add cous cous and leave to simmer for 10 minutes until water is absorbed. Remove from heat. Remove vegetables from oven once cooked through. Place in serving bowl and mix through Israeli cous cous. Drizzle with olive oil & fresh thyme leaves and season with salt & pepper. Once chicken is cooked through remove from oven. Serve with roasted vegetables & cous cous salad and a wedge of fresh lemon.