Chicken, olive and lemon traybake with a pearl cous cous salad

Chicken, olive and lemon traybake with a pearl cous cous salad

Bursting with Mediterranean flavours, this dish is a feast for the eyes and tastebuds

, 02 March 2020

(4 votes)

Chicken, olive and lemon traybake with a pearl cous cous salad
  • 1 Hour 10 Mins

  • Serves: 4

  • Price: £2.10 per serving

Nutritional Info
Each 412g serving contains
  • Energy

    2224KJ

    531KCAL

    27%
  • Fat

    19.8g

    med

    28%
  • Saturates

    4.5g

    low

    23%
  • Sugars

    3.3g

    low

    4%
  • Salt

    1.40g

    med

    23%
of your reference intake.
Typical energy values per 100g: 540kJ/129kcal.
Ingredients
  • 2 packs Extra Special British Corn-fed Norfolk Free-range Chicken Legs (typically 550g each)
  • 2 ½ lemons, thickly sliced, plus juice ½ lemon
  • 100g pitted green olives
  • 6 cloves garlic, crushed
  • 6 shallots, peeled and halved
  • 1tbsp dried oregano
  • 1tbsp rapeseed oil
  • 1 reduced-salt chicken stock cube
  • 150g Osem Israeli Cous Cous
  • 60g wild rocket
  • 10g flat-leaf parsley, chopped
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • On a large baking tray, toss the chicken, lemon slices, olives, garlic, shallots, oregano and oil. Season with pepper. Roast for 50-60 mins, tossing occasionally, until the chicken is cooked through with golden, crispy skin.

  • Dissolve the stock cube in 200ml boiling water inapan. Add the cous cous. Cook for 12 mins. Drain, rinse with cold water, drain fully then fluff with a fork.

  • Stir the lemon juice and rocket through the couscous, reserving a few rocket leaves to garnish.

  • Sprinkle the traybake with the reserved rocket and the parsley. Serve with the cous cous.