(ARCHIVE) ROASTED CHICKEN | Spring

Place Chicken and broccolini onto a sizzle platter. Drizzle Garlic Oil over the broccolini, then season with kosher salt. Cook in a 500°F oven until heated through, about 8 minutes.

Place lemon half, flesh side down, onto a hot grill, allowing it to char, about 3 minutes.

Gently heat Couscous in a saute pan over medium heat. Add Pasta Water and butter. Cook gently until the Couscous is heated through.

Using a rubber spatula, gently stir in the lemon juice, Parmigiano and parsley. Season with kosher salt. Taste and adjust seasoning as needed. The Couscous should be creamy. Add Pasta Water if needed.

Spoon Couscous into the center of the plate.

Lean the Chicken Thigh, then Breast, against the right side of the Couscous, as shown in the photo.

Lay the broccolini along the left side of the Couscous, as shown in the photo.

Drizzle the Caper Herb Oil on and around the Chicken.

Garnish with the charred lemon half, placed in between the broccolini and the Chicken, as shown in the photo.