Makes 4 servings
Israeli couscous is a par-cooked pasta, small little balls that will soften in the pan as the chicken roasts above it. If you have any chicken left over, remove and discard the skin, then take the meat off the bones. Chop it into small bits and stir it into the remaining Israeli couscous mixture to make an on-the-go chicken salad lunch for the next day. (Drain any fat and juices from the couscous before storing in a sealed container in the fridge.)
1½ cups Israeli couscous
1 medium yellow or red bell pepper, stemmed, cored, and chopped
2 medium shallots, chopped
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon table salt
½ teaspoon ground black pepper
One 3- to 3½-pound whole chicken, any giblets and neck removed, the small wing tips removed, and trimmed of excess fat
2 tablespoons olive oil
3 cups chicken broth
1. Position one oven rack as high as it can go while still accommodating the chicken atop a 10- to 12-cup Bundt pan. Heat the oven to 350°F. Cover the hole at the center of the Bundt pan with aluminum foil.
2. Mix the couscous, bell pepper, shallots, garlic, oregano, ½ teaspoon of the salt, and the black pepper in the Bundt pan, forming an even layer.
3. Set the chicken in the Bundt pan, legs down, so that the large opening fits over the center of the pan and the chicken stands up in the pan. Rub the exposed skin with the olive oil and sprinkle with the remaining ½ teaspoon salt.
4. Pour 1½ cups of the broth over the couscous mixture. Set the entire Bundt pan operation on a large lipped baking sheet. Roast for 1 hour.
5. Add the remaining broth to the pan. Continue roasting until the chicken is well browned and an instant-read meat thermometer inserted into the thickest part of a thigh (without touching bone) registers 165°F.
6. Let sit at room temperature for 10 minutes, then take the chicken off the top of the Bundt pan. Carve, and serve with the couscous mixture.