Crispy Pomegranate-Glazed Rotisserie Chicken with Herbed Couscous and Roasted Brussels Sprouts

Preheat your oven to 375°F (190°C) to prepare for roasting the chicken. Rinse the whole chicken under cold water and pat it dry with paper towels to ensure a crispy skin.

In a small bowl, mix together 1/4 cup of pomegranate molasses, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 1 teaspoon of smoked paprika to create the glaze.

Rub the chicken all over with 2 tablespoons of olive oil, then season generously with salt and pepper, making sure to get under the skin for maximum flavor.

Brush the pomegranate glaze all over the chicken, reserving some for basting later. Place the chicken in a roasting pan and tuck the wing tips under the body to prevent burning.

Roast the chicken in the preheated oven for 1 hour and 15 minutes, basting with the reserved glaze every 20 minutes for a beautiful caramelized finish.

While the chicken is roasting, prepare the herbed couscous by cooking 1 cup of couscous according to package instructions, then fluffing it with a fork and mixing in 1/4 cup of chopped fresh parsley, 1/4 cup of chopped mint, and the juice of 1 lemon.

For the Brussels sprouts, trim and halve 1 pound of Brussels sprouts, toss them with 2 tablespoons of olive oil, salt, and pepper, and roast them in the oven alongside the chicken for the last 25 minutes of cooking.

Once the chicken reaches an internal temperature of 165°F (74°C), remove it from the oven and let it rest for 10 minutes before carving.

Serve the chicken on a platter with the herbed couscous and roasted Brussels sprouts arranged beautifully around it, drizzling any remaining glaze over the top for an extra pop of flavor.