Herb-Infused Rotisserie Chicken with Apricot-Mustard Glaze and Pistachio Couscous
This elegant rotisserie chicken recipe features a unique apricot-mustard glaze that adds a sweet and tangy flavor, complemented by a nutty pistachio couscous. Perfect for special occasions, this dish is not only visually stunning but also packed with flavor, making it a standout centerpiece for any gathering.
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Begin by preheating your oven to 375°F. In a small bowl, mix together 1/2 cup of apricot preserves, 2 tablespoons of Dijon mustard, and 1 tablespoon of olive oil until well combined.
Pat the whole chicken dry with paper towels and season generously with salt and pepper, both inside and out.
Rub the apricot-mustard glaze all over the chicken, ensuring it gets into all the nooks and crannies.
Place the chicken on a roasting rack in a roasting pan and tuck the wing tips under the body. Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F.
While the chicken is roasting, prepare the pistachio couscous by bringing 1 1/2 cups of chicken broth to a boil in a saucepan.
Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
Stir in 1/2 cup of chopped roasted pistachios, 1/4 cup of chopped fresh parsley, and the zest of 1 lemon.
Once the chicken is done, let it rest for 10 minutes before carving. Serve the chicken alongside the pistachio couscous, garnished with additional parsley and lemon wedges for a fresh touch.
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