Dukkah-Roasted Chicken Maryland with Lemon Couscous

Steps

1. oven to 220°C. Line an oven tray with baking paper.
2. Pat chicken dry with paper towels. Make 3 slits in chicken meat, right to the bone, 1 in drumstick and 2 in thigh. Rub dukkah all over chicken, season with salt and pepper and set aside.
3. Toss carrot and beetroot on prepared tray with honey and a drizzle of olive oil. Season with salt and pepper. Place chicken on top of vegetables and roast for about 20 minutes, until chicken is cooked through and veggies are tender. Set aside, uncovered, to rest for about 3 minutes.
4. While chicken cooks, combine all sour cream ingredients together in a small bowl.
5. When chicken has 10 minutes of cook time remaining, prepare lemon couscous. Bring stock to the boil in a small pot on high heat. Once boiling turn off heat, add couscous and raisins, swirl pot to mix, cover and leave for 5 minutes. Fluff up grains with a fork.
6. Add roasted carrot, beetroot and all remaining lemon couscous ingredients to pot with cooked couscous. Season to taste with salt and pepper and fold through to combine.
7. place lemon couscous onto a plate, top with dukkah roasted chicken Maryland and dollop with sour cream.