Spatchcocked Chicken with Fennel, Herbs and Couscous

the fastest way to a juicy, crispy bird

Hello and thank you to everyone who’s subscribed, or upgraded to a paid subscription, and watched the first episode of All Things Delicious!! If you missed yesterday’s email, you can watch the video here, or anytime on the Substack website and app.

One of the reasons I’ve been wanting to do a more in-depth video series is so I can show you recipes from start to finish without skipping any steps. My hope is these videos will not only be fun to watch, but will also be a useful tool you can refer back to while you cook.

As promised, here is the recipe for Spatchcocked Chicken with Fennel, Herbs and Couscous from the April episode of All Things Delicious. Something about a roast chicken just feels like spring to me, and this one would make an impressive centerpiece for a special spring meal. The chicken is rubbed with a mixture of butter, lemon zest and coriander before being roasted, and its juices flavor both the fennel and the couscous. Chopped mint, parsley, and roasted pistachios make for freshness and crunch in each bite.

With the lemony couscous as a built-in side dish, all you need is a simple green salad, a bottle of white wine (maybe a Muscadet?) and some good friends to share it all with.

Happy spring, and happy spatchcocking!

xox Lidey