Recipe for Roasted Chicken with Yogurt and Autumn Vegetables

Mix yogurt with peeled and chopped garlic cloves, salt, and thyme. Stuff the cavity of the chicken with this mixture and tie its legs. Place it on a baking tray.

Peel the vegetables, cut them into quarters, and arrange them around the chicken.

Mix the harissa with olive oil, the juice of half a lemon, and salt. Combine 1 tablespoon of this mixture with the second yogurt and set aside in the refrigerator. Then brush the chicken and vegetables with the remaining harissa mixture. Bake for 25 minutes in a preheated oven at 200°C.

Lower the oven temperature to 180°C and let cook for another 40 to 50 minutes depending on the size of the chicken.

Remove the chicken and vegetables from the dish. Pour in 250ml of boiling water, mix while scraping up the bits, and pour over the couscous placed in a bowl. Let it swell for 5 minutes. Add chopped parsley and salt.

Serve the couscous with the vegetables, chicken, and yogurt with harissa.

Tip: To check if the chicken is cooked, pierce the meat at the thigh: the juice that comes out should be clear, with no traces of blood.