Birthday Roast Chickenwith Couscous, Charred Capsicum Marinade and Herb Drizzle

Preheat the oven to 350°F.

Char the capsicums over an open flame or under the grill at 400°F for 10–12 minutes, then remove stems, seeds and burnt skins.

Blend the charred capsicums with cumin seeds, sumac, yoghurt and 1/4 cup olive oil until smooth to make the Charred Capsicum Marinade.

Drizzle an oven‑proof dish with a little olive oil, add the peeled garlic cloves and the couscous, then pour in the boiling water and crumble in the stock cube; whisk to combine.

Place the whole chicken on top of the couscous, season generously with salt and pepper, and scatter lemon slices around it.

Pour the Charred Capsicum Marinade over the chicken and lemon slices, then bake for about 1 hour, or until the chicken reaches an internal temperature of 167°F.

While the chicken roasts, blend coriander leaves, red wine vinegar, 2 tbsp olive oil and the juice of the remaining lemon to make the Herb Drizzle.

When the chicken is done, remove it from the tray, stir the couscous to absorb the juices, mash the garlic and lemon if desired, then return the chicken to the dish.

Finish by drizzling the Herb Drizzle over the chicken, adjust seasoning, and serve.