Instructions
Follow the steps and taste along the way.
Prepare the oven and chicken
Preheat the oven to 210 °C, with top and bottom heat. Pat the drumsticks dry with a paper towel. In a bowl, toss them with 15 ml of olive oil, 4 g of salt, the black pepper, the pressed garlic, and the thyme leaves. Arrange them skin-side up on a baking tray, spaced so they do not touch.
Start roasting the drumsticks
Place the tray in the preheated oven and roast the drumsticks for 15 minutes. Meanwhile, cut the grapes into smaller clusters and slice the onion into wedges.
Add the grapes and onion
Toss the grapes and onion with the remaining 15 ml of olive oil. Arrange them on the tray around the drumsticks and roast for another 30–35 minutes, until the skin is golden and the meat reaches at least 75 °C near the bone. The grapes should soften and split in places, but not fall apart completely.
Prepare the couscous
Put the couscous in a heatproof bowl and add 2 g of salt. Pour over 300 ml of freshly boiled water, cover, and leave to swell for 8–10 minutes. Then fluff it with a fork. Finely grate the zest of half the lemon into the couscous and stir in the chopped parsley.
Finish and serve
Let the roasted drumsticks rest for 5 minutes. Squeeze the remaining lemon over the chicken, grapes, and onion; mix the juices from the tray with the lemon juice and spoon them over the dish. Serve with the couscous.
