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Lemon Herb Roasted Chicken Thighs with Mediterranean Couscous

Lemon Herb Roasted Chicken Thighs with Mediterranean Couscous

Dinner
Prep Time
25min
Cook Time
35min
Servings
4
Calories
485
Chef's Note

For the juiciest chicken thighs, avoid overcooking them. Pull them from the oven as soon as they reach 165°F. You can also make the marinade up to 24 hours in advance and store it in the refrigerator for even more flavor development. Pearl couscous (also called Israeli couscous) gives this dish a wonderful texture, but regular couscous can be substituted if needed - just adjust the cooking time according to package instructions.

Tags
chicken
Mediterranean
roasted
couscous
dinner
herb
lemon
healthy
balanced
Ingredients

  • 1.5 pounds boneless skinless chicken thighs

  • 2 whole lemons

  • 2 sprigs fresh rosemary

  • 4 sprigs fresh thyme

  • 4 cloves garlic

  • 3 tablespoons olive oil

  • 1 teaspoon dried oregano

  • 1.5 teaspoons kosher salt

  • 1 teaspoon black pepper

  • 1.5 cups pearl couscous

  • 2 cups chicken broth

  • 1 cup cherry tomatoes

  • 1 medium cucumber

  • 1 medium red bell pepper

  • 1/3 cup kalamata olives

  • 1/2 cup feta cheese

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh mint

  • 1 tablespoon red wine vinegar

Instructions
  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    In a small bowl, zest 1 lemon and set aside the zest. Juice both lemons into a large mixing bowl.

  • 3

    Mince 4 cloves of garlic and strip the leaves from 2 sprigs of rosemary and 4 sprigs of thyme, then finely chop the herbs.

  • 4

    To the bowl with lemon juice, add 2 tablespoons of olive oil, minced garlic, chopped herbs, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk to combine.

  • 5

    Add 1.5 pounds of boneless skinless chicken thighs to the marinade, turning to coat evenly. Let marinate for 15 minutes at room temperature.

  • 6

    Transfer the chicken thighs to a baking dish, pouring any remaining marinade over the top. Arrange in a single layer.

  • 7

    Roast in the preheated oven for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is nicely browned.

  • 8

    While the chicken is roasting, prepare the Mediterranean couscous. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat.

  • 9

    Add 1.5 cups pearl couscous to the saucepan and toast, stirring frequently, for 2-3 minutes until lightly golden.

  • 10

    Pour in 2 cups of chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10-12 minutes until the liquid is absorbed and couscous is tender.

  • 11

    While the couscous cooks, dice 1 medium cucumber and 1 medium red bell pepper into small pieces. Halve 1 cup of cherry tomatoes and roughly chop 1/3 cup of kalamata olives.

  • 12

    In a large bowl, combine the cooked couscous, prepared vegetables, olives, reserved lemon zest, 1/4 cup chopped fresh parsley, and 2 tablespoons chopped fresh mint.

  • 13

    Drizzle with 1 tablespoon red wine vinegar and the remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss to combine.

  • 14

    Gently fold in 1/2 cup crumbled feta cheese.

  • 15

    Serve the roasted chicken thighs over the Mediterranean couscous, garnishing with additional fresh herbs if desired.

Nutrition Information (per serving)
485
Calories
38g
Protein
42g
Carbs
18g
Fat
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