Balsamic Roasted Chicken Thighs with Herbed Couscous and Seasonal Vegetables
25min
45min
4
580
Chef's Note
For extra flavor, marinate the chicken overnight. The balsamic glaze can be made in advance and stored in the refrigerator for up to a week. Pearl couscous (also called Israeli couscous) gives a wonderful chewy texture, but you can substitute regular couscous, quinoa, or even orzo pasta if needed.
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
1/3 cup balsamic vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
4 cloves, minced garlic
2 sprigs, leaves chopped fresh rosemary
1 tablespoon, leaves only fresh thyme
3 tablespoons, divided olive oil
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
1 1/2 cups pearl couscous
2 cups chicken broth
2 medium, diced zucchini
1 medium, diced yellow squash
1 medium, diced red bell pepper
1 cup, halved cherry tomatoes
1/4 cup, chopped fresh parsley
1 zested and juiced lemon
1/3 cup, crumbled (optional) feta cheese
Instructions
- 1
In a large bowl, whisk together balsamic vinegar, honey, Dijon mustard, 2 minced garlic cloves, half the chopped rosemary, half the thyme, 1 tablespoon olive oil, salt, and pepper.
- 2
Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
- 3
Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or aluminum foil.
- 4
Remove chicken from marinade (reserve the marinade) and place skin-side up on the prepared baking sheet. Bake for 35-40 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- 5
While the chicken is baking, prepare the couscous. Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the remaining minced garlic and sauté for 30 seconds until fragrant.
- 6
Add the pearl couscous to the pan and toast for 2-3 minutes, stirring frequently, until lightly golden.
- 7
Pour in the 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.
- 8
Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add zucchini, yellow squash, and bell pepper. Sauté for 5-6 minutes until vegetables are tender-crisp.
- 9
Add cherry tomatoes, remaining rosemary and thyme to the vegetables. Cook for 2 more minutes, then season with salt and pepper to taste.
- 10
In a small saucepan, bring the reserved marinade to a boil and simmer for 3-5 minutes until slightly reduced and thickened to create a glaze.
- 11
When the couscous is done, fluff with a fork and stir in the lemon zest, half the lemon juice, and most of the chopped parsley (reserve some for garnish).
- 12
To serve, place a portion of herbed couscous on each plate, top with sautéed vegetables, and place 2 chicken thighs on top. Drizzle with the reduced balsamic glaze.
- 13
Garnish with remaining parsley, a squeeze of lemon juice, and crumbled feta cheese if desired.
Nutrition Information (per serving)
580
42g
48g
25g
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