Lemon Herb Roasted Chicken Thighs with Mediterranean Couscous Salad
25min
35min
3
445
Chef's Note
Chicken thighs offer more flavor and moisture than chicken breasts, making this dish particularly satisfying. The skin gets wonderfully crispy while the meat stays juicy. For meal prep, you can marinate the chicken overnight for even more flavor. The couscous salad can be made a day ahead, but add the fresh herbs just before serving for the brightest flavor.
Tags
Ingredients
24 oz bone-in, skin-on chicken thighs
2 whole lemon
4 cloves garlic
3 sprigs fresh rosemary
5 sprigs fresh thyme
3 tbsp olive oil
1 tbsp dijon mustard
2 tsp honey
1 tsp salt
1/2 tsp black pepper
3/4 cup couscous
1 cup chicken broth
1 cup cherry tomatoes
1 medium cucumber
1 medium yellow bell pepper
1/4 cup red onion
1/4 cup kalamata olives
1/4 cup fresh mint
1/4 cup fresh parsley
2 tbsp lemon juice
1 tbsp red wine vinegar
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Pat the chicken thighs dry with paper towels and place them in a large bowl.
- 3
Zest one lemon and set aside the zest. Cut both lemons in half, squeezing the juice from one lemon into a small bowl.
- 4
Mince 3 cloves of garlic and strip the leaves from 2 sprigs of rosemary and 3 sprigs of thyme, finely chopping them.
- 5
In a bowl, whisk together 2 tbsp olive oil, the lemon juice, minced garlic, chopped herbs, Dijon mustard, honey, 1/2 tsp salt, and 1/4 tsp black pepper.
- 6
Pour the marinade over the chicken thighs, ensuring they're well coated. Let marinate for 15 minutes while you prepare other ingredients.
- 7
Place the chicken thighs skin-side up in a roasting pan. Slice the remaining lemon into rounds and tuck them around the chicken along with the remaining herb sprigs.
- 8
Roast for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden.
- 9
While the chicken is roasting, prepare the couscous. Bring 1 cup of chicken broth to a boil in a medium saucepan.
- 10
Remove from heat, add the couscous, stir, cover, and let stand for 5 minutes. Fluff with a fork and transfer to a large bowl to cool.
- 11
Halve the cherry tomatoes, dice the cucumber and yellow bell pepper, and finely dice the red onion.
- 12
Roughly chop the kalamata olives, mint, and parsley.
- 13
Mince the remaining garlic clove.
- 14
In a small bowl, whisk together 1 tbsp olive oil, 2 tbsp lemon juice, 1 tbsp red wine vinegar, minced garlic, reserved lemon zest, remaining 1/2 tsp salt, and 1/4 tsp black pepper.
- 15
Add the prepared vegetables, olives, and herbs to the cooled couscous.
- 16
Pour the dressing over the couscous mixture and toss to combine.
- 17
Once the chicken is done, let it rest for 5 minutes before serving.
- 18
Serve each portion with one chicken thigh and 1/3 of the couscous salad.
Nutrition Information (per serving)
445
38g
24g
22g
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