Mediterranean Herb-Crusted Chicken Thighs with Roasted Cherry Tomatoes

Preheat oven to 400°F (200°C). Pat 12 chicken thighs dry with paper towels and season with 1 teaspoon salt and 1/2 teaspoon black pepper.

In a small bowl, combine 3 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon each of chopped rosemary, thyme, and oregano. Zest 1 lemon into the mixture and add 2 tablespoons of its juice.

In another bowl, mix 1 cup panko breadcrumbs, 1/2 cup grated parmesan, remaining herbs (1 tablespoon each rosemary, thyme, oregano), 2 tablespoons chopped dill, and 1/2 teaspoon each salt and black pepper.

Brush each chicken thigh with the herb-oil mixture, then coat with 2 tablespoons Dijon mustard. Press the breadcrumb mixture onto the chicken to form a crust.

Place the chicken on a large baking sheet and drizzle with 1 tablespoon olive oil. Bake for 20 minutes.

Meanwhile, in a large bowl, toss 4 cups cherry tomatoes, sliced red onion, 2 minced garlic cloves, 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons honey, 1/2 teaspoon salt, and remaining 2 tablespoons dill.

After chicken has cooked for 20 minutes, add the tomato mixture around the chicken. Return to oven and bake for an additional 20 minutes, until chicken reaches 165°F internal temperature and tomatoes are blistered.

While chicken is finishing, prepare the couscous. Bring 3 cups chicken broth to a boil in a medium saucepan. Add 3 cups dry couscous, stir, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 4 cups baby spinach and sauté until just wilted, about 2 minutes.

Fold the wilted spinach, 1/2 cup crumbled feta, 1/2 cup kalamata olives, and remaining 2 tablespoons balsamic vinegar into the couscous.

Slice the remaining lemon into wedges. Serve each plate with 3 chicken thighs, a portion of the roasted tomato mixture, and couscous. Garnish with lemon wedges and remaining fresh dill.