Mediterranean Herb-Roasted Chicken with Lemon Couscous

Preheat oven to 400°F (200°C).

Mince 3 cloves of garlic. Zest and juice the lemon, keeping zest and juice separate.

In a bowl, mix 2 tablespoons olive oil, minced garlic, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Place chicken thighs in a baking dish and pour the herb mixture over them, turning to coat evenly.

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

While chicken is roasting, heat 1 cup chicken broth to boiling in a medium saucepan.

Add 3/4 cup couscous to the boiling broth, stir quickly, remove from heat, cover, and let stand for 5 minutes.

Fluff the couscous with a fork and stir in 1 tablespoon olive oil, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and salt to taste.

Halve 1 cup cherry tomatoes, dice 1/2 cucumber, finely dice 1/4 red onion, and roughly chop 1/4 cup kalamata olives.

Fold the tomatoes, cucumber, red onion, and olives into the couscous.

Chop 2 tablespoons fresh parsley and stir into the couscous mixture.

Divide the lemon couscous between two plates and top with the roasted chicken thighs.

Garnish with additional fresh parsley and lemon wedges if desired.