Smoky Paprika Chicken Thighs with Roasted Pepper Couscous and Lemon-Garlic Greens
5.0
(1 reviews)
20min
40min
4
520
Chef's Note
For extra flavor, marinate the chicken in the spice rub for up to 8 hours in the refrigerator. The key to perfectly crispy chicken skin is ensuring the thighs are completely dry before applying oil and spices, and not disturbing them while they roast.
Tags
Ingredients
8 pieces bone-in, skin-on chicken thighs
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1.5 teaspoons kosher salt
1 teaspoon black pepper
3 tablespoons olive oil
2 large red bell peppers
1 large yellow bell pepper
1 medium red onion
1.5 cups couscous
2 cups chicken broth
2 whole lemon
4 cloves fresh garlic cloves
6 cups baby spinach
1/4 cup fresh parsley
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Pat chicken thighs dry with paper towels. In a small bowl, mix together 1.5 tablespoons smoked paprika, garlic powder, dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 3
Rub chicken thighs with 1 tablespoon olive oil, then coat thoroughly with the spice mixture. Let sit at room temperature while preparing vegetables.
- 4
Core and slice the bell peppers into 1-inch strips. Peel and slice the red onion into 1/2-inch wedges.
- 5
On a large baking sheet, toss pepper and onion slices with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in an even layer.
- 6
Place the seasoned chicken thighs skin-side up on top of the vegetables. Roast for 35-40 minutes, until chicken skin is crispy and internal temperature reaches 165°F (74°C) and vegetables are tender with some caramelized edges.
- 7
When chicken has about 15 minutes left, prepare the couscous. In a medium saucepan, bring chicken broth to a boil.
- 8
Remove from heat, stir in couscous and 1/2 tablespoon smoked paprika. Cover and let stand for 5 minutes. Fluff with a fork.
- 9
Zest one lemon and set aside. Juice both lemons to yield approximately 1/4 cup juice.
- 10
Mince the garlic cloves. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat.
- 11
Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- 12
Add spinach to the skillet, season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Cook, stirring occasionally, until just wilted, about 2-3 minutes.
- 13
Stir in 2 tablespoons of lemon juice and remove from heat.
- 14
When the chicken and vegetables are done, carefully transfer the chicken to a plate. Stir the roasted peppers and onions into the couscous, along with the lemon zest and half of the chopped parsley.
- 15
Drizzle the remaining lemon juice over the chicken thighs.
- 16
Serve each plate with a portion of the roasted pepper couscous, lemon-garlic spinach, and 2 chicken thighs. Garnish with the remaining parsley.
Nutrition Information (per serving)
520
38g
42g
24g
Reviews (1)
Danielle D.
1/5/20265/5
Delicious. I could do without the spinach as it seemed like a pointless addition. Would prefer broccoli or something. But the chicken and the couscous were deliciious!