Mediterranean Lemon-Herb Roasted Chicken with Couscous and Roasted Vegetables

Preheat oven to 425°F (220°C).

Pat 8 chicken thighs dry with paper towels and place them in a large bowl.

Zest 1 lemon and add the zest to the bowl with the chicken.

Cut both lemons in half, squeeze the juice from 1 1/2 lemons over the chicken, reserving the remaining half for later.

Mince 4 garlic cloves and add to the chicken.

Strip the leaves from 2 sprigs of rosemary and 4 sprigs of thyme, roughly chop, and add to the chicken.

Add 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 3 tablespoons olive oil to the chicken.

Mix everything thoroughly, ensuring the chicken is well coated. Allow to marinate while preparing vegetables (at least 10 minutes).

Wash and cut 2 zucchini into 1/2-inch half-moons.

Core and slice 2 red bell peppers into 1-inch pieces.

Peel and cut 1 red onion into 1-inch wedges.

Wash 1 pint of cherry tomatoes.

On a large rimmed baking sheet, toss all prepared vegetables with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread vegetables in a single layer on one side of the baking sheet.

Arrange the marinated chicken thighs, skin side up, on the other side of the baking sheet, nestling them among some of the vegetables.

Roast in the preheated oven for 35-40 minutes, until chicken skin is golden and crispy, and the internal temperature reaches 165°F (74°C).

When the chicken has about 10 minutes left to cook, prepare the couscous.

In a medium saucepan, bring 2 cups chicken broth to a boil.

Remove from heat, stir in 1 1/2 cups couscous, cover, and let stand for 5 minutes.

Fluff couscous with a fork and stir in the juice from the reserved lemon half.

Finely chop 1/4 cup flat-leaf parsley and stir into the couscous.

Remove chicken and vegetables from the oven and let rest for 5 minutes.

Serve chicken and roasted vegetables over the lemon-parsley couscous, spooning any pan juices over the top.