Crispy Chicken with Roasted Carrots and Couscous

Name: Crispy Chicken with Roasted Carrots and Couscous
Prep time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 4 boneless chicken thighs; Kosher salt and black pepper; 2 tsp. canola oil; 12 oz. small carrots; 1 (5.8-oz.) box of olive oil and herb couscous; 1/3 c. chopped fresh flat-leaf parsley; 1/3 c. roasted salted pepitas; 1/4 c. chopped fresh mint; 1 finely chopped garlic clove; 1 tbsp. olive oil; 1 tbsp. lemon juice; 2 tsp. lemon zest

By Marian Cooper CairnsPublished: Aug 9, 2017

1 Rating

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Brian Woodcock

Yields:

4 serving(s)

Prep Time:

20 mins

Total Time:

20 mins

Mint, parsley, and pepitas top off browned chicken thighs and whole carrots.

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Ingredients

4 boneless chicken thighs
Kosher salt and black pepper
2 tsp. canola oil
12 oz. small carrots
1 (5.8-oz.) box of olive oil and herb couscous
1/3 cup chopped fresh flat-leaf parsley
1/3 cup roasted salted pepitas
1/4 cup chopped fresh mint
1 finely chopped garlic clove
1 Tbsp. olive oil
1 Tbsp. lemon juice
2 tsp. lemon zest

Directions

1. Step 1Preheat oven to 450°F. Season chicken thighs with kosher salt and black pepper. Cook, skin side down, in canola oil in a large oven-safe skillet over medium-high heat until skin is golden brown, 6 to 8 minutes; transfer to a plate.
2. Step 2Add carrots and season with kosher salt and black pepper; toss to coat. Top with chicken, skin side up. Roast until chicken is cooked through, 8 to 10 minutes.
3. Step 3Meanwhile, prepare couscous according to package directions. Toss together chopped parsley and roasted salted pepitas, fresh mint, chopped garlic clove, olive oil, lemon juice, and lemon zest. Season with kosher salt and black pepper. Serve chicken, carrots, and couscous topped with herb mixture.