Roasted Chicken Thighs with Zucchini and Couscous Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 chicken thighs (2-3 lbs/all approx. the same size)
2 zucchini (1 lb total), halved lengthwise and cut into 1/4 inch slices
1 cup couscous
1/2 cup flat leaf parsley, chopped
2 tablespoons red wine vinegar
Kosher salt
Freshly ground pepper
1 tablespoon extra-virgin olive oil
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Directions: |
Directions:1. Preheat oven to 450º with rack in the upper third.
2. Season chicken with salt and pepper and rub with olive oil; place skinned side down on a rimmed baking sheet. Roast for 15 minutes.
3. Remove sheet from oven and turn chicken, skin side up.Salt and pepper zucchini and scatter around the chicken.Spoon pan juices over the chicken and zucchini.
4. Return sheet to oven and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) registers 165º, 15 minutes more.
5. Meanwhile, bring 11/4 cups water to boil in a small saucepan. Season with salt and pepper. Remove from heat and stir in couscous. Cover and let stand about 5 minutes. Fluff couscous with a fork. Stir in parsley vinegar, roasted zucchini and 2 tablespoons pan juices.
Serve chicken with zucchini and couscous. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30-35 minutes |
Personal
Notes: |
Personal
Notes: If the chicken thighs are large (1/2 lb+ each), they will require more cooking time.
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