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Roasted Chicken Thighs with Zucchini and Couscous Recipe

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This recipe for Roasted Chicken Thighs with Zucchini and Couscous, by , is from 30 in 30 Minutes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Wilner
Added: Tuesday, May 12, 2009

Category:
Category:

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

Directions:
Directions:
1. Preheat oven to 450 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 165, 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.

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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