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When it comes to roasting chicken, opting for bone-in, skin-on thighs is a game changer. These cuts are not only economical but also incredibly flavorful and juicy. The bone helps to keep the meat moist during cooking, while the skin crisps up beautifully in the oven. Chicken thighs have a higher fat content compared to chicken breasts, resulting in a richer taste. This fat also serves as a natural baster, keeping the meat tender and succulent.

Lemon Basil Couscous with Roasted Chicken

Transport yourself to the Mediterranean with this delightful Lemon Basil Couscous paired with Herb-Roasted Chicken. With zesty lemon and fragrant basil, this dish not only looks appetizing but offers a burst of flavor that will impress your family and guests. Explore detailed insights into preparing this wholesome meal, from selecting fresh ingredients to perfecting cooking techniques. Perfect for any occasion, learn how to create a dish that balances deliciousness and nutrition seamlessly.
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Ingredients
  

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, finely chopped

4 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

Salt and black pepper to taste

For the Lemon Basil Couscous:

1 cup couscous

1 ¼ cups vegetable or chicken broth

1 tablespoon olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

½ cup fresh basil leaves, chopped

Salt and black pepper to taste

Optional: Cherry tomatoes, halved (for garnish)

Instructions
 

Marinate the Chicken:

    - In a spacious mixing bowl, whisk together the olive oil, thyme, rosemary, minced garlic, lemon zest, lemon juice, salt, and black pepper until well combined. Add the chicken thighs, ensuring they are thoroughly coated in the marinade. Allow the chicken to marinate for a minimum of 30 minutes at room temperature, or for enhanced flavor, refrigerate for up to 2 hours.

      Roast the Chicken:

        - Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs skin-side up on a baking sheet lined with parchment paper. Roast in the preheated oven for 30-35 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the skin appears crispy and golden brown.

          Prepare the Couscous:

            - While the chicken roasts, bring the vegetable or chicken broth to a rolling boil in a medium saucepan. Stir the couscous into the broth, then remove from heat immediately. Cover the saucepan and let it stand for 5 minutes to allow the couscous to absorb the liquid.

              - After 5 minutes, fluff the couscous with a fork to separate the grains. Gently fold in the olive oil, lemon juice, lemon zest, and chopped basil. Season with salt and black pepper to taste.

                Serve:

                  - Once the chicken is done roasting, let it rest for about 5 minutes before serving. To plate, spoon a generous portion of lemon basil couscous onto each plate and place a piece of roasted chicken on top. For an added burst of color and freshness, optionally garnish with halved cherry tomatoes.

                    Enjoy:

                      - Serve this delightful dish warm, allowing the zesty brightness of the lemon and the aromatic freshness of basil to harmonize beautifully with the savory, herb-infused roasted chicken.

                        Prep Time: 40 minutes | Total Time: 1 hour 15 minutes | Servings: 4