Roast Lemon Chicken with Couscous
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 15 min.
Ready in
Ingredients
for
4
- For Lemon Chicken
- 8 Chicken thigh
- salt (to taste)
- freshly ground Black pepper (to taste)
- 2 fresh lemons
- 4 Tbsps honey
- 2 cloves garlic cloves (peeled and crushed)
- 1 Tbsp hot Mustard
- ¼ cup Chicken broth
- For Vegetable Couscous
- 1 Tbsp vegetable oil
- ½ cup onions (peeled and chopped)
- 2 cloves garlic cloves (peeled and minced)
- 1 cup peas
- 1 red Bell pepper (washed; trimmed and diced)
- 1 yellow Bell pepper (washed; trimmed and diced)
- 1 cup Corn
- ¼ cup fresh parsley (chopped)
- 1 cup cooked Couscous
Preparation steps
1.
For Lemon Chicken:
2.
Rinse chicken under cold running water and pat dry with paper towels. Season with salt and pepper.
3.
In a small bowl, whisk the juice from 1 lemon, honey, garlic, and hot mustard together. Pour the marinade into a resealable plastic storage bag and add the chicken. Squeeze the bag several times to thoroughly coat the chicken. Marinate for at least 30 minutes.
4.
Preheat oven to 350º F.
5.
Place the marinated chicken in a ovenproof baking dish. Cut the remaining lemon into wedges and add to the chicken mixture, drizzle with chicken broth.
6.
Bake for about 25 to 30 minutes or until the chicken is cooked through. Season to taste with salt and pepper. Divide chicken evenly between plates and drizzle pan juices over chicken
7.
For Vegetable Couscous:
8.
In a medium saucepan, heat oil over medium heat. Add onions and garlic; cook, stirring until softened, about 2 minutes. Add peppers and corn; cook, stirring until slightly softened.
9.
Mix vegetables and parsley with cooked couscous. Toss to combine and serve immediately.
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