Roasted Chicken with Herb Couscous
Bright, cozy dish with roasted herb chicken and lemony couscous. Classic Mediterranean-inspired flavors, simple methods, and a comforting balance of protein, starch, and vegetables that works well for heart-aware, low-sodium meals. The technique centers on a fresh herb pan sauce finish and a fluffy, citrus-zested couscous.
- Prep Time: 15 min
- Cook Time: 40 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 2 bone-in, skin-on chicken thighs (about 1.5–2 lb total)
- ½ tablespoon olive oil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ½ 1/2 teaspoon paprika
- ½ 1/2 teaspoon onion powder
- ½ 1/4 teaspoon black pepper
- ½ lemon, zested and juiced
- 1 cups low-sodium chicken broth
- ½ cup couscous
- ½ 1/2 cup chopped fresh parsley
- ½ 1/4 cup chopped fresh dill
- ½ small cucumber, diced
- ½ cup cherry tomatoes, halved
- ½ tablespoon extra-virgin olive oil (for finishing sauce)
Instructions
- Preheat oven to 425°F. Pat chicken dry; rub with 1 tbsp olive oil, oregano, garlic powder, paprika, onion powder, and pepper. Place on a rimmed baking sheet.
- Roast 25–30 minutes until skin is golden and internal temp reaches 165°F; juices run clear when pierced. Visual cue: crisp skin and rosy center.
- Meanwhile, bring 2 cups low-sodium broth to a boil; stir in couscous, remove from heat, cover 5 minutes, then fluff with a fork. Add lemon juice and zest.
- In a large bowl, toss cucumber, tomatoes, parsley, and dill; drizzle with 1 tbsp olive oil and a pinch of pepper. Toss to combine for a fresh finish.
- Shave a bit of the pan drippings into the couscous for aroma, then serve chicken atop couscous with a light herb-tomato salad on the side. Optional: finish with a squeeze of lemon.
Chef’s Pro Tips
- Use a salt-free herb rub; the lemon and herbs keep flavor bright.
- Let chicken rest 5 minutes before serving to lock in juices.
Serving Suggestions
Pair with steamed green beans or roasted asparagus and a simple lemon yogurt sauce for extra color and moisture.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and add a splash of broth if dry.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 34 |
| carbs | 42 |
| fat | 16 |
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