Lemon and Herb Roasted Chicken Thighs with Mediterranean Couscous

Lemon and Herb Roasted Chicken Thighs with Mediterranean Couscous

Hello, fellow food enthusiasts! Al here, back with another exciting recipe that is guaranteed to excite your taste buds. Today, I’m sharing a vibrant and aromatic dish – Lemon and Herb Roasted Chicken Thighs with Mediterranean Couscous. This recipe is not only mouth-wateringly delicious but also allergy-friendly, perfect for my egg, dairy, and soya-free household.

I’m a firm believer in the magic of lemon and herbs. There’s something incredibly comforting and uplifting about citrus flavors combined with the earthy notes of oregano, thyme, and rosemary. The bright and zesty marinade transforms humble chicken thighs into a flavourful feast, while the Mediterranean couscous provides a fresh and wholesome accompaniment.

Ingredients

• 8 chicken thighs (about 1.5 kg), skin-on and bone-in
• 2 lemons, zest and juice
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 medium red onion, thinly sliced
• 1.5 cups couscous (about 250 g)
• 2 cups vegetable stock (about 480 ml)
• 1 small cucumber, diced
• 250 g cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil (for couscous)
• 1 lemon, juice only (for couscous)

Method

Step 1: Marinate the Chicken

1. In a large bowl, combine the lemon zest and juice from 2 lemons, minced garlic, 3 tablespoons of olive oil, dried oregano, thyme, rosemary, paprika, salt, and pepper.
2. Add the chicken thighs to the bowl and thoroughly coat them with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 2: Roast the Chicken

1. Preheat your oven to 200°C (400°F).
2. Place the marinated chicken thighs on a baking tray, skin-side up, and arrange the thinly sliced red onion around them.
3. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy. The internal temperature should reach 75°C (165°F).

Step 3: Prepare the Couscous

1. While the chicken is roasting, bring the vegetable stock to a boil in a medium saucepan.
2. Place the couscous in a large, heatproof bowl. Pour the boiling vegetable stock over the couscous, cover with a lid or cling film, and let it sit for 5-10 minutes until the liquid is absorbed.
3. Fluff the couscous with a fork and stir in the diced cucumber, cherry tomatoes, chopped parsley, chopped mint, 2 tablespoons of olive oil, and the juice of 1 lemon. Season with salt and pepper to taste.

Step 4: Serve

1. Remove the chicken from the oven and let it rest for a few minutes.
2. Serve the roasted chicken thighs on a bed of the Mediterranean couscous, garnished with additional fresh herbs if desired.

Now, I don’t know about you, but the mere aroma of lemon and herbs wafting through my kitchen is enough to make me swoon. This dish pairs perfectly with a glass of chilled white wine or a refreshing iced tea, depending on your preference. And the best part? It’s a complete meal that’s done in under an hour (excluding marinating time), making it perfect for a mid-week dinner.

If you give this recipe a try, be sure to snap a picture and tag me on social media. I love seeing your culinary creations! Until next time, happy cooking and bon appétit!

Ingredients

Ingredients

• 8 chicken thighs (about 1.5 kg), skin-on and bone-in
• 2 lemons, zest and juice
• 4 cloves garlic, minced
• 3 tablespoons olive oil
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 medium red onion, thinly sliced
• 1.5 cups couscous (about 250 g)
• 2 cups vegetable stock (about 480 ml)
• 1 small cucumber, diced
• 250 g cherry tomatoes, halved
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• 2 tablespoons olive oil (for couscous)
• 1 lemon, juice only (for couscous)

Method

Method

Step 1: Marinate the Chicken

1. In a large bowl, combine the lemon zest and juice from 2 lemons, minced garlic, 3 tablespoons of olive oil, dried oregano, thyme, rosemary, paprika, salt, and pepper.
2. Add the chicken thighs to the bowl and thoroughly coat them with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.

Step 2: Roast the Chicken

1. Preheat your oven to 200°C (400°F).
2. Place the marinated chicken thighs on a baking tray, skin-side up, and arrange the thinly sliced red onion around them.
3. Roast in the preheated oven for 35-40 minutes, or until the chicken is cooked through and the skin is golden and crispy. The internal temperature should reach 75°C (165°F).

Step 3: Prepare the Couscous

1. While the chicken is roasting, bring the vegetable stock to a boil in a medium saucepan.
2. Place the couscous in a large, heatproof bowl. Pour the boiling vegetable stock over the couscous, cover with a lid or cling film, and let it sit for 5-10 minutes until the liquid is absorbed.
3. Fluff the couscous with a fork and stir in the diced cucumber, cherry tomatoes, chopped parsley, chopped mint, 2 tablespoons of olive oil, and the juice of 1 lemon. Season with salt and pepper to taste.

Step 4: Serve

1. Remove the chicken from the oven and let it rest for a few minutes.
2. Serve the roasted chicken thighs on a bed of the Mediterranean couscous, garnished with additional fresh herbs if desired.