Name: Roasted Chicken Thighs with Zucchini and Couscous
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 8 chicken thighs -; 2 zucchini -; 1 c. couscous -; 1/2 c. fresh parsley -; 2 tbsp. red-wine vinegar -

Roasted Chicken Thighs with Zucchini and Couscous

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Chicken Thighs with Zucchini and Couscous

1. 8 chicken thighs -

2. 2 zucchini -

3. 1 c. couscous -

4. 1/2 c. fresh parsley -

5. 2 tbsp. red-wine vinegar -

How to cook deliciously - Roasted Chicken Thighs with Zucchini and Couscous

1. Stage

Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.

2. Stage

Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.

3. Stage

Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.