Lemon Herb Chicken with Couscous

Name: Lemon Herb Chicken with Couscous
Prep time: 10 min
Cook time: 20 min
Total time: 1 h
Yield: 4 people
Ingredients: 8 chicken thighs; 1 tablespoon olive oil; 1 tablespoon olive oil; 1 lemon; 1 lemon; 5 garlic clove; 7 g fresh Rosemary; 2 tablespoon dried oregano; 1 pinch sea salt; 1 pinch ground black pepper; 1 tablespoon Dijon mustard; 4 shallots; 200 ml chicken stock; 140 g Giant (Israeli) couscous; 6 g fresh parsley

User Reviews

5.0

78 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Marinating time
30 mins
Total Time
1 hr
Servings
4 people
Calories
532 kcal
Course
Lunch
Cuisine
Mediterranean, Middle Eastern

Lemon Herb Chicken with Couscous

Leo Hart

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Zesty and fresh, Lemon and Herb Chicken can be prepared in advance and there are so many different ways to serve it too. A light and fresh summer meal.

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Ingredients

Servings

8 chicken thighs bone in and skin on
1 tablespoon olive oil for the marinade
1 tablespoon olive oil for cooking
1 lemon juice and zest
1 lemon juice and zest
5 garlic clove crushed
7 g fresh Rosemary chopped
2 tablespoon dried oregano
1 pinch sea salt
1 pinch ground black pepper
1 tablespoon Dijon mustard
4 shallots finely chopped
200 ml chicken stock
140 g Giant (Israeli) couscous
6 g fresh parsley finely chopped

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Instructions

Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
Put 8 Chicken thighs into a bowl and add 1 tablespoon Olive oil, juice and zest of 1 Lemon, 5 Garlic clove, 7 g Fresh rosemary, 2 tablespoon Dried oregano, 1 tablespoon Dijon mustard and 1 pinch Sea salt and 1 pinch Ground black pepper. Use your hands and mix well.
Heat 1 tablespoon Olive oil in a pan and add 4 Shallots and cook for 2 minutes until softened.
Add the chicken, skin side down and cook for 4 minutes, until the skin starts to get crispy.
Turn the chicken over and add 200 ml Chicken stock and juice and zest of 1 Lemon.
Put into the oven for 25-30 minutes, until the chicken is cooked through.
Cook 140 g Giant (Israeli) couscous according to the package instructions. Drain and then stir through 6 g Fresh parsley.
Serve the couscous with the chicken on top.

Notes

Make these a little lighter by trimming the visible fat from the chicken thighs.
Leftovers of this are great in salads or sandwiches or stirred through a pasta dish.
If you didn't want to use couscous, you could put the chicken and veg mixture on top of pasta or even a baked potato. If you still wanted to use a grain for this dish, you can serve it with rice, bulgur wheat, orzo or quinoa.

Nutrition Information

Show Details

Serving 1portion Calories 532kcal (27%) Carbohydrates 42g (14%) Protein 51g (102%) Fat 18g (28%) Saturated Fat 4g (20%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.04g Cholesterol 216mg (72%) Sodium 331mg (14%) Potassium 893mg (26%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 294IU (6%) Vitamin C 50mg (56%) Calcium 121mg (12%) Iron 10mg (56%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 532 kcal

% Daily Value*

Serving	1portion
Calories	532kcal	27%
Carbohydrates	42g	14%
Protein	51g	102%
Fat	18g	28%
Saturated Fat	4g	20%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	9g	45%
Trans Fat	0.04g	2%
Cholesterol	216mg	72%
Sodium	331mg	14%
Potassium	893mg	19%
Fiber	6g	24%
Sugar	4g	8%
Vitamin A	294IU	6%
Vitamin C	50mg	56%
Calcium	121mg	12%
Iron	10mg	56%