Lemon Herb Chicken with Couscous
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Marinating time
30 mins
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Total Time
1 hr
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Servings
4 people
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Calories
532 kcal
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Course
Lunch
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Cuisine
Mediterranean, Middle Eastern
Lemon Herb Chicken with Couscous
Description
Lemon Herb Chicken with Couscous includes bone-in, skin-on chicken thighs marinated with olive oil, fresh lemon juice and zest, crushed garlic cloves, chopped rosemary, dried oregano, Dijon mustard, and seasoning. After marinating, shallots are softened in olive oil before placing the chicken skin-side down to render and crisp the skin. The chicken is then turned and braised in chicken stock and additional lemon juice and zest to infuse moisture and brightness.
The chicken cooks in the oven till tender and fully cooked. Meanwhile, giant Israeli couscous is prepared according to package instructions and tossed with chopped fresh parsley for added flavor and color. The citrus and herbs used in the marinade and braising liquid give the chicken a bright, fragrant profile contrasted with the mild, textured couscous.
This meal combines juicy, herb-scented chicken thighs and lightly seasoned couscous, making it suitable for dinner or a casual lunch. The versatile ingredients also allow swapping the couscous for other grains or pasta if desired.
For a lighter option, visible fat on the chicken thighs can be trimmed before cooking. Leftover chicken works well in salads, sandwiches, or pasta dishes to extend the meal.
Ingredients
- 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 crushed, clove
- 7 g rosemary chopped, fresh
- 2 tablespoon oregano dried
- 1 pinch salt sea salt
- 1 pinch black pepper ground
- 1 tablespoon Dijon mustard
- 4 shallot finely chopped
- 200 ml chicken stock
- 140 g giant couscous Israeli style
- 6 g parsley finely chopped, fresh
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
- Trim visible fat from chicken thighs for a lighter dish.
- Leftover chicken is excellent in salads, sandwiches, or pasta.
- Alternative bases such as rice, bulgur, or quinoa can replace couscous.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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