5.0 from 78 votes
Lemon Herb Chicken with Couscous
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.
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
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 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
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.
Cup of Yum
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
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
% 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.