Roasted Chicken Thighs With Zucchini And Couscous

13 May

This is a recipe by Martha Stewart from Everyday Food that I tweaked a bit. Not only is this complete meal healthy and simple to put together but it costs about $2 per serving, what’s not to like?

Time: 35min       Serves: 4


  • 8 chicken thighs, bone in & with skin (about 1.5 lbs)
  • 2 medium zucchini (about 1 pound), halved lengthwise & sliced crosswise
  • 1 cup couscous
  • 1/2 cup parsley, chopped
  • 2 tbsp red-wine vinegar
  • sea salt & black pepper, freshly ground

How to make it

  • Preheat oven to 450F with one rack in upper third and one in middle of the oven.
  • Season chicken with salt & pepper and place skin side down in a roasting pan. Roast for 10 minutes on rack in upper third of oven. Remove from oven and turn chicken. Scatter zucchini in pan, season with salt and pepper, and toss with pan juices. Put back in oven for 10 minutes. Remove from oven and take zucchini out of pan and set aside (keep warm with a foil tent). Turn chicken skin side down once more and place back in oven, this time on middle rack. Roast for an additional 5 minutes, until skin begins to crisp.
  • Meanwhile, bring 1 1/4 cups of water to boil. Season with salt and pepper. Place couscous in a large mixing bowl and add boiling water. Cover with a kitchen towel for 5 minutes. Remove towel and fluff couscous with a fork. Add zucchini, parsley, and vinegar. Toss to mix well. Season with more salt and pepper if needed. Serve chicken alongside/on top of couscous.

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