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Crispy Chicken Thighs with Peppers and Salsa Verde
Spice up your weeknight dinner with this quick and easy chicken recipe.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●bowl
- ●oven
📝 Preparation Steps
1
Make salsa: Stir together parsley, basil, green onion, olive oil, capers, and lemon juice. Season to taste with salt and pepper.
2
Make chicken: Preheat oven to 425°F. Bring broth to a boil in a 12-inch cast-iron skillet. Pour over couscous in a medium bowl; cover and set aside.
3
Heat oil in skillet over medium-high heat until very hot. Sprinkle chicken with salt and pepper. Place chicken in skillet, skin sides down, and cook ⏱️ 10 minutes or until skin is browned and crispy. Turn chicken over and cook ⏱️ 4 minutes. Transfer chicken to a plate; discard drippings.
4
Sauté peppers and next 2 ingredients ⏱️ 3 minutes. Arrange chicken on top of peppers, skin sides up. Bake at 425°F for ⏱️ 10 minutes or until done.
5
Fluff couscous with a fork. Serve chicken and peppers on couscous, and top with desired amount of salsa.
Nutrition Facts
calories
400 calories
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