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Crispy Chicken with Roasted Carrots and Couscous
Mint, parsley, and pepitas top off browned chicken thighs and whole carrots.
👥 4 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
📝 Preparation Steps
1
Preheat oven to 450°F. Season chicken thighs with kosher salt and black pepper. Cook, skin side down, in canola oil in a large oven-safe skillet over medium-high heat until skin is golden brown, 6 to ⏱️ 8 minutes; transfer to a plate.
Kosher salt and black pepper
2
Add carrots and season with kosher salt and black pepper; toss to coat. Top with chicken, skin side up. Roast until chicken is cooked through, 8 to ⏱️ 10 minutes.
Kosher salt and black pepper
3
Meanwhile, prepare couscous according to package directions. Toss together chopped parsley and roasted salted pepitas, fresh mint, chopped garlic clove, olive oil, lemon juice, and lemon zest. Season with kosher salt and black pepper. Serve chicken, carrots, and couscous topped with herb mixture.
Kosher salt and black pepper
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