thepioneerwoman4.0
Lemon-Herb Chicken Thighs with Snap Pea Salad
This easy weeknight dinner combines chicken thighs marinated in a fresh lemon-herb marinade and paired with simple couscous and a zesty snap pea salad.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●saucepan
📝 Preparation Steps
1
For the chicken marinade: Whisk together the lemon zest and juice, olive oil, parsley, basil, garlic, salt and pepper in a large bowl.
2
Add the chicken to the marinade and toss to coat. Cover and marinate for at least ⏱️ 30 minutes at room temperature or up to overnight in the fridge.
3
Heat a large cast-iron skillet over medium-high heat. Add the chicken skin-side down, discarding the excess marinade. Cook, undisturbed, until well browned, about ⏱️ 7 minutes. Flip, reduce the heat to medium-low, cover the skillet and cook through, about 10 more minutes (a thermometer inserted into the thickest part of the chicken should register 165 ̊).
4
Meanwhile, for the sides: Bring 2 cups water to a boil in a medium saucepan. Stir in the couscous, 1 tablespoon olive oil and 1⁄2 teaspoon salt. Cover, remove from the heat and let sit for ⏱️ 5 minutes. Fluff the couscous with a fork.
5
In a medium bowl, whisk together the remaining 5 tablespoons olive oil, the lemon juice, remaining 1⁄4 teaspoon; salt and the mustard until smooth. Add the snap peas, red onion and basil and toss to coat. Serve the chicken with the couscous and snap pea salad.
red onion, finely chopped1/4
Nutrition Facts
calories
1196 Calories
fat Content
79 g
fiber Content
8 g
sugar Content
7 g
sodium Content
1052 mg
protein Content
53 g
trans Fat Content
0 g
cholesterol Content
236 mg
carbohydrate Content
59 g
saturated Fat Content
16 g
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