Rich and Tangy Mediterranean Lemon Chicken with Herb-Infused Couscous

Ingredients

• 4 pieces chicken thighs, bone-in, skin-on
• 3 tablespoons olive oil
• 2 teaspoons salt
• 1 teaspoon black pepper, freshly ground
• 3 cloves garlic, minced
• 2 lemons lemons, juiced and zested
• 1 teaspoon paprika
• 1 cup couscous
• 1 cups chicken broth
• 1 cup fresh parsley, chopped
• 1 cup fresh mint, chopped

Method

1. 01
   In a large bowl, combine the olive oil, salt, black pepper, minced garlic, lemon juice, lemon zest, and paprika. Mix well to form a marinade.
2. 02
   Add the chicken thighs to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for more flavor.
3. 03
   Preheat the oven to 400°F (200°C).
4. 04
   Heat a large oven-safe skillet over medium-high heat. Add the marinated chicken thighs, skin-side down, and sear until golden brown, about 5 minutes. Flip and cook for another 3 minutes.
5. 05
   Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes, or until cooked through and juices run clear.
6. 06
   While the chicken is roasting, prepare the couscous. In a medium saucepan, bring the chicken broth to a boil. Stir in the couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
7. 07
   Stir the chopped parsley and mint into the couscous, mixing well to combine the herbs evenly.
8. 08
   Serve the roasted lemon chicken atop the herb-infused couscous, garnishing with additional lemon zest and fresh herbs if desired.