Go Back
When it comes to vibrant and wholesome meals, few dishes can rival the appeal of Zesty Lemon Basil Couscous with Herb-Roasted Chicken. This delightful recipe combines the nutty textures of couscous with the fresh, zesty flavors of lemon and basil, all harmoniously paired with succulent, herb-infused roasted chicken. It’s a dish that captures the essence of comfort food while being light and refreshing—perfect for family dinners or gatherings that call for something special.

Lemon Basil Couscous with Roasted Chicken

Discover the vibrant and wholesome flavors of Zesty Lemon Basil Couscous with Herb-Roasted Chicken. This delightful dish features fluffy couscous infused with zesty lemon and fresh basil, paired with succulent, herb-infused roasted chicken. Perfect for family dinners or gatherings, this recipe offers both comfort and nutrition, making it a satisfying and healthy choice. Impress your guests with this colorful and aromatic meal that’s sure to become a favorite!
Print Recipe Pin Recipe

Ingredients
  

For the Couscous:

1 cup uncooked couscous

1 ¼ cups chicken broth (or vegetable broth for a vegetarian option)

Zest of 1 lemon

Juice of 1 lemon

¼ cup fresh basil, chopped

2 tablespoons olive oil

1 teaspoon honey (optional)

Salt and pepper to taste

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon dried Italian herbs (or fresh thyme and rosemary)

2 cloves garlic, minced

Salt and pepper to taste

Juice of ½ lemon

Instructions
 

Prep the Chicken:

    Preheat your oven to 425°F (220°C). In a small bowl, mix the olive oil, dried Italian herbs, minced garlic, salt, pepper, and lemon juice. Rub this mixture all over the chicken thighs, ensuring they are well coated.

      Roast the Chicken:

        Place the chicken thighs on a baking sheet lined with parchment paper. Roast in the preheated oven for about 30-35 minutes, or until the chicken is golden brown and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before serving.

          Cook the Couscous:

            In a saucepan, bring the chicken broth to a boil. Once boiling, stir in the couscous, lemon zest, and a pinch of salt. Cover and remove from heat; let sit for about 5 minutes until all the liquid is absorbed.

              Fluff and Season:

                After the couscous has set, fluff it with a fork. Stir in the lemon juice, chopped basil, olive oil, and honey (if using). Season with salt and pepper to taste.

                  Assemble the Dish:

                    On a serving plate, create a bed of the lemon basil couscous. Top with the roasted chicken thighs, garnishing with additional basil if desired. Serve warm and enjoy!

                      Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings