Skillet Lemon Chicken with Fresh Herbs and Couscous
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Place the thighs skin side up in an oven safe skillet and season with the salt and pepper; set aside.
In a small bowl combine the olive oil, fresh oregano, garlic and the juice from 1 lemon. Stir to combine. Pour over the chicken thighs.
Slice the remaining lemon and scatter the slices around and on top of the thighs. Dot the butter on top of the lemon pieces.
Bake the chicken at 400°F (200°C) until cooked through, about 40 minutes, or until internal temperature has reached 165°F (74°C).
During the last 10 minutes of cooking, start the couscous. In a small pot bring the chicken broth to a boil. Add the couscous, turn the heat off and cover. Let the couscous stand for 8 minutes and fluff with a fork.
When the chicken comes out of the oven, sprinkle it with the fresh thyme. Serve immediately, with juices over a bed of couscous.
|Saturated Fat||5 g|
|Per serving||% Daily Value|