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In the realm of culinary delights, few dishes manage to capture the essence of freshness and flavor quite like Zesty Lemon Basil Couscous with Herb-Roasted Chicken. This dish is a vibrant celebration of bright citrus notes, aromatic herbs, and hearty protein, making it an ideal choice for a wide array of occasions—whether you’re hosting a summer gathering, enjoying a weeknight family dinner, or preparing a meal prep for the week ahead. With its delightful combination of zesty lemon and fragrant basil, paired with succulent herb-roasted chicken, this recipe embodies a harmonious balance of flavors that will tantalize your taste buds.

Lemon Basil Couscous with Roasted Chicken

Discover a delightful recipe for Zesty Lemon Basil Couscous with Herb-Roasted Chicken that brings together vibrant flavors and nutritious ingredients. This dish is perfect for any occasion, from a summer gathering to a cozy weeknight dinner. With fragrant basil, zesty lemon, and succulent herb-roasted chicken, each bite is a celebration of taste. Quick to prepare, this meal not only satisfies your palate but also nourishes your body with wholesome ingredients. Enjoy an unforgettable culinary experience!
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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, finely chopped

2 tablespoons olive oil

1 teaspoon honey (optional for a touch of sweetness)

Salt and freshly cracked black 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, finely chopped)

2 cloves garlic, minced

Salt and freshly cracked black pepper to taste

Juice of ½ lemon

Instructions
 

Prep the Chicken:

    Begin by preheating your oven to 425°F (220°C). In a medium mixing bowl, combine the olive oil, dried Italian herbs (or fresh herbs), minced garlic, salt, pepper, and lemon juice. Mix well to create a marinade. Generously rub this mixture over the chicken thighs, ensuring every inch is coated to maximize flavor.

      Roast the Chicken:

        Line a baking sheet with parchment paper for easy cleanup and place the chicken thighs skin-side up on it. Roast in the preheated oven for about 30-35 minutes, or until the skin is beautifully golden and crispy, and the internal temperature of the chicken reaches 165°F (75°C). Once cooked, allow the chicken to rest for 5-10 minutes to retain its juices before serving.

          Cook the Couscous:

            In a medium saucepan, bring the chicken broth to a rolling boil. Once boiling, stir in the couscous along with the lemon zest and a pinch of salt. Quickly cover the saucepan and remove it from the heat. Let it sit undisturbed for about 5 minutes so the couscous can absorb all the flavorful liquid.

              Fluff and Season:

                After resting, take a fork and fluff the couscous gently to separate the grains. Add the lemon juice, freshly chopped basil, olive oil, and honey (if using) to the couscous. Season with additional salt and freshly cracked black pepper to taste, mixing until everything is well incorporated.

                  Assemble the Dish:

                    On a large serving platter, create a vibrant bed of the lemon basil couscous. Place the roasted chicken thighs on top, skin-side up, for an eye-catching presentation. Garnish with extra basil leaves for a fresh pop of color and serve warm.

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

                        - Presentation Tip: Consider serving with lemon wedges on the side for an extra burst of citrus and a colorful touch to your plate.