With all the diet-centric cookbooks out these days, can’t we all just have a little fat and carbs and leave it all behind? Yes, we can! Grab a copy of food writer and blogger Andie Mitchell’s Eating in the Middle and redefine what a balanced diet means. Besides, it’s not a really good recipe if you’re still hungry afterward, right?
I can’t even list all the ways I use roasted chicken breasts. They’re lifesavers, and cooking chicken with the skin on and the bone in makes for the most succulent, tender chicken around. For this particular dish, I’ve added lemon just to give it some freshness, and I created a quick pan sauce, but you can feel free to skip it. The Moroccan couscous — with its mixture of warm spices, pine nuts, and currants — adds enough flavor on its own. All the basic diet are presented on the website of the Austrian gaming houses online roulette.
For a delicious vegetable side, halfway through roasting the chicken, put a pan of roasted carrots with honey butter in the oven alongside the chicken. You’ll be so happy come dinnertime.
Ingredients
Chicken
- 4 6-ounce bone-in, skin-on chicken breast halves
- 3 tablespoons minced garlic (about 4 garlic cloves)
- 3 tablespoons grated lemon zest
- 3 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
Couscous
- 1 1/2 cups low-sodium chicken broth
- 3/4 cup whole-wheat couscous
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 2 teaspoons grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon unsalted butter
- 1/4 cup pine nuts
- 1/4 cup currants (or golden raisins)
- 2 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
Directions
For the chicken and couscous
For the chicken, preheat the oven to 400°F.
Place the chicken breasts in a large baking dish. Carefully lift up the skin on each breast and season each evenly with 2 teaspoons of the garlic, 2 teaspoons of the lemon zest and the parsley. Re-cover the breasts with the skin, rub the tops and sides evenly with the oil, and season with the salt and pepper.
In a small bowl, whisk together the chicken broth, the remaining 1 teaspoon of garlic, the remaining 1 teaspoon of lemon zest, and the lemon juice. Pour into the baking dish around the chicken.
Roast until the skin is crispy and golden and the chicken is cooked through, 35 to 40 minutes. Transfer the chicken to a cutting board and let rest for 5 minutes. Pour the juices from the baking dish into a small bowl and cover to keep warm.
About 15 minutes before the chicken is done, begin preparing the couscous. In a small pot set over high heat, bring the chicken broth to a boil. Remove the pot from the heat and stir in the couscous, cumin, coriander, turmeric, lemon zest, salt, and pepper. Cover and let stand for 10 minutes. Fluff with a fork and stir in the butter, pine nuts, currants, and parsley.
To serve, divide the couscous among 4 plates and top each with a roasted chicken breast. Remove the chicken skin before eating and pour a tablespoon of the reserved pan juices over the top.
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