This is one of those weeknight, no fuss, don’t-give-a-shit-but-want-to-appear-like-you-do meals! Loaded with flavor, comes together in less than an hour, and the easiest clean-up!
Ingredients (for the chicken):
- 4 chicken thighs, bone-in and skin-on
- 4 tbsp unsalted butter
- 5-6 cloves garlic, smashed
- 2 tbsp lemon juice (the juice from one lemon)
- 1 tsp Italian seasoning
- 1 tsp onion powder
- S&P
Ingredients (for the couscous):
- 4 tbsp unsalted butter
- 2 tsp onion powder
- 3 cups vegetable or chicken stock
- S&P
- 1 1/2 cups couscous
- 1 cup pine nutes (raw)
- 2 tbsp parsley (fresh preferred, dry if that’s all you have)
Steps:
- Preheat oven to 400F
- Line a high rimmed baking pan with aluminum foil
- Season chicken thighs with S&P on each side and place on the baking pan
- Melt 4 tbsp butter in a bowl in the microwave (or small saucepan on the stove, I’m not your momma)
- Add in the garlic, lemon juice, and seasonsings into the butter
- Drizzle the melted butter mixture over all of the the chicken pieces and add to the oven
- Cook for 30-35 minutes, brushing the chicken with the skillet butter / juice mixture about halfway through
- While the chicken is cooking, prepare the couscous!
- Line a small baking sheet with aluminum foil
- Pour the pine nuts onto the foil and add to the oven to get toasted – remove once golden (anywhere from 3-5 minutes)
- Melt 4 tbsp butter into a medium sized pot over medium heat
- Once melted, add in the onion powder and cook until it gets barely toasted within the butter
- Pour in the stock and S&P and bring to a rolling boil
- Remove the pot from heat and stir in the couscous until it is fully combined witht he stock
- Cover the pot and let sit for 10-12 minutes, until the stock is fully absorbed
- Uncover, mix in the pine nuts and parsley, and fluff with a fork
- Serve the chicken and couscous together and enjoy!
Honey Badger's Kitchen 