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Home / Recipes / Thyme-Roasted Chicken with Cranberry-Orange Couscous
Thyme-Roasted Chicken with Cranberry-Orange Couscous
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• Low Calorie  • Low Fat  • Low Sodium  • Spices For Health

A perfect recipe for easy entertaining. The herb-roasted chicken thighs are served over a colorful, cranberry-studded couscous.

Makes 8 servings.

Prep Time: 15 minutes

Cook Time: 40 minutes

INGREDIENTS

1 large seedless orange

2 cups orange juice, divided

1 bunch green onions, chopped (about 3/4 cup)

1 tablespoon olive oil

2 teaspoons McCormick® Thyme Leaves

1 teaspoon McCormick® Oregano Leaves

1 teaspoon McCormick® Rosemary Leaves, finely crushed

1 teaspoon Sea Salt from McCormick® Sea Salt Grinder

1/4 teaspoon McCormick® Black Pepper, Ground

8 small bone-in chicken thighs, skin removed (about 2 pounds)

1 1/3 cups whole wheat couscous

1/2 cup dried cranberries

DIRECTIONS

1. Preheat oven to 425°F. Grate 2 teaspoons peel from orange. Peel and section orange. Reserve orange sections for garnish. Mix orange peel, 1/4 cup of the orange juice, green onions, oil, thyme, oregano, rosemary, sea salt and pepper in medium bowl. Place chicken in 13x9-inch baking dish. Spoon 1/2 of the onion mixture evenly over chicken.

2. Bake 35 to 40 minutes or until chicken is cooked through.

3. Meanwhile, bring remaining 1 3/4 cups orange juice to boil in medium saucepan. Remove from heat. Stir in couscous, cranberries and remaining onion mixture. Cover. Let stand 5 minutes. Fluff couscous with fork. Spoon couscous onto serving platter. Top with chicken pieces. Spoon pan juices over chicken. Garnish with orange sections.

NUTRITION INFORMATION

per serving

Calories: 285

Fat: 9 g

Carbohydrates: 32 g

Cholesterol: 57 mg

Sodium: 259 mg

Fiber: 4 g

Protein: 19 g

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