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A perfect recipe for easy entertaining. The herb-roasted chicken thighs are served over a colorful, cranberry-studded couscous. Photo credit: Ali Ebright from Gimme Some Oven.
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
1 teaspoon 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
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.
Bake 35 to 40 minutes or until chicken is cooked through.
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.
(Amount per serving)
This was really good and I especially liked the citrus with the cranberry flavor.
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love it. i will use thyme from my garden.