Thyme Roasted Chicken with Cranberry Orange Couscous Recipe

Submit A Photo
A perfect recipe for easy entertaining. The herb-roasted chicken thighs are served over a colorful, cranberry-studded couscous.
Share this!
Update Servings
  • 1 seedless orange
  • 2 orange juice, divided
  • 1 green onions, chopped (about 3/4 cup)
  • 1 olive oil
  • 2 McCormick® Thyme Leaves
  • 1 McCormick® Oregano Leaves
  • 1 McCormick® Rosemary Leaves
  • 1 McCormick® Sea Salt Grinder
  • 1/4 McCormick® Black Pepper, Ground
  • 8 bone-in chicken thighs, skin removed (about 2 pounds)
  • 1 1/3 whole wheat couscous
  • 1/2 dried cranberries
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.
Similar Recipes
Nutrition (per serving)
: 285
: 9
: 19
: 57
: 32
: 259
: 4

Thyme Roasted Chicken with Cranberry Orange Couscous Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2016 Tecstra Systems, All Rights Reserved, RecipeTips.com