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Lemon herb chicken in a round pan topped with lemon slices and rosemary sprigs.
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4.97 from 26 votes

Lemon Herb Chicken with Couscous

Zesty and fresh, Lemon and Herb Chicken can be prepared in advance and there are so many different ways to serve it too. A light and fresh summer meal.
Prep Time10 minutes
Cook Time20 minutes
Marinating time30 minutes
Total Time1 hour
Allergen: Gluten, Meat, Mustard
Servings: 4 people
Calories: 532kcal
Author: Dannii Martin

Ingredients

  • 8 Chicken thighs bone in and skin on
  • 1 tablespoon Olive oil for the marinade
  • 1 tablespoon Olive oil for cooking
  • 1 Lemon juice and zest
  • 1 Lemon juice and zest
  • 5 Garlic clove crushed
  • 7 g Fresh rosemary chopped
  • 2 tablespoon Dried oregano
  • 1 pinch Sea salt
  • 1 pinch Ground black pepper
  • 1 tablespoon Dijon mustard
  • 4 Shallots finely chopped
  • 200 ml Chicken stock
  • 140 g Giant (Israeli) couscous
  • 6 g Fresh parsley finely chopped
UK Metric Measures - US Customary Measures

Instructions

  • Preheat your oven to 220°C/200°C(fan)/425°F/Gas 7.
  • Put 8 Chicken thighs into a bowl and add 1 tablespoon Olive oil, juice and zest of 1 Lemon, 5 Garlic clove, 7 g Fresh rosemary, 2 tablespoon Dried oregano, 1 tablespoon Dijon mustard and 1 pinch Sea salt and 1 pinch Ground black pepper. Use your hands and mix well.
  • Heat 1 tablespoon Olive oil in a pan and add 4 Shallots and cook for 2 minutes until softened.
  • Add the chicken, skin side down and cook for 4 minutes, until the skin starts to get crispy.
  • Turn the chicken over and add 200 ml Chicken stock and juice and zest of 1 Lemon.
  • Put into the oven for 25-30 minutes, until the chicken is cooked through.
  • Cook 140 g Giant (Israeli) couscous according to the package instructions. Drain and then stir through 6 g Fresh parsley.
  • Serve the couscous with the chicken on top.

Notes

  • Make these a little lighter by trimming the visible fat from the chicken thighs.
  • Leftovers of this are great in salads or sandwiches or stirred through a pasta dish.
  • If you didn't want to use couscous, you could put the chicken and veg mixture on top of pasta or even a baked potato. If you still wanted to use a grain for this dish, you can serve it with rice, bulgur wheat, orzo or quinoa.

Nutrition

Serving: 1portion | Calories: 532kcal | Carbohydrates: 42g | Protein: 51g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 216mg | Sodium: 331mg | Potassium: 893mg | Fiber: 6g | Sugar: 4g | Vitamin A: 294IU | Vitamin C: 50mg | Calcium: 121mg | Iron: 10mg

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