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Thyme Roasted Chicken with Cranberry Orange Couscous
MCCORMICK12Ingredients
50Minutes
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Ingredients
US|METRIC
8 SERVINGS
- 1 seedless orange (large)
- 2 cups orange juice (divided)
- 1 bunch green onions (chopped, about 3/4 cup)
- 1 Tbsp. olive oil
- 2 tsp. McCormick Thyme Leaves
- 1 tsp. McCormick Oregano Leaves
- 1 tsp. McCormick Rosemary Leaves
- 1 tsp. McCormick Sea Salt Grinder
- 1/4 tsp. McCormick Black Pepper (Ground)
- 8 bone in chicken thighs (small, skin removed, about 2 pounds)
- 1 1/3 cups whole wheat couscous
- 1/2 cup dried cranberries
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Directions
- 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.
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