Roasted Chicken Thighs With Zucchini And Couscous Recipe

Ingredients

8 chicken thighs

2 zucchini

1 c. couscous

1/2 c. fresh parsley

2 tbsp. red-wine vinegar

Preparation

Step 1Preheat oven to 450 degrees, with rack in upper third. Season chicken with salt and pepper; place, skin side down, on a rimmed baking sheet. Roast for 10 minutes.Step 2Remove sheet from oven, and turn chicken, skin side up. Scatter zucchini around chicken, and season with salt and pepper; toss with pan juices. Return sheet to oven, and continue to roast until an instant-read thermometer inserted into the thickest part of a thigh (avoiding bone) registers 165 degrees, 7 to 10 minutes more.Step 3Meanwhile, bring 1 1/4 cups water to a boil in a small saucepan; season with salt and pepper. Remove from heat, and stir in couscous. Cover, and let stand until all the liquid is absorbed, about 5 minutes. Fluff couscous with a fork. Stir in parsley, vinegar, roasted zucchini, and 2 tablespoons pan juices; season with salt and pepper. Serve chicken with zucchini and couscous.