LEMON-BASIL CHICKEN & COUSCOUS

配料

1 or 2 lemons

3 cups chicken broth

¼ cup plus 3 tablespoons extra-virgin olive oil

cup chopped fresh basil, plus more for serving

3 garlic cloves, finely chopped or grated

teaspoons sweet paprika,

2

plus more for seasoning teaspoon dried thyme

Kosher salt and freshly ground black pepper

1½ cups (about 10 ounces) instant couscous

2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

3 zucchini (about l pound), halved lengthwise and thinly sliced into half-moons

pint (about 10 ounces) cherry tomatoes

Lemon wedges, for serving

BABS SAYS

步骤

1. Arrange a rack in the center of the oven and preheat the oven to 450°F.

2. Grate the zest of 1 lemon into a large bowl or liquid measuring cup. Squeeze the lemon(s) to get ⅓ cup juice and add to the bowl. Add the broth, ¼ cup of the olive oil, the basil, garlic, paprika, thyme, 1 teaspoon salt, and ¼ teaspoon pepper and whisk to combine.

3. Spread the couscous on a sheet pan, then nestle the chicken thighs, zucchini, and cherry tomatoes on the couscous. Pour the liquid all over. Season the chicken with ½ teaspoon salt and a sprinkle of paprika. Seal tightly with a piece of aluminum foil, then bake until the couscous has absorbed all the liquid and the chicken is just cooked through, 30 to 35 minutes.

4. Remove the pan from the oven. Set the broiler to high.

5. Uncover the pan and drizzle everything with the remaining 3 tablespoons olive oil. Return the pan to the middle rack, uncovered, and broil until the top is golden brown, checking often, 5 to 6 minutes.

6. Divide the baked mixture among plates. Scatter more basil on top and serve with lemon wedges for squeezing.