Lemon Herb Chicken Thighs with Roasted Vegetable Couscous

Ingredients

• 1.5 lbs chicken thighs, bone-in, skin-on
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 3 cloves garlic cloves, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup couscous
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, diced
• 1/2 small red onion, diced
• 1 tbsp olive oil, for roasting
• 1/4 tsp salt, for roasting
• 1/4 tsp black pepper, for roasting

Instructions

1. 1

   1. In a large resealable bag, combine the lemon juice, 2 tbsp olive oil, oregano, basil, garlic, salt, and pepper. Add the chicken thighs, seal the bag, and refrigerate for 30 minutes to 2 hours to marinate.

2. 2

   2. Preheat oven to 400°F. Toss the chopped zucchini, cherry tomatoes, and red onion with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp pepper on a large baking sheet. Roast for 20-25 minutes, stirring halfway, until vegetables are tender and lightly browned.