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Lemon Basil Couscous with Herb-Roasted Chicken is a delightful dish that embodies a beautiful balance of flavors and textures. The zesty brightness of lemon mingles with the aromatic freshness of basil, all while the satisfying richness of herb-roasted chicken anchors the meal. This recipe is not just a feast for the senses; it also offers a nutritious and colorful option that can brighten up any occasion, whether it's a family dinner, a casual gathering with friends, or a special celebration.

Lemon Basil Couscous with Roasted Chicken

Discover the vibrant flavors of Lemon Basil Couscous with Herb-Roasted Chicken, a dish that beautifully combines zesty lemon, fresh basil, and succulent roasted chicken. This recipe is perfect for any occasion, offering a delightful balance of textures and tastes. With easy-to-follow steps, learn the importance of marinating, roasting, and crafting light, fluffy couscous infused with fresh ingredients. Elevate your dining experience and impress your guests with this colorful, nutritious meal. Enjoy the simplicity and satisfaction of bringing this delicious dish to your table!
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Ingredients
  

For the Roasted Chicken:

4 bone-in, skin-on chicken thighs

2 tablespoons olive oil

1 tablespoon fresh thyme leaves

1 tablespoon fresh rosemary, finely chopped

4 cloves garlic, minced

Zest of 1 lemon

Juice of 1 lemon

Salt and freshly ground black pepper, to taste

For the Lemon Basil Couscous:

1 cup couscous

1 ¼ cups vegetable or chicken broth

1 tablespoon olive oil

2 tablespoons fresh lemon juice

Zest of 1 lemon

½ cup fresh basil leaves, chopped

Salt and freshly ground black pepper, to taste

Optional: Cherry tomatoes, halved (for garnish)

Instructions
 

Marinate the Chicken:

    - In a large mixing bowl, whisk together the olive oil, thyme, rosemary, minced garlic, lemon zest, lemon juice, salt, and black pepper. Add the chicken thighs to the marinade, ensuring they are thoroughly coated. Cover and let the chicken marinate at room temperature for at least 30 minutes, or refrigerate for up to 2 hours for a deeper flavor.

      Roast the Chicken:

        - Preheat your oven to 425°F (220°C). Arrange the marinated chicken thighs on a baking sheet lined with parchment paper, skin-side up. Roast in the preheated oven for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the skin is crispy and golden brown.

          Prepare the Couscous:

            - While the chicken is roasting, bring the broth to a boil in a medium saucepan. Once boiling, stir in the couscous, remove from heat, and cover the saucepan. Let it sit for 5 minutes to allow the couscous to absorb the broth.

              - After 5 minutes, fluff the couscous gently with a fork. Stir in the olive oil, fresh lemon juice, lemon zest, and chopped basil. Season with salt and freshly ground black pepper to taste.

                Serve:

                  - Once the chicken is finished roasting, remove it from the oven and let it rest for 5 minutes. To serve, plate a generous mound of lemon basil couscous and top it with a piece of roasted chicken. For an added splash of color and flavor, optionally garnish each plate with halved cherry tomatoes.

                    Enjoy:

                      - Serve this dish warm as a vibrant main course that delights the palate with the zesty brightness of lemon, the aromatic freshness of basil, and the savory richness of herb-roasted chicken.

                        Prep Time: 40 minutes | Total Time: 1 hour 15 minutes | Servings: 4

                          Presentation Tips: For an elegant touch, consider serving the dish on a large platter with a drizzle of olive oil over the couscous and some whole basil leaves for garnish. Add wedges of lemon on the side for an additional pop of color and flavor!