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Broiled Provencal Chicken Thighs with Couscous Salad

Makes: 6 servings Prep 15 mins Start to Finish 30 mins

Ingredients

2 tablespoons extra-virgin olive oil, plus additional for pan

8 (1/4-inch-thick) lemon slices, plus 1/2 teaspoon finely grated fresh lemon zest

2 pounds chicken thighs (about 8), with skin or without

2 teaspoons herbes de Provence

1 10 ounce box plain couscous

1 cup coarsely chopped fresh flat-leaf parsley

3 celery ribs, chopped

1/4 cup chopped pitted kalamata olives

Directions

1. Preheat broiler and lightly oil a shallow baking pan. Arrange lemon slices in pan, placing 2 inches apart. Rinse chicken and pat dry. Evenly sprinkle all sides with herbes de Provence; season with salt and pepper. Place each chicken thigh, skin side down, on a lemon slice and broil 4 inches from heat, turning once, until cooked through, about 17 minutes.

2. Meanwhile, bring 1-3/4 cups water and 1 tablespoon oil to a boil in a medium saucepan. Add couscous in a slow stream, stirring until combined. Immediately cover pan and remove from heat. Let stand 5 minutes. Using a fork, stir in zest, parsley, celery, olives, and remaining 1 tablespoon oil; salt and pepper to taste.

3. Arrange chicken with lemon slices on one side of serving plates and couscous on the other. Makes 6 servings.

Nutrition Facts

Servings Per Recipe 6
cal.(kcal)385,
Fat, total(g)15,
chol.(mg)63,
sat. fat(g)3,
carb.(g)40,
fiber(g)3,
pro.(g)24,
sodium(mg)186,
Percent Daily Values are based on a 2,000 calorie diet