Spring Couscous and Roasted Chicken Legs
Cuisine: American
Author: Rachel Hanawalt
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Spring Couscous and Roasted Chicken Legs is a great weeknight dinner that's full of fresh, spring flavor, but no fuss!
Ingredients
Chicken Thighs
  • 4 chicken legs with thighs and drumsticks
  • 2 tsp olive oil
  • ⅛ tsp sea salt
  • fresh cracked pepper to taste
Fresh Topping
  • ⅓ C toasted slivered almonds
  • ⅓ C feta
  • 2 Tbsp fresh, finely chopped parsley
Couscous
  • 1½ C chopped asparagus
  • 1½ C sweet peas (fresh or frozen)
  • 2½ C chicken broth
  • 2 tsp olive oil
  • 1½ C GMO-free whole wheat couscous
  • ⅓ C chopped green onions
  • 2 Tbsp fresh lemon juice
Instructions
  1. Preheat your oven to 375º F. Place four chicken legs into an oven-safe dish. Using 2 tsp of olive oil, coat the entire inside of the dish, as well as both sides of the chicken. Sprinkle with ⅛ tsp of sea salt and cracked pepper to taste. Place your chicken into your preheated oven and bake for about 30 minutes or until the internal temperature of the chicken is 180º F. It is important to cook to temperature and not to time, as chicken legs can vary in size.
  2. While your chicken legs are roasting make your topping and couscous. If you do this start to finish, this meal will take approximately 35-40 minutes. For the topping combine toasted slivered almonds, goat cheese and chopped parsley in a bowl and set aside. You can buy pre-toasted almonds to save on time or toast them yourself on a skillet over medium heat.
  3. Next, you'll make your couscous, which is such a quick thing to make, I saved it for last. Chop 1½ cup of asparagus into pea-sized pieces and measure 1½ cups of peas. Frozen or fresh will work. Place both vegetables into a large saucepan with the chicken broth and 2 tsp of olive oil. Bring the vegetables to a boil.
  4. Once the vegetables are boiling add your couscous to the saucepan, return to a boil, and immediately remove from the heat. This should take less than one minute. Add your green onions and lemon juice to the pot, cover, and let sit for 5 minutes. Fluff with a fork before serving.
  5. While your couscous is resting remove the cooked chicken from the oven (the thigh should have an internal temperature between 180-185º F) and allow it to rest for 5 minutes.
  6. Plate with one chicken leg and a serving of couscous sprinkled with your fresh topping.
Recipe by Simple Seasonal at https://simpleseasonal.com/recipes/meal-types/entrees/spring-couscous-and-roasted-chicken-legs