5-Ingredient Baked Moroccan Chicken Is the Ultimate Budget-Friendly Dinner

5-Ingredient Baked Moroccan Chicken Is the Ultimate Budget-Friendly Dinner

from bhg.com
Dinner
45 min
4 servings
656 kcal / serving

This baked Moroccan chicken with couscous is flavorful and comes together fast thanks to a sheet pan cooking method.

Ingredients

  • 4 largebone-in, skin-on chicken thighs (2 lb.)
  • 2 tablespoonsrose harissa paste (or 1 to 2 tbsp. harissa)
  • ½ cuppitted green olives
  • salt
  • black pepper
  • 1 poundbroccoli crowns, cut into large florets
  • olive oil
  • 15.6-ounce box couscous with pine nuts (such as near east brand) or couscous

Directions

  1. 1

    Prep and Roast Chicken Preheat oven to 375°F. Line a 15x10-inch baking pan with foil. In a large bowl toss together chicken and rose harissa paste, sliding some paste under the chicken skin. Arrange chicken and olives on half of the prepared baking pan. Season with 1/2 tsp. salt and black pepper. Bake 10 minutes.

  2. 2

    Prep and Roast Broccoli In another large bowl toss together broccoli, olive oil, and 1/2 tsp. salt. Remove baking pan from oven; add broccoli to the other half of the pan. Bake until an instant-read thermometer inserted into the largest chicken thigh registers 170°F, about 30 minutes.

  3. 3

    Make Couscous Ten minutes before the chicken is done, prepare couscous according to package directions. Cover and keep warm until ready to serve.

  4. 4

    Finish and Serve Spoon couscous onto a serving platter. Top with chicken, broccoli, and olives. Pour any pan juices over the chicken mixture and serve immediately.