Recipe Background
Like a diamond, believe it or not, chicken dinners have a combination that makes up their own version of the "three c's", and they're all displayed in Triple-C Dinner. First up, we have the obvious one, chicken! These juicy, golden-brown thighs might just be the best feature of this dish. Oh, but how could we even say that when the second "c" is tender, sweet, and yummy carrots?! They're perfectly seasoned and just delicious. And the last one... couscous! Fluffy, filled with herbs, and just plain fantastic! Served all together, a dish as tasty as Triple-C Dinner is precious, rare, and must be enjoyed, kinda like diamonds! Your smile will be shining bright with every bite!
Like a diamond, believe it or not, chicken dinners have a combination that makes up their own version of the "three c's", and they're all displayed in Triple-C Dinner. First up, we have the obvious one, chicken! These juicy, golden-brown thighs might just be the best feature of this dish. Oh, but how could we even say that when the second "c" is tender, sweet, and yummy carrots?! They're perfectly seasoned and just delicious. And the last one... couscous! Fluffy, filled with herbs, and just plain fantastic! Served all together, a dish as tasty as Triple-C Dinner is precious, rare, and must be enjoyed, kinda like diamonds! Your smile will be shining bright with every bite!
Ingredients
- 4 chicken thighs boneless
- kosher salt to taste
- black pepper to taste
- 2 teaspoons canola oil
- 12 ounces small carrots
- 1 (5.8-ounce) box olive oil and herb couscous
- 1/3 cup fresh flat-leaf parsley chopped
- 1/3 cup roasted salted pepitas
- 1/4 cup fresh mint chopped
- 1 clove garlic finely chopped
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
Directions
- Preheat the oven to 450 degrees F.
- Season the chicken thighs with the salt and the pepper.
- In a large oven-safe skillet over medium-heat, cook the chicken in the oil, skin-side down, until the skin is golden-brown on all sides, about 6-8 minutes.
- Transfer the chicken to a plate.
- Add the carrots to the skillet, season them with the salt and the pepper, and toss to coat.
- Place the chicken, skin-side up, on top of the carrots.
- Roast the mixture until the chicken has reached an internal temperature of 165 degrees F, about 8-10 minutes.
- While the chicken is roasting, prepare the couscous according to the package directions.
- In a large bowl, toss the parsley, the pepitas, the mint, the garlic, the olive oil, the lemon juice, and the lemon zest together.
- Season the herb mixture with the salt and the pepper.
- Serve the chicken and carrots with the couscous and top with the herb mixture.
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