Thyme Roasted Chicken with Cranberry Orange Couscous

This delicious recipe for Thyme Roasted Chicken with Cranberry Orange Couscous pairs perfectly with Sun Fish Austromola.

Servings

8

Prep

15m

Cook

40m

Ingredients

  • 1 Large seedless orange

  • 2 Cup Orange juice, divided

  • 1 Bunch green onions, chopped (about 3/4 cup)

  • 1 Tablespoon Olive oil

  • 2 Teaspoon McCormickยฎ Whole Thyme Leaves

  • 1 Teaspoon McCormickยฎ Oregano Leaves

  • 1 Teaspoon McCormickยฎ Whole Rosemary Leaves

  • 1 Teaspoon McCormickยฎ Sea Salt Grinder

  • 1/4 Teaspoon McCormickยฎ Pure Ground Black Pepper

  • 8 Small bone-in chicken thighs, skin removed (about 2 pounds)

  • 1 1/3 Cup Whole wheat couscous

  • 1/2 Cup Dried cranberries

Directions

1. Preheat oven to 425ยฐF. Grate 2 teaspoons peel from orange. Peel and section orange. Reserve orange sections for garnish. Mix orange peel, 1/4 cup of the orange juice, green onions, oil, thyme, oregano, rosemary, sea salt and pepper in medium bowl. Place chicken in 13x9-inch baking dish. Spoon 1/2 of the onion mixture evenly over chicken. 2. Bake 35 to 40 minutes or until chicken is cooked through. 3. Meanwhile, bring remaining 1 3/4 cups orange juice to boil in medium saucepan. Remove from heat. Stir in couscous, cranberries and remaining onion mixture. Cover. Let stand 5 minutes. Fluff couscous with fork. Spoon couscous onto serving platter. Top with chicken pieces. Spoon pan juices over chicken. Garnish with orange sections. *Recipe and Photo Courtesy of McCormick & Company, Inc.
Choose items
The Original Sampler (Sparkling and Mixed Dry Wines)
$59.95
The Explorer Sampler (Sparkling and Mixed Sweet and Dry Wines)
$59.95
The Specialist Sampler (Sparkling and Off-Dry & Dry Reds)
$59.95
The Romantic Sampler (Sparkling and Mixed Light, Off-Dry & Sweet)
$59.95