Thyme Roasted Chicken with Cranberry Orange Couscous

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 Cups Orange juice, divided

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

  • 1 Tablespoon Olive oil

  • 2 Teaspoons McCormick® Whole Thyme Leaves

  • 1 Teaspoon McCormick® Oregano Leaves

  • 1 Teaspoon McCormick® Whole Rosemary Leaves

  • 1 Teaspoon McCormick® Sea Salt Grinder

  • 1/4 Teaspoon McCormick® 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 425°F. 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.

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