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

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.