Best 4 Roasted Chicken Thighs With Zucchini And Couscous Recipes

Tantalize your taste buds with our delectable Roasted Chicken Thighs with Zucchini and Couscous, a symphony of flavors that will leave you craving for more. This wholesome dish features succulent chicken thighs, roasted to perfection, complemented by tender zucchini and fluffy couscous. Immerse yourself in a culinary journey that combines the savory richness of chicken, the refreshing crunch of zucchini, and the delicate texture of couscous, all harmoniously blended with a medley of aromatic herbs and spices.

In addition to the main recipe, we present a collection of culinary wonders to satisfy every palate. Dive into the tangy goodness of our Honey Mustard Chicken Thighs, where a delightful glaze of honey and mustard transforms ordinary chicken into an extraordinary treat. Experience the rustic charm of our Sheet Pan Chicken and Vegetables, where chicken, potatoes, and carrots come together in a symphony of roasted flavors. For a taste of Mediterranean magic, try our Chicken Souvlaki with Tzatziki Sauce, where succulent chicken skewers are paired with a refreshing yogurt-based sauce.

And for those who love a classic comfort food, our Creamy Garlic Parmesan Chicken is a must-try. Tender chicken breasts smothered in a luscious sauce of garlic, Parmesan cheese, and cream, served over a bed of pasta, is sure to warm your soul.

Let's cook with our recipes!

SHEET-PAN CHICKEN WITH ZUCCHINI AND BASIL

Sheet-Pan Chicken With Zucchini and Basil image

In this simple weeknight recipe, chicken thighs and drumsticks are seasoned with garlic, herbs and red-pepper flakes, and roasted alongside tender chunks of zucchini that caramelize in the oven's heat. Torn basil leaves and a squeeze of lemon give the dish sharp and tangy notes just before serving, while the optional coriander seeds tossed into the pan lend depth. This recipe comfortably serves two to three, but if you're feeding more people, feel free to double the ingredients. Divide the ingredients between two sheet-pans, and bear in mind that you might need to add a few minutes to the cooking time. Add some crusty bread or rice to soak up the savory juices, and you've got a summery meal that's fresh, full of flavor and an absolute snap to make.

Provided by Melissa Clark

Categories dinner, poultry, main course

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

1 3/4 pounds bone-in, skin-on chicken thighs and drumsticks
Salt and freshly ground black pepper
1 1/4 pounds zucchini, sliced into 1-inch chunks (about 5 cups)
2 fat garlic cloves, finely grated, passed through a press or minced
2 teaspoons dried mint or oregano
1 teaspoon coriander seeds, cracked with a mortar and pestle or the flat side of a chef's knife (optional)
1/4 teaspoon red-pepper flakes, plus more for serving
3 tablespoons extra-virgin olive oil, plus more as needed
Lemon wedges, for serving
1/2 cup torn fresh basil leaves, for serving

Steps:

Heat oven to 425 degrees. Pat chicken dry with paper towels, and season all over with 1 teaspoon salt and 1/2 teaspoon black pepper. Place zucchini on a rimmed sheet pan, and season with a little more salt and pepper.
In a small bowl, combine garlic, mint or oregano, coriander (if using) and red-pepper flakes. Whisk in oil. Add chicken to the pan with the zucchini pieces and pour garlic mixture over all, tossing until well coated. Spread chicken and zucchini in a single layer, and roast until chicken is cooked through and zucchini is browned and caramelized, 30 to 40 minutes. You don't need to turn anything.
Once the pan is out of the oven, squeeze a lemon wedge over everything. Garnish with basil and serve with more lemon wedges and red-pepper flakes on the side.

MOROCCAN-INSPIRED CHICKEN COUSCOUS

Moroccan-Inspired Chicken Couscous image

Easy chicken couscous dinner with baked chicken thighs, warm Moroccan spices and fluffy couscous! If you like, add a big salad to start the meal.

Provided by Suzy Karadsheh

Categories Main Course

Time 1h

Number Of Ingredients 19

Ingredients

1/3 cup extra virgin olive oil
1 tablespoon red wine vinegar
4 tablespoons tomato paste
4 cloves garlic ((minced))
2 teaspoon Ras el Hanout
1 teaspoon ground cinnamon ((divided))
3/4 teaspoon ground ginger
6 to 8 chicken thighs ((boneless, skinless))
kosher salt and black pepper
3 carrots ((cut into 1-inch pieces))
2 celery ribs ((cut into 1-inch pieces))
1 red onion ((large, halved and cut into 1/2-inch thick slices))
handful of raisins ((optional))
extra virgin olive oil
1 cup couscous
1 cup water ((or chicken broth))
kosher salt
1/2 teaspoon ground cinnamon
1 cup fresh parsley ((chopped))

Steps:

Heat the oven to 425 degrees F.
Make the seasoning rub. In a small bowl or glass measuring cup, add the olive oil, red wine vinegar, tomato paste, garlic, and spices. Whisk to combine.
Pat the chicken dry and season with kosher salt and black pepper on both side. Pour about 3/4 of the rub you just made all over the chicken (reserve the rest for later) and toss to make sure all the pieces are well coated. Set aside for now.
Put the vegetables and onions in a mixing bowl. Season with kosher salt and black pepper and pour the remaining seasoning rub. Toss to combine.
Transfer the chicken and vegetables to a large baking pan or rimmed sheet pan.
Bake in the center of the heated-oven for 40 to 45 minutes or until the chicken is fully cooked and the juices run clear. The vegetables should also soften and gain some char.
While the chicken and veggies are baking, prepare the couscous. Boil the water or both until bubbling. Heat a tablespoon of olive oil in a saucepan. Add the couscous and cook, tossing regularly, until the couscous is toasted to golden brown. Season with kosher salt and ½ teaspoon ground cinnamon. Add the boiled water. Immediately turn the heat off and cover the saucepan. Leave the couscous undisturbed for 10 minutes, the couscous should absorb all the liquid. When ready, add the fresh parsley and fluff the couscous with a fork.
When the chicken is fully cooked through, remove it from the oven. Spoon the couscous between the chicken pieces and allow it about 5 minutes to sop up some of the pan juices. Finish with the raisins, if you like.

Nutrition Facts : Calories 492.6 kcal, Carbohydrate 31.6 g, Protein 23.5 g, SaturatedFat 7.7 g, TransFat 0.1 g, Cholesterol 110.7 mg, Sodium 399.6 mg, Fiber 4 g, UnsaturatedFat 21.2 g, ServingSize 1 serving

ROAST CHICKEN WITH ZUCCHINI, CARROTS, AND ONIONS

Roast Chicken with Zucchini, Carrots, and Onions image

This light roast chicken meal is almost entirely hands-off, leaving you extra time at the week's end.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 40m

Number Of Ingredients 6

Ingredients

2 pounds zucchini, halved crosswise and quartered lengthwise
3/4 pound carrots, cut into 1/2-by-4-inch pieces
2 medium red onions, quartered
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Reserved chicken breasts and pan sauce from Tangy Chicken with Orzo Pilaf

Steps:

Preheat oven to 400 degrees. In a large bowl, toss vegetables with oil; season with salt and pepper. Spread vegetables on two rimmed baking sheets and roast until tender and golden, 30 to 35 minutes. About 20 minutes into cooking, place chicken and sauce in a small baking dish, cover with foil, and bake alongside vegetables until heated through, about 15 minutes. Slice chicken and serve with vegetables and sauce.

Nutrition Facts : Calories 346 g, Fat 17 g, Fiber 6 g, Protein 27 g

ROASTED CHICKEN THIGHS WITH ZUCCHINI AND FETA

Roasted Chicken Thighs With Zucchini and Feta image

Make and share this Roasted Chicken Thighs With Zucchini and Feta recipe from Food.com.

Provided by Tarteausucre

Categories Chicken

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/2 lbs skinless chicken thighs, rinsed and patted dry
2 medium zucchini, cut into 1-inch chunks
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried oregano
3/4 teaspoon salt
1/2 teaspoon black pepper, freshly ground
1 lemon, zest of, finely grated
1/2 cup reduced-fat feta cheese, crumbled

Steps:

Preheat the oven to 425 degrees. In a baking pan, toss together all of the ingredients except the feta cheese. Bake for 20 minutes.
Raise the temperature to 475 degrees. Sprinkle the feta over the top of the chicken and zucchini and continue to bake until the chicken is cooked through and lightly golden, about 10 minutes longer. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 417.4, Fat 18.1, SaturatedFat 3.8, Cholesterol 235.5, Sodium 690.4, Carbohydrate 4.3, Fiber 1.4, Sugar 1.7, Protein 57.1

Tips:

Selecting Chicken Thighs: Choose bone-in, skin-on chicken thighs for optimal flavor and moisture during roasting.
Seasoning the Chicken: Generously season the chicken thighs with salt, pepper, and any additional herbs or spices of your preference.
Preparing the Zucchini: Cut the zucchini into uniform pieces to ensure even cooking and easy mixing with other ingredients.
Roasting the Chicken and Zucchini: Roast the chicken thighs and zucchini together on a sheet pan for convenience and to infuse their flavors.
Making the Couscous: Follow the package instructions to cook the couscous. Fluff it with a fork before serving to achieve a light and airy texture.
Combining the Ingredients: Combine the cooked chicken thighs, zucchini, and couscous in a large bowl. Toss gently to evenly distribute all the ingredients.
Garnishing and Serving: Garnish the dish with fresh herbs, such as parsley or cilantro, for an aromatic and colorful touch. Serve immediately while the chicken is still warm and the couscous is fluffy.

Conclusion:

Roasted Chicken Thighs with Zucchini and Couscous is a flavorful and wholesome meal that combines tender chicken, succulent zucchini, and fluffy couscous. With its easy preparation, this dish is perfect for busy weeknights or casual gatherings. The combination of roasted chicken and zucchini offers a delicious balance of savory and refreshing flavors, complemented by the fluffy texture of the couscous. This recipe is a delightful option for a satisfying and nutritious meal that can be enjoyed by people of all ages. Whether you're a seasoned cook or a beginner in the kitchen, this recipe is sure to impress with its succulent flavors and ease of preparation.