Slow-Cooked Mediterranean Chicken Thighs with Herb Couscous and Roasted Vegetables

1.Preheat your oven to 200°C (390°F).

2.In a large bowl, whisk together the 1/4 cup olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, smoked paprika, 1 tsp salt, and 1/2 tsp pepper to create the marinade.

3.Pat the chicken thighs dry with paper towels. Place them in the bowl with the marinade, ensuring they are thoroughly coated. Let them marinate for at least 15 minutes, or up to 4 hours in the refrigerator.

4.While the chicken marinates, prepare the vegetables: Toss the chopped bell pepper, squash, and red onion wedges with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a large baking sheet.

5.Arrange the marinated chicken thighs skin-side up among the vegetables on the baking sheet.

6.Roast for 35 to 45 minutes, or until the chicken skin is deeply golden brown and crispy, and the internal temperature reaches 74°C (165°F). The vegetables should be tender and slightly caramelized.

7.While the chicken rests briefly, prepare the couscous: Bring the chicken broth to a boil in a small saucepan. Remove from heat immediately and stir in the dry couscous and butter.

8.Cover the saucepan tightly and let it stand for 5 minutes until all the liquid is absorbed. Fluff the couscous gently with a fork.

9.Stir in the fresh parsley, mint, and dill into the fluffed couscous. Season with salt and pepper to taste.

10.To serve, spoon a generous portion of the herb couscous onto each plate. Top with the roasted Mediterranean vegetables and one or two chicken thighs. Drizzle any pan juices from the baking sheet over the chicken and vegetables.