Roast Chicken Thighs with Tomato-Zucchini Couscous & Goat Cheese

Directions

1. Heat the oven to 450°F and start the couscous by bringing the broth to a boil, then remove from heat, stir in the couscous and salt, cover, and let stand for 10 minutes.
2. Rinse and dry all fresh produce, so everything is ready to go.
3. On a baking sheet, halve the onion and cut into large dice. Add the zucchini (trimmed and cut lengthwise, then sliced into ¼-inch pieces) and the grape tomatoes.
4. Mince the garlic and scatter it over the vegetables. Drizzle with olive oil, then sprinkle oregano, dried rosemary, thyme, salt, and pepper. Toss to coat and spread in an even layer.
5. Pat the chicken dry with paper towels and season both sides with salt and pepper. Nestle the pieces among the vegetables on the sheet.
6. Roast in the oven until the chicken is cooked through and the vegetables are tender, about 18–20 minutes.
7. While the pan roasts, roughly chop the olives and tear the basil leaves, then thinly slice the basil crosswise into ribbons and add both to the warm couscous; stir to combine.
8. Juice the half lemon over the couscous and cover again to keep warm.
9. When the vegetables are roasted, transfer them to the pan with the couscous and mix to combine.
10. To serve, divide the vegetable couscous and chicken thighs between plates and crumble the goat cheese over the couscous.