Lemon Pepper Chicken with Lemon and Dill Cous Cous
Oven baked lemon pepper chicken thighs served with lemon dill cous cous
Lemon Pepper Chicken
- 4 bone in skin on chicken thighs
- 1/4 cup olive oil
- 1 tsp oregano
- 2 shallots peeled and halved
- 1 lemon
Dill Cous Cous
- 1/2 cup cous cous
- salt and pepper to taste
- 2 tbsp chopped dill
- 1-2 tbsp extra virgin olive oil or to taste
- lemon zest
Heat the oven to 450°F. Place the chicken thighs and shallots in an oven proof dish, and season with salt and pepper. Leave the chicken on the counter to temper while you prep the rest of the dish.
Zest the lemon and thinly slice half the lemon. Juice the other half of the lemon in a small bowl. Mix in 1/4 cup olive oil into the lemon juice and stir in the oregano. Season with salt and pepper.
Top the chicken with the lemon slices and pour on the sauce. Roast for 20-30 minutes, depending on the size of the thighs, or until the meat is cooked through.
While the chicken is cooking, make the cous cous: Bring 1/2 cup salted water to a boil. Add 1/2 cup cous cous, stir and cover. Remove from the heat and let stand for five minutes. Fluff and season with salt and pepper. Toss with the olive oil, dill and lemon zest.
Serve the chicken (spoon the juices up as well) on top of the lemon cous cous, finishing with the lemon zest and extra fresh dill. Enjoy immediately.
Calories: 562kcal | Carbohydrates: 24.6g | Protein: 32.9g | Fat: 36.7g | Saturated Fat: 6.6g | Cholesterol: 106mg | Sodium: 168mg | Potassium: 452mg | Fiber: 2.3g | Sugar: 0.6g