‘Sheet Pan’ Chicken & Couscous, with ‘Jar Sauce’
This is an easy and versatile recipe with A LOT of flavour. Swap up the vegetables, but do keep the capers for an essential salty burst. The couscous absorbs all of the flavour, and the leftover ‘jar sauce’ is perfect for a salad dressing the next day over chopped veggies or warm grains.
6 bone-in, skin on chicken thighs
kosher salt and pepper
2 tbsp. olive oil
1 tsp. Spanish Smoked Paprika
½ tsp. ground turmeric
1 zucchini, large dice
1 small red onion, cut into 8 pieces
1 large beefsteak tomato, cut into 4
2 tbsp. capers
2 cups cooked couscous
1 cup, mixed herbs (dill, cilantro, parsley, mint), finely chopped
½ cup pumpkin seeds, finely chopped
¼ cup crumbled feta cheese
juice of 2 lemons
¾ cup olive oil
Pre-heat oven to 425°. Toss chicken thighs generously with kosher salt, pepper, olive oil, smoked paprika and turmeric. Place on a parchment-lined baking sheet (‘sheet pan’), ensuring you’ve scraped all of the oil and spices on the pan
Bake, skin-side down for 20 minutes.
Remove pan from oven, turn chicken over and scatter zucchini, red onion, tomatoes and capers on pan.
Return to oven and bake a further 10-15 minutes
Meanwhile, place all ‘jar sauce’ ingredients in a mason jar. Give it a good shake.
Remove chicken from pan and scatter couscous throughout pan. Serve, drizzled with ½ of the jar sauce, reserving the rest for a later use.