Wednesday, December 1, 2010

Broiled Provencal Chicken Thighs with Couscous

Chicken dinners are the easiest go to when you need to make dinner quickly-check out Ladies Home Journal's collection of Beat the Clock chicken recipes, starting with Broiled Provencal Chicken Thighs with Couscous Salad.

Makes: 6 servings
Prep: 15 minutes
Start to Finish: 30 minutes


  • 2 tablespoonsextra-virgin olive oil, plus additional for pan
  • 8 (1/4-inch-thick)lemon slices, plus 1/2 teaspoon finely grated fresh lemon zest
  • 2 poundschicken thighs (about 8), with skin or without
  • 2 teaspoonsherbes de Provence
  • 1 box (10 oz.)plain couscous
  • 1 cupcoarsely chopped fresh flat-leaf parsley
  • 3 celery ribs, chopped
  • 1/4 cupchopped pitted kalamata olives


Preheat broiler and lightly oil a shallow baking pan. Arrange lemon slices in pan, placing 2 inches apart. Rinse chicken and pat dry. Evenly sprinkle all sides with herbes de Provence; season with salt and pepper. Place each chicken thight, skin side down, on a lemon slice and broil 4 inches from heat, turning once, until cooked through, about 17 minutes.

Meanwhile, bring 1-3/4 cups water and 1 tablespoon oil to a boil in a medium saucepan. Add couscous in a slow stream, stirring until combined. Immediately cover pan and remove from heat. Let stand 5 minutes. Using a fork, stir in zest, parsley, celery, olives, and remaining 1 tablespoon oil; salt and pepper to taste.

Arrange chicken with lemon slices on one side of serving plates and couscous on the other. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6 servings
  • Calories385,
  • Total Fat (g)14.5,
  • Saturated Fat (g)3,
  • Cholesterol (mg)63,
  • Sodium (mg)186,
  • Carbohydrate (g)40,
  • Fiber (g)3,
  • Protein (g)24,
  • Vitamin A (DV%)0,
  • Vitamin C (DV%)0,
  • Calcium (DV%)0,
  • Iron (DV%)0,
  • Percent Daily Values are based on a 2,000 calorie diet