5-a-Day Roasted Chicken Thighs with Vegetable Couscous and Sweet Chili Drizzle Recipe

Introduction

This 5-a-day couscous recipe is a colorful and nutritious meal that combines roasted vegetables, tender chicken thighs, and fluffy couscous. It’s an easy way to enjoy a variety of vegetables and bold flavors all in one dish.

Ingredients

• 1 medium courgette, cut into small chunks
• 1 medium carrot, cut into small chunks
• 1 medium red onion, cut into wedges
• 85g mushrooms, quartered
• Handful of cherry tomatoes (about 8)
• 2 garlic cloves, peeled
• 1 tbsp olive oil
• ½ tsp paprika
• ½ tsp dried chilli flakes
• 2 bone-in chicken thighs, skin on
• 50g couscous
• ½ small pack parsley or mint, roughly chopped
• Drizzle of sweet chilli sauce (optional)

Instructions

1. Step 1: Preheat the oven to 200°C (180°C fan)/gas mark 6. Arrange the courgette, carrot, red onion, mushrooms, cherry tomatoes, and garlic on a baking tray. Season well and drizzle with 1 tablespoon of olive oil, then toss to coat all the vegetables evenly.
2. Step 2: Sprinkle the paprika, dried chilli flakes, and some seasoning over the chicken thighs. Rub the spices into the skin and flesh, then drizzle a little olive oil over the skin. Nestle the chicken thighs among the vegetables on the tray.
3. Step 3: Roast everything in the oven for 25 to 30 minutes, until the vegetables begin to crisp and the chicken is fully cooked through.
4. Step 4: About 10 minutes before the chicken and vegetables are ready, place the couscous in a bowl and cover with boiling water. Cover the bowl with cling film and let it sit for 5 minutes.
5. Step 5: Use a fork to fluff and separate the couscous grains. Toss the roasted vegetables and chopped parsley or mint into the couscous and season to taste.
6. Step 6: Transfer the couscous mixture to a serving plate, top with the roasted chicken thighs, and drizzle with sweet chilli sauce if desired. Serve warm.

Tips & Variations

• For extra flavor, marinate the chicken thighs in the spices and oil for 30 minutes before cooking.
• Swap parsley or mint for fresh coriander to change up the herb profile.
• Add a squeeze of lemon juice over the dish before serving for a bright, fresh touch.
• Use vegetable stock instead of boiling water for the couscous to enhance its taste.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or in a pan until warmed through. The chicken is best enjoyed on the day of cooking, but the couscous and vegetables reheat well.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, boneless chicken breast can be used, but reduce the roasting time to about 15-20 minutes to prevent drying out. Chicken thighs tend to stay juicier during roasting.

Is this recipe suitable for meal prep?

Absolutely. Prepare the dish in advance and store portions separately for quick, healthy lunches or dinners throughout the week.

5-a-Day Roasted Chicken Thighs with Vegetable Couscous and Sweet Chili Drizzle Recipe

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★★★★★

5 from 84 reviews

A vibrant and healthy 5-a-day couscous recipe featuring roasted chicken thighs and a colorful mix of vegetables, seasoned with paprika and chili flakes, and served with fluffy couscous and fresh herbs. Perfect for a balanced, flavorful meal packed with nutrients.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables

• 1 medium courgette, cut into small chunks
• 1 medium carrot, cut into small chunks
• 1 medium red onion, cut into wedges
• 85g mushrooms, quartered
• Handful cherry tomatoes (about 8)
• 2 garlic cloves, peeled

Chicken and Seasoning

• 2 bone-in chicken thighs, skin on
• ½ tsp paprika
• ½ tsp dried chilli flakes
• Salt and pepper, to season
• 1 tbsp olive oil (for drizzling and roasting)

Other Ingredients

• 50g couscous
• ½ small pack parsley or mint, roughly chopped
• Drizzle sweet chilli sauce (optional)

Instructions

1. Prepare Oven and Vegetables: Heat the oven to 200C/180C fan/gas 6. Place the courgette, carrot, red onion, mushrooms, cherry tomatoes, and peeled garlic cloves onto a baking tray. Season the vegetables well with salt and pepper, drizzle with 1 tbsp olive oil, and toss everything together until all pieces are evenly coated with oil and seasoning.
2. Season Chicken: Sprinkle paprika, dried chilli flakes, and some salt and pepper over the chicken thighs. Rub the spices thoroughly into the skin and flesh. Drizzle a little olive oil over the chicken skin to help it roast and crisp up.
3. Roast Chicken and Vegetables: Nestle the seasoned chicken thighs among the prepared vegetables on the baking tray. Place the tray in the preheated oven and roast everything for 25-30 minutes, or until the vegetables are starting to crisp around the edges and the chicken is cooked through, with an internal temperature of 75°C (165°F).
4. Prepare Couscous: About 10 minutes before the chicken and vegetables are ready, place the couscous into a heatproof bowl. Pour just-boiled water over the couscous to cover it completely, then cover the bowl with cling film or a plate. Allow it to steam and soak for 5 minutes, until the couscous grains are tender.
5. Fluff and Combine: Use a fork to fluff and separate the couscous grains. Toss the roasted vegetables and chopped parsley or mint through the couscous, seasoning with salt and pepper to taste. Transfer the mixture to a serving plate.
6. Serve: Top the couscous and vegetable mixture with the roasted chicken thighs. Drizzle with sweet chilli sauce if desired, and serve immediately for a delicious and nutritious meal.

Notes

• Bone-in chicken thighs provide extra flavor and moisture; make sure they are cooked to an internal temperature of 75°C (165°F).
• You can substitute parsley or mint with fresh coriander for a different herbal note.
• Adjust the chilli flakes amount according to your preferred spice level.
• If you prefer, you may use vegetable broth instead of boiling water to soak the couscous for extra flavor.
• Leftovers can be refrigerated for up to 2 days and enjoyed cold or reheated.

Keywords: couscous, roasted chicken, 5 a day vegetables, healthy dinner, Mediterranean recipe, easy roast meal, paprika chicken, healthy couscous