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