5-a-Day Roast Chicken Thighs with Vegetable Couscous and Sweet Chili Drizzle Recipe
Introduction
This 5-a-day couscous recipe combines vibrant roasted vegetables with tender, spiced chicken thighs for a colorful and healthy meal. Quick to prepare and full of flavor, it’s a perfect weeknight dinner that helps you get your daily veggies.
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 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 sweet chilli sauce (optional)
Instructions
- Step 1: Heat the oven to 200C/180C fan/gas 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, tossing to coat evenly.
- Step 2: Mix the paprika, dried chilli flakes, and some seasoning, then rub this spice blend into the skin and flesh of the chicken thighs. Drizzle a little oil over the chicken and nestle the thighs among the vegetables on the tray. Roast in the oven for 25-30 minutes until the vegetables start to crisp and the chicken is fully cooked.
- Step 3: About 10 minutes before the chicken and vegetables finish cooking, place the couscous in a bowl and just cover it with boiling water. Cover the bowl with cling film and set aside for 5 minutes to steam.
- Step 4: Fluff the couscous with a fork to separate the grains. Toss the roasted vegetables and chopped parsley or mint through the couscous. Season to taste, then transfer to a serving plate.
- Step 5: Top the couscous with the roasted chicken thighs and drizzle with sweet chilli sauce if you like for a touch of extra flavor.
Tips & Variations
- For a vegetarian option, omit the chicken and add extra mushrooms or chickpeas for protein.
- Use fresh herbs like coriander or basil instead of parsley or mint for a different herbal note.
- Swap sweet chilli sauce for a squeeze of lemon juice or a dollop of yogurt for a lighter finish.
- Make sure not to over-soak the couscous to keep it fluffy, just cover it with boiling water and steam.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the microwave or in a pan until warmed through. The couscous may firm up when chilled but loosens easily with a splash of water or reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use boneless chicken instead of bone-in thighs?
Yes, boneless chicken thighs or breasts can be used, but adjust cooking time to avoid drying them out—typically 20-25 minutes depending on thickness.
Is it possible to prepare this dish in advance?
You can roast the chicken and vegetables ahead of time and store separately. Prepare the couscous just before serving for best texture and freshness.
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5-a-Day Roast Chicken Thighs with Vegetable Couscous and Sweet Chili Drizzle Recipe
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: Halal
Description
A vibrant and healthy 5-a-day couscous recipe featuring roasted vegetables and succulent bone-in chicken thighs, tossed with fluffy couscous and fresh herbs. This dish combines a variety of colorful vegetables and flavorful spices, making it a nutritious and satisfying meal perfect for any day of the week.
Ingredients
Vegetables & Herbs
- 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
- ½ small pack parsley or mint, roughly chopped
Proteins
- 2 bone-in chicken thighs, skin on
Grains
- 50g couscous
Spices & Oils
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp dried chilli flakes
- Salt and freshly ground black pepper, to season
Optional
- Drizzle sweet chilli sauce (optional)
Instructions
- Preheat Oven and Prepare Vegetables: Heat the oven to 200C/180C fan/gas 6. Place the courgette, carrot, red onion, mushrooms, cherry tomatoes, and garlic cloves on a baking tray. Season well with salt and pepper, drizzle with 1 tbsp olive oil, and toss everything until evenly coated.
- Season and Arrange Chicken: Sprinkle the paprika, dried chilli flakes, and seasoning over the chicken thighs. Rub the spices and seasoning into the skin and flesh. Drizzle a little olive oil over the chicken skin and nestle the thighs among the vegetables on the baking tray.
- Roast Chicken and Vegetables: Roast everything in the oven for 25-30 minutes until the vegetables begin to crisp and the chicken is cooked through (juices should run clear and meat reach an internal temperature of 75°C).
- Prepare Couscous: About 10 minutes before the chicken and vegetables finish roasting, put the couscous in a bowl. Pour just-boiled water over the couscous to cover it, then cover the bowl with cling film and set aside for 5 minutes to absorb the water.
- Fluff and Combine: Fluff the couscous grains with a fork to separate them. Toss the roasted vegetables and chopped parsley or mint through the couscous. Season to taste with salt and pepper.
- Serve: Transfer the couscous and vegetables to a serving plate. Top with the roasted chicken thighs and, if desired, drizzle with sweet chilli sauce. Serve immediately for a warm, flavorful meal.
Notes
- You can substitute the bone-in chicken thighs with boneless if preferred, but adjust cooking time accordingly.
- For a vegetarian version, omit the chicken and add extra vegetables or chickpeas for protein.
- The sweet chilli sauce is optional but adds a nice subtle heat and sweetness to the dish.
- Use fresh herbs like parsley or mint to brighten the flavors and add freshness.
- Make sure not to overcook the couscous; just enough to fluff is perfect.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Keywords: 5-a-day, couscous, roasted vegetables, chicken thighs, healthy recipe, Mediterranean, easy dinner
