Cozy Rustic Meal: Two Plates of Food on a Wooden Table

👩‍🍳 Instructions

1. 1

   Preheat oven to 400°F (200°C). Pat chicken thighs dry with paper towels.
2. 2

   In a small bowl, combine 2 tablespoons olive oil, rosemary, thyme, dried oregano, garlic powder, smoked paprika, salt, and pepper. Rub mixture all over chicken thighs.
3. 3

   Arrange chicken thighs in a single layer on a baking sheet, skin-side up. Roast for 35-45 minutes, or until internal temperature reaches 165°F (74°C) and skin is crispy.
4. 4

   While chicken roasts, place couscous in a heatproof bowl. Pour 1 cup boiling water or broth over couscous, stir, and cover. Let sit 5 minutes, then fluff with a fork.
5. 5

   In a large bowl, combine fluffed couscous with cucumber, cherry tomatoes, red bell pepper, red onion, feta, parsley, and mint.
6. 6

   Whisk together 2 tablespoons olive oil, 2 tablespoons lemon juice, Dijon mustard (if using), salt, and pepper for the dressing. Pour over couscous mixture and toss to combine.
7. 7

   Let chicken rest 5-10 minutes after roasting. Serve chicken and couscous salad on two plates, garnished with lemon wedges.