For 2 adults and a little one you will need:
- A selection of chunky chopped vegetables to roast. We used 1 red and 1 green pepper, 1 courgette, 2 red onions. half a butternut squash and a half a head of garlic (you can leave the skins on – it’s lovely to suck the garlic out of the skin when it’s roasted)
- Olive oil (a good glug)
- 150 g couscous
- 5 chicken thighs
- Juice of half a lemon
- Salt (optional) and pepper
Place the chopped vegetables in a roasting tray and douse in olive oil so that they are all lightly coated. Season with salt & pepper.
In a separate tray, brush the chicken thighs with olive oil, season with salt and pepper and squeeze over the juice of half a lemon.
Roast both trays at 180 C for about 25 – 30 minutes. Give the vegetables a shake in the tin once or twice during cooking. The chicken is done when it no longer looks pink at the bone.
Make the couscous up separately as per the instructions on the pack. When the chicken and vegetables are cooked, mix with the couscous (including all the oil and juices from both roasting trays) and serve the chicken on top.
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