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Thyme Roasted Chicken with Cranberry Orange Couscous

Prep Time: 15 minutes

Cook Time: 40 minutes

Servings: 8

A perfect recipe for easy entertaining. The herb-roasted chicken thighs are served over a colorful, cranberry-studded couscous. Photo credit: Ali Ebright from Gimme Some Oven.


  1 large seedless orange

  2 cups orange juice, divided

  1 bunch green onions, chopped (about 3/4 cup)

  1 Tbs olive oil

  2 tsp McCormick® Thyme Leaves

  1 tsp McCormick® Oregano Leaves

  1 tsp McCormick® Rosemary Leaves

  1 tsp McCormick® Sea Salt Grinder

  1/4 tsp McCormick® Black Pepper Ground

  8 small bone-in chicken thighs, skin removed (about 2 pounds)

  1 1/3 cups whole wheat couscous

  1/2 cup dried cranberries

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Preheat oven to 425°F. Grate 2 teaspoons peel from orange. Peel and section orange. Reserve orange sections for garnish. Mix orange peel, 1/4 cup of the orange juice, green onions, oil, thyme, oregano, rosemary, sea salt and pepper in medium bowl. Place chicken in 13x9-inch baking dish. Spoon 1/2 of the onion mixture evenly over chicken.

Bake 35 to 40 minutes or until chicken is cooked through.

Meanwhile, bring remaining 1 3/4 cups orange juice to boil in medium saucepan. Remove from heat. Stir in couscous, cranberries and remaining onion mixture. Cover. Let stand 5 minutes. Fluff couscous with fork. Spoon couscous onto serving platter. Top with chicken pieces. Spoon pan juices over chicken. Garnish with orange sections.

Nutritional Information:

Calories 285

Total Fat 9g 

Cholesterol 57mg 

Sodium 259mg 

Total Carbohydrate 32g 

Dietary Fiber 4g 

Protein 19g