#entertainingwithbeth #SheetPanChicken #EasyRecipes
This week we're making a delicious sheet pan dinner that roasts the chicken and vegetables on one pan at the same time. The easy couscous side dish comes together in less than 6 minutes. A great weeknight dinner idea or Sunday night dinner!
CHAPTERS FOR QUICK REFERENCE!
1:46 Seasoning the chicken
3:24 Prepping and Seasoning the vegetables
6:27 How long to Roast Sheet Pan Chicken Thighs
6:57 How to Cook Couscous
8:29 How to Plate your Sheet Pan Chicken
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PRODUCTS SEEN IN THIS VIDEO:
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BETH'S CINNAMON ORANGE SHEET PAN CHICKEN WITH COUSCOUS
Serves 4-6
PRINT RECIPE HERE bit.ly/2QY7NPL
INGREDIENTS:
FOR THE CHICKEN:
8 Chicken thighs, bone-in, skin-on (4lbs) (1800g)
½ tsp (2.5ml) kosher salt
2 tbsp (30ml) freshly squeezed navel orange Juice
1 tbsp (30ml) olive oil, separated
½ tsp (2.5ml) ground cinnamon
1 tsp (5ml) dried parsley
Salt and pepper to taste
FOR THE VEGETABLES:
2 cups (300g) Vidalia sweet onions, cut into ½ inch thick wedges
2 cups (300g) carrots, cut into 2 inch long pieces and then sliced in half, lengthwise, on the diagonal
3 garlic cloves sliced thinly
3 tbsp (45ml) olive oil
1 tsp (5ml) curry powder
¼ tsp (1.25ml) kosher salt
Freshly cracked pepper to taste
4 Navel orange wheels, sliced ½ inch thick, cut in half
FOR THE COUSCOUS:
1 cup (240ml) of water
2 tbsp (30g) butter
½ tsp (2.5ml) salt
1 cup (180ml) couscous
1/4 cup (40g) raisins or currants
¼ cup (40g) Golden Raisins
¼ cup (40g) raw shelled pistachios
1-2 Tbsp (15-30ml) Fresh Mint
METHOD:
FOR THE CHICKEN AND VEGETABLES:
Unfurl the chicken thighs so that they lay flat and the skin is stretched as far as it will go. This will allow the skin to become crispy. Place the chicken thighs on a sheet pan, spreading them out so that they have room in between them.
Season each thigh with a good sprinkle of salt, underneath the skin. Then brush the skin of each thigh with the olive oil. Sprinkle the top of each thigh with the cinnamon, parsley, and salt and pepper to taste. Set the tray aside.
In a large bowl combine the onions, carrots, and garlic. Add the olive oil, curry powder, salt and pepper, and the juice of half an orange. Toss to coat.
Add the vegetable mixture to the sheet pan, placing the vegetables in and around the chicken. Add the orange slices evenly distributed on top of the vegetables.
Place the tray in a preheated oven at 425F for 45 minutes. Once done, keep warm in a 200F oven while you prepare the couscous.
FOR THE COUSCOUS:
Place water, butter, and salt in a medium-sized pot. Bring to a boil. Once boiling, add couscous. Turn off the heat and cover for 5 minutes.
Fluff the couscous with a fork and then add the currants, raisins, pistachios, and mint. Toss together and transfer to a serving bowl.
TO SERVE:
Transfer the chicken to a plate momentarily so it's easier to get to the vegetables and the sauce. You'll place the chicken on top of the platter last.
Transfer the couscous to a large platter. Spread it out so it acts as a bed. Then with a slotted spoon, transfer the vegetables on top. Then add the sauce that formed from the chicken on top of the couscous. This is "to taste" so only add as much sauce as you like. You can also reserve the rest to serve alongside the chicken in a gravy boat.
Place the caramelized orange wheels around the platter as a garnish. Then place the chicken on top of the couscous and vegetables. Garnish with freshly chopped mint over the whole platter. Enjoy!! xx
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.