Roasted Chicken Thighs with Asparagus and Tomato Couscous

A great dish for any occasion.

Directions:

  1. Preheat oven to 400°. Line a baking sheet with foil.
  2. For the Chicken: In a medium bowl combine chicken, olive oil, 1 ½ teaspoons pepper, 1 teaspoon salt, oregano, garlic powder and 2 tablespoons parmesan cheese. Place chicken skin side up on baking sheet and bake in oven for 45 minutes.
  3. For Couscous: In a large sauce pan over medium-high heat, combine chicken broth and butter. Bring to a boil, reduce heat to a simmer and add asparagus, tomatoes, 1 teaspoon pepper, ½ teaspoon salt and ½ cup parmesan cheese. Cook for 5 minutes, stirring occasionally.
  4. Stir in couscous, cover and remove from heat. Let stand 5 minutes. Add parsley, stir until combined.

Recipe courtesy of Chef Jonathan,
ALDI Test Kitchen