Roasted Chicken Thighs with Asparagus and Tomato Couscous

A great dish for any occasion.


  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



3 pounds Kirkwood Chicken Thighs

2 tablespoons Carlini Extra Virgin Olive Oil

1 ½ teaspoons Stonemill Essentials Ground Black Pepper, divided

1 teaspoon Stonemill Essentials Iodized Salt, divided

1 teaspoon Stonemill Essentials Oregano

1 teaspoon Stonemill Essentials Garlic Powder

2 tablespoons Reggano Parmesan Cheese, divided


2 ½ cups Chef's Cupboard Chicken Broth

1 tablespoon Countryside Creamery Unsalted Butter

12 ounces Season's Choice Asparagus Spears, thawed and cut into 1-inch pieces

1 pint grape tomatoes, quartered

1 teaspoon Stonemill Essentials Ground Black Pepper, divided

½ teaspoon Stonemill Essentials Iodized Salt, divided

½ cup Reggano Parmesan Cheese, divided

10 ounces Reggano Original Couscous

1 tablespoon chopped parsley

Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
1 hour, 5 minutes