Ingredients

  • 1 medium courgette, cut into small chunks
  • 1 medium carrot, cut into small chunks
  • 1 medium red onion, cut into wedges
  • 85g mushroom, quartered
  • handful cherry tomatoes (about 8)
  • 2 garlic cloves, peeled
  • 1 tbsp olive oil
  • ½ tsp paprika
  • ½ tsp dried chilli flakes
  • 2 bone-in chicken thighs, skin on
  • 50g couscous
  • ½ small pack parsley or mint, roughly chopped

Ready In 40 Minutes

Servings: 1

Cooking Instructions

Step 1

  • Heat the oven to 200C/180C fan/gas
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Step 2

  • Put the vegetables and garlic on a baking tray. Season well, drizzle with 1 tbsp olive oil and mix until everything is coated.
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Step 3

  • Sprinkle the spices and some seasoning over the chicken thighs, then rub into the skin and flesh.
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Step 4

  • Drizzle a little oil over the skin and nestle the thighs among the veg. Roast in the oven for 25-30 mins until the vegetables are starting to crisp and the chicken is cooked through.
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  • Length: 30 minutes

Step 5

  • About 10 mins before the chicken and vegetables are done, put the couscous in a bowl and just cover with boiling water, cover with cling film and set aside for 5 mins.
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  • Length: 15 minutes

Step 6

  • Fork through the couscous to separate the grains. Toss the vegetables and parsley or mint through the couscous, season, then transfer to a serving plate. Top with the chicken and drizzle over the sweet chilli sauce, if you like.
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