Name: Roasted Chicken Breasts with Green Pearl Couscous
Total time: 30 min
Ingredients: 4 cups chicken broth, divided; 2 cups fresh parsley leaves; 1 tablespoon grated lemon zest plus 1 tablespoon juice; 1 1/4 teaspoons table salt, divided; 3/4 teaspoon pepper, divided; 4 (10- to 12-ounce) bone-in split chicken breast, trimmed; 4 tablespoons unsalted butter, divided; 1 1/2 cups pearl couscous; 1 onion, chopped fine; 3 garlic cloves, minced; 1/4 cup chopped fresh basil

Why This Recipe Works

Blending the parsley and broth at the beginning created a bright-green, herbaceous sauce for cooking the couscous.

Before You Begin

We recommend using a rasp-style grater to grate the lemon zest. Pearl couscous is sometimes labeled Israeli couscous.

Instructions

Adjust oven rack to middle position and heat oven to 425 degrees. Process 1 cup broth, parsley, lemon zest, ¾ teaspoon salt, and ½ teaspoon pepper in blender until smooth, about 30 seconds. Set aside.

Pat chicken dry with paper towels and sprinkle with remaining ½ teaspoon salt and remaining ¼ teaspoon pepper. Melt 1 tablespoon butter in Dutch oven over medium-high heat. Add chicken and cook until golden brown on both sides, about 6 minutes. Transfer chicken to rimmed baking sheet. Roast until chicken registers 160 degrees, 18 to 20 minutes.

While chicken roasts, melt 1 tablespoon butter in now-empty pot over medium heat. Add couscous, onion, and garlic and cook until onion is softened and couscous is lightly toasted, about 4 minutes. Stir in parsley mixture and remaining 3 cups broth and bring to simmer. Cook, uncovered, stirring often, until nearly all liquid has been absorbed, about 14 minutes. Off heat, stir in basil, lemon juice, and remaining 2 tablespoons butter. Serve chicken with couscous.