Roasted Chicken Breasts with Green Pearl Couscous
By America's Test KitchenPublished on January 6, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
4 cups chicken broth, divided2 cups fresh parsley leaves 1 tablespoon grated lemon zest plus 1 tablespoon juice1 ¼ teaspoons table salt, divided¾ teaspoon pepper, divided4 (10- to 12-ounce) bone-in split chicken breast, trimmed4 tablespoons unsalted butter, divided1 ½ cups pearl couscous 1 onion, chopped fine3 garlic cloves, minced¼ cup chopped fresh basil
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.
Time
30 minutesYield
Serves 4Ingredients
4 cups chicken broth, divided
2 cups fresh parsley leaves
1 tablespoon grated lemon zest plus 1 tablespoon juice
1 ¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
4 (10- to 12-ounce) bone-in split chicken breast, trimmed
4 tablespoons unsalted butter, divided
1 ½ cups pearl couscous
1 onion, chopped fine
3 garlic cloves, minced
¼ cup chopped fresh basil
Ingredients
4 cups chicken broth, divided
2 cups fresh parsley leaves
1 tablespoon grated lemon zest plus 1 tablespoon juice
1 ¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
4 (10- to 12-ounce) bone-in split chicken breast, trimmed
4 tablespoons unsalted butter, divided
1 ½ cups pearl couscous
1 onion, chopped fine
3 garlic cloves, minced
¼ cup chopped fresh basil
Ingredients
4 cups chicken broth, divided
2 cups fresh parsley leaves
1 tablespoon grated lemon zest plus 1 tablespoon juice
1 ¼ teaspoons table salt, divided
¾ teaspoon pepper, divided
4 (10- to 12-ounce) bone-in split chicken breast, trimmed
4 tablespoons unsalted butter, divided
1 ½ cups pearl couscous
1 onion, chopped fine
3 garlic cloves, minced
¼ 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.
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