Lemon-Herb Chicken Thighs with Snap Pea Salad

This easy weeknight dinner combines chicken thighs marinated in a fresh lemon-herb marinade and paired with simple couscous and a zesty snap pea salad.

By Ree Drummond   Published: Apr 16, 2024

Ingredients

• Grated zest and juice of one lemon
• 1/3 c. olive oil
• 1/2 c. fresh parsley, finely chopped
• 1/4 c. finely chopped fresh basil
• 4 garlic cloves, finely chopped
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 4 to 6 skin-on, bone-in chicken thighs, trimmed of excess fat
• 1 1/2 c. couscous
• 6 tbsp. olive oil
• 3/4 tsp. kosher salt
• 3 tbsp. lemon juice
• 1 tsp. dijon mustard
• 2 10-ounce bags sugar snap peas, thinly sliced (about 4 cups sliced)
• 1/4 red onion, finely chopped
• 1/4 c. finely chopped basil

Directions

1. Step 1
   For the chicken marinade: Whisk together the lemon zest and juice, olive oil, parsley, basil, garlic, salt and pepper in a large bowl.
2. Step 2
   Add the chicken to the marinade and toss to coat. Cover and marinate for at least 30 minutes at room temperature or up to overnight in the fridge.
3. Step 3
   Heat a large cast-iron skillet over medium-high heat. Add the chicken skin-side down, discarding the excess marinade. Cook, undisturbed, until well browned, about 7 minutes. Flip, reduce the heat to medium-low, cover the skillet and cook through, about 10 more minutes (a thermometer inserted into the thickest part of the chicken should register 165 ̊).
4. Step 4
   Meanwhile, for the sides: Bring 2 cups water to a boil in a medium saucepan. Stir in the couscous, 1 tablespoon olive oil and 1⁄2 teaspoon salt. Cover, remove from the heat and let sit for 5 minutes. Fluff the couscous with a fork.
5. Step 5
   In a medium bowl, whisk together the remaining 5 tablespoons olive oil, the lemon juice, remaining 1⁄4 teaspoon; salt and the mustard until smooth. Add the snap peas, red onion and basil and toss to coat. Serve the chicken with the couscous and snap pea salad.