Crispy Garlic-Butter Chicken with Lemon-Herb Couscous and Roasted Cherry Tomatoes

Start by preheating your oven to 400°F (200°C). In a mixing bowl, combine 1/2 cup of melted butter, 4 minced garlic cloves, 1 teaspoon of salt, and 1/2 teaspoon of black pepper.

Add 4 boneless, skinless chicken thighs to the bowl and coat them thoroughly with the garlic-butter mixture.

Place the chicken thighs on a baking sheet lined with parchment paper. In a separate bowl, toss 1 cup of halved cherry tomatoes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

Spread the tomatoes around the chicken on the baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is golden brown and cooked through.

While the chicken and tomatoes are baking, prepare the couscous by bringing 1 1/2 cups of chicken broth to a boil in a saucepan.

Stir in 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

Add the zest and juice of 1 lemon, 2 tablespoons of chopped fresh parsley, and 1 tablespoon of olive oil to the couscous, mixing well.

Once the chicken is done, remove it from the oven and let it rest for 5 minutes before slicing. Serve the sliced chicken over a bed of lemon-herb couscous, topped with the roasted cherry tomatoes.

Garnish with additional parsley if desired, and enjoy your delicious meal!