Crispy Herb-Infused Baked Chicken with Apricot-Mustard Glaze and Almond-Cranberry Couscous

Preheat your oven to 425°F (220°C) to ensure a crispy finish on the chicken. In a small bowl, mix together 1/4 cup Dijon mustard, 1/4 cup apricot preserves, and 1 tablespoon apple cider vinegar to create the glaze.

Pat 4 bone-in, skin-on chicken thighs dry with paper towels to ensure they crisp up nicely. Season the chicken thighs generously with salt and pepper on both sides.

In a separate bowl, combine 1 cup panko breadcrumbs, 1/4 cup grated Parmesan cheese, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped fresh thyme, and 1 teaspoon garlic powder for the herb crust.

Brush the chicken thighs with the apricot-mustard glaze, then press them into the breadcrumb mixture to coat evenly.

Place the coated chicken thighs on a baking sheet lined with parchment paper. Bake the chicken in the preheated oven for 35-40 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is golden brown and crispy.

While the chicken is baking, prepare the almond-cranberry couscous by cooking 1 cup couscous according to package instructions.

Once cooked, fluff the couscous with a fork and stir in 1/2 cup chopped dried cranberries, 1/4 cup sliced almonds, 2 tablespoons olive oil, and the juice of 1 lemon.

Once the chicken is done, let it rest for 5 minutes before serving. Plate the chicken thighs on a bed of the almond-cranberry couscous, drizzling any remaining apricot-mustard glaze over the top for an extra burst of flavor.

Garnish with additional fresh herbs for a beautiful presentation.