Crispy Maple-Balsamic Chicken with Roasted Garlic and Herb Couscous

Begin by preheating your oven to 400°F (200°C). In a small saucepan, combine 1/4 cup of maple syrup and 1/4 cup of balsamic vinegar over medium heat.

Stir occasionally until the mixture thickens slightly, about 5 minutes. While the glaze is simmering, season 4 chicken thighs with salt, pepper, and 1 teaspoon of smoked paprika.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken thighs skin-side down and sear for 5-7 minutes until golden brown.

Flip the chicken and pour the maple-balsamic glaze over the top. Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

Meanwhile, prepare the couscous by bringing 1 1/2 cups of chicken broth to a boil in a medium saucepan.

Add 1 cup of couscous, 1 head of roasted garlic (squeezed out of the skin), and 1 tablespoon of chopped fresh parsley.

Stir, cover, and remove from heat, allowing it to sit for 5 minutes. Fluff the couscous with a fork before serving.

Once the chicken is done, let it rest for 5 minutes before serving it over the couscous. Drizzle any remaining glaze from the skillet over the chicken and couscous for extra flavor.

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