Savory Maple-Mustard Glazed Chicken with Roasted Garlic and Herb Couscous
This unique baked chicken recipe features a savory maple-mustard glaze that caramelizes beautifully in the oven, paired with a fragrant roasted garlic and herb couscous. The combination of sweet and tangy flavors, along with the nutty couscous, creates a restaurant-quality dish that is both visually stunning and delicious.
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Preheat your oven to 400°F (200°C). In a small bowl, whisk together 1/4 cup of pure maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of apple cider vinegar, and a pinch of salt and pepper to create the glaze.
Pat 4 bone-in, skin-on chicken thighs dry with paper towels and season both sides with salt and pepper.
Place the chicken thighs in a baking dish and brush the maple-mustard glaze generously over the top of each piece.
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 couscous by bringing 1 1/2 cups of chicken broth to a boil in a medium saucepan.
Add 1 cup of couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.
In a small skillet, heat 1 tablespoon of olive oil over medium heat and add 4 cloves of minced garlic.
Sauté until fragrant, about 1 minute, then stir in 1/4 cup of chopped fresh parsley, 1/4 cup of chopped fresh basil, and the cooked couscous.
Season with salt and pepper to taste. Once the chicken is done, let it rest for 5 minutes before serving.
Plate the couscous and top with the glazed chicken thighs, drizzling any remaining glaze from the baking dish over the top for extra flavor.
Garnish with additional fresh herbs if desired.
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