Careme

Ingredients

• Foster Farms Fresh & Natural Chicken Thighs Value Pack

  1 1/2 lb bone-in, skin-on chicken thighs
• Fresh Bagged Green Beans

  10 oz
• Fresh California Yellow Peach – Each

  2 medium peaches (about 10 oz)
• Kroger® Pearl Couscous

  4 oz
• Garlic

  2 cloves
• Parsley

  1/4 cup chopped
• Fresh Organic Lemon - Each

  1 lemon (1 tsp zest and 2 tbsp juice)
• Sliced almonds

  2 tbsp
• Extra-virgin olive oil

  3 1/2 tbsp
• Balsamic vinegar

  3 tbsp
• Dijon mustard

  1 tbsp
• Honey

  1 tbsp
• Water

  1 cup
• Kosher salt

  1 3/4 tsp
• Black pepper

  3/4 tsp
• Kendall-Jackson Vintner's Reserve Chardonnay California White Wine

  750 ml $11.99

Instructions

1. Heat the oven to 425°F and set out a large rimmed baking sheet or a 9-by-13-inch baking dish. Trim 10 ounces green beans, cut 2 medium peaches into thick wedges, mince 2 garlic cloves, chop 1/4 cup parsley, and zest and juice 1 lemon to obtain 1 teaspoon zest and 2 tablespoons juice.
2. Pat 1 1/2 pounds bone-in, skin-on chicken thighs dry and season them with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Arrange the 1 1/2 pounds chicken thighs skin-side up in the center of the baking sheet or dish and roast for 20 minutes without glaze so the skin begins to crisp.
3. While the chicken roasts, whisk 2 tablespoons balsamic vinegar, 2 teaspoons honey, 1 tablespoon Dijon mustard, and 1 minced garlic clove to make the glaze.
4. Toss 10 ounces green beans and 2 sliced peaches with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. After the initial 20 minutes, arrange the seasoned 10 ounces green beans and 2 peaches in a single layer around the 1 1/2 pounds chicken thighs and brush the chicken with the entire glaze. Roast for 15 to 20 minutes, until the vegetables blister and the chicken reaches at least 165°F, preferably 175°F for more tender thighs.
5. While the chicken finishes, heat 1/2 tablespoon olive oil in a small saucepan over medium heat. Cook 1 minced garlic clove for 30 seconds, then stir in 4 ounces pearl couscous for 1 minute. Add 1 cup water and 1/4 teaspoon kosher salt; cover and simmer for 8 to 10 minutes. Fold in 2 tablespoons sliced almonds, 1/4 cup chopped parsley, and 1 teaspoon lemon zest.
6. Whisk 1 tablespoon balsamic vinegar, 1 teaspoon honey, 2 tablespoons lemon juice, and 2 tablespoons olive oil until emulsified to make the balanced finishing sauce.
7. Rest the roasted 1 1/2 pounds chicken thighs, 10 ounces green beans, and 2 peaches for 5 minutes. Divide the couscous made from 4 ounces dry pearl couscous between 2 plates, add the roasted chicken, green beans, and peaches, and drizzle with the entire finishing sauce before serving.