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
• Diamond Crystal kosher salt

  3 3/4 tsp
• Black pepper

  3/4 tsp
• La Crema Monterey Chardonnay California White Wine

  1 bottle (750 ml) $13.99

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 with 2 teaspoons Diamond Crystal 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 without glaze for 20 minutes 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 teaspoon Diamond Crystal kosher salt, and 1/4 teaspoon black pepper. After the initial 20 minutes, spread the seasoned 10 ounces green beans and 2 peaches in a single layer around the 1 1/2 pounds chicken thighs, leaving the accumulated chicken juices in the pan, 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. Toast 2 tablespoons sliced almonds in a dry saucepan over medium heat for 2 to 3 minutes, then transfer them to a plate. Heat 1/2 tablespoon olive oil in the same saucepan, cook 1 minced garlic clove for 30 seconds, and stir in 4 ounces pearl couscous for 1 minute. Add 1 cup water and 3/4 teaspoon Diamond Crystal kosher salt; cover and simmer for 8 to 10 minutes. Fold in the toasted 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 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 equal portions of the roasted chicken, green beans, and peaches, and drizzle with the entire finishing sauce before serving.