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Paprika Pan Roasted Chicken with Lemon Parsley Couscous and Honey Butter Carrots

Difficulty: Medium
Time: 30-35 min
Calories: 657 Fat: 16g Carbs: 24g Protein: 39g

ABOUT THE DISH

Our friends over at Velvet Bees Honey Butter make, in our opinion, the best honey butter around! For this recipe we decied to roast carrots tossed in honey butter until sweet caramelized and tender then serve it with savory herb and paprika roasted chicken and tangy couscous.

Ingredients
Carrot
Parsley
Garlic
Pearl couscous
Lemon
Paprika
Thyme
Chicken breast
Greek yogurt
Honey Butter

Cooking terms for this recipe

Deglaze To dissolve the small particles of sautéed meat left in a pan by adding liquid and heating, then scraping pieces off the bottom of pan.
Simmer To stew gently below or just at boiling point.
To Taste Words in a recipe that indicate the food should be tasted before adding any seasoning.

What you need

Medium pot with lid

Medium oven safe sauté pan Foil-lined baking sheet

Cooking Instructions

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Step 1: MISE EN PLACE

Read through entire recipe before getting started. Preheat oven to 425ºF. Wash and dry all produce. Peel carrots, cut in half lengthwise then cut in half widthwise so you’re left with large pieces. Chop parsley leaves and stems. Mince or grate garlic. Remove thyme leaves from stem and chop. Cut lemon in half and juice. Remove chicken from package, rinse and pat dry.

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Step 2: ROAST THE CARROTS

Toss carrots with honey butter in a large mixing bowl. Place on a foil-lined baking sheet and roast for 20 min. While carrots are roasting start the couscous (Step #3).

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Step 3: COOK COUSCOUS

Heat 1 Tbsp. oil in a medium pot over medium heat. Add ¼ of the garlic and sauté for 1 min. Add couscous and toast for 1-2 min. Add 1½ cup water, bring to a boil, reduce to a simmer, cover and cook for 15 min or until all the liquid has been absorbed. When done, remove pan from heat. While the couscous is cooking, roast the chicken (Step #4).

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Step 4: ROAST CHICKEN

Heat 1 Tbsp. oil in a medium oven-safe sauté pan. Coat chicken breasts with paprika, salt, pepper and thyme. Sear chicken on each side for 2-3 min. Place oven safe pan in the oven and roast for the last 8-10 min of carrot cooking time. Remove pan from oven placing on the stove top. Add ¼ cup water to deglaze pan while scraping with a wooden spoon to get the flavorful bits. Season with a pinch of salt and pepper.

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Step 5: FINISH COUSCOUS

Add parsley, yogurt, and 1 Tbsp. lemon juice. Mix well to combine, season with a pinch of salt and pepper to taste.

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Step 6: PLATE YOUR DISH

Divide the couscous between two bowls. Top with honey butter glazed carrots and seared chicken. Drizzle with pan juices. Enjoy!