LEMON AND OREGANO BAKED CHICKEN DRUMSTICKS AND COUSCOUS

3 X PAR JOUR PILONS DE POULET 2

In collaboration with
Trois fois par jour

2-4 Portions
15 min Prepping
40 min Cooking
Recipe Easy

Ingredients

  • ¼ cup plain Greek yogurt

POUR LA MARINADE

  • 2 tbsp. lemon juice (from about 1 lemon)
  • 1 tbsp. dried oregano
  • 1 tbsp. brown sugar
  • 2 cloves garlic, chopped
  • 2 tbsp. vegetable oil
  • 1 tbsp. Dijon mustard
  • ½ tsp. salt
  • Pepper to taste

FOR THE COUSCOUS

  • 1 cup chicken broth
  • 1 cup green beans, sliced into 0.5-cm pieces
  • 1 cup couscous
  • Juice of ½ lemon
  • 1 cup cucumber, diced
  • Salt and pepper to taste

Directions

Click the steps to erase them.

  1. In a large bowl, mix all marinade ingredients. Add chicken drumsticks and coat well with marinade. Marinate for at least 6 hours and up to 48 hours.
  2. Preheat oven to 400°F (200 °C) with rack in middle position. Place chicken drumsticks on a greased baking sheet. Bake for 40 minutes, flipping midway through.
  3. In a saucepan, bring chicken broth to a boil, then add green beans. Wait 30 seconds, then add couscous. Remove from heat and let stand 5 minutes. Add lemon juice.
  4. Fluff couscous with a fork and let stand for 5 minutes to cool.
  5. Add cucumber, season, and serve with yogurt and the chicken drumsticks.