Skillet Rosemary Chicken Thighs
Roasted Radishes and Mint Couscous
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 2 lb boneless, skinless chicken thighs
- 2 Tbsp olive oil, divided
- 1 Tbsp dried crushed rosemary
- 1 tsp garlic powder
- ½ tsp kosher salt
Instructions
- Rub chicken with 1 Tbsp oil; sprinkle with rosemary, garlic powder, and salt.
- Cook chicken in 1 Tbsp hot oil in a large skillet over medium-high heat 5 to 6 minutes per side or until done.
Side Dish Ingredients
- 1 lb radishes, halved
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 2 tsp dried crushed rosemary
- ½ tsp kosher salt
- ½ tsp pepper
- 1½ cups Israeli (pearl) couscous (preferably whole wheat)
- ¼ cup chopped fresh mint
- 3 Tbsp olive oil vinaigrette
Side Dish Instructions
- Preheat oven to 400°F. Toss together radishes, oil, garlic, rosemary, salt, and pepper on a rimmed baking sheet; spread in a single layer. Roast 20 minutes or until golden.
- Meanwhile, cook couscous according to package directions. Stir in mint and vinaigrette.
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