Lemon Herb Roasted Chicken with Mustard Sourdough Crust & Asparagus Almond Couscous

Ingredients

For the Chicken:

- 4 bone-in, skin-on chicken thighs
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- 2 tablespoons crème fraîche
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 cloves garlic, minced
- 1 shallot, finely chopped
- 1/4 cup white wine
- 4 slices sourdough bread, finely crumbled
- 2 ounces goat cheese, crumbled
- 1/4 cup fresh basil leaves, chopped
- Salt and black pepper, to taste

For the Asparagus Almond Couscous:

- 1 cup couscous
- 1 1/4 cups chicken broth
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1/4 cup almonds, toasted and chopped
- 2 tablespoons brown butter
- 1 bunch broccolini, trimmed
- Salt and black pepper, to taste

Instructions

1. Preheat Oven:
Set the oven to 375°F (190°C).

2. Marinate Chicken:
In a large bowl, combine lemon juice, lemon zest, olive oil, crème fraîche, Dijon mustard, whole grain mustard, minced garlic, chopped shallot, white wine, salt, and black pepper. Add the chicken thighs and coat thoroughly. Allow to marinate for at least 15 minutes.

3. Prepare Mustard Sourdough Crust:
In a small bowl, mix sourdough bread crumbs with goat cheese and chopped basil. Set aside.

4. Roast Chicken:
Place marinated chicken thighs on a baking sheet covered with parchment paper. Press the prepared sourdough mixture onto the top of each thigh to form a crust. Roast in the oven for 35 to 40 minutes, or until the internal temperature reads 165°F (74°C).

5. Cook Couscous:
While the chicken is roasting, bring chicken broth to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Let sit for 10 minutes, then fluff with a fork.

6. Sauté Asparagus and Broccolini:
In a large skillet, heat brown butter over medium-high heat. Add asparagus and broccolini, sautéing for 5–7 minutes, or until tender but still crisp. Season with salt and black pepper.

7. Combine Couscous and Vegetables:
Gently fold the sautéed vegetables and toasted almonds into the fluffed couscous. Adjust seasoning if necessary.

8. Serve:
Plate the roasted chicken alongside the asparagus almond couscous, garnishing with additional chopped basil if desired.

Preparation & Cooking Times

- Preparation Time: PT20M
20 minutes
- Cooking Time: PT40M
40 minutes

Total Time

- Total Time: PT1H
1 hour

Type of Dish

Dinner

Keywords

Chicken Dinner, Oven Roast, Gourmet Recipe, Mustard Sourdough, Asparagus Couscous, Lemon Chicken, Herb-Crusted Chicken, Healthy Dinner, White Wine Recipe, Dinner for Four

Recipe Yield

Feeds 4 adults

Calories

Total: 1,800 calories

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