LEMON AND OREGANO BAKED CHICKEN DRUMSTICKS AND COUSCOUS
In collaboration with
Trois fois par jour
2-4
Portions
6h
Brining
15 min
Prepping
40 min
Cooking
Recipe
Easy
Ingredients
- 1 package of 6 Exceldor chicken drumsticks
- 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.
- 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.
- 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.
- 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.
- Fluff couscous with a fork and let stand for 5 minutes to cool.
- Add cucumber, season, and serve with yogurt and the chicken drumsticks.