Oven-Baked Chicken Thighs & Couscous with Salsa Verde, Feta & Artichokes
Ready to Cook

Oven-Baked Chicken Thighs & Couscous

with Salsa Verde, Feta & Artichokes

30 MIN
2 Servings
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From the Test Kitchen

Featuring pre-chopped ingredients and a recyclable baking tin, our Ready to Cook recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, you'll coat tender chicken thighs in savory spices before baking them on a bed of couscous, artichokes, and spinach—all mixed together with our herbaceous salsa verde. You'll finish the dish with crumbles of tangy feta.
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Dietary Information Wellness

This meal was designed in collaboration with nutritionists with your holistic health in mind.

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    640 Cals (est.)
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fresh
ingredients
Oven-Baked Chicken Thighs & Couscous with Salsa Verde, Feta & Artichokes
Title
  • 12 oz Boneless, Skinless Chicken Thighs
  • ½ cup Pearl Couscous
  • 3 oz Baby Spinach
  • 1 oz Sliced Roasted Red Peppers
  • ¼ cup Marinated Artichoke Hearts
  • ⅓ cup Salsa Verde
  • 1½ oz Feta Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Single-Use Aluminum Tray
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. In the tray (or baking dish), combine the spinach, couscous, artichokes, peppers, and salsa verde. Stir to combine. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

Bake the tray & serve your dish
2 Bake the tray & serve your dish

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 20 to 22 minutes (or 25 to 27 minutes if using a baking dish), or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked tray topped with the cheese (crumbling before adding). Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Tips from Home Chefs

Oven-Baked Chicken Thighs & Couscous

Prepare the ingredients & make the base
1 Prepare the ingredients & make the base

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the spinach. In the tray (or baking dish), combine the spinach, couscous, artichokes, peppers, and salsa verde. Stir to combine. Add 1/4 cup of water to the tray. Season with salt and pepper; stir to thoroughly combine.

2 Bake the tray & serve your dish

Pat the chicken dry with paper towels. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). Add the seasoned chicken in an even layer on top of the prepared base. Tightly cover the tray with foil and bake 20 to 22 minutes (or 25 to 27 minutes if using a baking dish), or until the couscous is tender and the chicken is cooked through.* Remove from the oven. Carefully remove the foil. Serve the baked tray topped with the cheese (crumbling before adding). Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Bake the tray & serve your dish
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