Roasted Chicken with Mushrooms and Apricot Couscous

This recipe is one of those ones that you can whip up in several minutes and it tastes so good you wouldn’t even know that it took barely any thought.  {These are the kinds of meals I need to be cooking right now at 38 weeks pregnant!}  I was a bit skeptical because of the cumin and cinnamon combination, but this entire meal was delicious!  I might suggest tossing the chicken with some of the cinnamon/cumin as well as the mushrooms, for some added flavor.  The next time I make this I’m going to try that as the chicken needed a little something more.  My only regret is that I didn’t make the amount of mushrooms that it calls for; Bradley and I both were longing for more.

Roasted Chicken with Mushrooms and Apricot Couscous


1 1/2 pounds mushrooms, halved
3 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon cinnamon
1/2 teaspoon ground cumin
salt and freshly ground pepper
4 skin-on, bone-in chicken breasts {2-2 1/2 pounds}
1 cup whole-wheat or regular couscous
1/3 cup chopped dried apricots

Preheat oven to 400F.  Toss the mushrooms, 2 tablespoons olive oil, the garlic, cumin, cinnamon, 1/2 teaspoon salt, and pepper to taste on a rimmed baking sheet.

Rub the chicken with the remaining 1 tablespoon olive oil and season with salt and pepper.  Arrange the chicken skin-side up among the mushrooms.  Roast until the chicken skin is crisp and golden and a thermometer inserted into the thickest part registers 165F; 25-30 minutes.

Meanwhile, cook the couscous with the chopped apricots as the package directs.  Season with salt and pepper.  Transfer the chicken to plates.  Serve with mushrooms and couscous.

source:  slightly adapted from Food Network Magazine, March 2012