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Roasted Chicken

Roasted Chicken with Couscous, Spinach, and Provençal Tomatoes

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Chef Elana’s confident that even if you haven’t technically left the comfort of your own home for this simple dinner, your taste buds will report back with the bright, aromatic, Mediterranean flavors from their trip to the south of France. The techniques here are pretty effortless, whether it’s roasting chicken with a Parmesan topping for golden, cheesy, crispy skin, or infusing Moroccan couscous with garlic and chicken stock for a subtle flavor boost. Get your dinner date’s help with tearing the parsley or sprinkling the herbed breadcrumb topping over tomatoes before they roast.

  • < 600 Calories
  • Quick Cook
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
By Chef Elana

By Chef Elana

  • Calories 590
  • Protein 45g
  • Total Carb 50g
  • Total Fat 22g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • tomatoes
    • 2
    • tomatoes
  • parsley
    • 1/8 ounce
    • parsley
  • garlic
    • 2 cloves
    • garlic
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • panko breadcrumbs
    • 1/4 cup
    • panko breadcrumbs
  • dried thyme
    • 1/3 teaspoon
    • dried thyme
  • chicken stock
    • 1 container
    • chicken stock
  • Moroccan couscous
    • 1/2 cup
    • Moroccan couscous
  • baby spinach
    • 3 ounces
    • baby spinach

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • aluminum foil
  • baking sheet
  • 6" small pot with lid

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 425°F. Rinse all produce. Halve tomatoes crosswise. Roughly chop parsley leaves, discarding stems, or enlist an eager helper to tear the leaves with their hands. Mince 1 garlic clove for Step 3, leaving remaining clove whole for Step 5. Line a baking sheet with foil for the next step.

  2. Season chicken

    Season chicken

    Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper as desired. Arrange skin-side up on 1 half of prepared baking sheet (to make room for tomatoes in the next step). Sprinkle over half of Parmesan.

  3. Prepare tomatoes

    Prepare tomatoes

    In a medium bowl, stir together breadcrumbs, thyme, minced garlic, half of parsley, remaining Parmesan, and ½ tablespoon olive oil to combine (this is a great task for a kitchen helper!). On other half of sheet with chicken, arrange tomatoes cut-side up and season with ⅛ teaspoon salt and pepper. Spoon Parmesan breadcrumbs over tomatoes, dividing evenly.

  4. Roast chicken and tomatoes

    Roast chicken and tomatoes

    Roast chicken and tomatoes until chicken is cooked through and no longer pink and breadcrumbs are golden, 12-15 minutes.

  5. Cook couscous

    Cook couscous

    While chicken and tomatoes roast, in a small pot, bring ¾ cup chicken stock to a boil over high heat. Then, remove pot from heat and immediately stir in couscous, whole garlic clove, and ¼ teaspoon salt. Cover pot and set aside until stock is fully absorbed, 5-6 minutes. Then, remove and discard whole garlic clove. Add spinach and 1 teaspoon olive oil; stir to wilt spinach slightly. Cover again to keep warm.

  6. Plate chicken

    Plate chicken

    Use any remaining downtime while the chicken and tomatoes roast to set the table. Then, transfer roasted chicken, Provençal tomatoes, and spinach couscous to serving plates. Garnish everything with remaining parsley and dig in!

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