Roasted Chicken and Beets With Couscous and Yogurt Sauce

roasted-chicken-beets-couscous
Photo by Yunhee Kim
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4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 612 calories
    • Fat 23 g
    • Sat Fat 5 g
    • Cholesterol 131 mg
    • Sodium 638 mg
    • Protein 48 g
    • Carbohydrate 53 g
    • Sugar 14 g
    • Fiber 7 g
    • Iron 4 mg
    • Calcium 139 mg

Ingredients

  1. Check 2 1/4pounds chicken drumsticks and thighs (8 total)
  2. Check 1 1/2teaspoons ground cumin
  3. Check 1 1/2teaspoons paprika
  4. Check 3tablespoons olive oil
  5. Check kosher salt and black pepper
  6. Check 2pounds beets, peeled and cut into 1/2-inch wedges
  7. Check 1cup couscous
  8. Check 3/4cup plain yogurt
  9. Check 1tablespoon fresh lime juice, plus wedges for serving
  10. Check 1tablespoon chopped fresh cilantro

Directions

  1. Heat oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 tablespoons of oil and ¼ teaspoon each salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes.
  2. Meanwhile, cook the couscous according to the package directions.
  3. In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges.