2 1/4 pounds chicken drumsticks and thighs (8 total)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
3 tablespoons olive oil
kosher salt and black pepper
2 pounds beets, peeled and cut into 1/2-inch wedges
1 cup couscous
3/4 cup plain yogurt
1 tablespoon fresh lime juice, plus wedges for serving
1 tablespoon chopped fresh cilantro
Sat fat 5g
How to Make It
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.
Meanwhile, cook the couscous according to the package directions.
In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges.