Caramel-Balsalmic Glazed Chicken with Couscous
- 1/2 cup caramel sauce
- 1 Tbsp. balsamic vinegar
- 1 Tbsp. heavy cream
- 1 Tbsp. chopped fresh thyme
- 4 skin-on chicken breast
- 5.7 ounce box couscous
Preheat oven to 425. In a small bowl, stir together the caramel sauce, vinegar, cream and thyme. On a parchment lined baking sheet, season the chicken with salt and pepper. Brush both sides with the caramel mixture and arrange skin side up. Bake, brushing halfway through with the pan drippings, until golden,a bout 20 minutes. Let rest for 5 minutes.
Meanwhile, prepare the couscous according to package directions.