Mahogany Roasted Chicken Thighs

By Valarie

Ingredients

• 1/4 cup reduced-sodium soy sauce
• 1/4 cup honey
• 1/4 cup orange juice
• 2 tablespoons ketchup
• 1/2 teaspoon hot sauce
• 6 large skinless chicken thighs, about 2 1/4 pounds total
• 2 cups reduced-sodium chicken broth
• 1 tablespoon dried onion flakes
• 2 cups tricolor couscous
• 1 pound frozen shelled edamame, cooked following package directions

Details

Servings 1
Adapted from familycircle.com

Preparation

Step 1

1. Heat oven to 450 degrees . Coat a roasting pan with nonstick cooking spray.

2. In a medium bowl, whisk soy sauce, honey, orange juice, ketchup and hot sauce. Set aside half for basting, half for serving.

3. Place chicken, skinned-side up, in pan. Brush generously with soy mixture for basting. Roast at 450 degrees for 40 minutes, brushing every 10 minutes with sauce. Remove from oven when internal temperature registers 160 degrees on an instant-read thermometer.

4. Combine chicken broth and onion flakes in a saucepan. Bring to a simmer; stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

5. Serve the chicken with the reserved sauce, couscous and edamame