LEMON-BASIL CHICKEN & COUSCOUS🍋 A sheet pan dinner everyone will love. Lemon-Basil Chicken & Couscous. And for me, chicken thighs make all the difference. They’re flavorful, extra juicy, and always turn out beautifully tender. INGREDIENTS: 1 or 2 lemons 3 cups chicken broth ¼ cup plus 3 tablespoons extra-virgin olive oil cup chopped fresh basil, plus more for serving 3 garlic cloves, finely chopped or grated 2 teaspoons sweet paprika, plus more for seasoning teaspoon dried thyme Kosher salt and freshly ground black pepper 1½ cups (about 10 ounces) couscous 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs) 3 zucchini (about 1 pound), halved lengthwise and thinly sliced into half-moons 1 pint (about 10 ounces) cherry tomatoes Lemon wedges, for serving INSTRUCTIONS: Arrange a rack in the center of the oven and preheat the oven to 450°. Grate the zest of 1 lemon into a large bowl or liquid measuring cup. Squeeze the lemon(s) to get cup juice and add to the bowl. Add the broth, ¼ cup of the olive oil, the basil, garlic, paprika, thyme, I teaspoon salt, and teaspoon pepper and whisk to combine. Spread the couscous on a sheet pan, then nestle the chicken thighs, zucchini, and cherry tomatoes on the couscous. Pour the liquid all over. Season the chicken with ½ teaspoon salt and a sprinkle of paprika. Seal tightly with a piece of aluminum foil, then bake until the couscous has absorbed all the liquid and the chicken is just cooked through, 30 to 35 minutes. Remove the pan from the oven. Set the broiler to high.   Uncover the pan and drizzle everything with the remaining 3 tablespoons olive oil. Return the pan to the middle rack, uncovered, and broil until the top is golden brown, checking often, 5 to 6 minutes. Divide the baked mixture among plates. Scatter more basil on top and serve with lemon wedges for squeezing. - @brunchwithbabs