Mahogany Roasted Chicken Thighs

(recipe and image from www.familycircle.com)

Makes: 6 servings

Prep: 10 minutes

Bake: 450F for 40 mins

Cook: 10 mins

Ingredients

1/4 cup reduced sodium soy sauce

1/4 cup honey

1/4 cup orange juice

2 tbs ketchup

1/2 tsp hot sauce

6 large skinless chicken thighs, about 2.25 pounds total

2 cups reduced sodium chicken broth

1 tbs dried onion flakes

2 cups tricolor couscous

1 pound frozen shelled edamame, cooked per package directions

1) Heat oven to 450. Coat roasting pan with non-stick spray.

2) In medium bowl, whisk soy sauce, honey, OJ, ketchup and hot sauce. Set aside half for basting, half for serving.

3) Place chicken, skin side up, in pan. Brush generously with soy mixture for basting. Roast at 450 for 40 mins, brushing every 10 mins with sauce. Remove from oven when internal temp gets to 160.

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 fork.

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

Per serving:

392 cals

13g fat

4g fiber

754 mg sodium

166 mg cholesterol