Oven-Baked Chicken with Orange Blossom Butter and Thyme, Spiced Carrots, and Crispy Pistachio Couscous

Name: Oven-Baked Chicken with Orange Blossom Butter and Thyme, Spiced Carrots, and Crispy Pistachio Couscous
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 24 oz boneless skinless chicken breasts; 3 tbsp butter; 2 tsp orange blossom water; 2 tbsp honey; 2 tbsp fresh thyme; 2 cloves garlic; 1 whole lemon; 1 1/2 tsp salt; 1 tsp black pepper; 1.1 lb carrots; 3 tbsp olive oil; 1 tsp ground cumin; 1/4 tsp ground cinnamon; 1 cup couscous; 1 cup chicken broth; 1/3 cup pistachios; 2 tbsp chives

An original baked chicken recipe with an elegant aromatic profile: juicy chicken breasts brushed with orange blossom butter, honey, and thyme, served over fluffy couscous with toasted pistachios and paired with roasted carrots scented with cumin and cinnamon.

20 minPrep

35 minCook

55 minTotal

4Servings

High Protein

Ingredients

Adjust servings

4 (aprox. 680 g) 680 g boneless skinless chicken breasts (dry with papel of cocina)
45 g 45 g butter (derretida)
10 ml 10 ml orange blossom water
30 ml 30 ml honey
8 g 8 g fresh thyme (leaves separadas, divided)
2 dientes 2 cloves garlic (grated or chopped finely, divided)
1 unidad 1 unit lemon (2 tbsp de jugo, dividido)
8 g 8 g salt (or to taste, divided)
3 g 3 g black pepper (divided)
500 g 500 g carrots (peladas and cut en bastones)
45 ml 45 ml olive oil (divided)
3 g 3 g ground cumin
1 g 1 g ground cinnamon
180 g 180 g couscous
240 ml 240 ml chicken broth (hot)
45 g 45 g pistachios (tostados and chopped gruesos)
10 g 10 g chives (chopped fino)

Nutrition facts

per serving

565 kcal

Calories

42 g

Protein

35 g

Carbs

28 g

Fat

4 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyTree Nuts

Instructions

1
1. Preheat the oven to 425°F / 220°C. Line a large baking sheet with parchment paper or lightly grease it.
2
2. In a medium bowl, toss the carrots with 15 ml (1 tbsp) olive oil, cumin, cinnamon, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Spread them on one side of the baking sheet.
3
3. In another bowl, combine the melted butter, orange blossom water, honey, half of the thyme, half of the garlic, lemon zest, 15 ml (1 tbsp) lemon juice, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper.
4
4. Place the chicken breasts on the other side of the baking sheet. Rub them with 15 ml (1 tbsp) olive oil, then generously brush with the orange blossom butter mixture.
5
5. Bake for 18 minutes at 425°F / 220°C. Remove the tray, stir the carrots, and brush the chicken again with the pan juices and butter mixture.
6
6. Return the tray to the oven and bake for 12 to 17 minutes more at 425°F / 220°C, until the chicken is fully cooked and the carrots are tender and browned.
7
7. Meanwhile, place the couscous in a heatproof bowl with the remaining garlic, 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) salt, and a pinch of black pepper. Pour in the hot chicken broth, cover, and let stand for 5 minutes.
8
8. Fluff the couscous with a fork and add the pistachios, chives, remaining thyme, and 15 ml (1 tbsp) lemon juice. Mix well so it stays light and fragrant.
9
9. Let the chicken rest for 5 minutes out of the oven. Serve a bed of couscous, arrange the chicken on top, and add the roasted carrots on the side. Spoon the tray juices over everything to finish.

Chef tips

Do not overuse the orange blossom water: a small amount perfumes the dish without overpowering it. If the chicken breasts are very thick, lightly butterfly or pound them for more even cooking.

Substitutions

You can replace the couscous with quinoa for a gluten-free version, using the same aromatic garnish. Carrots can also be swapped for parsnips. If you do not have pistachios, use toasted almonds, keeping in mind the flavor will change.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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