Prep Time: 15 minutes
Cook Time: 45 minutes
2 tbs. olive oil, divided
2 tbs. Herb and Garlic Seasoning
4 chicken leg quarters
1 head cauliflower, separated into large florets
1 cup dried Israeli couscous
2 tbs. extra-virgin olive oil
2 tbs. chopped fresh parsley
1 lemon, zest finely grated, juiced
2 cups (not packed) wild arugula
- Preheat oven to 450°F. Coat chicken with 1 tbs. olive oil and sprinkle all over with Herb and Garlic Seasoning. Place chicken, skin side up, on sheet pan. Roast 30 minutes.
- In large bowl, toss cauliflower with 1 tbs. olive oil and sprinkle with salt. Add cauliflower to sheet pan alongside chicken. Roast 15 minutes, or until chicken is cooked through and cauliflower is slightly charred and crisp-tender.
- Meanwhile, in large saucepan of boiling salted water, cook couscous 7 minutes, or until al dente. Drain well and spread couscous over second sheet pan to cool slightly. Toss couscous with extra-virgin olive oil, parsley, lemon zest, and lemon juice and season with salt and pepper. Add roasted cauliflower and arugula and toss to combine. Top with chicken.
- Pour off and discard fat from sheet pan that chicken was roasted on. Add 1/2 cup boiling water to sheet pan and, using wooden spatula, scrape up browned bits on bottom of hot pan. Strain into serving bowl, season with salt and pepper, and serve alongside chicken.