Chicken thighs and drumsticks roasted with fresh red and golden beets, topped with a tangy lime-cilantro yogurt sauce.
2 1/4 lbs chicken drumsticks and thighs (8 pieces total)
1 1/2 tsp ground cumin
1 1/2 tsp paprika
3 Tblsp olive oil
kosher salt and black pepper
2 lbs beets, peeled and cut into 1/2-inch wedges
1 cup couscous
3/4 cup plain yogurt
1 Tblsp fresh lime juice – plus wedges for serving
1 Tblsp chopped fresh cilantro (or other soft herb)
Preheat the oven to 425° F. On a rimmed baking sheet, toss the chicken with the cumin, paprika, 1 Tblsp of the oil, ½ tsp salt, and ¼ tsp pepper. On a second rimmed baking sheet, toss the beets with the remaining 2 Tblsp of oil and ¼ tsp each of salt and pepper. Roast, tossing the beets once, until the beets are tender and the chicken is cooked through, 30 to 35 minutes.
Meanwhile, cook the couscous according to the package directions.
In a small bowl, whisk together the yogurt, lime juice, and cilantro. Serve the chicken with the couscous, beets, yogurt sauce, and lime wedges.
Adapted from Real Simple magazine.