Broccoli rabe (or raab) is sometimes called Italian or Chinese broccoli, though it’s most closely related to turnips. Its one of the most popular green vegetables worldwide, with a pungent bitterness that’s tempered by the tang of lemon, roasting in high heat, or the richness of garlicky or highly seasoned olive oil. It pairs well with the delicate flavor of chicken.


  1. Heat oven to 375°F. Season chicken with salt and pepper. Heat 2 tablespoons oil in large ovenproof skillet over medium-high heat. Cook chicken, skin side down, 5 to 8 minutes or until golden brown. Turn chicken over; transfer to oven. Roast 10 to 15 minutes longer or until no longer pink near bone. Cook to internal temp of 165°F.

  2. Meanwhile, bring a large kettle of water to a boil. Heat remaining 2 tablespoons oil in a small skillet over medium-low heat. Add garlic to skillet; cook and stir about 6 minutes or until light golden brown and tender. Stir in red pepper flakes. Remove from heat; set aside.

  3. Salt boiling water; add couscous. Cook 8 minutes, until just undercooked. Stir in broccoli rabe; cook and stir 2 minutes longer or until both pasta and greens are tender. Drain, reserving 1/4 cup cooking liquid. Toss pasta and greens in large bowl with reserved cooking liquid and garlic-red pepper oil. Serve with roasted chicken, with lemon wedges or sprinkled with grated cheese.


Just BARE® Bone-In Chicken Thighs may be substituted for Just BARE® Bone-In Split Chicken Breasts (roast for about 10 minutes longer).

Nutritional information may change when substituting product. If you choose to substitute frozen chicken for this recipe, it's best to thaw the product before cooking.