Mahogany Roasted Chicken

This recipe is from an old magazine -- haven't made it yet & wanted to make sure I didn't lose it before the paper disintegrated!

• Ready In: 50 mins
• Serves: 6
• Yields: 6 Chicken pieces

Ingredients

• 1⁄4 cup reduced sodium soy sauce
• 1⁄4 cup honey
• 1⁄4 cup  orange juice
• 2  tablespoons ketchup
• 1⁄2 teaspoon  hot sauce
• 6  large skinless chicken thighs, about 2 . 5 pounds
• 2  cups reduced-sodium chicken broth
• 1  tablespoon  dried onion flakes
• 2  cups  tricolor couscous
• 1  lb  frozen edamame, cooked following package directions

Directions

1. Heat oven to 450 Fahrenheit. Coat a roasting pan with nonstick cooking spray.
2. Using a medium bowl, whisk soy sauce, honey, orange juice, ketchup and hot sauce. Set aside half for basting, half for serving.
3. Place chicken, skinned side up, in pan. Brush generously with soy mixture for basting. Roast at 450 for 40 minutes, brushing with sauce every 10 minutes. Remove from oven when internal temperature registers 160 Fahrenheit on an instant read thermometer.
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.