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Chicken and Couscous

Crispy Chicken Thighs with Herby Couscous Recipe

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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Calories: 510
Ingredients Method Notes

Ingredients
  

  • 4 bone-in, skin-on chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 small yellow onion, diced small
  • 3 garlic cloves, minced
  • 1 lemon, zested and juiced (about 3 tablespoons juice)
  • 1 cup plain couscous
  • 1½ cups chicken broth
  • ⅓ cup chopped fresh parsley
  • ¼ cup chopped fresh cilantro

Method
 

  1. Preheat oven to 400°F (200°C). Heat oil in a large oven-safe skillet over medium. Pat chicken dry, season with salt and pepper, and cook skin side down 10 minutes until deep golden. Flip and cook 3 minutes, then transfer to a plate.
  2. Sauté onion in the same skillet 4-5 minutes until soft, add garlic and lemon zest, cook 30 seconds.
  3. Stir in couscous and toast 1 minute. Add broth and lemon juice, scrape up bits, and bring to a simmer, then turn off heat.
  4. Place chicken skin side up on top of couscous. Transfer skillet to oven and bake 22-25 minutes until chicken reaches 165°F (74°C).
  5. Rest 5 minutes, then remove chicken. Fluff couscous with a fork and fold in parsley and cilantro. Serve chicken over couscous.

Notes

If your skillet handle isn’t oven-safe, wrap it tightly in heavy foil or after step 3 move everything to a baking dish before putting it in the oven. The chicken and couscous are best right away, but leftovers reheat gently in a skillet with a little broth.