One Pan Crispy Chicken Thighs with Lemon Couscous

Name: One Pan Crispy Chicken Thighs with Lemon Couscous
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 tbsp Butter (I used ghee (clarified butter)); 2 lbs Chicken Thighs (bone-in & skin-on; trim excess fat); Salt & Pepper; 4 cloves Garlic (minced); 1.5 cups Pearl Couscous (uncooked); 1/3 cup White wine (dry); 2.5 cups Chicken Broth; 1 tsp Italian Seasoning; 1 Lemon (juice & zest); 1/2 cup Fresh Parsley (roughly chopped)

7 steps

Prep:15minCook:50min

This recipes all cooks in one pan. Sear the chicken thighs skin side down to get maximum crispiness and enjoy with a fresh lemony couscous!

Updated at: Sun, 05 Feb 2023 01:22:05 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories574.3 kcal (29%)

Total Fat25 g (36%)

Carbs51.2 g (20%)

Sugars1 g (1%)

Protein30.1 g (60%)

Sodium863.5 mg (43%)

Fiber3.7 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 TbspButter

I used ghee, clarified butter

2 lbsChicken Thighs

bone-in & skin-on, trim excess fat

1 ½ cupsPearl Couscous

uncooked

⅓ cupwhite wine

dry

2 ½ cupschicken broth

1 tspitalian seasoning

1Lemon

juice & zest

½ cupFresh Parsley

roughly chopped

Instructions

Step 1

Preheat oven to 400 degrees. Trim chicken thighs as necessary. Pat dry. Season generously with salt and pepper.

Step 2

In a large oven safe pan with high sides, heat butter over medium heat. Add chicken thighs skin side down. Sear for 10 minutes without touching until skin is crispy and golden brown. Flip chicken and cook another 5-8 minutes. Remove the chicken to a plate.

Step 3

In the same pan, add the minced garlic and cook in the remaining butter and fat from the chicken. Cook for 1 minute, stirring continuously. Add couscous and combine with the oil and garlic. Toast for 3 minutes.

Step 4

Pour in the white wine and scrape the brown bits off the bottom of the pan with a wooden spoon. Cook for a few minutes until most of the wine is absorbed.

Step 5

Pour in chicken broth. Add salt and pepper to taste and Italian seasoning. Stir to combine and bring to a boil. Cook for several minutes, stirring occasionally, until about half of the liquid is absorbed.

Step 6

Place the chicken back in the pan, skin side up. Transfer the pan to the oven and bake for 15 minutes or until the chicken is cooked through.

Step 7

Remove from the oven and squeeze the juice of half a lemon over the top. Sprinkle the zest of 1 lemon and the fresh parsley over the top. Serve with additional lemon and parsley as desired.

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