One Pan Crispy Chicken Thighs with Lemon Couscous

Crispy chicken thighs, toasted pearl couscous, garlic, and fresh lemon come together in one pan for an easy and flavorful weeknight dinner.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prep chicken: Preheat oven to 400°F. Pat chicken thighs dry and season generously with salt and pepper.

Step 2

Sear chicken: Heat butter or ghee in a large oven-safe pan or braiser over medium heat. Place chicken thighs skin-side down and cook undisturbed for 8–10 minutes, or until the skin easily releases and is golden and crispy. Flip and cook 5 minutes more. Transfer to a plate.

Step 3

Toast couscous: In the same pan, sauté garlic for 1 minute. Add pearl couscous and cook 2 minutes, stirring often, until lightly toasted.

Step 4

Deglaze and boil: Pour in white wine and scrape up any browned bits from the pan. Simmer until mostly absorbed. Stir in chicken broth, Italian seasoning, and additional salt and pepper if needed. Bring to a boil.

Step 5

Bake: Return chicken thighs to the pan skin-side up. Transfer to the oven and bake for 15 minutes, or until the chicken is cooked through and the couscous is tender.

Step 6

Finish: Squeeze lemon juice over the top and sprinkle with lemon zest and parsley before serving.

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