One Pan Crispy Chicken Thighs with Lemon Couscous

This one-pan recipe delivers crispy, golden chicken thighs paired with flavorful lemon couscous. Simple to make, full of flavor, and perfect for an easy weeknight dinner!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 400°F. Trim chicken thighs if needed, pat dry, and season generously with salt and pepper.

Step 2

Heat butter in a large oven-safe pan with high sides over medium heat. Place chicken thighs skin-side down and sear for 10 minutes without moving, until the skin is golden and crispy. Flip and cook 5–8 minutes more. Transfer chicken to a plate.

Step 3

In the same pan, sauté garlic in the remaining butter and chicken fat for 1 minute, stirring often. Add couscous and toast for 3 minutes, stirring to coat.

Step 4

Pour in white wine and scrape up any browned bits with a wooden spoon. Simmer until mostly absorbed.

Step 5

Stir in chicken broth, Italian seasoning, and salt and pepper to taste. Bring to a boil, then cook a few minutes, stirring occasionally.

Step 6

Return chicken to the pan, skin-side up. Transfer pan to the oven and bake 15 minutes, or until chicken is cooked through.

Step 7

Remove from oven. Squeeze the juice of half a lemon over the top, then sprinkle with lemon zest and fresh parsley. Serve with extra lemon wedges and parsley if desired.

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