One Pan Crispy Chicken Thighs with Lemon Couscous

Updated at: Thu, 21 Nov 2024 09:54:03 GMT

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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Makes leftovers