One Pan Chicken Couscous

Roasted chicken thigh on a bed of spiced pearled couscous with parsley and lemon slice garnish.

One Pan Chicken Couscous

Chicken and Couscous is one of those comforting one-pan meals that feels both rustic and deeply satisfying. This version uses pearled couscous, also known as maftoul in parts of the Middle East, which is slightly larger than traditional couscous and has a pleasantly chewy texture that absorbs flavor beautifully.

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Course: Main Course

Cuisine: Middle Eastern

Keyword: couscous, pearled couscous

Prep Time: 5

Cook Time: 45

Total Time: 50

Servings:

Calories: 700kcal

Author: Lola Jay

Ingredients

4 bone in chicken thighs
3 tablespoon extra virgin olive oil
1½ cups pearled couscous
1 large shallot diced
4 garlic cloves minced
3 cups chicken bone broth
2 tablespoon tomato paste
½ lemon juiced
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
1 lemon sliced into rounds
Salt and black pepper to taste
Fresh parsley chopped (for garnish)

US Customary - Metric

Instructions

Preheat the Oven

Preheat oven to 400°F.

Season the Chicken

Pat the chicken thighs dry with paper towels. Season generously with salt and pepper.
4 bone in chicken thighs

Sear the Chicken

Heat olive oil in a large oven-safe skillet over medium-high heat. Place the chicken skin-side down and cook for about 4–5 minutes until golden. Flip and cook another 2–3 minutes. Remove from the pan and set aside.
3 tablespoon extra virgin olive oil
Sear the lemon slices until slightly golden and remove from the pan.

Cook the Aromatics

Lower the heat to medium. In the same pan, add diced shallots and cook for about 2 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
1 large shallot, 4 garlic cloves

Build the Flavor Base

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavor. Add the pearled couscous and toast it briefly, stirring so it becomes lightly coated in the tomato mixture.
2 tablespoon tomato paste, 1½ cups pearled couscous

Add Liquid and Seasonings

Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits. Stir in lemon juice, garlic powder, smoked paprika, onion powder, thyme, salt, and pepper.
3 cups chicken bone broth, ½ lemon, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon fresh thyme leaves, Salt and black pepper

Bake the Dish

Nestle the seared chicken thighs and lemon slices back into the couscous mixture. Transfer the skillet to the oven and bake for 30 minutes, or until the chicken reaches an internal temperature of 165°F and the couscous is tender.

Finish and Serve

Remove from the oven and let rest for a few minutes. Sprinkle with chopped parsley before serving.
Fresh parsley

Video

Notes

Nutrition facts are only estimates.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop with a splash of broth to loosen the couscous, or microwave until warmed through.

Nutrition

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