Skin crisped and golden, the chicken is bright with lemon and mellowed garlic, tender beneath the crackling exterior. Fluffy couscous soaks up a glossy pan jus, flecked with parsley and the warmth of toasted pine nuts. Every bite balances crisp texture, citrus tang, and rich savory juices that finish on the tongue. Serve warm for a relaxed weeknight dinner or a casual weekend supper with a simple green salad.
Ingredients
- Bone-in, skin-on chicken thighs (6, about 2–2½ lb)
- Kosher salt (1½ teaspoons) and freshly ground black pepper (1 teaspoon)
- Garlic (4 cloves, minced)
- Lemons (1 zest and juice, plus 1 lemon sliced for roasting)
- Olive oil (2 tablespoons)
- Unsalted butter (1 tablespoon)
- Dried oregano or thyme (1 teaspoon)
- Chicken stock (½ cup for pan jus)
- Pearl or Israeli couscous (1½ cups)
- Chicken stock or water (1½ cups for couscous)
- Fresh parsley (¼ cup chopped) and toasted pine nuts (2 tablespoons, optional)
Instructions
- Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels and season both sides with salt, pepper, and oregano. Rub the minced garlic and lemon zest over the skin and let rest 10 minutes.
- Heat an ovenproof skillet over medium-high heat and add olive oil and butter. When the fat is hot, place the thighs skin-side down and cook without moving until the skin is deeply golden and crisp, about 6–8 minutes.
- Flip the thighs, tuck lemon slices around them, then transfer the skillet to the oven and roast until the internal temperature reaches 165°F (about 15–20 minutes depending on size). Remove the chicken to a plate and tent lightly to rest.
- Return the skillet to the stovetop over medium. Pour in ½ cup chicken stock and scrape the browned bits from the bottom with a wooden spoon. Add the juice of the zested lemon, simmer 1–2 minutes to reduce slightly, and taste for seasoning.
- While the jus reduces, bring 1½ cups stock to a boil in a small saucepan. Stir in the couscous, cover, remove from heat, and let sit 5 minutes. Fluff with a fork and stir in chopped parsley, toasted pine nuts, and a pinch of salt and pepper.
- Spread the couscous on a serving platter, nestle the rested chicken on top, and drizzle with the pan jus. Garnish with extra parsley and lemon wedges and serve immediately.
Tips or Variations
- For a nuttier note, swap pearl couscous for regular couscous or short-grain couscous; adjust liquid to package directions.
- Make it ahead: roast the chicken and reheat briefly in a hot oven; keep couscous separate and warm, then combine before serving.