One Pan Lemon Chicken Couscous
This delicious Chicken Couscous is made in one pan. It uses fresh lemon juice and zest to give it a kick of freshness and it's so easy you're going to love adding it to your dinner rotation!
Servings 4 -6
Calories 610kcal
Ingredients
For the dressing
- 3 tbsp extra-virgin olive oil
- 4 tbsp lemon juice (about 1 large lemon)
- 1 tbsp dijon or yellow mustard
- 1 tbsp dried oregano
- 2 garlic cloves, pressed
- 1 tsp kosher salt
- 1/2 tsp ground pepper
For the chicken and couscous
- 6 bone in skin on chicken thighs
- salt and pepper
- 1 tbsp extra virgin olive oil
- 1 1/2 lemons juiced (about 5-6 tbsp)
- 8 garlic cloves, smashed
- 1 tsp kosher salt
- 1/2 tsp ground pepper
- 1 lemon, zested
- 1 1/2 cups pearled (Israeli) couscous
- 1 tbsp chicken stock paste
- 2 3/4 cups water
Toppings
Instructions
- Preheat the oven to 375F.
- Whisk together the dressing ingredients and set aside.
- Add the halved cherry tomatoes to a bowl with a pinch of salt and stir. Set aside.
- Add the chicken thighs to a plate and season both sides generously with salt and pepper.
- Add 1 tablespoon of olive oil to a large high sided, oven-safe skillet over medium-high heat. When the pan is hot, turn to medium heat and add the chicken thighs, skin side down. Cook until deeply golden brown, about 5 minutes. Flip the chicken and cook for another 4-5 minutes and then remove the chicken to a plate or bowl and set aside.
- Turn the heat to medium and add the lemon juice to deglaze the pan. Cook for 1-2 minutes, scraping the bottom of the pan.
- Then, add the smashed garlic, salt, pepper and lemon zest. Stir and cook for 1-2 minutes until fragrant. Add the couscous and stir well to coat with the oils in the pan, about 1-2 minutes.
- Stir in the chicken stock paste and then the water. Turn the heat to medium-high to bring to a simmer. Once simmering, add the chicken skin side up, nestled into the couscous and add any juices from the chicken plate / bowl back to the pan as well.
- Cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake until cooked through to 165F, about 25-35 minutes.
- Once the chicken is cooked through, remove from the oven and fluff the couscous a bit with a fork.
- Serve topped with baby tomatoes and fresh parsley and drizzle with the dressing.
Notes
- If you don't have chicken stock paste, substitute the water with chicken broth
- This recipe is great for meal prep too!
- If you love this recipe, try our Oven Baked Chicken and Rice
Nutrition
Calories: 610kcal | Carbohydrates: 42.4g | Protein: 60.7g | Fat: 21.4g | Saturated Fat: 4.4g | Polyunsaturated Fat: 3.8g | Monounsaturated Fat: 10.9g | Trans Fat: 0.1g | Cholesterol: 258mg | Sodium: 1523.5mg | Fiber: 3.3g | Sugar: 3.1g
