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!
Servings: 4
Equipment
Ingredients
- 1 tablespoon Butter I used ghee (clarified butter)
- 2 pounds Bone-In Skin-On Chicken Thighs
- Kosher Salt & Black Pepper
- 4 cloves Garlic minced
- 1½ cups Pearl Couscous uncooked
- ⅓ cup White Wine a dry white such as Sauvignon Blanc
- 2½ cups Chicken Broth
- 1 teaspoon Italian Seasoning
- 1 Lemon juice & zest
- ½ cup Fresh Parsley roughly chopped
Instructions
- Preheat oven to 400°F. Trim chicken thighs if needed, pat dry, and season generously with salt and pepper.
- 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.
- 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.
- Pour in white wine and scrape up any browned bits with a wooden spoon. Simmer until mostly absorbed.
- Stir in chicken broth, Italian seasoning, and salt and pepper to taste. Bring to a boil, then cook a few minutes, stirring occasionally.
- Return chicken to the pan, skin-side up. Transfer pan to the oven and bake 15 minutes, or until chicken is cooked through.
- 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.
Video
Nutrition
Calories: 592kcal | Carbohydrates: 56g | Protein: 56g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 223mg | Sodium: 281mg | Potassium: 901mg | Fiber: 4g | Sugar: 1g | Vitamin A: 788IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 4mg
