Crispy Chicken Thighs Over Pearl Couscous

Crispy chicken thighs with pearl couscous cooked until golden and juicy, with tender vegetables and savory pan juices.

Crispy Chicken Thighs Over Pearl Couscous

Crispy bone-in, skin-on chicken thighs baked over pearl couscous with lemon, herbs, and vegetables, all cooked together in one pan for a flavorful, satisfying dinner.

Course Comfort Food, Dinner, Main Course

Cuisine American, Mediterranean-Inspired

Keyword chicken and couscous, crispy chicken thighs, easy weeknight dinner, one pan chicken dinner, Oven Baked Chicken Thighs with Apricots and Olives, pearl couscous recipe

Prep Time 25

Cook Time 30

Resting Time 5

Total Time 1

Servings to 5

Calories 535kcal

Author Cathy Pollak

Equipment

braising pan (oven-safe 3.5 quart or tightly covered pan) Let's the chicken to sit above the couscous so the skin stays crisp.
mixing bowls (small) For combining the seasoning blend.

Ingredients

Chicken:

2 tbsps (30 ml) olive oil
2 tbsps (36 g) kosher salt
1 tbsp (3 g) dried oregano leaves
2 tsps (6 g) onion powder
2 tsps (6 g) garlic powder
1 tsp (3 g) coarse ground black pepper
¼ tsp (0.5 g) dried thyme leaves
5 (~ 3 lbs / 1.4 kg) bone-in, skin-on chicken thighs

Couscous:

1 large yellow onion diced
½ lb (225 g) carrots peeled and sliced
2 medium celery stalks diced
½ tsp (1 g) red pepper flakes (optional)
4 cloves garlic minced
2⅓ cups (560 ml) low-sodium chicken broth
1¾ cups (315 g) dry pearl couscous
2 tbsps (30 ml) fresh lemon juice
fresh parsley chopped for garnish

Instructions

Preheat the oven to 375°F (190°C).
Heat the olive oil in a wide, oven-safe braiser or covered pan over medium heat.
In a small bowl, combine the kosher salt, oregano, onion powder, garlic powder, coarse ground pepper, and thyme. Set aside 1 tablespoon of the seasoning mixture. Season the chicken thighs generously on all sides with the remaining seasoning.
Working in batches if necessary, place the chicken thighs skin side down in the hot pan and sear for 5 to 6 minutes, or until the skin is deeply golden and crisp. Flip and cook for an additional 3 to 4 minutes. Transfer the chicken to a plate and repeat with the remaining thighs, adding more oil if needed.
Add the diced onion, carrots, and celery to the pan and sauté for about 5 minutes, stirring occasionally, until the onion is softened. Add the minced garlic, red pepper flakes, and the reserved tablespoon of seasoning and cook for 1 to 2 minutes, until fragrant.
Pour in the chicken broth, pearl couscous, and lemon juice and stir to combine. Bring the mixture to a boil.
Nestle the chicken thighs back into the pan, skin side up. Cover with a lid and transfer to the oven. Bake for 15 minutes, then remove the lid and continue baking for 15 to 20 minutes, or until the chicken is cooked through, the skin is crisp, and the couscous is tender with very little liquid remaining.
Remove from the oven and let rest for 5 to 10 minutes before serving. Garnish with freshly chopped parsley if desired.

Notes

Dry the chicken thoroughly before seasoning to help the skin crisp properly.
Sear the chicken skin side down first and do not move it until it releases easily.
Pearl couscous absorbs liquid quickly; stay nearby once the broth is added.
A small amount of liquid left in the pan is normal and will absorb as the dish rests.
For less heat, reduce or omit the red pepper flakes.
Nutrition values include all olive oil and broth used in the recipe and assume even distribution of couscous and cooking liquid across servings.

If you’re making this crispy chicken thighs recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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