Lemon Chicken with Couscous
Servings
4
servingsTotal time
1
hour20
minutesIngredients
4-6 bone-in, skin-on chicken thighs
salt
1-2 tbsp of oil
1 shallot, minced
4 garlic cloves, minced
1/2 tsp oregano
1/2 tsp thyme
1 1/2 cups dried pearl couscous
1 lemon, sliced
2 cups chicken stock
2 tbsp freshly chopped herbs, for garnish
Directions
- Preheat the oven to 400°F.
- Season the chicken thighs generously with salt. Let sit out for 30 minutes while you prepare the rest of your ingredients.
- Heat 1-2 tbsp of oil in an oven-safe pan over medium heat. Add the chicken thighs skin-side down and sear for 10 minutes. Flip and sear for 8 minutes, then remove and set aside.
- Turn the heat to medium-low, then add the minced shallots, and cook until softened.
- Add the garlic, oregano, thyme, and pearl couscous. Stir and let everything toast for about 1-2 minutes.
- Add back in the seared chicken thighs, nestle in the lemon slices, then pour in the chicken stock. Bring everything to a simmer, then cover and transfer the pan to the preheated oven.
- Bake at 400°F for 20 minutes.
- Uncover and fluff the couscous with a fork.
- Garnish with fresh herbs, then serve.