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Juicy Lemon Chicken and Couscous

Juicy Lemon Chicken and Couscous

Delicious Juicy Lemon Chicken and Couscous recipe with step-by-step instructions.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Mediterranean
Servings 5 servings
Calories 695 kcal

Equipment

  • Large Skillet

Ingredients
  

For the chicken

  • 2.5 lb chicken thighs bone-in and skin-on for better texture and moisture
  • salt
  • pepper
  • 2 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon oregano I use McCormick Mediterranean Oregano
  • 2 teaspoon lemon zest freshly grated for best aroma
  • 1 tablespoon olive oil

For the couscous

  • 2 tablespoon butter I like Kerrygold unsalted butter for this
  • 1 shallot
  • 3 garlic cloves
  • 1.5 cups couscous I prefer Bob's Red Mill Pearl Couscous
  • 1 teaspoon lemon zest
  • 2.25 cups chicken stock I use Swanson unsalted to control the salt
  • 1 lemon juiced and strained to remove seeds
  • 0.5 cup fresh parsley chopped
  • 0.25 cup fresh herbs

Instructions
 

Instructions

  • Pat the chicken thighs dry with paper towels. In a small bowl, combine salt, pepper, garlic powder, paprika, oregano, and 2 teaspoon of lemon zest to create your spice blend. Season both sides of the chicken generously with this mixture.
  • Heat olive oil in a large, deep skillet over medium-high heat until it shimmers. Place the seasoned chicken thighs skin-side down in the pan and sear for 2-3 minutes until the skin is golden brown and crispy. Flip and sear the other side for another 2-3 minutes. Transfer the seared chicken to a clean plate.
  • In the same skillet, reduce heat to medium and melt the butter. Add minced shallot and garlic, stirring frequently for about 5 minutes until they're soft and fragrant. Add the couscous and remaining 1 teaspoon of lemon zest, stirring constantly for 3-5 minutes.
  • Pour chicken stock into the skillet with the couscous mixture, stirring gently to combine. Add fresh lemon juice, then nestle the seared chicken thighs back into the pan, skin-side up. Cover and reduce heat to medium-low. Braise for about 15 minutes until cooked through.
  • Remove skillet from heat and let it sit covered for 2-3 minutes. Use a fork to fluff the couscous. Transfer to a serving dish or individual plates, arranging chicken thighs on top. Garnish with chopped parsley and additional fresh herbs.

Notes

Taking time to fluff the couscous properly keeps it light and separate rather than dense.

Nutrition

Serving: 1plateCalories: 695kcalCarbohydrates: 64gProtein: 38gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 21gCholesterol: 145mgSodium: 540mgPotassium: 600mgFiber: 3gSugar: 1gVitamin A: 12IUVitamin C: 35mgCalcium: 3mgIron: 12mg
Keyword chicken thighs, Couscous, easy dinner, Juicy Lemon Chicken, one pan meal
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