Description
Make an easy, flavorful dinner tonight with these One-Pan Chicken Thighs with Couscous. This recipe delivers comforting results with minimal cleanup, just like family cooking should be.
Ingredients
Scale
- 4 Boneless, skinless chicken thighs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/2 teaspoon Paprika
- 1 cup Chicken broth
- 1 cup Dry couscous
- 1/2 cup Chopped vegetables (like carrots or bell peppers)
- 1 tablespoon Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Rub the chicken thighs with olive oil, salt, pepper, and paprika in a baking dish.
- Arrange the chopped vegetables around the chicken.
- Bake for 20 minutes.
- While the chicken bakes, bring the chicken broth to a boil in a small saucepan.
- Remove the baking dish from the oven. Pour the boiling broth over the dry couscous spread evenly in the dish around the chicken.
- Cover the baking dish tightly with foil.
- Return the covered dish to the oven and bake for another 10-15 minutes, or until the chicken is cooked through and the couscous has absorbed the liquid.
- Remove from the oven, let stand for 5 minutes, then fluff the couscous with a fork.
- Garnish with fresh parsley before serving.
Notes
- You can use bone-in, skin-on chicken thighs; just add 10-15 minutes to the initial baking time.
- Feel free to substitute the vegetables with what you have on hand, like zucchini or frozen peas.
- For extra flavor, add a pinch of dried oregano with the spices on the chicken.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken thigh and 1/4 cup couscous
- Calories: 380
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 100mg