There’s something utterly satisfying about a hearty, aromatic dish that comes together in one pan — and that’s exactly what this Baked Chicken Thighs with Couscous Recipe offers. The juicy, spice-kissed chicken perfectly complements the tender couscous and vibrant vegetables, making every bite a warm hug on a plate.

The image shows a white rectangular baking dish filled with a layered meal. The bottom layer is made of small round pasta or couscous mixed with chopped vegetables like orange and red bell peppers and some chopped green herbs. On top of this base layer, six golden-brown cooked chicken thighs with crisp skin are arranged evenly, some with a slightly darker, caramelized surface. Green herb leaves are sprinkled on top of both the chicken and the pasta, adding a touch of freshness and color contrast. The dish is placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Thighs with Couscous Recipe
Top Tip
How to Serve Baked Chicken Thighs with Couscous Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Thighs with Couscous Recipe

Why You'll Love This Recipe

I’m obsessed with how this dish balances ease and flavor. It feels like a fancy meal, but honestly, it’s hands-off enough to whip up any night you want something both comforting and vibrant.

One-Pan Wonder: Everything cooks together, so cleanup is a breeze, and the flavors mingle beautifully.
Crispy Skin, Tender Meat: The chicken thighs bake to juicy perfection with a golden, crispy skin that’s irresistible.
Fresh & Flavorful: Bright lemon and fragrant tarragon lift the dish, making it feel light yet satisfying.
Versatile & Crowd-Pleasing: Great for a weekday family meal or a casual dinner party — everyone asks for seconds.

Ingredients & Why They Work

Every ingredient here plays a vital role in creating layers of flavor and beautiful textures. When you shop for this dish, go for fresh, vibrant veggies and quality chicken thighs for the best results.

Flat lay of chopped red and yellow bell peppers, chopped red onion, chopped celery stalk, chopped carrot, sliced leek halves showing pale green and white layers, quartered cherry tomatoes, whole uncracked garlic cloves, small white ceramic bowl of extra virgin olive oil, six large bone-in, skin-on raw chicken thighs arranged neatly, small white ceramic bowl of bright red tomato paste, pearl couscous grains in a white ceramic bowl, small white ceramic bowl of golden vegetable broth, whole large lemon with zest and a halved lemon showing juicy interior, small bunch of finely chopped fresh tarragon placed delicately, kosher salt and freshly ground black pepper loosely scattered, all ingredients fresh and natural, no packaging, no duplicates, perfect symmetry, professional flat lay with soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bell Peppers: Their sweetness softens during roasting and adds a pop of color.
Red Onion: Brings mild sharpness that mellows as it cooks.
Celery: Adds subtle earthiness and crunch contrast.
Carrot: Offers natural sweetness and depth.
Leek: Mild onion flavor with gentle texture.
Cherry Tomatoes: Burst with juicy acidity that balances richness.
Garlic: Infuses warmth and savory depth.
Extra Virgin Olive Oil: The base for roasting veggies and chicken, giving richness and a subtle fruity note.
Chicken Thighs: Juicy, flavorful dark meat that stays tender during baking.
Baharat Spice: A Middle Eastern spice blend that adds fragrant warmth.
Turmeric: Earthy tone with a beautiful golden hue.
Tomato Paste: Intensifies the tomato flavor and adds umami.
Pearl Couscous: Chewy, slightly nutty, and perfect for soaking up savory juices.
Vegetable Broth: Adds moisture and subtle richness to cook the couscous.
Lemon Zest & Juice: Brightens and lifts the whole dish.
Tarragon: Herbal, slightly anise-like flavor that pairs beautifully with chicken.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping out the veggies depending on the season or what’s in my fridge — it’s all about making the recipe feel like your own. You can easily customize the spices or add your favorite herbs to match your taste.

Variation: On colder days, I sometimes add a pinch of cinnamon or smoked paprika to deepen the warmth, which makes it extra cozy without complicating the dish.
Dietary Twist: For a lower-carb meal, try serving the chicken and veggies over cauliflower couscous or a bed of sautéed greens.
Spice Level: If you like a little heat, sprinkle some red chili flakes either before baking or as a garnish — it adds a nice kick.
Vegetarian Swap: Substitute chicken with hearty vegetables like eggplant or mushrooms to keep it robust and satisfying.

Step-by-Step: How I Make Baked Chicken Thighs with Couscous Recipe

A round bowl with a light brown texture holds a dish with two main layers. The bottom layer is a mix of small, round grains cooked with small pieces of orange carrots, red bell peppers, and celery, giving a colorful and chunky texture. The top layer is a single, golden-brown roasted piece of chicken with a slightly crispy skin. A few small green herb leaves are sprinkled over the chicken. A silver spoon is placed inside the bowl on the right side. The bowl is on a white marbled surface, with a white baking dish containing more of the grain and vegetable mix slightly visible in the top background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Veggie Base

Start by chopping the bell peppers, onion, celery, carrot, leek, and quartering the cherry tomatoes. Toss them all in a big baking dish with minced garlic, olive oil, plus a generous pinch of salt and pepper. Stir everything well so each piece has a nice coating of oil — this helps them roast evenly and caramelize beautifully without drying out.

Step 2: Season and Nestle the Chicken

Pat your chicken thighs dry — this is key for getting that coveted crispy skin. Season all sides generously with salt, pepper, baharat, and turmeric, rubbing the spices into the skin and flesh. Nestle them skin-side down into the vegetable mix; the veggies create a flavorful bed and the chicken juices will seep into them as they roast.

Step 3: Roast and Incorporate Couscous

Pop the pan into a 400°F oven and roast uncovered for 30 minutes. After that, carefully take the chicken out (it won’t be done yet — just getting a nice color on the skin) and set it aside. Stir in the tomato paste, pearl couscous, vegetable broth, lemon zest, lemon juice, and most of the chopped tarragon. Then, tuck the chicken thighs skin-side up on top so the couscous can absorb the flavorful juices underneath.

Step 4: Finish Roasting for Crispy Skin & Fluffy Couscous

Back into the oven it goes for another 30 minutes. You’re looking for the couscous to soak up most of the liquid and the chicken skin to get super crisp. The slow roasting melds all the flavors in the pan — trust me, it’s worth the wait!

Step 5: Garnish and Serve

Once out of the oven, sprinkle the reserved tarragon on top for that fresh herbal lift and serve straight from the pan. It’s rustic, beautiful, and bursting with color and aroma.

Top Tip

From my kitchen experiments with this Baked Chicken Thighs with Couscous Recipe, I’ve learned that attention to moisture balance and crispness makes all the difference. Here are some of my favorite pointers:

Dry Chicken Skin: Always pat your chicken thighs dry before seasoning — this prevents sogginess and helps skin crisp up beautifully.
Don’t Skip the Skin-Up Finish: Roasting the chicken skin side up on top of the couscous at the end is the secret to that perfect, crunchy finish.
Taste the Broth: Adjust salt and lemon after adding broth and tomato paste so you get a bright, balanced flavor without over-salting.
Let It Rest Briefly: Before serving, let the dish rest for 5 minutes so the couscous can fully absorb juices and flavors settle together.

How to Serve Baked Chicken Thighs with Couscous Recipe

Baked Chicken Thighs - Serving Suggestion

Garnishes

I usually stick with fresh chopped tarragon for that lovely herbal note, but a sprinkle of chopped parsley or a few thin lemon slices brightens the plate too. A drizzle of good olive oil just before serving adds a luscious finish.

Side Dishes

While this recipe is a complete meal on its own, I like pairing it with a simple green salad or steamed greens like broccoli rabe. For an extra touch, roasted root vegetables or a cucumber-yogurt salad make fresh, cool companions.

Creative Ways to Present

For dinner parties, I serve the chicken thighs arranged on a large platter with the couscous piled around them, garnished with edible flowers or extra lemon zest. It always gets compliments, and the colorful veggies really pop.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it even tastier the next day.

Freezing

This recipe freezes well if you separate the chicken from the couscous. Freeze in airtight containers for up to 2 months. When thawing, do so overnight in the fridge for best texture.

Reheating

Reheat leftovers gently in the oven at 350°F, uncovered, to keep the chicken skin from getting too soggy. You can also reheat in a skillet over medium heat to bring back some crispness. Add a splash of broth if the couscous feels dry.

Frequently Asked Questions:

Can I use boneless chicken thighs for this recipe?

Absolutely! Boneless chicken thighs will work. Keep in mind they might cook a little faster, so check them early to avoid drying out. Cooking time might reduce by about 5 to 10 minutes.

What if I don’t have baharat spice blend?

No worries! You can substitute with a mix of ground cumin, coriander, cinnamon, black pepper, and a pinch of clove to mimic baharat’s warm aroma. Or simply use your favorite all-purpose seasoning.

Can I prepare this dish ahead of time?

Yes! You can assemble the dish a few hours before baking and refrigerate it. Let it come closer to room temperature before putting it in the oven to ensure even cooking.

What sides go best with Baked Chicken Thighs with Couscous Recipe?

Fresh salads, steamed or roasted vegetables, or a light yogurt sauce like tzatziki all complement the rich flavors perfectly and keep the meal balanced and vibrant.

Final Thoughts

This Baked Chicken Thighs with Couscous Recipe remains one of my favorites because it feels like I’m sharing something really special and delicious with friends. The combo of spices, fresh herbs, and that crispy skin just never disappoints. I hope you’ll enjoy making it as much as I do — it’s truly a recipe that comforts and impresses all at once.