Name: Baked Chicken Thighs with Couscous and Tomatoes Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 bell peppers (mix of red and yellow), chopped; 1 red onion, chopped; 1 celery stalk, chopped; 1 carrot, chopped; 1 medium leek, trimmed, halved lengthwise, and sliced into 1/2-inch half moons; 8 ounces cherry tomatoes, quartered; 4 garlic cloves, minced; 6 large bone-in, skin-on chicken thighs; 2 tablespoons extra virgin olive oil; Kosher salt; Freshly ground pepper; 1 teaspoon baharat spice; 1 teaspoon turmeric; 1 tablespoon tomato paste; 2 cups pearl couscous; 2 cups vegetable broth or chicken broth; 1 large lemon, zested and juiced; 1 small bunch (1 oz) tarragon, finely chopped

There’s something incredibly satisfying about a hearty, flavorful meal that all comes together in one dish. This Baked Chicken Thighs with Couscous and Tomatoes Recipe is a perfect example—rich spices, juicy chicken, and tender couscous cuddled up with sweet roasted tomatoes make it a total crowd-pleaser every time.

A white rectangular baking dish holds baked chicken thighs placed on top of a bed of small, round couscous mixed with diced red and yellow bell peppers, and chopped green herbs evenly spread across the dish. The chicken thighs have a golden-brown, slightly crispy skin with visible seasoning and tiny green herb leaves sprinkled over the top. The couscous layer beneath is moist and colorful, with bits of orange, red, and green peeking through, creating a textured and vibrant base. The background is 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 and Tomatoes Recipe
Top Tip
How to Serve Baked Chicken Thighs with Couscous and Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Thighs with Couscous and Tomatoes Recipe

Why You'll Love This Recipe

I can’t get enough of this dish whenever I make it. It hits that perfect balance of cozy and vibrant, and it’s so forgiving if you want to add your own twist. Plus, it’s a one-dish wonder which frees up time to relax after cooking.

All-in-One Magic: Everything roasts together, melding flavors beautifully while you set the table or relax.
Flavor-Packed Spices: Baharat and turmeric lend authentic warmth and a punch that elevates simple chicken.
Versatile Ingredients: The mix of colorful veggies and couscous means you get nutrition and texture in every bite.
Crispy and Juicy Chicken: Skin-on thighs roast to golden perfection atop the couscous, making every mouthful irresistible.

Ingredients & Why They Work

This recipe shines because each ingredient plays a role in layering flavor and texture. The mix of some sweet, some savory vegetables alongside spiced chicken makes it a deeply satisfying meal. When shopping, look for fresh, vibrant vegetables and quality chicken thighs—they make all the difference!

Flat lay of fresh red and yellow bell peppers chopped into pieces, a halved red onion with some chopped slices, a single celery stalk chopped, a peeled carrot cut into chunks, a medium leek sliced into half-inch half moons, vibrant quartered cherry tomatoes, four peeled garlic cloves minced beside a small white ceramic bowl of extra virgin olive oil, six large whole bone-in chicken thighs with skin on, a small white ceramic bowl of bright red tomato paste, uncooked pearl couscous scattered neatly in a simple white bowl, a small white bowl of golden vegetable broth, a whole lemon with zest and juice freshly prepared on a white ceramic plate, a small bunch of finely chopped fresh tarragon arranged elegantly, all ingredients fresh and natural, laid out symmetrically on simple white ceramic dishes placed on a clean white marble surface, 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: Adds sweetness and a pop of color to brighten up the dish.
Red onion: Provides subtle sharpness that balances the sweet tomato and peppers.
Celery: Offers a mild crunch and earthy undertone.
Carrot: Brings natural sweetness that deepens with roasting.
Leek: Gives a gentle onion flavor that’s less pungent but rich.
Cherry tomatoes: Bursting with juice, they create a luscious base once roasted.
Garlic: A must for that savory, aromatic kick.
Extra virgin olive oil: Coats everything in silky richness and helps roast it to perfection.
Chicken thighs (bone-in, skin-on): Juicy and flavorful, the skin crisps beautifully in the oven.
Baharat spice: A fragrant Middle Eastern blend that adds warm, complex notes.
Turmeric: Adds earthiness and a gorgeous golden hue.
Tomato paste: Concentrates tomato flavor and thickens the couscous mixture.
Pearl couscous: Its slightly chewy texture stands up nicely to the juicy veggies and chicken.
Vegetable or chicken broth: Infuses the couscous with savory depth.
Lemon (zest and juice): Provides brightness and balances the richness beautifully.
Tarragon: Its hint of anise flavor lifts the entire dish with freshness.

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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

One of the best things about this baked chicken thighs with couscous and tomatoes recipe is how flexible it is. I often tweak the veggies based on what I have around or swap out spices to suit my mood."

Variation: I sometimes add smoked paprika for a subtle smoky twist, which my family adores—try it if you want to add extra warmth without overpowering the other spices.
Seasonal swaps: I swap out bell peppers for zucchini or eggplant in late summer, which works beautifully and adds a personal touch.
Dietary choices: For a gluten-free option, you can replace couscous with quinoa or millet—just check cooking times!

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

A white bowl holds a layered dish with the bottom layer of small pearl-like grains mixed with small chunks of orange carrots, red peppers, and light green vegetables, all cooked and seasoned. On top, there is a golden brown cooked piece of chicken with a slightly crispy skin and some fresh green herb flakes sprinkled over it. A silver spoon rests inside the bowl on the right side. In the background, there is a white baking dish filled with the same grain and vegetable mix. The scene is set on a white marbled surface with a hint of a peach-colored cloth on the left side. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare & Season Your Veggies

Once your oven is preheated to 400°F, toss together bell peppers, onion, celery, carrot, leek, cherry tomatoes, garlic, olive oil, salt, and pepper in a large baking dish. I like to do a gentle mix to coat everything evenly—this step ensures each bite bursts with flavor after roasting.

Step 2: Season Chicken and Start Roasting

Pat those chicken thighs dry—that helps the skin get nice and crispy. Rub them with salt, pepper, baharat, and turmeric so every bit is coated. Then nestle them, skin side down, on top of the veggies. Pop the dish in the oven uncovered for 30 minutes. This first roast begins melding the flavors beautifully and crisps the skin.

Step 3: Add Couscous and Lemon

Take the chicken out carefully and set it aside. To the baking dish, stir in tomato paste, couscous, broth, lemon zest, and lemon juice. Save some chopped tarragon for garnish, but mix the rest in now. This fresh lemon brightness lifts the whole dish.

Step 4: Finish Roasting for Crispy Perfection

Arrange the chicken skin side up on top of the couscous-vegetable mixture, tucking the thighs into the couscous so the skin stays exposed. Return everything to the oven for about 30 minutes until the couscous absorbs the liquids and the chicken skin crisps up gorgeously.

Step 5: Garnish and Serve

Once out of the oven, sprinkle the reserved tarragon over the top. Serve straight from the baking dish for a cozy feel or spoon onto plates for a more elegant touch. The layers of flavor and textures will impress everyone!

Top Tip

From cooking this recipe several times, I’ve learned a few kitchen secrets that make a big difference in flavor and texture. These tips helped me turn a good recipe into a family favorite.

Pat the Chicken Dry: Moisture is the enemy of crispy skin. Dabbing the chicken thighs with paper towels before seasoning helps achieve that golden, crunchy goodness.
Layer Flavors In Steps: Adding tomato paste and lemon after initial roasting brightens up the dish and avoids any bitterness from overcooked lemon.
Don’t Overcrowd the Pan: Give everything a bit of room so chicken skin crisps properly and veggies roast evenly without steaming.
Rest Before Serving: Give the dish a few minutes to rest after roasting; it helps juices redistribute for even juicier chicken and fluffier couscous.

How to Serve Baked Chicken Thighs with Couscous and Tomatoes Recipe

baked chicken thighs - Serving Suggestion

Garnishes

I love finishing this dish with fresh tarragon for that subtle licorice aroma, but you can also sprinkle chopped parsley or a drizzle of good-quality olive oil. A little lemon wedge on the side invites everyone to add brightness to their taste.

Side Dishes

This recipe often stands alone as a full meal, but if you want to pair it, consider a leafy green salad or roasted asparagus. A dollop of Greek yogurt or tzatziki on the side adds a lovely creamy tang.

Creative Ways to Present

For special dinners, I sometimes serve the baked chicken thighs with couscous and tomatoes on a large platter garnished with lemon slices and fresh herbs. It looks so festive and invites sharing—a great way to impress guests.

Make Ahead and Storage

Storing Leftovers

I pop leftovers in an airtight container and refrigerate for up to 3 days. Keeping the couscous and chicken together helps the flavors deepen even more overnight—just be sure to reheat gently to keep that tasty chicken skin crispy.

Freezing

This recipe freezes pretty well, especially the chicken and vegetable-couscous base separately if you want to preserve the best texture. Wrap them tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To keep the chicken skin somewhat crispy, I reheat leftovers in the oven at 350°F for about 15 minutes instead of the microwave. If reheating couscous separately, a splash of broth before warming helps it stay fluffy—not dry.

Frequently Asked Questions:

Can I use boneless chicken thighs for this recipe?

Absolutely! Boneless chicken thighs will cook faster, so reduce the roasting times accordingly and keep an eye on them to avoid drying out. The flavor will still be rich and delicious.

What can I substitute for pearl couscous?

If you don't have pearl couscous, regular couscous, quinoa, or even bulgur wheat can work as substitutes. Just adjust the liquid amounts and cooking times as needed since these grains have different textures and absorption rates.

How do I make this recipe vegan or vegetarian?

To make it vegan, skip the chicken entirely and roast the vegetables with the spices. Boost protein by adding chickpeas or tofu, and use vegetable broth for the couscous. The dish will still be packed with flavor and satisfying textures.

Can I prepare this dish in advance?

You can prep most of the components ahead of time—like chopping veggies, seasoning your chicken, or even assembling the dish. Just refrigerate covered and bake when you're ready to serve for freshest results.

Final Thoughts

This baked chicken thighs with couscous and tomatoes recipe has become a staple in my home whenever I want something both reassuring and special. It’s reliable, packed with flavor, and feels like a warm hug in a bowl. I promise, once you try it, this dish will become one of your go-to favorites too—you’ll find it’s perfect for busy weeknights or weekend dinners with friends.