Description
This flavorful Baked Tomato Chicken Thighs with Couscous recipe combines succulent chicken thighs roasted with vibrant vegetables and aromatic spices, served over pearl couscous infused with lemon and tarragon. A perfect one-dish meal celebrating Middle Eastern and Mediterranean flavors, delivering a comforting and balanced dinner.
Ingredients
Scale
Vegetables and Aromatics
- 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
Chicken and Seasonings
- 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
Couscous and Garnishes
- 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
Instructions
- Preheat oven. Place a rack in the middle of the oven and preheat it to 400°F to prepare for roasting.
- Season the vegetables. In a large baking dish about 15x12 inches, stir together the chopped bell peppers, onion, celery, carrot, leek, quartered cherry tomatoes, minced garlic, olive oil, and a generous pinch of kosher salt and freshly ground pepper. Toss until all the vegetables are evenly coated with olive oil.
- Prepare and season the chicken. Pat the chicken thighs dry using paper towels to ensure crispy skin. Season all over with kosher salt, freshly ground pepper, baharat spice, and turmeric. Rub the spices thoroughly into the chicken to coat each piece evenly.
- Roast chicken with vegetables. Nestle the seasoned chicken thighs skin side down into the vegetable mixture in the baking dish. Place the dish uncovered in the preheated oven and roast for 30 minutes to begin cooking the chicken and soften the vegetables.
- Add couscous and tomato paste. Remove the baking dish from the oven and carefully transfer the chicken thighs to a rimmed plate. To the vegetable mixture in the dish, add the tomato paste, pearl couscous, broth, lemon zest, and lemon juice. Reserve a small amount of tarragon for garnish, then stir the remaining chopped tarragon into the mixture until combined.
- Return chicken on top. Place the chicken thighs skin side up on top of the couscous and vegetable mixture. Tuck the chicken flesh mostly into the couscous so it’s nestled, but keep the skin exposed to allow it to crisp during roasting.
- Finish roasting. Return the dish to the oven and roast until most of the liquid is absorbed by the couscous and the chicken skin becomes crispy, about 30 minutes.
- Serve. Remove the dish from the oven, garnish with the reserved chopped tarragon, and serve warm as a comforting and flavorful one-dish meal.
Notes
- This recipe is a fantastic all-in-one dinner combining protein, vegetables, and grains with vibrant Middle Eastern spices.
- For extra crispiness on the chicken skin, pat the thighs very dry before seasoning.
- You can substitute chicken broth for vegetable broth depending on preference or dietary needs.
- Bake uncovered to ensure the chicken skin crisps nicely and the couscous absorbs the liquids fully.
- Baharat spice blend can be adjusted or substituted with your favorite warm spice blend.
Nutrition
- Serving Size: 1 serving
- Calories: 627.1 kcal
- Sugar: 5.9 g
- Sodium: 469.6 mg
- Fat: 29.4 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 19.2 g
- Trans Fat: 0.1 g
- Carbohydrates: 57.5 g
- Fiber: 5.6 g
- Protein: 32.6 g
- Cholesterol: 141.6 mg
