Name: Baked Chicken Thighs with Couscous and Vegetables 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; 2 tablespoons extra virgin olive oil; Kosher salt, to taste; Freshly ground pepper, to taste; 6 large bone-in, skin-on chicken thighs; 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 (1oz) tarragon, finely chopped

There’s something so comforting about a dish that fills your kitchen with warm, inviting aromas and delivers a plate full of vibrant flavors. That’s exactly why I’m excited to share this Baked Chicken Thighs with Couscous and Vegetables Recipe—a one-pan wonder that’s both hearty and fresh, perfect for weeknights or weekend dinners alike.

The image shows a white baking dish filled with six golden-brown cooked chicken thighs, arranged evenly on top of a layer of small, round couscous mixed with diced red and yellow bell peppers and small greens, likely herbs. The couscous looks soft and saucy, with hints of red tomato sauce. The chicken skin is crisp with a slightly charred texture and sprinkled lightly with fresh green herb leaves. The dish is placed on a white marbled surface with a small green plant blurred in the background. 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 Vegetables Recipe
Top Tip
How to Serve Baked Chicken Thighs with Couscous and Vegetables Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Thighs with Couscous and Vegetables Recipe

Why You'll Love This Recipe

I’ve made this Baked Chicken Thighs with Couscous and Vegetables Recipe more times than I can count, and it never disappoints. It’s one of those dishes where every bite tells a story—a little smoky from the roasted chicken, a hint of sweetness from the tomatoes and peppers, and so cozy with those tender vegetables and pearl couscous soaking up all the flavors.

Effortless One-Dish Meal: Everything cooks together on a single pan, saving you time and cleanup, which is a win in my book.
Flavor-Packed Spices: The combination of baharat and turmeric brings a subtle Middle Eastern warmth that brightens the entire dish.
Perfect Texture Contrast: Crispy chicken skin on top of silky couscous and tender vegetables makes every bite interesting and satisfying.
Flexible and Nourishing: It’s versatile enough to tailor to your pantry and tastes while packing a good protein and vegetable boost.

Ingredients & Why They Work

This recipe is a brilliant balance of fresh, wholesome ingredients that come together in harmony. Each vegetable adds texture and natural sweetness, while the spices and tomato paste deepen the flavor profile. Here’s why I love these picks and a few pointers for your shopping trip.

Flat lay of fresh red and yellow chopped bell peppers, a small pile of chopped red onion, a few chopped celery stalk pieces, a chopped carrot, sliced half moons of medium leek, quartered cherry tomatoes, four peeled garlic cloves, a small white ceramic bowl of extra virgin olive oil, six whole uncracked large bone-in chicken thighs with skin on, a small white ceramic bowl of tomato paste, a mound of pearl couscous, a small white ceramic bowl of vegetable broth, a whole large lemon with zest and juice beside it, a small bunch of finely chopped tarragon leaves arranged neatly, and small piles of kosher salt, freshly ground black pepper, baharat spice, and turmeric powder all 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: I like to use a mix of red and yellow for sweetness and color—they roast beautifully without losing their bite.
Red Onion: Adds a subtle sweetness and melts down nicely with the other vegetables.
Celery: Gives that nice aromatic base—don’t skip it, it lifts the whole dish.
Carrot: Adds natural sweetness, and the orange color perks up the plate.
Leek: A mild onion flavor that adds depth—you want those half-moons soft but not mushy.
Cherry Tomatoes: I love their juiciness which bursts while roasting, soaking into the couscous.
Garlic: Minced fresh garlic is a must for that punchy, fragrant flavor.
Extra Virgin Olive Oil: Helps everything roast up golden and keeps the ingredients moist and flavorful.
Chicken Thighs (bone-in, skin-on): These give you the juiciest, most tender meat with crispy skin—trust me, it’s worth the extra step.
Baharat Spice: A warm, complex spice blend that adds character and a touch of the exotic.
Turmeric: Adds earthy undertones and beautiful golden color without overpowering.
Tomato Paste: Concentrates the tomato flavor and helps thicken the couscous base perfectly.
Pearl Couscous: I adore pearl couscous here—it holds its shape so well and soaks up the flavors without turning mushy.
Vegetable or Chicken Broth: Use whatever you have; it infuses the couscous with savory depth.
Lemon: Both zest and juice brighten the dish and cut through any richness.
Tarragon: A fresh herb that pairs beautifully with the spices and adds a subtle anise note as a finishing touch.

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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 things I adore about this baked chicken thighs with couscous and vegetables recipe is how easy it is to personalize. I always tweak a few things based on what’s in season or my mood, and honestly, it just makes it feel more like “mine.”

Variation: Sometimes, I swap out the pearl couscous for quinoa or even rice to change the texture. It’s a nice way to use what you have without losing the essence of the dish.
Dietary Switch: For a dairy-free or gluten-free version, just double-check your broth and skip any additions like cheese or butter (though this recipe doesn’t call for those).
Spice Up: If you like a kick, I’ve added a pinch of red pepper flakes during the veggie toss—adds a pleasant heat that balances the sweetness.
Seasonal Veggies: Feel free to swap celery and leek for zucchini or mushrooms in cooler months. The roasting method works beautifully no matter what veggies you choose.

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

A white bowl filled with a bed of small, round grains mixed with diced orange carrots, red bell peppers, and green herbs, creating a colorful base. On top of this mixture sits a single, golden brown cooked chicken piece with a crispy skin, sprinkled lightly with fresh green herb leaves. A silver spoon rests inside the bowl on the right side. In the background, a white baking dish shows more of the same grain and vegetable mixture. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Get Your Oven and Veggies Ready

First things first, I preheat the oven to 400°F and position the rack in the center so everything cooks evenly. Then, I chop up all the veggies—bell peppers, onion, celery, carrot, leeks, tomatoes, and garlic—and toss them with olive oil, salt, and pepper right in a large baking dish. This way, all the flavors get cozy while roasting.

Step 2: Season and Roast the Chicken Thighs

Make sure to pat the chicken thighs dry with paper towels—this step is key for crispy skin. I then rub salt, pepper, baharat, and turmeric all over the chicken, making sure every nook is coated. Nestle the chicken skin-side down into the veggie mixture. Pop the whole dish in the oven, uncovered, for 30 minutes, allowing the chicken to start crisping and the veggies to soften.

Step 3: Add Couscous and Final Seasonings

After 30 minutes, carefully take the chicken out and set it aside on a rimmed plate (it’s okay if the veggies look extra juicy—that’s what we want!). Next, stir in the tomato paste, pearl couscous, broth, lemon zest, lemon juice, and most of the chopped tarragon into the baking dish. This is where the couscous soaks up all those lovely flavors.

Step 4: Layer Chicken Back On and Roast to Finish

Arrange the chicken thighs skin-side up on top of the couscous mixture, making sure their skin is exposed to the heat so it crisps up nicely. Tuck the chicken lightly into the couscous so the meat stays juicy. Pop it back into the oven for about 30 minutes, until the couscous has absorbed most of the liquid and the chicken skin is golden and crisp.

Step 5: Garnish and Serve

Once out of the oven, sprinkle the reserved tarragon over the top for a fresh, herbal finish. Serve it straight from the baking dish—it’s wonderfully rustic and inviting!

Top Tip

Over the years, I’ve noticed a few key things that make this dish shine every time. The tips below helped me avoid soggy chicken and bland couscous—little details that turn a good recipe into a great one!

Dry The Chicken Thoroughly: Moisture is the enemy of crispy skin. Always pat dry with paper towels before seasoning to get that perfect crispiness.
Don’t Skip the Skin Side Down Start: Roasting the chicken skin side down first helps render fat and start browning early, which gives you better texture.
Keep The Skin Exposed at The End: When you add the chicken back on top of the couscous, position the thighs so the skin faces up and doesn’t get covered—this makes all the difference.
Use Fresh Lemon Zest and Juice: This brightens the whole dish and balances the richness; it’s my secret to keeping it fresh and lively.

How to Serve Baked Chicken Thighs with Couscous and Vegetables Recipe

baked chicken thighs - Serving Suggestion

Garnishes

I’m all about simplicity when it comes to garnishes here. A sprinkle of fresh tarragon is a must for me—it adds this subtle, slightly sweet anise note that brightens the warm spices. Sometimes I also throw on some chopped parsley or a squeeze of extra lemon juice just before serving.

Side Dishes

This recipe is pretty hearty on its own, but if I’m feeling fancy, I pair it with a simple green salad dressed with lemon vinaigrette or a side of roasted asparagus. It’s a balanced combo that keeps things fresh and complements those deep, savory flavors.

Creative Ways to Present

For special occasions, I like to serve this dish family-style right in the baking dish surrounded by small bowls of olives, feta cheese, and warm pita bread. It turns dinner into a festive Mediterranean spread that everyone can dig into together, creating a lovely sense of sharing.

Make Ahead and Storage

Storing Leftovers

Leftovers? Absolutely! I transfer any remaining chicken and couscous mixture into an airtight container and store it in the fridge. It keeps well for up to 3 days, making for easy next-day lunches or dinners.

Freezing

I’ve frozen this dish on occasion with good results. The key is to freeze the cooked chicken and couscous separately if possible, so the textures hold better. When thawing, do it overnight in the fridge to keep the chicken juicy.

Reheating

To reheat, I prefer using the oven set at 350°F for about 15-20 minutes. This way the chicken skin regains some crunch, and the couscous warms evenly without drying out, far better than a microwave in my experience.

Frequently Asked Questions:

Can I use boneless chicken thighs instead?

Yes! You can swap in boneless thighs, but keep in mind they cook a little faster and won’t have quite the same crispy skin–consider broiling them briefly at the end to get a bit of crisp.

What if I don’t have baharat spice?

No baharat? No problem! You can substitute with a mix of ground cumin, coriander, cinnamon, and a pinch of black pepper to emulate that warm Middle Eastern flavor.

Can this recipe be made gluten-free?

Absolutely. Just swap the pearl couscous for a gluten-free grain like quinoa or millet. The cooking times might vary slightly, so keep an eye on the liquid absorption.

Is it okay to prepare this ahead of time?

You can prep the vegetables and spice the chicken a few hours in advance or even the day before to deepen the flavors. However, I recommend assembling and baking just before serving for the best texture.

Final Thoughts

This Baked Chicken Thighs with Couscous and Vegetables Recipe holds a special place in my cooking rotation—not just because it’s reliably delicious, but because it’s a dish that brings warmth and togetherness around the dinner table. I hope you’ll make it your own, savor every crispy, tender bite, and maybe even pass it along to your people as a new favorite.