Why You’ll Love This Lemon Garlic Chicken with Couscous

• It’s a complete meal in one pan. Well, almost! The chicken and sauce cook together beautifully, and the couscous is prepared right in the same flavourful base. This means less washing up and more time enjoying your dinner.
• The flavour balance is just perfect. The sharp, zesty lemon cuts through the richness of the chicken, while the garlic provides a savoury depth that makes the whole dish feel grounded and satisfying. It’s a classic combination for a very good reason.
• It’s incredibly versatile. Don’t have chicken thighs? Use breasts. Out of couscous? Quinoa works wonderfully. You can toss in some spinach at the end or scatter over olives. This recipe is a fantastic template you can make your own.
• It feels fancy without the stress. The presentation is lovely—the golden-brown chicken nestled on a bed of fluffy, yellow couscous, with fresh herbs sprinkled over the top. It looks like something from a bistro, but you made it in your own kitchen on a Tuesday.

Ingredients & Tools

• 4 bone-in, skin-on chicken thighs
• 1 tbsp olive oil
• 1 large lemon (you’ll need juice and zest)
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 cup chicken broth
• 1 cup couscous
• 2 tbsp fresh parsley, chopped
• To taste salt and freshly ground black pepper

Tools: A large, oven-safe skillet (like cast iron or stainless steel), a microplane or zester, a sharp knife, measuring cups and spoons.

You’ll notice I specifically call for bone-in, skin-on chicken thighs. Honestly, they’re the secret to the incredible juiciness here. The skin gets wonderfully crispy, and the bone keeps the meat from drying out. And for the couscous, regular or pearl (Israeli) couscous both work, but the cooking time for pearl couscous will be a bit longer, so keep that in mind.

Serves: 2 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

• Pat that chicken dry! This is the single most important step for crispy skin. Use a paper towel to thoroughly dry the skin side of the chicken thighs. Any moisture will steam the skin instead of letting it get golden and crackly.
• Fresh lemon juice is non-negotiable. I know it’s tempting to use the bottled stuff, but please don’t. The flavour of fresh lemon is brighter, cleaner, and less bitter. It makes all the difference in the sauce.
• Don’t rush the sear. When you place the chicken in the hot pan, resist the urge to move it around. Let it sit undisturbed for a few minutes to develop a proper, golden-brown crust. This is where a huge amount of flavour comes from.
• Your skillet is key. Using an oven-safe skillet means you can go from the stovetop to the oven seamlessly. If you don’t have one, you can transfer everything to a baking dish, but a single pan is just so much easier.

How to Make Lemon Garlic Chicken with Couscous

Serving Suggestions

Complementary Dishes

• A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing contrast to the rich chicken and fluffy couscous.
• Roasted asparagus or green beans — Toss them in olive oil, salt, and pepper and roast them alongside the chicken during the last 10-15 minutes of baking for an easy, hands-off side.
• Warm, crusty bread — Absolutely essential for mopping up every last bit of that incredible pan sauce left on your plate. A baguette or some ciabatta would be perfect.

Drinks

• A crisp Sauvignon Blanc — The wine’s natural citrus notes will mirror the lemon in the dish beautifully, creating a harmonious pairing that feels light and elegant.
• A light, citrusy pale ale — If you prefer beer, the bright hops and slight bitterness will cut through the dish’s richness without overpowering the delicate flavours.
• Sparkling water with lemon — A non-alcoholic option that keeps the theme going. The bubbles are refreshing and the lemon wedge garnish ties it all together.

Something Sweet

• Lemon sorbet — Continuing the citrus theme with a clean, palate-cleansing dessert that feels light and refreshing after the main course.
• Almond biscotti — The nutty, crunchy texture of biscotti is a lovely contrast, and they’re not too sweet, making them a perfect subtle end to the meal.
• Greek yogurt with honey and walnuts — Simple, healthy, and satisfying. The creamy yogurt and sweet honey complement the Mediterranean flavours of the chicken beautifully.

Top Mistakes to Avoid

• Mistake: Not drying the chicken skin. This is the number one reason for soggy, rubbery skin. That moisture needs to evaporate for the skin to crisp up, so take the extra 30 seconds to pat it dry.
• Mistake: Crowding the pan when searing. If you try to cook all four thighs in a skillet that’s too small, they’ll steam instead of sear. If necessary, cook them in two batches to ensure each one has enough space for proper browning.
• Mistake: Burning the garlic. Garlic goes from fragrant to bitter in a heartbeat. When you add it to the hot pan, keep the heat at medium and stir constantly for just half a minute before adding the liquid.
• Mistake: Overcooking the chicken. An instant-read thermometer is your best friend here. Pull the chicken out of the oven as soon as it hits 165°F (74°C). It will carry over cook a little as it rests, ensuring it’s juicy, not dry.

Expert Tips

• Tip: Let the chicken come to room temperature. If you have an extra 15 minutes, take the chicken out of the fridge before cooking. This helps it cook more evenly, so the outside isn’t overdone by the time the inside is cooked through.
• Tip: Brown the lemon halves. After you juice the lemon, don’t throw the halves away! Place them cut-side down in the hot pan for a minute after you sear the chicken. This caramelizes the sugars and adds an incredible depth of flavour to the sauce.
• Tip: Toast the couscous. For a nuttier, more complex flavour, add the dry couscous to the pan after you cook the garlic and before you add the liquid. Stir it for a minute until it’s lightly golden and smells toasty.
• Tip: Make it ahead. You can sear the chicken and prepare the sauce base earlier in the day. Let everything cool, then cover and refrigerate. When you’re ready to eat, add the couscous and broth and pop it in the oven, adding a few extra minutes to the baking time.

FAQs

Can I use chicken breasts instead of thighs?
You absolutely can! Boneless, skinless chicken breasts are a great lean option. Because they cook faster, you’ll want to sear them for a shorter time (about 4-5 minutes per side) and then reduce the oven time to 10-12 minutes, or until they reach 165°F. Just keep a close eye on them, as breasts can dry out more easily than thighs. The flavour will still be wonderful, though you’ll miss the crispy skin element.

My couscous is mushy. What happened?
This usually means there was a bit too much liquid or the couscous was stirred too much after cooking. The ratio of 1 cup couscous to 1 cup liquid is pretty foolproof, but all brands can vary slightly. Also, remember to just fluff it with a fork at the end, don’t stir it vigorously. If it seems a little wet, you can leave the skillet in the turned-off oven with the door ajar for a few minutes to let excess moisture evaporate.

Can I make this gluten-free?
Yes, very easily! Simply swap the regular couscous (which is made from semolina wheat) for a gluten-free grain. Quinoa is my top recommendation—use the same 1:1 liquid ratio and simmer for about 15 minutes instead of just letting it sit. You could also use certified gluten-free couscous made from corn or rice, following the package instructions.

How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The best way to reheat is gently in the microwave with a splash of water or broth over the couscous to prevent it from drying out. You can also reheat it in a covered skillet over low heat. The chicken skin will lose its crispiness, but the flavours will still be delicious.

Can I add vegetables to this dish?
Please do! This recipe is a fantastic base. You can add chopped vegetables like bell peppers, zucchini, or cherry tomatoes to the pan after you sear the chicken and before you add the garlic. Sauté them for 5-7 minutes until they start to soften. Another great option is to stir a couple of large handfuls of fresh spinach into the hot couscous right when it comes out of the oven; it will wilt perfectly from the residual heat.