Lemon Garlic Butter Chicken Thighs with Roasted Carrots and Couscous

Bone-in chicken thighs are seared until the skin is crisp, then finished in a lemon-garlic butter pan sauce. Carrots roast alongside the chicken, and couscous soaks up the juices for a complete 30-minute dinner.

By Julienne

Cook time: 18 minutes

Servings: 4

Ingredients

• 450 g carrots peeled and cut into 2 cm diagonals
• 15 ml olive oil
• 2 g kosher salt
• 1 g black pepper freshly ground
• 1 g dried thyme
• 8 g kosher salt
• 1 g black pepper freshly ground
• 1 g dried thyme
• 15 ml olive oil
• 8 count bone-in, skin-on chicken thighs patted dry
• 240 g dry couscous
• 480 ml water
• 45 g unsalted butter
• 20 g garlic minced
• 1 count lemon zested and juiced
• 8 g fresh parsley chopped
• 1 count lemon zested and juiced

Instructions

1. Heat the oven to 220 C. Put the carrots on a rimmed baking sheet with 15 ml of the olive oil, 2 g of the salt, 1 g of the black pepper, and 1 g of the dried thyme. Toss well and spread in a single layer. Carrots are coated evenly and arranged in one layer.
2. Season the chicken thighs with the remaining 8 g salt, 1 g black pepper, and the remaining 1 g dried thyme. Chicken thighs are evenly seasoned.
3. Heat the remaining 15 ml olive oil in a 30 cm skillet over medium-high heat. Add the chicken skin-side down and cook for 5 to 6 minutes until deeply browned, then turn and cook 2 minutes on the second side. The skin is crisp and golden brown, and the second side is lightly browned.
4. Transfer the chicken to the baking sheet, skin-side up, nestling it among the carrots. Roast for 10 to 12 minutes, until the carrots are tender and the chicken reaches 74 C at the thickest part. Chicken reaches 74 C and the carrots are tender with browned edges.
5. While the chicken roasts, combine the couscous and 480 ml water in a medium saucepan with a lid. Bring to a boil, remove from the heat, cover, and let stand for 5 minutes. Fluff with a fork. Couscous is tender and fluffy, with no hard center.
6. Return the skillet to medium heat. Add the butter and garlic and cook for 30 seconds, stirring, then add the lemon zest and lemon juice. Stir and scrape up any browned bits to make a glossy sauce. The butter is melted, the garlic is fragrant, and the pan juices look glossy.
7. Spoon the lemon garlic butter over the chicken, then serve with the roasted carrots and couscous. Finish with chopped parsley and the remaining lemon juice over the top. Everything is hot, the sauce coats the chicken, and the parsley looks bright and fresh.