One-Pan Chicken and Couscous with Olives and Herbs

I think this may be my best recipe yet. I have had this idea in my head for months, and I tried this method several times before finding the perfect combination of flavors. It is such a comforting dish, yet it is rounded out with bright, fresh flavors. It’s a lighter comfort meal—the perfect dish to make while we transition into spring.

The chicken is perfectly golden and juicy, and we build the flavor by sautéing fennel, shallots, and garlic together. After toasting the couscous, you add flavorful stock and wine, followed by the golden chicken thighs and all of the pan juices. Topping this meal off with chopped olives, lemon juice and zest, parsley, and dill is like icing on the best cake you’ve ever had. I am so pleased with this recipe, and I know you will also adore this one.

Prep Time: 10 minutes | Cook Time: about 1 hour

Serves: 4-6

Ingredients:

For the chicken and couscous

• 3 tbsp extra virgin olive oil (plus more when needed)

• 1 1/2 lbs boneless skinless chicken thighs (about 5-6)

• 1 tsp kosher salt (plus more when needed)

• 1 fennel bulb (core discarded), finely chopped

• 2 medium shallots, finely diced

• 1 1/2 cups pearled couscous (8 oz.)

• 4 cloves of garlic, finely minced

• 1/2 tsp freshly cracked black pepper

• 2 cups low-sodium chicken stock or broth

• 1 cup dry white wine

For the olives and herbs

• 3/4 cup pitted green olives (like manzanilla or castelvetrano), roughly chopped

• 2/3 cup mixed herbs (parsley, dill, etc.) finely chopped

• zest of 1 lemon

• juice of 1/2 of a lemon

• 2 tbsp extra virgin olive oil

• pinch of kosher salt and black pepper

Method:

1. Preheat your oven to 425°F.

2. Heat a large skillet or Dutch oven over medium-high heat with the 3 tbsp of olive oil.

3. Pat the chicken thighs dry with a paper towel and season both sides with kosher salt.

4. Once the pan is hot, lay down the thighs gently and sear on both sides until golden brown, about 4-6 minutes per side. Remove the chicken thighs from the pan and set them aside on a plate. Reduce the heat to medium.

5. Add the fennel and shallots to the hot pan and a splash of dry white wine to deglaze the fond from the bottom of the pan. Sauté for 5 minutes or until the veggies are translucent and cooked through.

6. Add the couscous to the veggies and 1-2 more tbsp of olive oil. Toast the couscous with the veggies for about 5 minutes or until lightly golden brown. Add the minced garlic and sauté rapidly for 1 minute.

7. Add the black pepper, stock, and wine to the couscous and veggies and give everything a good stir. Lay the chicken thighs on top of the couscous. Make sure to add any juices that accumulated on the plate to the pan. Bring the liquid to a simmer, then place a lid on the skillet or Dutch oven and transfer to the oven to bake for 30-35 minutes or until the liquid has been absorbed.

8. While the chicken and couscous are in the oven, combine all the olive salad ingredients in a small bowl until well combined. Taste and adjust seasonings as needed.

9. When your chicken is out of the oven, let it cool for 5 minutes with the lid on. Serve the chicken and couscous with the olives and herbs on top, and enjoy!