One-Pot Savory Herb Chicken with Vegetables and Couscous

• 1 1/2 lbs boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 cup baby carrots, halved lengthwise
• 1 red bell pepper, diced
• 1 cup low-sodium chicken broth
• 1 cup quick-cooking couscous
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley
• Juice of half a lemon

Instructions

1. Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, smoked paprika, dried thyme, and dried oregano.
2. Heat olive oil in a large deep skillet or sauté pan over medium-high heat. Add the chicken thighs and brown on each side for about 3-4 minutes until golden but not fully cooked through. Remove from pan and set aside.
3. Add diced onion, garlic, baby carrots, and red bell pepper to the same pan. Sauté for 5 minutes, stirring occasionally until vegetables soften and onions become translucent.
4. Pour in chicken broth and bring the mixture to a gentle simmer, scraping any browned bits from the pan bottom to enhance flavor.
5. Return the browned chicken thighs to the pan, nestling them among the vegetables.
6. Sprinkle the couscous evenly over the chicken and vegetables, but do not stir. Cover the pan with a tight-fitting lid, reduce heat to low, and cook for 10-12 minutes until the couscous is tender and the chicken is fully cooked (internal temperature should reach 165°F).
7. Remove pan from heat. Drizzle lemon juice over everything and sprinkle with chopped fresh parsley. Gently fluff couscous and vegetables with a fork, mixing slightly without disturbing the chicken pieces too much.
8. Serve warm directly from the pan for easy cleanup.

Chef tips

• Use boneless, skinless chicken thighs for juicier results; chicken breasts can be used but may cook faster and risk drying out.
• If you don’t have quick-cooking couscous, use regular couscous but increase cooking time slightly and check package instructions.
• For added freshness and texture, stir in a handful of baby spinach or halved cherry tomatoes in the last 3 minutes of cooking before adding lemon juice and parsley.
• If spice is preferred, add a pinch of red chili flakes with the dried herbs or a drizzle of hot sauce when serving.