One Pan Chicken with Couscous and Carrots

By lorik

The chicken will crowd the skillet in step 2 but, if left undisturbed, will still brown well. Don’t worry if the skillet lid does not fit snugly in step 4; it will still trap enough heat.

Ingredients

• 8 (5- to 7-ounce) bone in chicken thighs, trimmed
• Salt and pepper
• 1 teaspoon vegetable oil
• 1 pound carrots, peeled and cut into 2-inch lengths, thin pieces halved lengthwise, thick pieces quartered lengthwise
• 1 onion, chopped
• 4 garlic cloves, minced
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1 (15-ounce) can chickpeas, rinsed
• 3/4 cup water
• 1 cup couscous
• 1/3 cup minced fresh parsley
• 2 tablespoons lemon juice, plus wedges for serving

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees. Pat chicken dry with paper towels and season with salt and pepper.

2. Heat oil in 12-inch ovensafe skillet over medium-high heat until just smoking. Add chicken, skin side down, and cook until skin is crispy and golden, 7 to 9 minutes. Flip chicken and continue to cook until golden on second side, 7 to 9 minutes longer. Transfer chicken to plate, skin side up.

3. Pour off all but 1 tablespoon fat from skillet, then heat over medium heat until shimmering. Add carrots, onion, 1 teaspoon salt, and ½ teaspoon pepper and cook until onions are softened, about 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, about 30 seconds. Stir in chickpeas and water and bring to boil, scraping up any browned bits.

4. Stir in couscous, scraping down any that sticks to sides of skillet. Return chicken, skin side up, and any accumulated juices to skillet, pressing chicken into couscous mixture. Cover, transfer to oven, and bake until chicken registers 175 degrees, about 18 minutes.

5. Transfer chicken to clean plate. Add parsley and lemon juice to couscous mixture and fluff with fork. Season with salt and pepper to taste. Return chicken to skillet, skin side up. Serve with lemon wedges.