There’s something incredibly cozy about the blend of juicy, spiced chicken thighs nestled on a bed of tender, lemony couscous with roasted tomatoes. The Baked Chicken Thighs with Couscous and Tomatoes Recipe is like a warm hug on a plate — simple, satisfying, and bursting with vibrant flavors.

A white rectangular baking dish filled with a base layer of small round pasta mixed with chopped orange and red bell peppers, bits of celery, and a tomato-based sauce, giving it a slightly chunky and textured look with warm orange and red tones. On top, there are six golden brown roasted chicken thighs with crispy skin, scattered evenly across the surface. Some of the chicken thighs show a light charred pattern with deeper reddish browns. There are thin strips of fresh green herbs sprinkled over everything, adding a touch of bright green contrast. The dish sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Baked Chicken Thighs with Couscous and Tomatoes Recipe
Top Tip
How to Serve Baked Chicken Thighs with Couscous and Tomatoes Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Thighs with Couscous and Tomatoes Recipe

Why You'll Love This Recipe

This dish quickly became one of my favorites because it’s an effortless one-pan meal that fills the kitchen with amazing aromas while you cook. Plus, it has just the right balance of tender veggies, fragrant spices, and that crave-worthy golden chicken skin.

One-Dish Wonder: Everything cooks together in one pan, which means fewer dishes and deeper flavors as the juices mingle beautifully.
Perfectly Crispy Skin: Baking the chicken skin side down then flipping ensures that irresistible crispness you’re dreaming of.
Vibrant and Nourishing: A colorful mix of fresh vegetables and bright lemon zest make this meal as healthy as it is delicious.
Impress Your Guests or Family: The Middle Eastern touch with spices like baharat transforms a simple chicken dinner into something special.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in building layers of flavor and texture. The fresh veggies roast down to sweet, tender bites, the spices add warmth and complexity, and the lemon brings brightness and balance. I always try to use the freshest cherry tomatoes and a good-quality olive oil for best results.

Flat lay of a mix of fresh red and yellow chopped bell peppers, a chopped red onion, a chopped celery stalk, a chopped carrot, sliced leek half moons, quartered cherry tomatoes, four whole uncracked garlic cloves, a small white bowl of extra virgin olive oil, six large bone-in, skin-on raw chicken thighs, a small white bowl of tomato paste, uncooked pearl couscous scattered neatly, a small white bowl of vegetable broth, a whole large lemon with zest and juice beside it, a small bunch of finely chopped fresh tarragon, and a small white bowl containing kosher salt and freshly ground black pepper placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bell peppers: Red and yellow peppers add sweetness and crunch, balancing the savory chicken.
Red onion: Roasts down to a mellow, caramelized base that deepens flavors.
Celery stalk: Adds subtle earthiness and texture.
Carrot: Sweetness intensifies as they roast, complementing the spices.
Leek: Offers delicate onion-like flavor without overpowering the dish.
Cherry tomatoes: Their juiciness creates a natural sauce as they break down.
Garlic cloves: Adds aromatic pungency that infuses the entire dish.
Extra virgin olive oil: Helps roast the veggies perfectly while imparting fruity richness.
Kosher salt & freshly ground pepper: Essential for seasoning and enhancing all ingredients.
Bone-in, skin-on chicken thighs: The star of the show, these stay juicy and develop crispy, flavorful skin.
Baharat spice: A warming Middle Eastern blend that brings aromatic depth.
Turmeric: Adds color and subtle earthiness.
Tomato paste: Concentrates the tomato flavor and adds richness to the couscous.
Pearl couscous: Offers a chewy, nutty base that soaks up all those fantastic juices.
Vegetable or chicken broth: Moistens the couscous and amplifies savory notes.
Lemon zest & juice: Brightens the dish with citrusy freshness.
Tarragon: The slightly anise-like herb adds an elegant finishing touch.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love making this dish as written, but it’s incredibly flexible. Depending on what I have on hand or the season, a little swap or add-in can make it fresh and exciting each time.

Variation: For a smoky twist, I sometimes add a pinch of smoked paprika to the spice blend — it gives the chicken an extra dimension that guests always ask about.
Dietary tweak: You can easily swap pearl couscous for quinoa or cauliflower rice if you prefer a gluten-free or lighter option.
Seasonal swaps: In winter, I swap fresh tomatoes for sun-dried tomatoes and roast root vegetables instead of bell peppers for a cozier feel.
Spice level: Add a dash of chili flakes to give the dish a gentle heat without overpowering the delicate tarragon and lemon notes.

Step-by-Step: How I Make Baked Chicken Thighs with Couscous and Tomatoes Recipe

A bowl with a single layer of mixed small grains and diced vegetables in light orange, red, and green colors forming a textured base. On top, there is one golden-brown roasted piece of chicken with a slightly crispy skin and a sprinkle of green herbs. To the right side of the bowl, a silver spoon rests partly inside the grains. The bowl sits on a white marbled surface and a white rectangular dish with similar grains and vegetables is slightly visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Layer Your Veggie Base

Start by preheating your oven to 400°F and getting a large baking dish ready. I use a 15x12-inch dish to hold everything comfortably without overcrowding. Toss together the chopped bell peppers, red onion, celery, carrot, leek, cherry tomatoes, minced garlic, olive oil, and a generous pinch of salt and pepper. Mixing the veggies well ensures they roast evenly and soak up the olive oil’s richness. This veggies base lays the flavorful foundation of the dish — don’t rush it!

Step 2: Season and Sear the Chicken

Pat your chicken thighs dry — this is key for crisp skin. Coat each thigh with salt, pepper, baharat, and turmeric, really rubbing it into every nook and cranny. Then, nestle the chicken skin side down right into the veggies. This positioning helps the skin start rendering fat and crisping up even during the first roasting phase. Roast uncovered for 30 minutes; you’ll notice the kitchen fill with a wonderful spiced aroma by then.

Step 3: Add the Couscous and Tomato Paste

Once the chicken’s had its initial roast, carefully transfer the thighs to a rimmed plate. Into that same baking dish, stir in the tomato paste, pearl couscous, broth, lemon zest, and lemon juice along with most of the chopped tarragon (save some for garnish). This mix will soak up all those lovely roasted vegetable flavors plus the seasoning from the chicken.

Step 4: Nestle Chicken Back and Roast Until Crispy

Place the chicken thighs back on top of the couscous, skin side up. Make sure the meat is tucked into the couscous but the skin is exposed so it crisps beautifully. Roast again for about 30 minutes until the liquid mostly absorbs, the couscous is tender, and that skin turns golden and crispy. This is where the magic happens — patience pays off!

Step 5: Garnish and Serve

Finish by sprinkling the reserved fresh tarragon over the top for a fresh, herbal note. Serve this right from the baking dish while it’s hot, and watch everyone dig in with delight.

Top Tip

From my many tries with this recipe, a few tips really help nail the perfect texture and flavor every time — I want you to get that crispy skin and tender couscous painlessly!

Dry Your Chicken Thoroughly: Moisture is the enemy of crisp skin. Pat your thighs dry with paper towels for that golden crunch.
Don’t Skip the Initial Roasting Skin Side Down: This renders out the fat and starts crisping before you add the couscous.
Stir the Couscous Ingredients Well: Make sure the tomato paste and broth are evenly combined with the pearl couscous for consistent cooking.
Watch Your Liquid: Depending on your broth and oven, if too much liquid remains after the final roast, give it a quick broil (just a couple minutes) to crisp the skin without drying the couscous.

How to Serve Baked Chicken Thighs with Couscous and Tomatoes Recipe

baked chicken thighs - Serving Suggestion

Garnishes

I’m a huge fan of finishing this dish with fresh tarragon for a bright herbal lift, but sometimes I also sprinkle a little chopped parsley or a drizzle of extra virgin olive oil to make it gleam on the plate. A squeeze of fresh lemon just before serving really wakes up the whole dish, especially if you like a little zing.

Side Dishes

This recipe is hearty enough on its own, but I sometimes pair it with a simple cucumber and mint yogurt salad or some roasted cauliflower to add more veggie variety. A crisp green salad with vinaigrette is also a refreshing partner.

Creative Ways to Present

For entertaining, I like serving this dish in a large rustic ceramic platter straight from the oven, surrounded by lemon wedges and fresh tarragon sprigs — it’s stunning and encourages guests to help themselves. Toasted pine nuts sprinkled over the top add a lovely crunch and elevate the presentation effortlessly.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the fridge for up to 3 days. I usually transfer the chicken and couscous separately if I can to keep the skin from getting soggy. When stored properly, the flavors actually deepen overnight, making for an incredible next-day meal.

Freezing

I’ve frozen fully cooked leftovers wrapped tightly in freezer-safe containers. While the crispy skin loses some texture after freezing, reheated bites remain flavorful and satisfyingly juicy. For best results, freeze the chicken and couscous in separate containers.

Reheating

To reheat, I recommend warming the couscous in a microwave or covered pan with a splash of broth to keep it moist. Meanwhile, I reheat the chicken in a hot oven (or under a broiler for a couple minutes) skin side up to bring back some crispness without drying out the meat.

Frequently Asked Questions:

Can I use boneless chicken thighs for this recipe?

You can, but bone-in thighs add more flavor and help retain moisture during roasting. If using boneless, reduce cooking time slightly and watch carefully to avoid overcooking.

What if I don’t have baharat spice?

No worries! You can substitute baharat with a mix of ground cumin, coriander, cinnamon, and a little black pepper to mimic the warm, aromatic profile.

Can I make this recipe vegetarian?

Absolutely! Swap the chicken thighs for hearty chickpeas or roasted cauliflower steaks. Use vegetable broth and adjust cooking times to ensure everything is tender and flavorful.

How do I ensure the couscous doesn’t get mushy?

Use the exact amount of broth called for, and avoid stirring the couscous too much while it cooks. Also, roast uncovered so excess moisture evaporates, keeping the couscous light and fluffy.

Final Thoughts

This Baked Chicken Thighs with Couscous and Tomatoes Recipe holds a special place in my kitchen rotation because it’s both impressive and approachable. I love how the spices and fresh lemon zest brighten the hearty comfort of roasted chicken and veggies. Trust me, once you try it, you’ll want to make it again and again — it’s that kind of recipe that feels like a beloved friend on your dinner table.