Name: Baked Chicken Thighs with Tomato Couscous Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mediterranean
Ingredients: 2 bell peppers (mix of red and yellow), chopped; 1 red onion, chopped; 1 celery stalk, chopped; 1 carrot, chopped; 1 medium leek, trimmed, halved lengthwise, and sliced into 1/2-inch half moons; 8 ounces cherry tomatoes, quartered; 4 garlic cloves, minced; 6 large bone-in, skin-on chicken thighs; 1 teaspoon baharat spice; 1 teaspoon turmeric; Kosher salt; Freshly ground pepper; 2 tablespoons extra virgin olive oil; 1 tablespoon tomato paste; 2 cups pearl couscous; 2 cups vegetable broth or chicken broth; 1 large lemon, zested and juiced; 1 small bunch (1 oz) tarragon, finely chopped

There’s something incredibly satisfying about a dish where the flavors meld together beautifully in one pan — and that’s exactly what you get with this Baked Chicken Thighs with Tomato Couscous Recipe. The tender, spiced chicken paired with vibrant, sun-kissed veggies and fluffy couscous is comfort food with a Mediterranean twist.

The image shows a white baking dish filled with a cooked meal made of six browned and crispy chicken thighs placed on top of a bed of small round pasta, diced yellow and red bell peppers, and bits of celery, all mixed with a slightly saucy, orange-colored base. The chicken pieces are golden with some darker roasted spots, while the pasta and veggies beneath add a mix of orange, yellow, red, and light green hues, sprinkled with thin strips of fresh green herbs scattered over the top. The dish is set on a white marbled surface with some greenery blurred in the background. 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 Tomato Couscous Recipe
Top Tip
How to Serve Baked Chicken Thighs with Tomato Couscous Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Chicken Thighs with Tomato Couscous Recipe

Why You'll Love This Recipe

I can’t tell you how many times this dish has become my go-to when I want a meal that feels special but doesn’t require standing over the stove all evening. It’s all done in one roasting pan, which means easy cleanup and a chance to really savor those gorgeous aromas as it bakes.

Bold Flavors: The baharat and turmeric seasoning gives the chicken an earthy warmth that pairs beautifully with the fresh, juicy tomato and bell pepper mix.
One-Pan Wonder: Everything cooks together, so the couscous soaks up all the delicious juices — no extra pots or pans to wash.
Fresh, Bright Finish: Lemon zest and juice bring a vibrant touch that lifts the whole dish, making it taste fresh and lively.
Crispy Skin Perfection: Baking the thighs skin side down first and then flipping to crisp the top is a game-changer for that coveted crackly skin.

Ingredients & Why They Work

This recipe is a beautiful balance between hearty and fresh. The veggies add brightness and texture, the spices bring warmth, and the couscous soaks up every bit of flavor. Here’s a little insight into the star ingredients you’ll want to have on hand.

Flat lay of fresh red and yellow bell peppers chopped into chunks, a whole red onion cut into large pieces, a single celery stalk chopped, a bright orange carrot diced, a medium leek sliced into half moons, quartered ripe cherry tomatoes, four whole uncracked garlic cloves, a small white ceramic bowl of extra virgin olive oil, six large bone-in chicken thighs with skin on, a small white ceramic bowl of deep red tomato paste, raw pearl couscous scattered neatly, a whole large lemon with zest and juice shown (half lemon sliced), a small bunch of fresh finely chopped tarragon arranged gracefully, a small white ceramic bowl of kosher salt, a small white ceramic bowl of freshly ground black pepper, all ingredients arranged symmetrically and naturally 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: Using both red and yellow gives a sweet, colorful crunch that’s naturally bright and juicy.
Red onion: Adds a subtle sharpness that softens as it roasts, blending with the other veggies.
Celery: Gives a delicate aromatic crunch and depth to the veggie base.
Carrot: Sweet and earthy, it rounds out the mix adding a touch of natural sugar.
Leek: Mild but flavorful, the leek brings a silky texture and a gentle oniony note.
Cherry tomatoes: They burst and blend into a sauce-like sweetness as they roast.
Garlic: Nothing beats garlic roasting alongside these veggies; it just melts into the dish.
Extra virgin olive oil: Helps everything roast beautifully and adds its smooth fruity richness.
Chicken thighs: Bone-in and skin-on for juicy, flavorful meat and irresistibly crispy skin.
Baharat spice: This Middle Eastern blend provides warmth and complexity — a total flavor boost.
Turmeric: Its earthy notes deepen the flavor and give a gorgeous golden hue.
Tomato paste: Concentrated tomato flavor that enriches the couscous mixture.
Pearl couscous: Larger than regular couscous, it soaks up the sauce and keeps a nice bite.
Vegetable or chicken broth: The cooking liquid that infuses the couscous with flavor.
Lemon: Both zest and juice brighten the entire dish, keeping it fresh.
Tarragon: Its anise-like flavor adds a surprising, elegant twist to finish.

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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

One of the joys of this baked chicken thighs with tomato couscous recipe is how flexible it is. I’ve played around with different veggies and herbs, and it always turns out delicious — so it’s easy to make it your own.

Variation: Sometimes I swap bell peppers for roasted eggplant or zucchini to give it a summer veggie twist — works beautifully and changes the flavor profile smoothly.
Herb swaps: If you don’t have tarragon handy, fresh oregano or parsley sprinkled at the end adds a lovely fresh touch.
Spice level: Add a pinch of red chili flakes with the baharat to bring some warmth if you like a little heat.
Protein alternative: While chicken thighs are perfect here, you could also try bone-in chicken drumsticks — just adjust cooking time slightly.

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

A round white bowl filled with a three-layer dish: the bottom layer is small pearl-like grains mixed with red and orange diced vegetables, giving a colorful, textured look; on top of this is a golden-brown cooked piece of chicken placed at the center, slightly shiny with a crispy skin and small green herb pieces scattered over it; next to the bowl on the right side is a silver spoon resting inside. The bowl sits on a white marbled surface, and behind it, there is a white rectangular dish holding more of the same grain and vegetable mix. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Veggies

Start by heating your oven to 400°F and placing a rack in the middle. In a large baking dish, toss all your chopped vegetables — bell peppers, onion, celery, carrot, leek, cherry tomatoes, and garlic — with olive oil, salt, and pepper. Make sure everything is evenly coated so they roast up beautifully and caramelize slightly. This base brings a rich, sweet, and fragrant flavor to the whole dish.

Step 2: Season the Chicken and Roast Skin Side Down

Pat your chicken thighs dry — this step is crucial so you get crispy skin later! Then rub them all over with salt, pepper, baharat, and turmeric. I find rubbing the spices in well helps build flavor depth. Nestle the chicken skin side down into the veggie mixture, which keeps the chicken moist and lets the skin slowly render fat before crisping up. Roast uncovered for 30 minutes, keeping an eye so nothing burns.

Step 3: Add the Couscous and Build Layers of Flavor

Once the initial roasting is done, carefully lift the chicken off the veggies and set aside. Stir in tomato paste, couscous, broth, lemon zest, lemon juice, and most of the chopped tarragon (save a little for garnish). This is when the dish really comes together—the couscous will soak up the rich tomato and vegetable juices plus the bright citrus. Make sure everything is well combined but don’t over-stir.

Step 4: Finish Baking with Crispy Skin on Top

Place the chicken thighs back on top, skin side up. Tuck the flesh slightly into the couscous mixture so that every bite has that perfect balance of chicken and veggies. Pop it back into the oven and roast for another 30 minutes or until the chicken skin is crispy and the liquid is mostly absorbed. Resist the urge to cover it—the dry heat crisps up the skin beautifully!

Top Tip

Over the many times I’ve made this Baked Chicken Thighs with Tomato Couscous Recipe, a few small tweaks really made a big difference in the final result. These tips will help make sure your chicken comes out tender with crispy skin and the couscous is perfectly fluffy.

Dry the chicken well: Using paper towels to pat the chicken dry before seasoning is key to crispy skin. Moisture is the enemy here.
Don’t overcrowd the pan: Giving the chicken enough space helps it roast evenly. If your pan is too small, consider using two pans or a bigger one.
Mind your seasoning: Rubbing the baharat and turmeric directly on the chicken ensures every bite is flavorful and aromatic.
Wait before uncovering: When adding the couscous and returning to the oven, don’t cover it. It might look wet at first but the couscous absorbs the liquid perfectly over baking, and the skin crisps up best in the dry heat.

How to Serve Baked Chicken Thighs with Tomato Couscous Recipe

Baked Chicken Thighs - Serving Suggestion

Garnishes

I love sprinkling some fresh tarragon on top right at the end — it adds a lovely herbaceous brightness that contrasts with the rich chicken. Sometimes I add a little extra lemon zest or a drizzle of good olive oil for that final glossy touch and fresh punch.

Side Dishes

This dish stands strong on its own but pairs wonderfully with a light salad — something crisp like baby arugula dressed with lemon vinaigrette complements the richness perfectly. Roasted or steamed green beans or a cucumber yogurt salad also make refreshing accompaniments.

Creative Ways to Present

For gatherings, I like serving the chicken and couscous right from the roasting dish placed in the center of the table—inviting everyone to dig in family-style. Or, place a handful of couscous on plates first, then top with a crispy chicken thigh and garnish with fresh herbs for a restaurant-style presentation that impresses every time.

Make Ahead and Storage

Storing Leftovers

I usually wait for the dish to cool to room temperature, then store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen even more overnight, making for an excellent next-day meal.

Freezing

This recipe freezes well, too. Just transfer cooled leftovers to freezer-safe containers or bags and freeze for up to 2 months. To thaw, move to the fridge overnight so it reheats evenly and safely the next day.

Reheating

The best way to reheat is in the oven at 350°F for about 15-20 minutes, covered loosely with foil to prevent drying. If you want to revive the crispy skin, remove the foil for the last 5 minutes. Microwave works in a pinch, but you’ll lose the crispiness.

Frequently Asked Questions:

Can I use boneless chicken thighs instead?

Absolutely! Boneless thighs will cook faster, so reduce your baking times by about 10-15 minutes and keep an eye on them to avoid overcooking.

What if I don’t have baharat spice?

If you can’t find baharat, a mix of ground cumin, coriander, black pepper, cinnamon, and a pinch of cloves or allspice can mimic a similar warm, aromatic flavor profile.

Can this be made dairy-free and gluten-free?

Yes! This recipe is naturally dairy-free. For gluten-free, simply swap the pearl couscous for gluten-free grains like quinoa or millet, adjusting liquid quantities accordingly.

How do I get the chicken skin crispy?

Pat the chicken dry before seasoning and roast skin side down initially, then flip skin side up for the last 30 minutes uncovered. Avoid covering the pan, as this steams the skin and prevents crispiness.

Final Thoughts

This Baked Chicken Thighs with Tomato Couscous Recipe is one of those meals I find myself making again and again. It’s hearty and comforting but feels fresh and vibrant with every bite. Whether it’s a busy weeknight or a weekend dinner with friends, it never disappoints. I hope you enjoy making it as much as I do — it’s like a warm hug on a plate, perfect for gathering around the table with good company.