There’s something about the cozy combo of juicy chicken, vibrant veggies, and fluffy couscous that just hits the spot. This Baked Chicken Thighs with Couscous and Tomatoes Recipe brings together those warm, comforting flavors with a fresh, Mediterranean twist that’s downright addictive.

The image shows a white baking dish filled with six pieces of golden-brown roasted chicken thighs placed on top of a bed of small pearl couscous mixed with diced red, orange, and yellow bell peppers, and some green herbs sprinkled on top. The chicken thighs have crispy skin with a slightly charred, reddish tint and are spaced evenly over the couscous and vegetable mix, which looks moist and well-seasoned. The white marbled background adds a clean contrast to the warm colors of the dish. 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

I can’t tell you how many times I’ve made this baked chicken thighs with couscous and tomatoes recipe for friends and family—and every single time, it earns rave reviews. It’s satisfying, easy to pull together, and feels special yet totally doable on a weeknight.

One-pot magic: Everything cooks together, cutting down on dishes and keeping flavors beautifully melded.
The spice blend: Baharat and turmeric add a subtle warmth that transforms simple chicken into a crave-worthy feast.
Veggie-packed: The colorful mix of peppers, leeks, and cherry tomatoes adds freshness and texture.
Crispy skin perfection: Roasting the chicken skin side up at the end guarantees that irresistible crispiness.

Ingredients & Why They Work

These ingredients are like the dream team for a hearty Mediterranean-inspired dinner. The combination of spices, fresh vegetables, and pearl couscous lets every element shine without overpowering each other. When shopping, try to pick the freshest veggies and good-quality chicken thighs with skin on—that crispy skin makes all the difference.

Flat lay of fresh natural ingredients for Baked Tomato Chicken Thighs with Couscous: two chopped bell peppers, one chopped red onion, one chopped celery stalk, one chopped carrot, one medium leek halved lengthwise and sliced into half moons, a small white ceramic bowl with quartered cherry tomatoes, four whole uncracked garlic cloves, a small white ceramic bowl of extra virgin olive oil, six large bone-in skin-on raw chicken thighs, a small white ceramic bowl of tomato paste, a small white ceramic bowl of pearl couscous, a small white ceramic bowl of vegetable broth, one large lemon whole with zest pieces visible alongside lemon halves, a small bunch of fresh tarragon finely chopped on a simple white plate, small white ceramic bowls containing baharat spice and turmeric, kosher salt and freshly ground black pepper in separate small white bowls — all ingredients fresh and natural, no packaging, no duplicates, arranged with perfect symmetry and balanced proportions, 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: I love using a mix of red and yellow for sweetness and color.
Red onion: Adds a mild bite that softens beautifully when roasted.
Celery stalk: Offers a subtle crunch and a hint of herbal freshness.
Carrot: Sweetness that balances the spices and acidity.
Leek: Its mild onion flavor deepens the veggie medley.
Cherry tomatoes: Their juicy burst brightens the whole dish.
Garlic cloves: Minced for that punchy aroma that melds with everything.
Extra virgin olive oil: The base that ties all ingredients together with richness.
Kosher salt & fresh pepper: Essential for seasoning every layer.
Chicken thighs (bone-in, skin on): The real star for juicy, flavorful meat and crispy skin.
Baharat spice: A fragrant Middle Eastern blend that adds warmth and depth.
Turmeric: Adds a beautiful golden color and subtle earthiness.
Tomato paste: Concentrated tomato flavor that enriches the couscous base.
Pearl couscous: Its chewy texture holds up well and soaks in the sauce perfectly.
Vegetable or chicken broth: Moistens the couscous and infuses extra flavor.
Lemon zest and juice: Freshens and brightens the dish, cutting through richness.
Tarragon: Finely chopped for a subtle anise-like aroma that lifts the whole plate.

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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

I like to tweak this recipe depending on the season and what I have around. Feel free to swap spices or veggies to your taste—it’s super flexible and always forgiving.

Variation: One time, I added some chopped kalamata olives and a sprinkle of feta near the end for a briny twist—delicious and unexpected!
Spice adjustment: If you want more heat, sprinkle in some crushed red pepper flakes with the baharat.
Greens swap: You can swap out tarragon for fresh parsley or cilantro for a different herbal note.
Grain alternative: If you prefer, quinoa or bulgur work just as well instead of couscous.

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

A bowl filled with a layer of small round grains mixed with diced red and orange vegetables and green herbs, topped with a single piece of golden brown cooked chicken with a crispy skin, sprinkled lightly with fresh green herbs. A spoon rests in the bowl on the right side, and in the background, a white dish holds more of the same mixture. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep the Veggie Bed

Start by preheating your oven to 400°F and positioning a rack in the middle. Grab a large baking dish—about 15x12 inches—and toss your chopped bell peppers, onion, celery, carrot, leek, cherry tomatoes, minced garlic, and olive oil together with a generous pinch of salt and pepper. Make sure everything is evenly coated. This veggie mix forms the flavorful base so don’t skimp on the seasoning.

Step 2: Season the Chicken Thighs

Pat your chicken thighs dry with paper towels—that step is key for getting crispy skin. Season all over with kosher salt, freshly ground black pepper, baharat spice, and turmeric, massaging the spices really well into each piece. Nestle the seasoned thighs skin side down into the veggie mixture in your baking dish. This way, the chicken juices drip down adding flavor to the base.

Step 3: Roast the Chicken and Veggies

Pop the pan into the preheated oven and roast uncovered for 30 minutes. You'll want to check that the chicken thighs are starting to cook through but the skin isn't browned yet— the next steps will make it crispy.

Step 4: Add the Couscous and Lemon

Carefully remove the pan from the oven and transfer the chicken to a rimmed plate. Stir in the tomato paste, pearl couscous, broth, lemon zest, lemon juice, and most of your chopped tarragon (hold a sprinkle back for garnish). The couscous will soak up all those lovely pan juices and flavors from the roasted veggies.

Step 5: Return Chicken Thighs and Finish Baking

Place the chicken thighs skin side up on top of the couscous mixture, pressing them slightly into the couscous. Leaving the skin exposed is crucial for getting that golden crisp. Slide the dish back in the oven for another 30 minutes, or until the liquid has mostly absorbed and the chicken skin is nicely browned and crispy.

Step 6: Serve and Enjoy

Once out of the oven, scatter the reserved fresh tarragon over the dish. Serve straight from the baking dish for a beautiful rustic feel, and get ready for compliments!

Top Tip

Over the years, I’ve learned a few things that really make this baked chicken thighs with couscous and tomatoes recipe shine and prevent common slip-ups. Here are my go-to tips to set you up for success:

Dry Chicken Skin: Always pat the chicken dry before seasoning to get skin that crisps up instead of steams.
Even Layer of Veggies: Don’t overcrowd the baking dish—this helps everything roast evenly and develop deeper flavors.
Reserve Fresh Herbs: Adding some herbs at the end keeps their flavor bright and fresh rather than cooked away.
Watch Liquids: The broth measurement is just right to cook couscous without ending up mushy—stick to it and your risotto-like couscous will be perfect.

How to Serve Baked Chicken Thighs with Couscous and Tomatoes Recipe

baked chicken thighs - Serving Suggestion

Garnishes

I love finishing this dish with a sprinkle of fresh tarragon, but chopped parsley or a few lemon wedges on the side never hurt either. Sometimes, for a little added crunch, I toss toasted pine nuts over the top—pure magic.

Side Dishes

This recipe is pretty much a one-dish meal, but I do enjoy pairing it with a simple green salad dressed with lemon vinaigrette or some roasted asparagus for extra veggies on the side.

Creative Ways to Present

For dinner parties, I like to serve this in a wide, shallow serving platter so the colorful veggies and golden chicken are fully visible—inviting everyone to dig in family-style with crusty bread to soak up the juices.

Make Ahead and Storage

Storing Leftovers

I usually cool leftovers quickly, then store them in an airtight container in the fridge. The flavors actually deepen overnight, making next-day meals even better.

Freezing

This recipe freezes well, especially the chicken and couscous combo. I recommend freezing in portions so you can thaw just enough for one meal without waste. Defrost overnight in the fridge before reheating.

Reheating

To maintain the chicken skin’s crispiness, I reheat leftovers in the oven at 350°F for about 15-20 minutes instead of the microwave. It revives that fresh-from-the-oven vibe wonderfully.

Frequently Asked Questions:

Can I use boneless chicken thighs for this recipe?

Absolutely! You can use boneless thighs if that’s what you prefer, though bone-in tends to stay juicier and has more flavor. Just reduce the cooking time slightly since boneless pieces cook faster.

What can I substitute if I don’t have pearl couscous?

If you don’t have pearl couscous, small pasta like Israeli couscous or even regular couscous will work. You can also try quinoa or bulgur, just adjust cooking times and liquid amounts accordingly.

How do I know when the chicken is fully cooked?

The chicken thighs should reach an internal temperature of 165°F (75°C). They should also have crispy skin and juices running clear. Using a meat thermometer is the most reliable method.

Can I make this recipe dairy-free or gluten-free?

This recipe is naturally dairy-free as written. To make it gluten-free, swap the couscous for a gluten-free grain like quinoa or millet. Just adjust cooking times and liquid amounts accordingly.

Final Thoughts

This baked chicken thighs with couscous and tomatoes recipe holds a special place in my meal rotation because it’s both comforting and vibrant—it feels like a hug on a plate. Trust me, once you try it, you’ll want to keep this one handy for busy nights or anytime you want a reliable crowd-pleaser. Give it a shot, and don’t hesitate to make it your own with tweaks here and there. It’s a recipe that really welcomes your creativity!