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Charred Chicken and Lemon-Parsley Couscous Recipe

This Charred Chicken and Lemon-Parsley Couscous bowl is a delightful and flavorful dish that combines tender, juicy chicken with the zesty freshness of parsley and lemon. The chicken is perfectly charred to create a smoky, caramelized flavor that pairs beautifully with the light and fluffy couscous. The dish is finished with a drizzle of tangy lemon juice and a sprinkle of fresh parsley, creating a vibrant and satisfying meal that is sure to please the palate.

Preparing the Chicken

I like using this method of roasting them over high heat in the oven if you don’t feel like using a grill or splashing grease all over your stovetop because its a Monday and that’s the last thing you feel like cleaning after dinnertime.

The process of using the oven will char the outside of the chicken as it cooks. Since we will be dropping this back into a pan later, we don’t need to fully cook it just yet but get it close.

Resting the chicken while preparing the Lemon sauce will help the chicken finish cooking and so will dropping it back into the saucepan to soak up all that creamy lemon sauce you have created.

This means you use an oven safe flat pan to roast the chicken in and no oven top mess from cooking chicken. It comes out juicy, charred just like you would have it taste coming off a grill in the summer time.

Here’s what you’ll need for the Charred Chicken and Lemon-Parsley Couscous:

Ingredients

2 large charred chicken thighs
8 oz couscous
A handful of fresh parsley
2 lemons
2 cups chicken broth Low-Sodium
6 cherry tomatoes
1 zucchini
2 spring onions
1/2 cup white wine (I recommend using dry pinot gris or a light chardonnay) Optional

Let’s get cooking!

Instructions:

Start by preparing the couscous according to the package instructions. Fluffy and flavorful, couscous will serve as the perfect base for this dish.
While the couscous is cooking, let’s make the tantalizing lemon sauce. In a saucepan, combine the chicken broth, white wine, and the juice and zest of two lemons. Allow the mixture to simmer over low heat, letting the flavors meld together and the sauce reduce to a delightful consistency.
Now it’s time to char the chicken. Set your oven to broil and season the chicken thighs with salt and pepper. Place them on a flat oven pan and position it on one of the top two racks. Keep a close eye on the chicken as it cooks, ensuring it becomes beautifully charred and cooked through without burning. You can pull these out and let them rest after they hit an internal temperature of about 155 F. We need the chicken thighs at 165 F or higher but they will continue to cook and we will be dropping them in the saucepan here later as well.
As the chicken cooks, it’s time to prepare the rest of the ingredients. In a bowl, combine the cooked couscous, a generous handful of fresh parsley, halved cherry tomatoes, sliced zucchini, and sliced spring onions. These vibrant and nutritious additions will add a burst of color and flavor to your bowl.
Once the chicken is charred to perfection, drop it into the saucepan with the lemon sauce. Allow it to simmer, letting the chicken soak up all the tangy goodness and become wonderfully coated.
Now it’s time to assemble your bowl. Slice the charred chicken and place it on top of the couscous mixture, creating a mouth-watering combination of textures and flavors. For an extra burst of flavor, drizzle the remaining lemon sauce from the pan over each dish.
To add the finishing touches, garnish your bowl with additional fresh parsley and lemon slices. These simple yet elegant garnishes will elevate the presentation and add a pop of freshness.

Charred Chicken and Lemon-Parsley Couscous can be a great weeknight bowl and its easy to do. Hope you like it!