Name: Baked Tomato Chicken Thighs with Couscous Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Middle Eastern
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

Nothing beats the aroma of roasting chicken mingled with sweet tomatoes and warm spices filling your kitchen. That’s exactly what you get with this Baked Tomato Chicken Thighs with Couscous Recipe—a cozy, vibrant one-dish meal that’s as satisfying as it is colorful.

A white rectangular baking dish filled with a layer of small, round, orange couscous mixed with diced red and yellow peppers and small green herb pieces at the bottom; on top, six golden-brown roasted chicken thighs arranged close together with a crispy, slightly charred skin, sprinkled with fresh green herb strips that provide a fresh contrast to the warm colors below; the dish sits on a white marbled surface with a sprig of fresh herbs nearby. 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 Tomato Chicken Thighs with Couscous Recipe
Top Tip
How to Serve Baked Tomato Chicken Thighs with Couscous Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Baked Tomato Chicken Thighs with Couscous Recipe

Why You'll Love This Recipe

From the moment I first baked this dish, I knew it was a keeper. The blend of Middle Eastern spices with fresh vegetables and tender chicken thighs is a total crowd-pleaser that somehow feels both homey and special.

One-pan simplicity: You’re combining veggies, chicken, and couscous all in one baking dish—minimal mess and maximum flavor.
Flavorful spices: The baharat and turmeric give the chicken a warm, earthy kick without overwhelming the fresh tomato brightness.
Perfectly tender chicken: Bone-in, skin-on thighs stay juicy and develop irresistibly crispy skin in the oven.
Balanced texture: The couscous soaks up all those pan juices and tomatoey goodness, making each bite wonderfully moist but not mushy.

Ingredients & Why They Work

This recipe’s magic lies in the synergy of fresh, aromatic veggies, bright citrus, and cozy spices that work beautifully together. When shopping, look for firm, colorful bell peppers and ripe cherry tomatoes for the best flavor.

Flat lay of two chopped bell peppers, one red and one yellow, a chopped red onion, a chopped celery stalk, a chopped carrot, a medium leek sliced into half-inch half moons, a small pile of quartered cherry tomatoes, four minced garlic cloves arranged neatly, a small white bowl of extra virgin olive oil, six whole uncracked large bone-in chicken thighs with skin on, a small white bowl of tomato paste, a small white bowl of pearl couscous, a small white bowl of vegetable broth, one large lemon with zest and juice visible, a small bunch of finely chopped fresh tarragon, a small mound each of baharat spice and turmeric powder, all 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 like mixing red and yellow for a sweet crunch and vibrant color contrast.
Red onion: Adds subtle sweetness and a bit of bite that mellows during roasting.
Celery: Provides an unexpected refreshing crunch nestled amongst softer veggies.
Carrot: Brings natural sweetness and earthy depth.
Leek: Adds an oniony flavor but more delicate and mellow, making the dish complex without overpowering it.
Cherry tomatoes: Their natural juiciness bursts as they roast, creating a luscious sauce with the other vegetables.
Garlic: Essential for aroma and a slight pungency that deepens the overall flavor.
Extra virgin olive oil: Use a good quality one—it enhances the veggies’ flavors and keeps the chicken skin crisp.
Chicken thighs (bone-in, skin-on): The star protein, staying juicy and full of flavor thanks to the skin and bones.
Baharat spice: This Middle Eastern blend warms the dish up with notes of cumin, coriander, and allspice.
Turmeric: Adds earthiness and a lovely golden hue.
Tomato paste: Intensifies the tomato flavor and enriches the sauce underneath the chicken.
Pearl couscous: These little pearls soak up broth and tomato juices perfectly, giving great texture.
Vegetable or chicken broth: You won’t want to skip this—it keeps the couscous moist and flavorful.
Lemon (zest and juice): This brightens and balances all the richer flavors in the dish beautifully.
Tarragon: A fresh, slightly sweet herb that adds an unexpected elegant twist.

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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 often tweak this Baked Tomato Chicken Thighs with Couscous Recipe depending on the season or what herbs I have on hand. It’s super flexible and forgiving, so don’t be shy about making it your own!

Variation: When I want an extra smoky touch, I add a pinch of smoked paprika to the spice rub—it’s incredible and adds depth without overpowering the dish.
Vegetarian twist: Swap chicken thighs for hearty portobello mushrooms or chickpeas, and make sure to add extra broth for the couscous to stay moist.
Seasonal swaps: In cooler months, I toss in diced squash or sweet potatoes along with the other veggies for a comforting, autumnal vibe.
Heat factor: If you like spice, a dash of red pepper flakes stirred into the veggies before roasting livens up the whole dish.

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

A white bowl with two main layers is shown on a white marbled surface. The bottom layer is a mix of small round grains, light beige in color, combined with chopped vegetables including bright red and orange pieces along with small green herb bits. On top rests a single cooked piece of chicken with a shiny, golden-brown crispy skin, sprinkled lightly with green herbs. A silver spoon with ornate detailing lays inside the bowl, leaning on the right side of the chicken, with part of the handle extending outside the bowl. Part of a white rectangular dish with more of the grain and vegetable mix is visible in the background. photo taken with an iphone --ar 2:3 --v 7

Step 1: Preheat & Prep the Veggie Bed

Start by placing a rack in the middle of your oven and heating it to 400°F. While it’s heating, chop up your bell peppers, onion, celery, carrot, leek, and quarter the cherry tomatoes. Toss all these together in a large baking dish with the minced garlic, olive oil, and a generous pinch of salt and pepper. Stir everything gently until the vegetables are nicely coated with oil—that creates the foundation of flavor your chicken will rest on.

Step 2: Season & Roast the Chicken Thighs

Pat your chicken thighs dry so the skin crisps up beautifully. Rub them all over with salt, pepper, baharat, and turmeric—massaging the spices in so they really stick. Nestle the chicken skin-side down among the veggies in your baking dish. Pop it all into the hot oven uncovered, and roast for 30 minutes. The chicken will start cooking through, and the spices will start releasing their wonderful aroma.

Step 3: Add Couscous & Build the Sauce

After 30 minutes, carefully remove the pan from the oven and lift the chicken onto a rimmed plate temporarily. Stir the tomato paste, pearl couscous, broth, lemon zest, and lemon juice into the vegetable mixture in the pan. Chop and add most of the tarragon now, but hold a little back for garnishing later. Give everything a good stir so those couscous pearls start soaking up all those luscious juices.

Step 4: Return Chicken & Finish Baking

Place the chicken thighs back on top of the couscous mixture skin side up—make sure the skin is exposed so it can get beautifully crisp. Tuck the chicken thighs slightly into the couscous, then slide the dish back into the oven. Roast for another 30 minutes or until the couscous has absorbed most of the liquid and the chicken skin is golden and crispy. You’ll want to check towards the end so nothing dries out.

Step 5: Garnish & Serve

Once out of the oven, sprinkle the reserved fresh tarragon over the dish. Serve it straight from the pan for a rustic, family-style vibe that I love. It’s a total crowd-pleaser every time!

Top Tip

After making this Baked Tomato Chicken Thighs with Couscous Recipe dozens of times, I’ve picked up a few tricks that really make it shine and simplify the process for you:

Pat dry chicken: Always make sure your chicken skin is very dry before seasoning and roasting—this leads to irresistibly crisp skin.
Don’t overcrowd the pan: Give your chicken thighs enough space so they roast evenly and develop that crispy skin without steaming.
Use a good baking dish: A heavy, rimmed dish (like a ceramic or cast-iron pan) helps distribute heat evenly and makes stirring couscous easier.
Reserve herbs for garnish: Adding fresh herbs at the very end keeps their flavor bright and vibrant, lifting the whole dish.

How to Serve Baked Tomato Chicken Thighs with Couscous Recipe

baked tomato chicken - Serving Suggestion

Garnishes

I always top this dish with fresh tarragon for that subtle anise-like freshness. Sometimes a sprinkle of toasted pine nuts or a scattering of chopped parsley adds even more texture and color. A drizzle of good extra virgin olive oil before serving feels luxurious too.

Side Dishes

This recipe is wonderfully complete on its own, but for extra veggies, I often serve it alongside a crisp, tangy cucumber-yogurt salad or a simple green bean almondine. A warm flatbread or pita also works great for soaking up any leftover juices.

Creative Ways to Present

For a dinner party, I sometimes plate the couscous in shallow bowls with a chicken thigh perched on top and garnish with extra herbs, lemon wedges, and a sprinkle of smoked paprika. It feels a little more polished, but it’s just as comforting.

Make Ahead and Storage

Storing Leftovers

I cool leftovers to room temperature, then store everything together in an airtight container in the fridge for up to 3 days. The chicken stays moist, and the couscous absorbs any extra sauce overnight, making the flavors even more concentrated the next day.

Freezing

I’ve frozen this dish successfully by portioning it into freezer-safe containers. Just make sure to cool it completely before freezing. It reheats well and still tastes fresh, though the chicken skin won’t be as crispy after thawing.

Reheating

To reheat, I prefer warming it in the oven at 350°F for about 15-20 minutes. This method gently crisps up the chicken skin again and warms the couscous without drying it out. Microwaving works in a pinch but tends to soften the skin.

Frequently Asked Questions:

Can I use chicken breasts instead of thighs?

While you can use chicken breasts, thighs stay juicier and more flavorful when baked. If using breasts, watch the cooking time closely to avoid drying out the meat.

What if I don’t have baharat spice?

You can make a simple substitute by mixing equal parts cumin, coriander, paprika, cinnamon, and black pepper. It won’t be exactly the same, but it gets close and adds a lovely warm flavor.

Can I make this recipe gluten-free?

Definitely—swap pearl couscous for gluten-free grains like quinoa or millet. The cooking times differ slightly, so adjust broth and cooking accordingly.

How do I get the chicken skin crispy?

Pat the chicken skin dry before seasoning, use skin-on thighs, and roast them skin side down first, then skin side up for the last part of cooking. This dual method helps get that perfect crispy finish.

Final Thoughts

This Baked Tomato Chicken Thighs with Couscous Recipe holds a special place in my weeknight rotation because it’s fuss-free, delicious, and feels like I’m giving everyone at the table a warm hug. It’s a fantastic way to bring fresh vegetables and fragrant spices together in one wholesome meal. You’ll find yourself reaching for it again and again—I promise you’ll love having this one in your recipe arsenal!