One Pan Couscous and Root Vegetable Chicken

Elevate your dinner game with this hearty and wholesome One Pan Couscous and Root Vegetable Chicken. This dish is not only delicious but also incredibly convenient coming together in just a few minutes!

This One Pan Couscous and Root Vegetable Chicken is the quintessential hearty fall recipe. As the weather turns cooler, the combination of seasoned chicken, pearl couscous, and a medley of earthy root vegetables comes together in a warm and satisfying meal that captures the essence of autumn's flavors and comfort.

Why You'll Love This One Pan Couscous and Root Vegetable Chicken:

• Fast and Easy: Its incredibly easy and comes together in only minutes! It also makes for minimal cleanup.
• Full Meal: This dish is a balanced meal with protein, grains, and vegetables all in one.
• Comforting and hearty: The combination of spices and tender vegetables makes for a comforting and satisfying dish.

Ingredients:

Chicken thighs, Salt, Pepper, Dried thyme, Dried sage, Pearl couscous, Broth, Carrot, Parsnip, Turnip, Sweet potato, Potato, Red onion, Garlic, Turmeric

Ingredient Notes:

• Chicken Thighs: Opt for bone-in, skin-on chicken thighs for the juiciest and most flavorful results.
• Broth: If using store-bought broth, consider its salt content and adjust the added salt accordingly to avoid over seasoning the dish.
• Turmeric: This spice adds both color and a subtle earthy flavor to the dish.

How to MakeOne Pan Couscous and Root Vegetable Chicken:

1. Pour the diced vegetables, pearl couscous, tumeric, salt , pepper, and broth into a 9 by 13 pan. (I like this glass dish) Mix to evenly distribute the ingredients.
2. Place the seasoned chicken thighs on top of the vegetables and couscous mixture.
3. Season the chicken thighs with salt, pepper, dried thyme, and dried sage.
4. Bake in a preheated oven at 375°F (190°C) for 30 minutes covered, then uncover and bake for an another 30 minutes or until the chicken reaches a safe internal temperature and achieves the desired crispiness.

One Pan Couscous and Root Vegetable Chicken Tips and Tricks:

• To ensure even cooking, try to cut the root vegetables into similar-sized cubes.
• Garnish with fresh herbs like parsley or cilantro for a burst of freshness.

Frequently Asked Questions:

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One Pan Couscous and Root Vegetable Chicken

One Pan Chicken, Couscous & Root Veggies: Hearty, flavorful, & perfect for fall's cozy evenings. A complete meal in a single dish.

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4 people

Ingredients

Chicken

• 1 Family pack chicken thighs
• ½ teaspoon salt
• ¼ teaspoon pepper
• ½ teaspoon dried thyme
• ¼ teaspoon dried sage

Couscous and Vegetables

• 1 cup pearl couscous
• 2 cups broth*
• 1 medium carrot peeled and sliced into cubes
• 1 small parsnip peeled and diced into cubes
• 1 small turnip peeled and diced into cubes
• 1 medium sweet potato peeled and diced
• 1 medium potato peeled and diced into cubes
• 1 red onion cut into cubes
• 4 cloves garlic sliced
• 1 teaspoon salt
• 1 teaspoon turmeric
• ½ teaspoon pepper

Instructions

• Pour the diced vegetables, pearl couscous, broth, tumeric, salt, and pepper into a 9 by 13 pan. Mix to evenly distribute the ingredients.
• Place the seasoned chicken thighs on top of the vegetables and couscous mixture.
• Season the chicken thighs with salt, pepper, dried thyme, and dried sage.
• Bake in a preheated oven at 375°F (190°C) for 30 minutes covered, then uncover and bake for an additional 30 minutes or until the chicken reaches a safe internal temperature and achieves the desired crispiness.

Notes

*Note: If using broth with salt, consider reducing added salt to avoid making the dish too salty.