Roasted Chicken and Pearl Couscous Sheet Pan

Name: Roasted Chicken and Pearl Couscous Sheet Pan
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 8 thighs (about 3 lbs) (1360 g) bone-in, skin-on chicken thighs, patted dry; 1½ cups (280 g) pearl couscous (Israeli couscous); 2 cups (300 g) cherry tomatoes, halved; 2 whole (400 g) medium zucchini, cut into ½-inch (1.25 cm) half-moons; 6 tablespoons (90 ml) extra-virgin olive oil; 2¼ cups (540 ml) low-sodium chicken broth; 4 cloves (20 g) garlic cloves, minced; 1 whole (50 g) lemon, zested and halved for juicing; 1½ teaspoons (3 g) dried oregano; 1½ teaspoons (9 g) kosher salt; ¾ teaspoon (1½ g) freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Bone-in chicken thighs roasted alongside pearl couscous, cherry tomatoes, and zucchini on a single sheet pan. The chicken releases flavorful juices that cook the couscous directly on the pan, infusing it with savory depth. A sheet pan dinner that minimizes cleanup while delivering restaurant-quality results.

Prep: 15 min
Cook: 40 min
Wait: 5 min
Total: 1 hr
Makes: 4 servings

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Steps

Before you start

Preheat oven to 425°F (220°C)
Pat chicken thighs dry with paper towels so they brown properly
Prepare vegetables and measure couscous before starting

1
Season the chicken
- In a small bowl, combine the dried oregano, minced garlic, lemon zest, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
- Rub this mixture all over the chicken thighs, on both skin and undersides.
- Drizzle 2 tablespoons of olive oil over the chicken and toss to coat evenly.
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Ready when: Chicken is evenly coated with seasoning mixture
Tip: Pat the chicken thighs completely dry before seasoning; moisture prevents browning.
2
Arrange on sheet pan
- Spread the pearl couscous in an even layer across the center and sides of an 18×13-inch sheet pan.
- Arrange the seasoned chicken thighs skin-side up on top of the couscous, spacing them about 1 inch apart.
- In a small bowl, whisk together the chicken broth, remaining 4 tablespoons of olive oil, and the juice from the lemon half.
- Pour this mixture over the couscous around (not directly on) the chicken, allowing it to absorb into the grains.
- Scatter the zucchini and cherry tomatoes around the chicken.
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Ready when: All components are on the pan and broth is evenly distributed
Tip: Keep vegetables separate from the chicken initially so they don't steam; they'll mingle as everything roasts.
3
Roast everythingOven 425°F / 220°C
- Transfer the sheet pan to a preheated 425°F (220°C) oven.
- Roast for 35–40 minutes, stirring the couscous and vegetables gently with a fork halfway through (around 17–20 minutes).
- The chicken is done when the thighs reach an internal temperature of 165°F (74°C) measured at the thickest part without touching bone, and the skin is deeply golden and crispy.
- The couscous should be tender and have absorbed most of the liquid, and the zucchini should be caramelized at the edges.
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Ready when: Chicken thighs reach 165°F (74°C) internally, skin is deep golden brown, couscous is tender, vegetables are caramelized
Tip: Use an instant-read thermometer in the thickest part of a thigh without touching bone; bone conducts heat and gives false readings.
4
Rest and finish
- Remove the sheet pan from the oven and let it rest for 5 minutes.
- The carryover heat will finish cooking the couscous grains fully if they still seem slightly firm.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Scatter the fresh parsley over top if using.
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Ready when: Flavors have melded; parsley is scattered
Tip: Resting the pan preserves the chicken's moisture and prevents it from drying out when you serve.

Good to know

Tips

Pearl couscous (Israeli couscous) is larger and chewier than regular couscous, holding its shape and texture better when roasted with liquid. It won't turn to mush on a hot pan.
For extra flavor, rub the chicken thighs with the seasoning mixture 30 minutes to 2 hours ahead of time; this allows the salt to begin drawing out moisture, which then reabsorbs and seasons the meat more deeply.
If your sheet pan is smaller than 18×13 inches, use two pans or a large roasting pan; crowding causes steam buildup instead of browning.
This recipe works beautifully with bone-in thighs because the bones conduct heat to the interior, ensuring even cooking. Boneless thighs will cook in 25–30 minutes instead.

Storage & reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a 325°F (163°C) oven, covered with foil, for 12–15 minutes, or on the stovetop over medium heat in a wide skillet for 5–7 minutes, stirring occasionally to avoid breaking the couscous. Do not freeze raw chicken and couscous together; freeze cooked leftovers in portions for up to 2 months.

Substitutions

pearl couscous (Israeli couscous) → Regular couscous. Use 1⅓ cups (200 g) regular couscous and reduce chicken broth to 2 cups (480 ml). Reduce roasting time by 5–10 minutes; check for doneness at 25–30 minutes instead. Regular couscous is smaller and cooks faster.
medium zucchini → Yellow squash or bell peppers. Cut into similar ½-inch pieces. Yellow squash cooks at the same rate; bell peppers may need slightly longer to caramelize.
cherry tomatoes → Diced fresh tomatoes (about 1½ cups / 270 g). Use fresh plum or heirloom tomatoes diced into ½-inch pieces. They will release more liquid, which is fine and adds flavor.
dried oregano → Fresh oregano or fresh thyme. Use 1½ tablespoons (5 g) fresh herbs, added with garlic in the seasoning step. Fresh herbs are more delicate; add half at the start and half as garnish if desired.