Lemon Herb Chicken Thighs with Couscous and Feta

Written By Bailey Reinhart

COOK TIME: 40 minutes

PREP TIME: 20 minutes

SERVINGS: 4

INGREDIENTS

  • ¼ cup extra virgin olive oil, plus more for sautéing

  • 8 chicken thighs, skin on and bone in

  • 2 lemons, zested and juiced

  • 1 tablespoon fresh dill, chopped, divided

  • 1 tablespoon fresh oregano, chopped, divided

  • 3 garlic cloves, minced

  • Kosher salt, to taste

  • Black pepper, to taste

  • 2 cups chicken stock

  • 3 ounces feta cheese, small cubes or crumbled

  • 1 shallot, minced

  • 1½ cups couscous

INSTRUCTIONS

  1. Pat the chicken thighs dry with paper towels. Season generously with kosher salt and black pepper on both sides. 

  2. In a large bowl, combine the olive oil, lemon zest, lemon juice, half of the chopped dill, half of the chopped oregano, and the minced garlic. Add the chicken thighs and toss to coat. Cover and marinate for at least 15 minutes if time allows.

  3. Heat a large skillet or Dutch oven over medium-high heat. Add a drizzle of extra virgin olive oil. Place the chicken thighs skin-side down and sear for about 5–6 minutes until the skin is golden brown. Flip and sear the other side for 4–5 minutes.

  4. Remove the chicken temporarily to a plate. Reduce heat to medium. Add the minced shallot to the pan and sauté for 1–2 minutes until softened.

  5. Pour in the chicken stock and bring to a simmer, scraping up any browned bits from the bottom. Return the chicken thighs to the pan, skin-side up. Cover partially and cook for about 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

  6. While the chicken finishes cooking, prepare the couscous. In a medium pot, bring 1½ cups water and a pinch of salt to a boil. Stir in the couscous, remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.

  7. Once the chicken is cooked, remove from heat. Stir in the remaining dill and oregano. Top with the crumbled or cubed feta cheese.

  8. Serve the chicken thighs with the pan sauce over a bed of couscous. Spoon extra sauce and feta over each serving. Garnish with additional fresh herbs if desired.

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Bailey Reinhart
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