How to Make Roasted Chicken Thighs With Artichokes & Pearl Couscous | Food52 + Miele

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories and can be used for a lighter dish.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast provides a cheesy flavor with fewer calories.

Preheat the oven to 375°F.

Prepare the crunchy panko topping by mixing 3/4 cup panko with 3 tablespoons olive oil and 1 grated clove of garlic.

Toast the panko mixture in the oven until golden brown.

Chop 2 tablespoons of fresh parsley and zest one lemon, then mix into the toasted panko with salt and pepper.

Season 4 bone-in skin-on chicken thighs with salt and pepper on both sides.

Heat 1 tablespoon of oil in a pan until hot, then add chicken thighs skin-side down.

Sear the chicken thighs until golden brown, then season the other side with pepper.

Quarter 12 to 14 ounces of artichoke hearts and set aside.

Transfer the chicken to a plate once browned and toast pearl couscous in the chicken fat for 30 seconds to a minute.

Add chopped scallions to the couscous and cook until softened.

Add the artichokes, 1 tablespoon of dijon mustard, 1 cup of chicken broth, and 1 cup of milk to the pan.

Bring to a simmer, then add the chicken back into the pan along with any juices.

Transfer the pan to the oven to finish cooking.

Serve with the crunchy panko topping and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens