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One-pot lemon and thyme chicken recipe
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Packed with tender squash, salty capers and fragrant thyme, this easy one-pot chicken and couscous recipe can be prepared in under an hour and makes a simple and delicious midweek meal for the family. See method
Ingredients
- 8 chicken thighs, skin on
- 1 tbsp olive oil, plus extra to serve
- 1 small squash, cut into 2.5cm cubes
- 1 white onion, diced
- 2 garlic cloves, minced or crushed
- 1 tbsp capers, roughly chopped
- 1 lemon, zested and juiced
- 2 thyme sprigs, leaves picked
- 1 courgette, trimmed and cut into 5mm cubes
- 1 green pepper, seeded and cut into 5mm cubes
- handful spinach
- 100g couscous
- 250ml chicken stock
- bunch flat-leaf parsley, chopped
- 2 tbsp pine nuts (optional)
Each serving contains
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Energy
3150kj
756kcal
38%
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Fat
48g
69%
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Saturates
16g
80%
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Sugars
9g
10%
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Salt
1.7g
28%
of the reference intake
Carbohydrate 34.4g
Protein 48.4g
Fibre 2.7g
Method
- Preheat the oven to gas 6, 200°C, fan 180ºC. Season the chicken thighs.
- Heat the oil in a large ovenproof pan over a medium-high heat for 1 min, then add the chicken, skin-side down. Cook for 5 mins until golden brown, then turn. Add the squash and cook for another 10 mins, stirring frequently, until the squash is golden brown. Add the onion and garlic, along with the capers, lemon zest and thyme leaves.
- Put the pan in the oven for 10 mins to bake, then remove and add the courgette, pepper, spinach, couscous, lemon juice and the chicken stock. Return the pan to the oven for 10 mins, or until the couscous has absorbed most of the liquid and the chicken is cooked through with no pink meat remaining.
- Remove the pan from the oven and scatter over the parsley and pine nuts, if using. Drizzle over a little extra olive oil to serve.
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